Description
A vibrant and flavorful Blackberry Glazed Tofu dish combining crispy golden tofu cubes with a sweet, tangy, and spicy blackberry glaze, enhanced with black pepper and chili flakes. Perfect as a plant-based main served over steamed rice or quinoa, this recipe balances fruity sweetness with a touch of heat for a deliciously unique vegan meal.
Ingredients
Scale
Tofu and Coating
- 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, making sure they are uniform in size for even cooking.
- Coat the Tofu: Toss the tofu cubes in 2 tablespoons of cornstarch until each piece is evenly coated. This helps create a crispy exterior when cooked.
- Heat the Skillet and Oil: Place a large skillet over medium heat and add 2 tablespoons of vegetable oil, allowing it to heat thoroughly.
- Cook the Tofu: Add the coated tofu cubes to the hot skillet. Cook them for about 3-4 minutes on each side until they turn golden brown and develop a crispy texture on all sides.
- Set Aside the Tofu: Remove the crispy tofu cubes from the skillet and set them aside on a plate to keep warm.
- Cook the Blackberries: In the same skillet, add 1 cup of fresh or frozen blackberries. Cook over medium heat for 2-3 minutes, stirring occasionally until the berries begin to break down and release their juices.
- Add Flavorings: Stir in 1/4 cup soy sauce, 2 tablespoons honey or maple syrup, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1 teaspoon chili flakes, and 1 teaspoon black pepper. Mix well to combine all the flavors.
- Simmer the Sauce: Bring the mixture to a simmer and let it cook for another 2-3 minutes, allowing the flavors to meld together.
- Thicken the Glaze: Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the skillet, stirring continuously until the sauce thickens, which should take about 1 minute.
- Combine Tofu and Glaze: Return the crispy tofu cubes to the skillet and gently toss them in the blackberry glaze until well coated.
- Heat Through: Cook the glazed tofu for an additional 2-3 minutes, ensuring the tofu is heated through and fully infused with the flavorful sauce.
- 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 added presentation and flavor.
Notes
- Pressing tofu removes excess moisture, which is key for getting a crispy texture when cooked.
- The recipe can easily be made vegan by substituting honey with maple syrup.
- Adjust chili flakes based on your preferred spice level.
- Use fresh or frozen blackberries depending on availability; frozen works well and may require slightly longer cooking to break down.
- Serve immediately for best texture as the glaze can make tofu softer over time.
