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, and spices. The tofu is then baked to perfection, glazed with a sweet and tangy brown sugar mustard sauce, and caramelized for a deliciously crispy edge. A perfect plant-based main dish that balances savory, spicy, and sweet flavors with a satisfying texture.
Ingredients
Scale
Marinated Tofu
- 1 block 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 Tofu: Remove tofu from its container and drain excess liquid. Press the tofu using a tofu press or by placing it on a plate with a heavy weight on top for 3-4 hours to remove as much water as possible.
- Prepare Tofu Surface: Place the pressed tofu block on a clean cutting board. Use a toothpick or needle to poke holes halfway through all over the tofu’s surface. Then, cut shallow crosshatch patterns on the top and bottom surfaces using a sharp knife.
- Make Marinade: In a small bowl, whisk together gluten free soy sauce, lemon juice, chili garlic sauce, brown mustard, thyme, maple syrup, minced garlic, minced onion, smoked paprika, and nutritional yeast until well combined.
- Marinate Tofu: Place the tofu block into a large resealable bag or airtight container. Pour the marinade over it, seal, and gently shake to coat all sides. Refrigerate and marinate the tofu overnight to allow flavors to penetrate.
- Preheat Oven: Heat the oven to 375°F (190°C). Remove tofu from marinade and let excess drip off. Transfer tofu to a lined baking sheet and strategically insert whole cloves at each crosshatch intersection on the top surface.
- Bake Tofu Initially: Bake tofu for 20-25 minutes until edges start to brown and the marinade begins to dry.
- Prepare Brown Sugar Glaze: In a small bowl, mix brown sugar and spicy brown mustard. Microwave the mixture for 15 seconds, then stir until a smooth glaze forms.
- Baste and Bake: Baste the tofu thoroughly with the brown sugar glaze and return to the oven for 10 minutes.
- Remove Cloves and Continue Basting: Carefully remove the cloves using a fork. Baste the tofu again on all exposed surfaces with any remaining glaze.
- Final Caramelizing Bake: Bake the tofu for an additional 15-20 minutes until the glaze caramelizes around the edges, creating a sticky and flavorful crust.
- Slice and Serve: Use a sharp knife to cut the tofu into individual slices. Serve warm as a main dish or protein addition to your meal.
Notes
- If pressed tofu is unavailable, super-firm tofu can be used, but may absorb marinade less effectively due to its density.
- Use a moderate amount of brown sugar glaze and continue to baste periodically to prevent burning while ensuring even coverage.
- Ensure the soy sauce or tamari you use is gluten-free to keep this recipe gluten-free.
- Pressing the tofu for several hours is essential for best texture and flavor penetration.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 190
- Sugar: 8g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 0mg
