glazed tofu

Really “meaty” tofu coated in a peppery, slightly sweet, and really savoury sauce served over rice and a side of sautéed vegetables. These pieces of tofu really go well over salads, in wraps, sandwiches, or even as is!

Black Pepper Tofu “Chicken” Steaks

Neutral oil (for pan-frying)

soy sauce (or more to taste)

water

tsp minced garlic

tbsp rice vinegar

tsp black pepper

tsp sriracha (or other hot sauce, adjust according to desired spice)

cornstarch

red bell pepper (sliced (optional))

green bell pepper (sliced (optional))

onion (sliced (optional))

rice (for serving)

Slice your block or blocks of tofu into 3/4 to 1-inch thick slabs. Place them on a tray and then leave to freeze at least overnight to harden. No need to press the tofu or squeeze out the liquid before freezing (because you’ll want the water inside the tofu to crystallise and create the amazing texture!)

After freezing the tofu, leave it to thaw in room temperature until the ice has melted.

When soft, carefully squeeze out the water from the tofu. I did this by carefully placing a slab of tofu between my palms and flattening it to squeeze out the liquid. The tofu will be very delicate at this point so be careful not to over squeeze it since it can easily break apart. Squeeze out the liquid from the remaining tofu. Set the tofu aside.

Preparing the Tofu

Mix all the sauce ingredients together in a bowl. Feel free to adjust the seasonings depending on your desired taste. Set aside.

Sauce

Heat a large non-stick pan or skillet over high heat. Add some oil to the pan. Once hot, place the slabs of tofu.

Leave the tofu to cook for 3 to 4 minutes on each side until golden brown.

Lower the heat to medium. Give the sauce a good mix again since the starch tends to sit at the bottom and then add in the sauce to the tofu.

Once the sauce bubbles, lower the heat and mix well since the sauce will slowly thicken. Leave the tofu to cook in the sauce.

It’ll absorb the sauce and the sauce will slowly thicken as it cooks down. Be careful not to cook the tofu in too high heat because the sugars from sauce can easily burn. Scoop up some sauce from the base of the pan to pour over the tofu so all sides can be evenly coated.

Flip over the tofu as needed and leave to cook until sauce has been absorbed by the tofu and has thickened into a glaze. Turn off the heat and then slice the tofu into half, if desired. I just cut them up with kitchen scissors!

Cooking the Tofu

I prepared some sliced bell peppers and onion to cook down in the sauce. I used the same pan as the tofu and simple added a bit of water to deglaze the pan then before adding some sliced onion and bell pepper.

I simply sautéed the vegetables until tender and served it along with the tofu.

Deglazing the Pan &amp; Cooking Veggies

I served the tofu with rice and the vegetables for a really hearty meal. You can store the leftover tofu in the fridge to use for other meals and slice them into strips to top on salads, or add into wraps. Enjoy!

Serving the Tofu

This pan-fried tofu with seasoning sauce is a favorite among Koreans. Simple to make and delicious, you won&#039;t believe how good tofu can taste, with just a few ingredients!

Pan fried tofu with spicy sauce (Dububuchim-yangnyeomjang)

block of tofu (about 400 grams)

vegetable oil

soy sauce

gochu-garu (Korean hot pepper flakes)

garlic clove,

onion

green onions, chopped

sesame oil

sugar (optional)

sesame seeds

Prepare the Sauce

In a bowl, combine the soy sauce, gochu-garu, minced garlic, chopped onion, chopped green onion, sesame oil, and sugar (if using). Mix well and set aside.

Prepare the Tofu

Cut the tofu into 8 equal pieces, each about 1/4 inch thick. Pat each piece of tofu dry with a cotton cloth or paper towels.

Cook the Tofu

Heat the vegetable oil in a skillet over medium-high heat. Add the tofu pieces one by one to the skillet. Be sure not to crowd them so they don't stick to each other. Turn down the heat to medium and cook for about 5 minutes, until the bottom turns crunchy and golden brown. Flip the tofu pieces with a spatula and cook for another 5 minutes until both sides are light golden brown and crunchy.

Serve

Transfer the cooked tofu to a serving plate. Drizzle the seasoning sauce evenly over each piece of tofu. Sprinkle with toasted sesame seeds and some additional chopped green onion. Serve with rice as a side dish.

Storage

You can refrigerate the tofu for up to 4 to 5 days. It does not need to be reheated when served cold.

This vegan Garlic Butter Tofu is satisfyingly tasty with a sticky glaze. It’s easy to prepare and perfect served with rice or noodles of your choice. The added miso paste gives the sauce an extra kick of umami.

Sticky Garlic Butter Tofu (Vegan Recipe)

lb extra firm tofu

tbsp sugar

maple syrup

tbsp corn starch

vegan butter

White parts of a scallion (chopped)

garlic

tsp miso paste (, I used white miso)

onions

rice

Press your tofu to drain excess liquid. Slice into cubes or your shape of choice. I air-fried my tofu soI simply placed this in my air fryer basket and spray some oil. I left this to air fry for 20-22 minutes at 180-200C. Do note that air fryer settings can vary.

You can also opt to bake or pan-fry your tofu until golden brown and crisp. Set the tofu aside.

Meanwhile, mix together all the sauce ingredients in a small bowl until the corn starch has dissolved. Set aside.

Heat your skillet or pan over medium heat. Once hot, add in the vegan butter and allow to melt. Add the white part of the scallion and garlic. Sauté for 2-3 minutes or until the garlic is lightly brown and aromatic. Add in the miso paste and mix.

Mix the sauce again since the corn starch tends to settle at the bottom. Over medium heat, pour the sauce into the garlic. Leave to simmer over medium heat and continue to stir until it slightly thickens.

Add in the crispy tofu. Coat in the sauce and allow to leave at a medium low to simmer for 4-5 minutes or until the sauce has thickened further and has become sticky from the sugars. The sauce should coat the tofu well and turn into a sticky glaze.

Add the green parts of the scallions.

Serve and enjoy this tofu while hot with rice or noodles of your choice.

I highly recommend to enjoy this tofu immediately after cooking but in case you have leftovers, it’d be best to reheat this on a pan and add some water since the glaze will thicken. Adding a bit of water (around 1-2 tbsp) would allow the glaze to become a bit runnier. It’ll turn back into a glaze as you reheat it over medium heat.

Reheating Tips

I and my family loved this tofu. My mother rated it as restaurant worthy, but I take none of the credit! This is a dish I’ll be making time and again. I might have made the sauce a little too thick, but it was still so tasty. 😅 Thanks so much for sharing.

https://www.youtube.com/watch?v=2qr-pD2u1cQ

Full detailed recipe: www.thefoodietakesflight.com/sticky-garlic-butter-tofu

#tofu #recipe #vegan

Sticky & saucy garlic butter tofu 🧄 #shorts

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Black Pepper Tofu “Chicken” Steaks

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Top 3 glazed tofu recipes from across the web

The most viewed glazed tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Pepper Tofu “Chicken” Steaks

Pan fried tofu with spicy sauce (Du...

Sticky Garlic Butter Tofu (Vegan Re...

The most viewed glazed tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine