Go Back
Email Link
Print
Notes
Smaller
Normal
Larger
PBJ Glazed Tofu
Romy
This tofu recipe is just as fun as it is exciting for your taste buds! With a sweet, smoky, salty glaze, your tastebuds are in for a treat. Created with extra firm tofu.
Print Recipe
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Course
Main Course
Cuisine
American
Ingredients
400
g
extra firm tofu
2-3
tablespoon
cornstarch
sesame or peanut oil for frying
For the tofu rub:
2
tablespoon
sesame or peanut oil
1
teaspoon
smoked paprika powder
1
teaspoon
brown sugar
½
teaspoon
garlic powder
1
teaspoon
salt
½
teaspoon
black pepper
For the glaze:
50
g
raspberry jam
25
ml
apple juice
1
tablespoon
balsamic glaze
For the sauce:
100
g
peanut butter
100
ml
apple juice
1
tablespoon
apple cider vinegar
1
tablespoon
tamari soya sauce
Instructions
Press the tofu for 10-15 minutes to remove any excess water.
Break the tofu into bite-size pieces with your hands. The uneven shapes from using your hands will create deiiciously crispy tofu edges later on.
Mix the ingredients for the spice rub and toss the tofu in the rub to evenly coat. In the meantime, heat the oil in a large non-stick skillet.
Coat the tofu in the cornstarch, then pan-fry it until crispy on all sides. Carefully flip the tofu with chopsticks for each handling.
Combine all ingredients for the glaze and pour the glaze into the pan.
Evenly coat the tofu and remove from the heat once the glaze thickens.
Whisk together the ingredients for the peanut sauce, then serve the tofu on rice or noodles and drizzled with the sauce. Enjoy!
Notes
Serve the tofu alongside rice or noodles & garnish with sesame seeds and spring onions!