This sautéed soy maple tofu recipe is easy and tasty. It used to be a staple in my life when I was a vegetarian but it’s so good that we still eat it regularly!
Protein alternatives have come a long way. Back when I was a vegetarian, there really wasn’t much of a variety.
I used to make this dish a few times a week and even though we both loved it. It got old pretty quick.
I think that if I had decided to be a vegetarian in 2017, I would have had so many more choices than just tofu, more tofu and occasionally some seitan or tempeh that tasted like shoe leather.
And even though we’re not vegetarians anymore, we still eat this at least once a month.
The beauty of tofu is that it becomes flavored with what you cook with it. The combination of soy sauce and maple syrup is so delicious and really complements tofu.
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How to make soy maple tofu
Unwrap the tofu and let it sit on a plate for at least 15 minutes. Water will leech out of the tofu. Pat the tofu dry with a paper towel.
Cut the tofu in half lengthwise and then in thin cubes. You can see how big the cubes are.
Gather the ingredients – extra firm tofu, soy sauce and maple syrup.
Heat a large sauté pan on medium. Add the tofu, ⅛ cup soy sauce and ⅛ cup maple syrup and let the tofu sauté for 3 minutes on each side.
You want the tofu to get a little crusty on the sides.
I placed some tofu in a bowl and got the rest of the meal – noodle curry and a salad.
This tofu has great texture and flavor. Besides, it’s easy and delicious.
I hope you enjoyed this soy maple tofu recipe!
Other popular vegetarian recipes
And as always, may all your dishes be delish!
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Sautéed Soy Maple Tofu
- 14 ounces extra firm tofu drained and cubed
- ⅛ cup soy sauce or more
- ⅛ cup maple syrup or more
- Drain tofu and let it sit on a plate to drain further, blot with a paper towel and cut in cubes
- Heat sauté pan on medium heat, add tofu, soy and maple syrup
- Sauté each side around 3 minutes until the sides crisp up