The bold flavor of this glaze showcases balance between sweet, acid and spice. With garlic, ginger, chiles, and sake, this dish holds up as a hearty main course.
Chef's notes
*This recipe uses whole food sweeteners. While we've used apricot paste, you could also use pineapple or mango paste.
Click here for the Fruit Paste recipe.
The finished tofu can be put in wraps, rice bowls, or cubed for other stir-fries.
Steps
1
Baking the Tofu
Ingredients
2 blocks extra firm tofu, pressed
5 tbsp tamari
1 tsp garlic granules (optional)
1/2 tsp liquid smoke (optional)
non-stick spray
To bake the tofu, preheat the oven to 375°F (190°C).
Slice each block of tofu, width–wise, into 6 slabs. You should have 12 pieces total. Gently toss the tofu with the tamari (and other flavorings, if using).
Spray a baking tray with non–stick spray and place the tofu onto tray. Bake for 15 to 20 minutes on each side.
The tofu is done when it's golden and slightly firm. Remove and allow to rest while you prepare the glaze.
*NOTE: For a stronger flavor for the tofu, alternatively you can marinate the tofu in the glaze mixture and continue to bake in the marinade. Use the remaining liquid to reduce as the glaze.
2
Making the Glaze
Ingredients
2 cups pineapple juice
1 cup sake
1/4 cup rice vinegar
1/4 cup Apricot Paste*
3 tbsp honey or agave
3 cloves garlic, finely minced
1 tbsp ginger, finely minced
1/2 tsp chile pepper, minced
2 tbsp arrowroot
1/4 cup water
To make the glaze, using a small pot, whisk together the pineapple juice, sake, vinegar, apricot, honey, garlic, ginger and chile.
Bring to a simmer over medium–high heat. Then, reduce the heat to medium and let gently simmer for approximately 25 minutes, or until reduced by about a third.
Meanwhile, mix together the arrowroot and water to create a slurry.
Once the glaze is ready, slowly pour in the slurry until you reach a glaze–like consistency. The glaze should nicely coat the back of a spoon. Allow to simmer for another minute or so to cook out the starch flavor. Remove from the heat.
3
Frying the Tofu
Ingredients
1/2 cup green onions, finely sliced
Heat a non–stick pan over medium–high heat. Once hot, place the tofu into the pan, making sure there is enough space between the pieces. If needed, cook in 2 batches. Sear the tofu on both sides.
Ladle glaze over each piece, making sure they are generously covered. Flip and repeat with more glaze.
Remove from the heat and sprinkle the tofu with sliced green onions.
If desired, serve with Soba Noodle Salad.
Tamari is a concentrated soy sauce, that is a bit richer in taste, and heavier than soy sauce. Both soy and tamari are made from a combination of soy beans and wheat, with a main differentiator being that tamari has little to no wheat in the process. Either can be used in this recipe.
Hope thats helpful.
Chad
I am sure you could freeze the sauce. As for when to store it, I would more inclined to store it before adding the arrow root powder, because once the sauce thaws, it might be runnier anyway, so there is no sense in having to thicken it twice. Hope that helps. Cheers!
Hi Omar- Just a bit of light stock and some lemon juice will be OK, it's a hard thing to substitute since the flavor is so unique.
Cornstarch and arrowroot are mostly interchangeable - so that substitution works well. Good luck! ~Ken
Hi there Karen - so great question. There are some cooking sprays on the market that are vegan friendly - look for sprays that use
Coconut oil, Olive oil, Avocado Oil or Palm oil. Let me know if this helps...thanks for engaging with Rouxbe! Chef Kirk
Well, i followed the recipe but am disappointed with the glaze and the soggy way the tofu came out.
I had high hopes for this dish but this was not what was expected. I decided to rebake the glazed-over tofu pieces to see if the sogginess can be reduced.
i wonder if i am comparing this to one of my favorite dishes in a chinese restaurant in pasadena, Kung Pao Tofu?
