While on our Banff vacation, my wife and I went out to a restaurant, and it simply had too many incredible options on the menu. We wound up ordering a Bison Brisket Poutine (the inspiration for our Venison Poutine) and a dish of Seared Sea Scallops over Polenta. But one thing on the menu that intrigued us but that we didn’t order was a Maple Tofu. So, we envisioned what that dish might be, and we attempted to recreate our imagined version, and that’s what we have here today!
We began by coating our tofu in corn starch, and then we fried it while simmering our maple syrup (and other ingredients) to thicken and eventually form a “candy shell” for our tofu when we combined the two components. In the end, we had a pillowy soft tofu with a thin crispy coating of sweet/salty/spicy goodness that was a huge hit with my family.
Time: 30 Minutes
Ingredients:
- Firm Tofu
- 2 Tablespoons Corn Starch
- 1/3 Cup Maple Syrup
- 1 Tablespoon Soy Sauce
- Garlic Powder
- Red Pepper Flakes
- Optional: Sesame Seeds
Method:
- Remove your tofu from its packaging, and wrap it in a towel or a stack of paper towels to remove excess liquids. Then, unwrap, and slice into cubes.
- Scoop your corn starch into a bowl, and coat each piece of tofu individually. Then set aside.
- Begin to heat a large frying pan (we prefer cast iron) with vegetable oil, and when it’s hot, arrange your tofu in the pan. Cook for 5-6 minutes on the first side, and then flip, and cook the other side until crispy.
- As your tofu cooks, combine your maple syrup, soy sauce, garlic powder, and red pepper flakes in a saucepan, and bring to a simmer.
- When your tofu is done, remove it from the pan, and put it in a mixing bowl.
- Pour your maple glaze over your tofu, and toss to fully coat (you may need tongs or some other utensil for this).
- Plate, top with sesame seeds if using, devour, and enjoy!
