Crispy Maple Flavored Tofu Paired with Peach-Jalapeno Salsa
I’ll admit it. Until trying this batch of maple glazed tofu (a recipe I found on a vegan blog I subscribe to called Fried Dandelions), I never used to like tofu. My feelings may have even been stronger than that of dislike. I pretty much used to despise tofu in its original form. When I would see recipes with tofu I would just look the other way knowing they weren’t for me. That was until I found a recipe for maple glazed tofu, which actually was the first tofu recipe that sounded appealing to me.
I was a bit suspicious that I was immediately drawn to the recipe, but I knew I had to give it a try. A vegetarian who hasn’t made tofu, I thought those didn’t exist, until me (except now I’ve joined the masses in having made and enjoyed tofu). I gave in and made the recipe and it was damn good.
The soy sauce and maple syrup gave the tofu that winning combination of having both a sweet and salty flavor. I also overcooked my tofu strips a bit. This gave them a gorgeous dark golden-brown hue and a crispy exterior, which made me like this recipe even more. The peach salsa gave the tofu some color and a pop of freshness as it was full of fresh out of the garden fruits and vegetables: farmer’s market peaches, cooling cucumber, diced jalapeno, and some chopped cilantro.
Find the peach-jalapeno salsa recipe below and the recipe for the maple glazed tofu here. I couldn’t justify rewriting the recipe, as it was written so perfectly on Fried Dandelions. The only thing I did differently was to cook the tofu longer to get that crispy exterior you see pictured above. Other than that I followed the recipe (which is slightly abnormal for me). Do you like tofu? If so what is your favorite way to eat/prepare it? Have you given in and joined the masses that cook it on a regular basis?
*Makes about 1 cup of salsa
1 peach, rinsed, patted dry, and then diced into small pieces
1 jalapeno diced
1/2 cucumber, peeled and then diced into small pieces
1/2 lemon, juiced
1 teaspoon of cilantro, finely chopped
1 clove of garlic, minced
1 tsp of olive oil
1/4 tsp of salt and pepper
Combine all of the ingredients in a bowl and stir well. Let the salsa sit in the fridge for about 10-20 minutes or more – just so that the flavors can combine. It is that simple. Enjoy alongside your favorite tortilla chips or give the maple flavored tofu recipe a try and serve with that.