Description
This Blackberry Glazed Tofu recipe offers a delightful fusion of sweet, spicy, and savory flavors. Crispy tofu cubes are coated in a luscious blackberry glaze featuring notes of black pepper and chili flakes, creating a perfect balance between fruity sweetness and warming spice. Ideal for a vegan meal, this dish is quick to prepare and serves wonderfully over steamed rice or quinoa for a satisfying, nutritious dinner.
Ingredients
Scale
Tofu
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Blackberry Glaze
- 1 cup fresh or frozen blackberries
- 1/4 cup soy sauce
- 2 tablespoons honey or maple syrup (for a vegan option)
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon chili flakes (adjust to taste)
- 1 teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
Instructions
- Prepare the Tofu: Cut the pressed tofu into bite-sized cubes to ensure even cooking and better coating with the glaze.
- Coat with Cornstarch: Toss the tofu cubes with 2 tablespoons of cornstarch until they are evenly coated. This step helps create a crispy texture when cooked.
- Heat Oil: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat to prepare for frying the tofu.
- Cook Tofu: Place the coated tofu cubes in the heated skillet and cook for about 3 to 4 minutes on each side until they turn golden brown and crispy.
- Remove Tofu: Once crispy, remove the tofu from the skillet and set aside to make room for the glaze.
- Cook Blackberries: In the same skillet, add the blackberries and cook over medium heat for 2 to 3 minutes until they start breaking down and releasing juices.
- Add Flavorings: Stir in soy sauce, honey or maple syrup, rice vinegar, grated ginger, minced garlic, chili flakes, and black pepper to the blackberries in the skillet.
- Simmer: Bring the mixture to a gentle simmer and cook for another 2 to 3 minutes to meld the flavors together.
- Thicken Sauce: Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the skillet, stirring constantly until the sauce thickens, about 1 minute.
- Combine Tofu and Glaze: Return the crispy tofu cubes to the skillet and gently toss them to coat evenly with the blackberry glaze.
- Heat Through: Cook the tofu and glaze together for an additional 2 to 3 minutes to warm the tofu and develop the glaze’s flavor.
- Serve: Serve the blackberry glazed tofu hot over steamed rice or quinoa for a complete meal.
- Garnish: Optionally, garnish with extra black pepper or fresh blackberries for an appealing presentation and extra burst of flavor.
Notes
- Press the tofu well to remove excess moisture for a crispier texture.
- Adjust chili flakes according to your spice preference.
- Maple syrup is recommended for a vegan version. Honey can be used otherwise.
- Use fresh blackberries if available for the best flavor, frozen ones work fine too.
- Serve immediately to maintain the tofu’s crispiness.
