Maple-Glazed Tofu with Confit Potatoes
Cooking Time
Prep Time
Difficulty
Cuisine
Some dishes feel like Christmas long before they reach the table. This maple-glazed roasted tofu is one of them, with its warm, lightly caramelised aroma that evokes winter evenings and the glow of lights dancing on the windows. It’s a simple dish, yet it instantly carries the spirit of celebration when you give it care.
The confit potatoes bring a humble, generous touch, the kind that warms the soul as much as the hands when you walk back inside from the cold. And then there is the sauce, deep and glossy, a little mysterious, lifted by a finely minced prune that melts almost unseen, like a quiet nod to grand holiday tables of the past.
The tofu becomes a star in its own right. Golden, lacquered, coated in a maple glaze that turns into a mirror, it gains an unexpected elegance. A simplicity elevated, like a gift you weren’t expecting.
And just before serving, the sage chips add the final flourish. A fragile, fragrant crisp that turns the plate into a small winter landscape. A dish that doesn’t try to impress, yet somehow does, simply because it is sincere.
Maple-Glazed Tofu with Confit Potatoes
Ingredients
For the roasted tofu:
- 400 g firm tofu
- 3 tablespoons maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons white miso or tahini
- 2 tablespoons olive oil
- 2 teaspoons cornstarch
- Black pepper
- A pinch of salt
- This is the base sauce, which will be divided in two.
For the confit potatoes:
- 500 g baby potatoes
- 3 crushed garlic cloves
- 2 sprigs of thyme
- 3 tablespoons olive oil
- Salt pepper
For the sage chips:
- Fresh sage leaves
- A few drops of olive oil
- A pinch of salt
For the accompanying sauce (made from the same base):
- The second half of the base sauce
- 1 prune finely minced
Gastronomic option:
- 1 tablespoon white wine
- 1 small knob of vegan margarine or 1 teaspoon of well-whisked oil
Instructions
Prepare the confit potatoes
- Preheat the oven to 180°C.
- Place the baby potatoes in a baking dish with olive oil, garlic, thyme, salt and pepper, then mix.
- Bake for 25 to 35 minutes, stirring halfway through.
Prepare the tofu
- Cut the tofu into 4 equal slabs.
- In a bowl, mix the maple syrup, soy sauce, apple cider vinegar, miso or tahini, olive oil, the cornstarch first dissolved in 1 tablespoon of cold water, salt and pepper.
- Divide this mixture into two equal halves.
Brown the tofu
- Heat a pan with a drizzle of oil.
- Place the tofu slabs in the pan and brown them for 3 to 4 minutes on each side.
Glaze the tofu
- Pour the first half of the sauce into the pan.
- Let it thicken and reduce while spooning it regularly over the tofu.
- The glaze must become shiny, syrupy and fully coat the slabs.
- Remove from heat when the surface is evenly lacquered.
Prepare the accompanying sauce
- Pour the second half of the sauce into a small saucepan.
- Add the finely minced prune.
- Classic option:
- Heat for 2 to 3 minutes until the sauce becomes glossy and slightly thick.
- Add a little water if needed to adjust the texture.
- Gastronomic option:
- Add the white wine and reduce for 1 minute.
- Remove from heat and whisk in the small knob of vegan margarine.
- Whisk until the sauce becomes shiny and silky.
Prepare the sage chips
- Heat a small pan with a few drops of oil.
- Place the sage leaves for 2 to 3 seconds on each side.
- Drain on absorbent paper and lightly salt.
Serve
- Place the confit potatoes on the plates.
- Add the glazed tofu slabs.
- Pour the accompanying sauce around.
- Finish with the sage chips.
A recipe proposed by Maison Marmite
