The Best Maple Syrup Caramelized Tofu Review
Get ready to satisfy your taste buds with my Maple Syrup Caramelized Tofu Review.I'm excited to share my thoughts on this amazing dish. It's a delightful combination of maple syrup and caramelized tofu, and I'll tell you why I think it's truly "the best." This review is your guide to a delicious culinary experience.
Recipe cost: $16.39 ($4.10 per portion)
Keywords: Vegetarian
Equipment
- 1 Medium casserol
- 1 Cooking Wok or a large deep pan
- 1 Cutting board
Ingredients
- 1 cup Basmati rice $1.50
- 2 cups Vegetable stock $0.50
- 30 ml Fresh coriander $0.05
- 1 block Firm Tofu (no OGM) 454g - $2.99
- 2 tbsp Corn Starch $0.07
- 2 tbsp Sesame oil $0.48
- 1 tbsp Minced ginger $0.05
- 2 tsp Minced garlic $0.22
- ⅓ cup Dry shallots $0.25
- ½ cup Pure maple syrup $2.50
- ¼ cup Teriyaki sauce (thick) $0.60
- 1 whole Sweet red pepper $1.50
- 1 bunch Broccoli $1.99
- 1 whole Carrot cut in juliennes $0.19
- 1 pack White mushrooms $2.50
- 4 Green onions $1.00
Instructions
- Cut and measure all the ingredients. I always recommend doing that because you don't have to rush every step of the recipe. Use the biggest cutting board you have or in my case, one medium and one small.The small is to cut and the medium is to place the cuts. You could use bowls to store as well, but it will clutter your working area...and who wants to clean more dishes anyway?Do this:Broccoli: Separate in small buds Carrot: Cut into julienne sizes with a sharp knife (or you can buy pre-cut but much more expensive)Dry Shallots: Mince in small pieces (yes it will make you cry)Garlic: You can mince it with a knife or use a lemon zester (the second is my favourite)Ginger root: Same as the garlic Red Pepper: Cut in about 1-inch sizeGreen onions: The green onions are for decoration, so I would cut them in bevelMaple Syrup and Teriyaki sauce: Pour in a measuring cup (you can use the same, they will be incorporated at the same time)Vegetable stock: Add in another measuring cupCorn Starch: Pour in a deep plate (pasta style) As per the original recipe, they tell you to use 2 tbsp, but it is not enough. Double the amountTofu block: Cut in thick slices (about ¼ inch or 0.5 cm)There you go, you are ready to rumble
- Start the rice. In a medium casserole, add 1 cup Basmati rice with 2 cups Vegetable stockGood Tips: Add 2 tbsp of olive oil (or the oil of your choice) to the casserole. It will prevent spillage. The oil is heavier than water and will pop the nasty bubbles that always spill everywhere.Cover the casserole, bring to a boil and bring down to medium-low. Let it cook until no more water remains in the casserole, then remove it from the stove and don't touch it anymore for a good 10 minutes then add 30 ml Fresh coriander and blend.This is the ultimate trick to the best fluffiest rice. While the rice is cooking, let's prepare and cook the tofu
- Warm up your wokPour 1 tbsp of Sesame oil. Good Tips: I love cooking with coconut oil. If you have that handy, put 2 tbsp of it with the Sesame oil in the pan. Not only does it give a pleasant flavour, the tofu will become crispier and more tasty. At the beginning, you should have covered the bottom of a deep bowl with 2 tbsp Corn Starch (I recommend doubling the amount)Simply coat all your tofu pieces in Corn starch and place into the wok or deep pan. Turn the tofu once in a while until golden brown (in the original recipe, it says 1 minute on each side, but I had to leave it for about 2 minutes on each side for the perfect consistency.
- Add the other ingredients1 tbsp Minced ginger, 2 tsp Minced garlic, ⅓ cup Dry shallots in the wok and cook for about 2 minutes to release the flavours.
- Add the sweet stuff½ cup Pure maple syrup and ¼ cup Teriyaki sauce (thick) into the wok and let it simmer for about 5-7 minutes. The original recipe mentions 2 to 3 minutes but this is not enough.If you want some beautiful goopy "caramel", cook until the caramel creates a filament on the spoon instead of dripping. This is your cue that this is thick enough. Be careful, the mix is super hot!Once you like the consistency, set aside and move on to the last cooking step
- Second deep panIn another deep pan, warm up 2 tbsp Sesame oil, and add 1 whole Sweet red pepper, 1 bunch Broccoli, 1 whole Carrot cut in juliennes, and 1 pack White mushrooms.Now the original recipe tells you to cook for only 2-3 minutes but this will be still raw.Good Tips: Cover the pan with a lid and let it cook for a good 6-7 minutes until the vegetables soften.
- Plate your dish.How does it smell in your house right now?In a deep bowl "spaghetti-style" add a layer of rice, add veggies on top and place about 3 to 4 slices of tofu. Sprinkle the green onions on top of the dishes.Great Tips: Drizzle some leftover caramel. I guarantee you will ask for more.
Notes
Final Result
My honest review:
I could only write: My 4-year-old son loved it and asked for more. The end!Every parent knows how hard it is to please those little princes and princesses but with this dish, they will beg for more. The pleasant taste of the super-sweet maple syrup with the salty and sweet teriyaki sauce makes the perfect balance. The caramelized tofu will not taste like "tofu" and it will please the toughest carnivore out there. The veggies complement very well the dish and the rice will cut off the sweetness a little bit. This low-cost recipe is very pleasant to eat and a sure-winner for the whole family. Original recipe Tofu caramélisé à l'érable from Protéines Végétales avec Caty, page 38
Nutrition
Calories: 482kcal
Tried this recipe?Let us know how it was!
