Best Tofu "Ham" by @fitgreenmind
3 servings
🫘
400 g
Tofu
💧
1 L
Water
🥢
60 ml
Soy sauce
🍶
45 ml
Vinegar
🍬
15 ml
Agave
🧂
1 g
Salt
🍁
40 ml
Maple syrup
🍇
15 ml
Balsamic vinegar
🌼
15 ml
Mustard
🌶️
2.5 ml
Smoked paprika
Combine
water
soy sauce
Combine 1 L water and 4 Tbsp soy sauce in a large saucepan.
Add
firm tofu
Add the 400 g block of firm tofu to the saucepan.
Boil- firm tofu
- water
- soy sauce
Bring the liquid to a gentle boil. Simmer the tofu for 10 to 15 minutes.
Cook- firm tofu
- water
- soy sauce
Remove the tofu from the saucepan. Reserve 500 ml of the soy cooking liquid.
Score
- firm tofu
Score diagonal cuts across the cooked tofu with a kitchen knife. Do not cut all the way through.
- Mix
- water
- soy sauce
vinegar
Mix 500 ml reserved soy cooking liquid, 3 Tbsp vinegar, 1 Tbsp agave syrup, and the salt in a bowl.
Marinate- firm tofu
- water
- soy sauce
Submerge the scored tofu in the marinade. Marinate for at least 60 minutes or refrigerate overnight.
- Preheat
- firm tofu
Preheat the oven to 200°C (400°F). Remove the tofu from the marinade and place it in an oven-safe baking dish.
- Whisk
maple syrup- balsamic vinegar
- mustard
Whisk 50 g maple syrup, 1 Tbsp balsamic vinegar, 1 Tbsp mustard, and 1/2 tsp smoked paprika into a glaze.
Brush- firm tofu
- maple syrup
- balsamic vinegar
Brush the tofu generously with some of the glaze. Reserve the remaining glaze for basting.
- Bake
- firm tofu
- maple syrup
- balsamic vinegar
Bake the tofu for 50 to 60 minutes at 200°C (400°F). Brush with more glaze every 15 minutes.
- Slice
- firm tofu
- vegan gravy
Rest the roasted tofu for 5 minutes. Slice and serve with vegan gravy.
Best Tofu "Ham" by @fitgreenmind
3 servings
🫘
400 g
Tofu
💧
1 L
Water
🥢
60 ml
Soy sauce
🍶
45 ml
Vinegar
🍬
15 ml
Agave
🧂
1 g
Salt
🍁
40 ml
Maple syrup
🍇
15 ml
Balsamic vinegar
🌼
15 ml
Mustard
🌶️
2.5 ml
Smoked paprika
Preparation Steps
Step 1/12
Combine 1 L water and 4 Tbsp soy sauce in a large saucepan.
Step 2/12
Add the 400 g block of firm tofu to the saucepan.
Step 3/12
Bring the liquid to a gentle boil. Simmer the tofu for 10 to 15 minutes.
Step 4/12
Remove the tofu from the saucepan. Reserve 500 ml of the soy cooking liquid.
Step 5/12
Score diagonal cuts across the cooked tofu with a kitchen knife. Do not cut all the way through.
Step 6/12
Mix 500 ml reserved soy cooking liquid, 3 Tbsp vinegar, 1 Tbsp agave syrup, and the salt in a bowl.
Step 7/12
Submerge the scored tofu in the marinade. Marinate for at least 60 minutes or refrigerate overnight.
Step 8/12
Preheat the oven to 200°C (400°F). Remove the tofu from the marinade and place it in an oven-safe baking dish.
Step 9/12
Whisk 50 g maple syrup, 1 Tbsp balsamic vinegar, 1 Tbsp mustard, and 1/2 tsp smoked paprika into a glaze.
Step 10/12
Brush the tofu generously with some of the glaze. Reserve the remaining glaze for basting.
Step 11/12
Bake the tofu for 50 to 60 minutes at 200°C (400°F). Brush with more glaze every 15 minutes.
Step 12/12
Rest the roasted tofu for 5 minutes. Slice and serve with vegan gravy.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
300 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
1 hour 0 minutes
Overall
1 hour 30 minutes
Difficulty
Level
Medium (2/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@fitgreenmind
Origin
Cuisine
Geographic
Germany, Europe
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos