chilli oil,  Hov's Sauces,  Meatless Monday,  Vegan,  Vegan

Maple Glazed Tofu with Carrot Puree

Maple Glazed Tofu with carrot puree

Maple Glazed Tofu with Carrot Puree will turn around the non lovers of tofu. This amazing beautiful dish was so delicious that I even wanted seconds and believe me when I say I am not usually a fan of tofu at all.

Meatless Monday has come around again. I had some tofu in the fridge which was near it’s used by date, so I thought I better cook it. No one except the vegan hubs is a fan of tofu in this household, so I needed to make something that everyone would eat and not complain about.

Most of us know tofu to be tasteless and rubbery. I turned that around with this dish. And pleased to report everyone ate all of their dinner with no leftovers to be seen. If there had of been more, I would of had seconds for sure. The carrot puree was also really nice and smooth and such a great pairing with the maple glazed tofu. It was an enjoyable dinner to have and I will be making this again.

Let’s make this .. Maple Glazed Tofu with Carrot Puree ..

Drain the tofu and squeeze out as much water as possible without breaking the tofu. In a bowl mix together 2 tbsp of soy sauce and the maple syrup, then slice the tofu into 8 slices. Marinate the tofu for 20 minutes in the fridge.

Chop the carrots and put them into a pot with boiling water. Boil for 10 – 15 minutes until the carrots have softened. Drain the cooked carrots and add to the food processor along with the garlic, the last of the soy sauce (1 tbsp) peanut oil and Hov’s Kitchens Chilli Oil. Process until the carrot is smooth. Once the carrot is puree add through a sieve to get it smoother. Then set aside.

Heat the vegetable oil in a non stick fry pan and cook the tofu on a medium high heat for 3 minutes each side. Take off the heat.

Assemble ..

Add the carrot puree to a plate, top with the tofu and garnish with sesame seeds.

Serve with:

This is great paired with broccolini, rice or other vegetables.

Maple Glazed Tofu with Carrot Puree

This dish will turn the non-tofu lovers around. Cooked in a maple and soy glaze and paired with carrot puree. This is absolutely delicious and easy to make.
Course dinner, entree, lunch, Main Course
Cuisine Asian, Australian
Keyword carrot, carrot puree, easy dinners, healthy, Hov’s Kitchen, Maple Glazed Tofu, meatless monday, Tofu, vegan
Prep Time 40 minutes
Cook Time 6 minutes
Servings 4 people

Ingredients

  • 3 Large carrots Roughly chopped
  • 3 tbsp Peanut Oil
  • 1 tbsp Hov's Kitchens Chilli Oil
  • 3 tbsp Soy sauce or Tamari
  • 3 garlic cloves Minced
  • 2 tbsp vegetable oil
  • 1 Packet of firm Tofu Drained
  • 1 tbsp Maple Syrup
  • Sesame seeds

Instructions

  • Drain the tofu and squeeze out as much water as possible without breaking the tofu.
    In a bowl mix together 2 tbsp of soy sauce and the maple syrup, then slice the tofu into 8 slices. Marinate the tofu for 20 minutes in the fridge.
  • Chop the carrots and put them into a pot with boiling water. Boil for 10 – 15 minutes until the carrots have softened.
  • Drain the cooked carrots and add to the food processor along with the garlic, the last of the soy sauce (1 tbsp) peanut oil and Hov's Kitchens Chilli Oil. Process until the carrot is smooth.
    Once the carrot is puree add through a sieve to get it smoother. Then set aside.
  • Heat the vegetable oil in a non stick fry pan and cook the tofu on a medium high heat for 3 minutes each side. Take off the heat.
  • To assemble.
    Add the carrot puree to a plate, top with the tofu and garnish with sesame seeds.
Share

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating