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Maple-Glazed Tofu with Confit Potatoes

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main course
Cuisine French
Servings 2 servings

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.
Keyword Tofu
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A recipe proposed by Maison Marmite