Name: Caramelized Korean Tofu
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: Asian
Ingredients: olive oil spray; 1 (16 oz) extra firm tofu, drained and sliced into ½" strips; salt to taste; 2 tbsp maple syrup; 2 tbsp Bragg Liquid Aminos; 1 tbsp green onion, finely sliced (plus more for garnish); 3 medium gloves garlic, minced; ½ tsp fresh ginger, minced; ¼ tsp chili paste; 2 green onions, finely sliced; ½ tsp sesame seeds, toasted

Pan-fried tofu is a traditional Korean side dish (or banchan). This recipe enhances the classic flavor by caramelizing the sauce the tofu together. The result? Every flavor—from the maple syrup to the ginger—is enhanced tenfold.

Tofu

olive oil spray

1 (16 oz) extra firm tofu, drained and sliced into ½" strips

salt to taste

Sauce

2 tbsp maple syrup

2 tbsp Bragg Liquid Aminosor low-sodium soy sauce

1 tbsp green onion, finely sliced (plus more for garnish)

3 medium gloves garlic, minced

½ tsp fresh ginger, minced

¼ tsp chili pasteor ¼ jalapeño, seeded and minced

Garnish

2 green onions, finely sliced

½ tsp sesame seeds, toasted

Prepare the tofu: Add a splash of oil into a skillet, and place the sliced tofu strips onto the pan, sprinkling lightly with salt. Fry the tofu strips on medium high heat until golden. Flip the strips and lightly sprinkle with salt. Fry until golden, about 5 minutes each side. Leave in the pan.

Meanwhile, prepare the sauce by whisking together the maple syrup, Bragg Liquid Aminos, garlic, ginger, and chili paste in a bowl. Set aside until the tofu segments are golden.

When the tofu is ready, pour the sauce over it, and let it simmer in the pan for a few minutes or until caramelized.

Transfer the tofu onto a serving platter and garnish with green onions and sesame seeds.