Crispy tofu with maple-soy glaze from Bon Appétit Magazine, February 2020: The Healthyish Issue (page 26) by Chris Morocco

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Notes about this recipe

  • jzanger on February 11, 2020

    This was delicious, and a pretty quick meal for something with such nice flavors. I made the tofu as described but I served it with soba noodles that I dressed lightly with sesame oil and a few drops of soy sauce and rice vinegar. I also soaked a few shiitake mushrooms and sautéed them (sliced thinly) along with thinly sliced zucchini in the pan after the tofu came out. Cucumber was a great addition as well as the scallion and sesame seeds. The whole thing was pretty much eaten at room temperature and it was great. It would be a great cold noodle salad in the summer.

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