Why is my tofu watery?

Make sure you are using an extra firm block of tofu, which you should see clearly indicated on your tofu packaging. Also use a good quality brand of tofu like House Foods Tofu or Nasoya . I have found that other brands can be inconsistent in texture and have blocks of tofu that are either softer or more waterlogged. Another thing to note is that you should try and press as much water out of your tofu as possible. The most consistent way I have pressed tofu successfully is with a tofu press for at least 3-4 hours, potentially longer if you are using a softer tofu brand.

Can I air fry my tofu?

You can air fry the tofu after it has sat in it's marinade. It can help firm up the tofu and bake it a little faster compared to the instructions. I would suggest, air frying it at 400F for 10-12 minutes. I would suggest not air frying the tofu once you add the brown sugar glaze. It will drip through the holes in the air frying basket leaving a big mess. Your brown sugar glaze will also have a higher chance of burning, so if you do happen to try this, just make sure to watch that the brown sugar doesn't burn. If you still want to go ahead and air fry, just make sure to lower the temperature to 370F and cook for 7 minutes the first round and then 10 minutes for the last glaze.

How do I store this tofu?

Once cooled, this tofu can be placed in an airtight container and in left in the fridge for up to 7 days . It makes this dish great to meal prep ahead. You can warm it through by placing back on a baking sheet, and setting the oven to 350F to warm back through for 10 minutes. Do not freeze leftovers as it will disturb the texture of the tofu.

Brown Sugar Glazed Tofu - Plant Based RD

Description

The ultimate vegan main for your holiday table. This brown sugar glazed tofu is sweet and smoky and surprisingly easy to make!

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

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Instructions

Remove block of tofu from container and drain of excess liquid. Follow basic tofu prep method of pressing tofu by using a tofu press or placing tofu on a shallow plate and placing a heavy object like a pot overtop to help release as much water as possible over a 3-4 hour period.
Once tofu is pressed, place tofu block on a clean cutting board and with a thin tooth pick or needle, poke holes halfway through into the tofu all over the surface of the tofu.
Using a sharp knife, cut shallow crosshatch patterns over the top and bottom surface of the tofu.
In a small bowl, add soy sauce, lemon juice, chili sauce, mustard, thyme, maple syrup, garlic, onion, paprika, and nutritional yeast and whisk to combine.
Place block of tofu into a large reusable resealable bag or airtight container. Pour marinade into the bag, seal it and gently shake to completely coat tofu. Make sure marinade is concentrated all around the tofu and place into the fridge to marinate overnight.
Preheat oven to 375F. Remove tofu and shake off excess marinade. Place marinated block of tofu on a lined baking sheet and place cloves at each crosshatch intersection on the top of the tofu. Place tofu into the oven to bake for at least 20-25 minutes to brown edges and dry the marinade.
While tofu is baking, prepare brown sugar glaze by combining brown sugar and mustard. Once combined, place into the microwave for 15 seconds and continue to stir until a sauce forms.
Carefully baste the surface of the tofu well. Place back into the oven for another 10 minutes. After baking, carefully remove cloves with a fork and then baste the tofu again with remaining sauce on all exposed surfaces of the tofu.
Return tofu back into the oven for an additional 15-20 minutes until the glaze begins to caramelize around the tofu edges.
With a sharp knife, cut tofu into individual slices and serve as desired.

Notes

If you are not sure how to prep your tofu, find my quick guide here. If you do not have time to press your tofu, you can also attempt this tofu using super firm tofu. Just note that it might be a little more challenging to get the marinade through especially since it is so dense.

Do not over pour the brown sugar mix on top of the tofu. Baste with enough sauce and continue to baste periodically to make sure the sauce stays on the tofu and doesn’t burn on your pan.

To make sure this dish is gluten-free, make sure to use gluten-free soy sauce or gluten-free tamari.