A quick glaze of citrus, maple, and smoke coats crispy tofu for a comforting, weeknight-ready meal.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 15–20 minutes | 30–35 minutes | 4 servings |
Intro
This pantry-friendly dish punches above its simple ingredients. The tofu browns to a glossy, slightly crisp edge, then soaks in a smoky, citrusy maple glaze that brightens every bite. It’s a versatile weeknight keeper that pairs with a quick green salad or simple grains.
The Best Core Ingredient for This Recipe
Firm vs. Extra-Firm
- Firm tofu holds its shape beautifully when seared; extra-firm can be even sturdier but may be drier if not pressed. Choose firm for a balance of texture and glaze uptake.
Water-packed vs. Oil-packed
- Water-packed tofu is light and absorbs glaze well; oil-packed adds a touch more richness but can feel heavier. Opt for water-packed for a leaner, crisper result.
Silken vs. Regular
- Silken tofu is too delicate for this method; regular (firm to extra-firm) is ideal for browning and coating. Skip silken for best texture.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Not a main player here, but if you want bright acidity, a splash of citrus juice works as a swap. Swap tip: skip tomatoes in the glaze and lean on orange juice for balance.
- Onion: Adds sweetness and depth. Swap tip: shallots or green onions provide milder, sweeter notes.
- Garlic: Aromatic foundation. Swap tip: garlic powder or roasted garlic for a mellower, deeper taste.
- Red Pepper: Color and a gentle kick. Swap tip: smoked paprika or chili flakes to boost smokiness without heat.
- Pasta: Sturdy shapes hold the glaze well. Swap tip: gluten-free pasta or zucchini ribbons for a lighter finish.
- Herbs: Fresh add brightness. Swap tip: parsley or cilantro if basil isn’t on hand.
Ingredients
Sauce / Glaze
- Tofu, firm: 14 oz (400 g)
- Soy sauce or tamari: 2 tbsp (30 ml)
- Pure maple syrup: 2 tbsp (30 ml)
- Fresh orange juice: 2 tbsp (30 ml)
- Smoked paprika: 1 tsp (2 g)
- Garlic, minced: 1 clove
- Rice vinegar (optional): 1 tsp (5 ml)
- Extra-virgin olive oil: 1 tsp (5 ml)
Pasta
- Dried pasta (linguine or spaghetti): 8 oz (225 g)
- Kosher salt for pasta water: 1/2 tsp (3 g)
- Water for boiling: 4 quarts (3.8 L)
Finish
- Fresh orange zest: 1 tsp (optional)
- Green onions or chives, sliced: 2 tbsp (6 g)
- Sesame seeds: 1 tsp (3 g)
- Optional garnish: chopped cilantro or parsley
Directions
- Press and slice the tofu — Wrap the tofu and press for 15 minutes to remove excess moisture, then cut into 1/2-inch slabs. Keep edges even for even searing.
- Whisk the smoky citrus glaze — In a small bowl, combine soy sauce, maple syrup, orange juice, smoked paprika, garlic, and rice vinegar. Set aside.
- Sear the tofu — Heat 1 tsp oil in a skillet over medium-high heat. Sear slices 3–4 minutes per side until edges are golden and glossy.
- Simmer the glaze to coat — Pour the glaze over the tofu in the pan, add optional red pepper slices if you like, and simmer 2–3 minutes until thickened and glossy. Toss to coat evenly.
- Cook the pasta al dente — In a large pot, bring salted water to a boil and cook pasta 8–10 minutes, until al dente. Reserve 1/4 cup (60 ml) pasta water.
- Toss together and finish — Add pasta to the skillet with the glazed tofu. Toss with a splash of the reserved pasta water as needed, 1–2 minutes, until everything is glossy and well coated. Scatter orange zest and green onions just before serving.
How to Store Leftovers
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water or broth to loosen the glaze if needed, or microwave in 30–60 second intervals until warmed through. Do not leave at room temperature beyond 2 hours. Sauce/glaze can be frozen separately for up to 2 months.
What to Serve With Smoky Citrus Maple Glazed Tofu
- Side: Steamed broccoli with sesame oil and sesame seeds for a crisp, green counterpoint.
- Side: Simple lemon-herb rice or quinoa to soak up any extra glaze.
- Salad: A bright arugula and fennel salad with orange segments to echo the citrus notes.
Variations & Tips
- Spicy kick: Add 1/4 tsp red pepper flakes to the glaze for a gentle heat.
- Creamier glaze: Whisk in 1–2 tsp coconut milk or tahini at the end for a silkier sauce.
- Gluten-free: Use tamari instead of soy sauce and gluten-free pasta.
- Canned-swap: If you’re short on fresh garlic, 1/4 tsp garlic powder works in the glaze.
- Herbs: Finish with fresh cilantro or chives for a herbal lift; basil pairs nicely with citrus too.
Enjoy Your Smoky Citrus Maple Glazed Tofu
Sinking your fork into a bite reveals a glossy, deeply flavored coating that clings to tender tofu and al dente pasta. The smoky, sweet glaze brightened by citrus makes every mouthful feel comforting and fresh. Enjoy your Smoky Citrus Maple Glazed Tofu tonight.
Related Recipes
- Citrus-Glazed Tofu Bowls
- Smoky Maple Chickpeas with Fresh Herbs
Attribution
Recipe by WellMindMeal. Photography by WellMindMeal Studio.