Glazed Tofu

A few minutes of simmering in a luscious glaze flavors this firm tofu. The cubes hold their shape in stir-fries and salads. Use it in place of chicken in chicken salads and in a stir-fry with vegetables ."From The Healthy Hedonist

• 1 pound firm or extra-firm tofu
• 2 tablespoons shoyu
• 3 tablespoons maple syrup
• 3 tablespoons mirin
• 1 tablespoon sesame oil or coconut oil

METHOD

Place the tofu on a pie plate and set a second plate on top. Weight the plate with a heavy can, and press the tofu for 15 minutes. Drain.

Mix the shoyu, maple syrup, and mirin together in a bowl and set aside.

Pat the tofu dry. Cut the tofu into 3/4 inch cubes. Heat the oil in a medium nonstick skillet over medium-high heat. Add the tofu and fry, flipping the cubes every 3 minutes, until golden, about 10 minutes. (You don't need to brown all six sides.)

Add the shoyu mixture and simmer, flipping the tofu occasionally, until the sauce coats the tofu with a syrupy glaze, 3 to 4 minutes.

Remove from the skillet and use for stir-fries or salads. This can be prepared up to 2 days ahead

Serves: 4

Reprinted with permission from ©2005 Myra Kornfeld, The Healthy Hedonist, published by Simon & Schuster

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