Subscriber OnlyRecipes

Smoky maple-glazed tofu

Serves: 4
Course: Dinner, Main
Cooking Time: 35 mins
Prep Time: 10 mins
  • 500g tofu
  • 2tsp Dijon mustard
  • 3tbs maple syrup
  • 2tbs apple cider vinegar
  • 1½tsp smoked sweet paprika
  • ½tsp salt
  • ⅓tsp black pepper
  • 2tsp cloves (or mix in ⅓tsp ground cloves)
  • 2tbs brown sugar
  • 1 mandarin orange
  1. Pat the tofu dry using a cloth or paper towels. Use a small sharp knife to score a diamond pattern on top of the tofu. You don’t need to cut it too deeply, 2cm is fine so the marinade will be able to get into the tofu block.
  2. To make the marinade mix the mustard, maple syrup, apple cider vinegar, smoked paprika, salt and pepper. Place the tofu into a small container with a lid, or use a zip-lock bag. Pour over the marinade ensuring it gets into all of those diagonal cuts.
  3. Store the tofu in the fridge overnight or for an hour at least to allow the marinade to work.
  4. Preheat the oven or airfryer to 180 degrees. Line a baking dish with parchment. Place the block of tofu in the middle. Stud each diamond shape with a clove and pour most of the remaining marinade over the top of the tofu block, setting two tablespoons aside.
  5. Bake for 25 minutes then mix the remaining marinade with two tablespoons of brown sugar to create a thick paste, dot this over the tofu and arrange the mandarin slices around the edges. Bake for a further five to 10 minutes, until golden and crispy on top.
  6. Leave the tofu to rest before slicing. You can remove the cloves before serving, but I like to leave them in and place it on the table carved into slices as it looks so festive.
Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer