Maple Glazed Tofu With Veggies And Pickled Radish
01 August 2017
Maple Glazed Tofu With Veggies And Pickled Radish is a protein heavy blend of sweet and sour that allows you to eat a light meal for lunch or dinner. This recipe is designed to serve two people.
- 200g Firm Tofu
- Olive Oil
- 125 ml pineapple juice
- 125 ml maple syrup
- 1 tablespoon of soy sauce
- 1 tablespoon of mustard
- 2 handfuls of radish
- 2 tablespoons red wine vinegar
- 2 tablespoons caster sugar
Add to taste
- Tenderstem Brocoli
- Curly Kale
Drain the tofu with kitchen paper to remove any excess water then cut it ito slices that are around 1cm/ ½ inch thick. Heat a tablespoon of olive oil in a frying pan.
Mix the pineapple juice, maple syrup, soy sauce and mustard together in a bowl until they combine
Fry the tofu for 5-10 minutes on both sides to ensure it goes a golden brown color.
Pour the mixture over the tofu and reduce the heat to simmer. Let it cook for 20 minutes and flip the tofu once.
While the tofu is cooking you can make the radish pickle.
Slice the radish thinly then mix in a bowl with the vinegar and sugar. Let it sit for 10-15 minutes before eating.
Cook the vegetables you're having to whatever softness you prefer. You could also just use a bagged salad if you don't want any cooked vegetables.