Description
This Brown Sugar Glazed Tofu recipe features extra firm tofu marinated overnight in a flavorful blend of gluten-free soy sauce, lemon juice, chili garlic sauce, maple syrup, and spices. The tofu is then baked with fragrant whole cloves and finished with a sweet and tangy brown sugar glaze, resulting in a deliciously caramelized, savory-sweet dish perfect as a main or side.
Ingredients
Scale
Marinated Tofu
- 1 block of extra firm tofu, pressed and drained
- 3 tbsp gluten free soy sauce or tamari
- Juice of half a lemon
- 1 tsp chili garlic sauce
- 1 tsp brown mustard
- 1 tsp thyme
- 1 tbsp maple syrup
- 3 garlic cloves, finely minced
- 1/2 small onion, minced
- 2 tsp smoked paprika
- 2 tbsp nutritional yeast
- 30–35 whole cloves (the spice)
Brown Sugar Glaze
- 3 tbsp brown sugar
- 1 tbsp spicy brown mustard
Instructions
- Press the Tofu: Remove the block of tofu from its container and drain excess liquid. Press the tofu using a tofu press or by placing it on a shallow plate under a heavy object for 3-4 hours to release as much water as possible.
- Prepare the Tofu Surface: Place the pressed tofu on a cutting board. Poke holes halfway through the block all over the surface using a thin toothpick or needle. Then, lightly score shallow crosshatch patterns on both the top and bottom surfaces with a sharp knife to help the marinade penetrate.
- Make the Marinade: In a small bowl, whisk together gluten-free soy sauce or tamari, lemon juice, chili garlic sauce, brown mustard, thyme, maple syrup, minced garlic, minced onion, smoked paprika, and nutritional yeast until fully combined.
- Marinate the Tofu: Place the tofu block in a large resealable bag or airtight container. Pour the marinade over the tofu, seal the bag, and gently shake to coat the tofu evenly. Ensure the marinade surrounds the tofu completely. Refrigerate and marinate overnight for best flavor absorption.
- Preheat Oven and Prepare Tofu: Preheat your oven to 375°F (190°C). Remove the tofu from the marinade and gently shake off any excess liquid. Place the tofu block on a lined baking sheet. Insert whole cloves at each intersection of the crosshatch pattern on the tofu’s surface.
- Bake the Tofu: Bake the tofu for 20-25 minutes to brown the edges and start drying the marinade.
- Prepare Brown Sugar Glaze: Combine the brown sugar and spicy brown mustard in a microwave-safe bowl. Microwave for 15 seconds, then stir continuously until a smooth glaze forms.
- Baste and Continue Baking: Carefully baste the tofu thoroughly with the brown sugar glaze. Return the tofu to the oven and bake for an additional 10 minutes.
- Remove Cloves and Baste Again: Take the tofu out and carefully remove the cloves using a fork. Baste the tofu again on all exposed surfaces with the remaining glaze.
- Final Baking: Place the tofu back in the oven for another 15-20 minutes, allowing the glaze to caramelize and create a sticky, flavorful crust.
- Slice and Serve: Using a sharp knife, cut the tofu into individual slices. Serve warm as desired.
Notes
- If you are unsure how to prep tofu, refer to a quick tofu pressing guide. Alternatively, super firm tofu can be used without pressing though it may be harder for the marinade to infiltrate.
- Avoid pouring too much brown sugar glaze at once; instead, baste periodically to keep the tofu well coated and prevent burning.
- To ensure the recipe is gluten-free, use gluten-free soy sauce or tamari exclusively.
Nutrition
- Serving Size: 1 serving (1/3 of tofu block)
- Calories: 280
- Sugar: 15g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 0mg
