The Easiest Crispy Maple Glazed Tofu
This Maple Glazed Tofu is made with just 8 simple ingredients and is easy to throw together with minimal prep and a few dishes. Serve with rice, noodles, or your favorite veggies for a flavorful, fuss-free dinner.
Ingredients · Servings 3
- 14 oz extra firm tofu, pressed and cut into cubes
- 2 tablespoons oil (we use avocado)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- Pinch of black pepper
- Garnish: toasted sesame seeds and green onions
Method · 40 min
- Press the tofu using a tofu press (or learn how to press tofu without a tofu press!) for at least 30 minutes to remove excess moisture. Pat dry, cut into 1″ cubes. Alternatively, you can slice the tofu into ½”-inch slabs, then cut each slab diagonally to form triangles.
- In a large bowl, mix the cornstarch with garlic powder, paprika, salt, and black pepper, then toss in the tofu until evenly coated.
- Heat a neutral cooking oil in a nonstick skillet over medium heat until warmed through. Add the tofu in a single layer and cook for about 10 minutes, or until golden and crispy on all sides.
- While the tofu is cooking, prepare the glaze. In a small mixing bowl, whisk together the soy sauce, maple syrup, and vinegar. Set aside.
- Once the tofu is golden, reduce the heat to low and pour the maple glaze over top. Stir constantly for 1-2 minutes, or until the glaze thickens and evenly coats the tofu.
- Serve immediately while warm and crispy with sesame seeds and green onions, as desired.
Who’s ready for another easy tofu recipe?! This maple glazed tofu is sweet, savory, and perfectly crispy. It’s full of flavor, yet easy enough for any night of the week.
If you’re already a fan of our Crispy Orange Tofu, Sticky Sesame Tofu, or Salt and Pepper Tofu, this one will fit right into your dinner rotation.
For the Tofu
- Extra-firm tofu: Our go-to for crispy tofu. It holds its shape well, crisps up beautifully, and stays tender on the inside.
- Neutral cooking oil: For the best crispy exterior, use a high-smoke-point neutral oil. We used avocado oil, but vegetable oil, canola, or refined coconut oil work well, too.
- Cornstarch: Essential for that perfectly crisp outside. We haven’t tested alternatives like arrowroot powder, so we can’t guarantee similar results.
- Spices: Garlic powder, smoked paprika, salt, and black pepper add a savory, smoky flavor that complements the glaze.
For the Maple Glaze
- Soy sauce: Adds salty, umami depth that balances the sweetness in the maple. We don’t recommend substituting coconut aminos as it’s not salty enough to balance the sauce.
- Maple syrup: This star of the glaze adds a nice, rich sweetness and helps to caramelize the outside of the tofu.
- Rice vinegar: Brightens the sauce and balances the overall flavor with a tangy acidity.
How to Make Maple Glazed Tofu
- Prep the tofu. Press the tofu using a tofu press (or learn how to press tofu without a tofu press!) for at least 30 minutes to remove excess moisture. Pat dry, slice into ½”-inch slabs, then cut each slab diagonally to form triangles.
- Toss in seasoning. Place the tofu triangles in a large bowl with cornstarch, garlic powder, paprika, salt, and black pepper and toss together until the tofu is evenly coated.
- Pan fry until golden. Heat a neutral cooking oil in a nonstick skillet over medium heat until warmed through. Add the tofu in a single layer and cook for about 10 minutes, or until golden and crispy on all sides.
- Prepare the maple glaze. While the tofu is cooking, prepare the glaze. In a small mixing bowl, whisk together the soy sauce, maple syrup, and vinegar. Set aside.
- Glaze it up. Once the tofu is golden, reduce the heat to low and pour the maple glaze over top. Stir constantly for 1-2 minutes, or until the glaze thickens and evenly coats the tofu.
- Enjoy! Serve immediately while warm and crispy with sesame seeds and green onions, as desired.
