Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1/4 cup tamarind paste
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons chopped scallions for garnish
Special equipment needed:
- Baking sheet
- Parchment paper
- Small saucepan
- Whisk
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the tofu into 1-inch cubes and place them on a baking sheet lined with parchment paper.
3. In a small saucepan, combine tamarind paste, soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes. Whisk until the sugar has dissolved.
4. Pour the glaze over the tofu cubes and toss to coat evenly.
5. Bake the tofu for 20-25 minutes, or until the edges are crispy and golden brown.
6. In a small bowl, whisk together cornstarch and water until smooth.
7. Remove the tofu from the oven and drizzle the cornstarch mixture over the top. Toss to coat evenly.
8. Return the tofu to the oven and bake for an additional 5-10 minutes, or until the glaze has thickened and the tofu is fully coated.
9. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Preheat oven to 400°F.
Serving size:
- This recipe serves 2-3 people.
Nutritional information:
- Calories: 287
- Fat: 11g
- Carbohydrates: 37g
- Protein: 14g
- Sodium: 1,604mg
- Sugar: 28g
- Fiber: 1g
Substitutions for ingredients:
- Tofu can be substituted with chicken or shrimp.
- Tamarind paste can be substituted with lime juice or lemon juice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Add vegetables like bell peppers, onions, or broccoli to the baking sheet with the tofu for a complete meal.
- Use the glaze as a marinade for meat or seafood before grilling or baking.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Pressing the tofu before baking helps remove excess water and allows the tofu to absorb more of the glaze.
- For extra crispy tofu, toss the cubes in cornstarch before baking.
- Make sure to toss the tofu in the glaze and cornstarch mixture evenly to ensure every piece is coated.
Storage instructions:
- Store leftover tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover tofu in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tofu on a bed of rice or noodles for a complete meal.
- Garnish with chopped scallions or sesame seeds for added flavor and texture.
Garnishes:
- Chopped scallions or green onions
- Sesame seeds
- Chopped peanuts or cashews
Pairings:
- Serve with steamed vegetables like broccoli or bok choy.
- Pair with a side of rice or noodles.
Suggested side dishes:
- Steamed vegetables
- Rice or noodles
- Stir-fried vegetables
Troubleshooting advice:
- If the glaze is too thick, add a splash of water or vegetable broth to thin it out.
- If the tofu is not crispy enough, bake for an additional 5-10 minutes or broil for a few minutes.
Food safety advice:
- Make sure to drain and press the tofu before baking to prevent excess moisture.
- Store leftover tofu in an airtight container in the refrigerator for up to 3 days.
Food history:
- Tamarind is a fruit commonly used in Southeast Asian and Indian cuisine. It has a sweet and sour flavor and is often used in sauces and marinades.
Flavor profiles:
- Sweet, sour, and savory.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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Region: Thai