A quick, savory-glazed tofu dish that comes together in under 30 minutes using pantry staples.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 15 min | 30 min | 4 servings |
Intro
This pantry-friendly tofu recipe meets flavor without fuss. A glossy maple glaze brings a gentle sweetness, while smoked paprika and pepper lend a bold, inviting smoke. Crispy-edged tofu tossed with al dente pasta makes a comforting weeknight bowl you’ll crave again.
It’s flexible, too: use canned tomatoes for a brighter gloss, or switch to gluten-free pasta if needed. The result is a riff-friendly weeknight staple that still tastes boldly “main course.”
The Best Core Ingredient for This Recipe
Tofu Texture: Extra-Firm vs Firm
- Extra-firm holds its shape beautifully for browning and a crisp edge; firmer texture can be a touch drier but tolerates marinating well.
Tofu Form: Block vs Crumbled
- A pressed block gives even browning and a cohesive bite; crumbled tofu can soak up more glaze and feels lighter.
Tofu Seasoning: Plain vs Pre-seasoned
- Plain tofu lets the maple-smoked glaze shine; pre-seasoned varieties save time but can be saltier.
Other Ingredients (and Helpful Swaps)
- Tomatoes: The dish doesn’t rely on fresh tomatoes, but a splash of tomato paste or a pinch of crushed tomatoes can deepen the glaze. Swap tip: use 1 tablespoon tomato paste in the glaze for a richer depth.
- Onion: Adds a mild sweetness if you sauté it with the tofu; swap tip: substitute 1/4 teaspoon onion powder per small onion if you’re skipping fresh.
- Garlic: Provides aromatic warmth; swap tip: 1/2 teaspoon garlic powder can replace fresh garlic if you’re out.
- Red Pepper: Provides heat and color; swap tip: 1/4 teaspoon crushed red pepper flakes if you want a milder version.
- Pasta: 8 oz (225 g) is a good anchor; swap tip: use gluten-free or chickpea pasta for a different texture or dietary need.
- Herbs: Fresh parsley or cilantro brighten the plate; swap tip: 1 teaspoon dried herbs in place of fresh, then use about 1 tablespoon fresh when available.
Ingredients
Sauce
- Extra-firm tofu: 14 oz (400 g), pressed and cut into 1-inch cubes
- Cornstarch: 2 tablespoons (16 g)
- Olive oil: 1 tablespoon (15 ml)
- Maple syrup: 2 tablespoons (30 ml)
- Soy sauce or tamari (low-sodium): 2 tablespoons (30 ml)
- Tomato paste: 1 tablespoon (15 ml) – optional for depth
- Smoked paprika: 1 teaspoon (5 ml)
- Black pepper: 1/2 teaspoon (2.5 ml)
- Garlic powder: 1/2 teaspoon (2.5 ml)
- Red pepper flakes: 1/4 teaspoon (1.25 ml) – optional for more heat
Pasta - Spaghetti, linguine, or fettuccine: 8 oz (225 g)
Finish - Fresh parsley or cilantro, chopped: 2 tablespoons (8 g)
- Sesame seeds: 1 teaspoon (5 g) – optional
- Kosher salt: 3/4 teaspoon (4 g) – to taste
Directions
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Prepare tofu and coating: Press the tofu to remove moisture, then cut into 1-inch cubes. Toss with cornstarch and a pinch of salt until evenly coated.
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Sear the tofu until edges are crisp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the tofu until edges are golden and glossy, about 4–5 minutes per side. Transfer to a plate.
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Make the smoky maple glaze: In the same skillet over medium heat, whisk in maple syrup, soy sauce, tomato paste (if using), smoked paprika, garlic powder, black pepper, and red pepper flakes (if using). Simmer briefly until glossy and slightly thickened, 1–2 minutes.
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Toss tofu in glaze and simmer: Return the tofu to the skillet and toss to coat. Simmer 2–3 minutes to let the glaze cling and the tofu absorb flavor.
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Cook pasta to al dente: Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente, about 8–9 minutes; reserve 1/4 cup (60 ml) of the pasta water, then drain.
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Finish and plate: Add drained pasta to the skillet with tofu and glaze. Toss to coat, adding reserved pasta water as needed to loosen. Sprinkle with chopped herbs and sesame seeds. Serve hot.
How to Store Leftovers
Leftovers will keep best in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 4–6 minutes, or in the microwave in 1–2 minute bursts, stirring between intervals. Do not leave leftovers at room temperature for more than 2 hours. Sauce freezes well; freeze the sauce separately in an airtight container for up to 2 months. Thaw and whisk before reheating with the tofu.
What to Serve With Smoky Maple Pepper Tofu
- Quick side: Steamed broccoli or sautéed green beans for color and crunch.
- Grain boost: A simple side of brown rice or quinoa provides a neutral bed to soak up glaze.
- Salad idea: A bright arugula salad with lemon vinaigrette adds peppery contrast.
Variations & Tips
- Spicier: Increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne.
- Creamier: Stir in 1–2 tablespoons coconut milk or tahini toward the end for a silky finish.
- Gluten-free: Use your favorite gluten-free pasta and tamari in place of soy sauce; ensure all accessories are GF.
- Canned-swap: If you’re short on maple, try a small drizzle of honey (note: not vegan) or a touch of brown sugar in the glaze.
- Herbs: Switch to a generous amount of fresh cilantro or chives for a different herbal lift.
Enjoy Your Smoky Maple Pepper Tofu
Scoop the glossy, pepper-kissed tofu over the arranged pasta, and take a bite that delivers both crisp edges and a soft, savory-smoky glaze. Smoky Maple Pepper Tofu is the kind of plate that feels comforting and satisfying—perfect for a weeknight treat that's easy to love. Enjoy your Smoky Maple Pepper Tofu tonight.