Tofu is a staple in many Asian cuisines, bean curd has been around for centuries, dating back to ancient China around 2,000 years ago. It is made by curdling soy milk and pressing the curds into solid blocks, similar to cheese making. It is highly nutritious with the ability to absorb flavours from various marinades and seasonings. Its high protein content and low fat levels make it a favourite among vegetarians and health conscious eaters worldwide.
Glazed tofu roast is a delicious way to enjoy bean curd, especially if you’re new to plant based cooking. This dish is perfect for weeknight dinners or as a main feature at gatherings. The glaze adds a rich and savoury flavour that caramelises beautifully in the oven, creating a delightful contrast with the soft texture of the tofu.
Glazed Tofu Tips
- Use firm tofu: This type holds its shape better during roasting, making it ideal for this recipe. Softer curd may be used for deserts or soups.
- Press thoroughly: Removing excess water ensures the tofu absorbs the glaze fully and achieves a better texture. Wrap the tofu in a clean tea towel or paper towel and place a large plate on top. Put something heavy such as a frying pan on top to weight it down further with cans and jars, and leave for 30 mins.
- Cut evenly: Slice into equal sized pieces, about 2cm thick, to ensure even cooking and glazing.
- Marinate for better flavour: Let the tofu sit with the glaze for at least 10 minutes before roasting for a richer taste.
- Line your baking tray: Use baking paper to prevent the bean curd from sticking and to make clean up easier.
- Flip halfway through cooking: Turn the roast pieces midway and apply more glaze for an even caramelisation.
- Add sesame seeds: Sprinkle roasted sesame seeds on top before the final roast for added crunch and a nutty flavour.
- Don’t skip the garnish: Chopped spring onions or fresh herbs add a pop of colour and fresh taste.
- Adjust the sweetness: If you prefer a less sweet glaze, reduce the maple syrup slightly and increase the soy sauce.
- Serve immediately: For the best texture and flavour, enjoy the bean curd roast while it’s fresh and warm.
Ingredients
- 500g firm thick tofu, pressed and cut into 2cm thick slices
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp grated ginger
- 1 tbsp sesame seeds (optional)
- 1 spring onion, finely chopped (optional, for garnish)
Directions
- Preheat your oven to 200°C (180°C fan forced).
- Line a baking tray with baking paper.
- In a small bowl, mix soy sauce, maple syrup, sesame oil, rice vinegar, garlic powder, and grated ginger to make the glaze.
- Arrange the tofu slices on the prepared baking tray.
- Brush the glaze generously over each piece. Let it marinate for 10 minutes.
- Roast the tofu in the oven for 15 minutes. Remove the tray, flip the slices and brush them with more glaze on the other side. Sprinkle sesame seeds on top if using.
- Return the tray to the oven and roast for another 10-15 minutes, or until the tofu is golden and slightly caramelised.
- Remove the roast from the oven and let it cool for a few minutes. Garnish with chopped spring onion if desired.
Serve with steamed rice, stir fried vegetables or a fresh salad for a complete meal. This simple yet flavourful dish is perfect for anyone exploring tofu for the first time. Try pairing it with our Vegetable Curry Recipe for an entirely plant based feast!
For more information on buying the right bean curd for you, we recommend you read the following; Tofu
