I’m cooking at home more than ever. Sometimes it’s difficult to get creative but I’m doing my best to have variety, since I tend to keep repeating the same popular dishes around here.
“What’s it gonna be tonight?,” is the daily question. Meat, chicken, pork, fish, a vegetarian dish perhaps?
All I can think about is how my refrigerator and pantry are exploding with STUFF… so we don’t have to keep going to the store.
That STUFF is what I used to make an OUT-OF-THIS-WORLD tofu dish!
By the way, if you don’t own a microplane grater get one immediately! You will soon discover so many uses for it!
You can see why the best way to get ginger in this sauce is to use the microplane grater. It helps the ginger dissolve into the sauce. At this point you can add the sliced scallions, which I love to sliver diagonally.
As you can clearly see here, I doubled the recipe.
Why butter, you ask?
Because EVERYTHING is better with butter!
After your tofu turns golden brown and crispy on one side, turn the pieces over and start to add some of your sauce.
Keep turning those babies until they’re crispy on all sides.
You can save some of the sauce to drizzle over the tofu when you serve it or you can keep adding it to the pan until it forms a reduction and the tofu pieces absorb all the flavors.
I like to serve it over salad next to vegetables (broccolini) for the ultimate healthy dinner, but you can also serve it over rice, cauliflower rice or anything else!
crispy buttery tofu
The crispy texture and buttery flavor of this dish makes it an unbeatable comfort food! It’s super simple to make and goes well with just about any side dish or salad.
- 12 oz. block firm tofu
- 1/4 cup organic Tamari sauce
- 2 tsp pure maple syrup
- 3 tbsp unseasoned rice vinegar
- 1/2 tsp crushed red pepper flakes
- 1 1/2 inch piece ginger, grated with a microplane
- 1/2 cup sesame oil
- 2 sliced scallions
- salt, to taste
- 1 tbsp organic grass-fed butter
- chili garlic sauce (optional)
- toasted sesame seeds, (optional)
- Drain the tofu. Use paper towels to remove excess liquid. Cut into approximately 9-12 rectangular pieces or cubes. In a small bowl whisk together Tamari sauce, maple syrup, rice vinegar, red pepper flakes, ginger, scallions. If you're using chili garlic sauce add 1/4 teaspoon or whatever you can stand into the mixture.
- Heat butter and sesame oil together in a large cast iron skillet over medium-high. When butter and oil are hot carefully add tofu so it doesn’t splash. Cook until very crisp and dark brown underneath, 3–4 minutes. Carefully turn and repeat on opposite side.
- Return skillet to medium-high heat and add sauce mixture. Cook, reducing heat to medium so it doesn’t over-reduce or burn and basting tofu occasionally, until glaze is thick, 5 minutes. Serve over salad, rice, cauliflower rice or next to vegetables. Be sure to drizzle the tofu with the glaze.