Hi Vivian - thanks for your comments - so sorry the recipe didn't turn out as desired. One thought - most frequently, Kung Pao Tofu is prepared in a very hot wok - which nicely sears the surface of the tofu and prevents it from becoming soggy. I am wondering if you are able to sear your tofu at a higher heat - to be able to withstand the sweet & sour glaze? Another option is the bake the tofu at high heat, separately and then apply the glaze? Let me know your thoughts. Thanks again for engaging with Rouxbe Vivian. Chef Kirk
HI Mims and thanks for your question. You can certainly try corn starch for your slurry - that should work just fine! Thanks for cooking with Rouxbe! Chef Kirk
This worked put really well, thanks. I'd rate it 100% if I could! I could only find cheap, sugary pineapple juice in the store. OK, it helps with the sweet and sour but any thoughts for a simple, premium ingredient as a substitute that would change my score to 110%!?
Just to understand.... Bake the tofu first and then place it in the pan with the glaze? Or, just put the tofu in the frying pan and brown it on both sides (no oil) and then add the glaze? It read as if both methods were ok. Which is preferred for the best taste and texture?
One more question.... Does it matter if you use powdered ginger instead of fresh ginger? If not, how much dried ginger should you use? I've never used fresh ginger, so I'm not quite sure how to go about using it.
Good questions, Carol. You want to bake the tofu and then pan fry with the glaze. I typically bake the tofu on a baking sheet and then add it to a pan, sear it and pour the glaze over. You could absolutely bake the tofu in a cast iron, than put it on the stove top and finish it from there. The baking makes it firm and helps it to brown when you pan fry it. As far as ginger, fresh is better here. Get a small nub of ginger, peel it and chop it finely. One way to peel ginger is with the edge of a spoon. Give it a shot, it is worth getting comfortable with! Lauren
Another question: The recipe for baked tofu calls for firm tofu, but the recipe for baked tofu with the sweet and sour sauce calls for extra firm. Why the difference? Does it matter which is used?
Hi Carol paige. I am so glad that you are enjoying this process, you are doing great work! Extra firm tofu is just a little firmer. I honestly think they are pretty interchangeable. Some brands make the extra firm tofu very firm and I prefer it to have a little softness personally....I usually go for firm. If you are buying the whole food brand, extra firm is good. Lauren
This recipe calls for "chile". I'm in the southwest making New Mexico Hatch chilies my go to along with jalapenos, seranos and habaneros. Yes, I like it HOT. In this Asian inspired dish, what is the appropriate type of "chile" or recommended chile? Thank you. Patti
Janice, marinate the tofu (Step 1) long enough to infuse enough flavor to satisfy your palate, then follow through with Step 1. Then, using perforated parchment paper (I have not tried the silicone mat, but suspect it would work well, too), glaze one side of the tofu in the air fryer and serve. The sides will crisp up nicely. If both sides are glazed, then I find the tofu gets quite sticky without much additional flavor. ~Eric
I like to make my own tofu and wonder if there are some tips for making it firmer, besides pressing it more? I use both nigari and gypsum and find the nigari makes it a little firmer than gypsum but not as firm as store bought tofu.
Hi Gina. Good question. I have used both Nigari and gypsum. I think Nigari makes it the most firm also. I have used too much and although the rest was firm, the taste was off. Without knowing how firm your tofu is, it is hard for me to say. I would incrementally add a smidge more Nigari, let it hang in cheesecloth a big longer and press it. Commercial tofu is hard to match with it's consistency of texture. Keep experimenting. Lauren
Ooooohhh my, this recipe was a hit with my husband! He's a HUGE fan of sweet-n-sour and a lot of recipes are so basic, the flavor doesn't fully develop. I substituted soy curls for tofu, rehydrating them with a mixture of water and the rest of the tofu marinade ingredients. We don't have sake, so I substituted a smaller amount of mirin, as well, omitting the agave. Great flavor profile, as expected! :)
Hi Alicia: It is so great when you find a recipe that works well! Nice idea switching out the Soy Curls--seems as though you already have a knack working with them! Nice work with this recipe! Thanks for writing. Cheers, Char
Hello, I really enjoy this whole experience. The baking of the tofu after being marinated in Tamari was just a nice discovery. It looks just like tofu out of the toaster once baked. Haha. I succeeded the glaze and the mix of it all was very delicious. Thank you.
I was super concerned about not having a non stick pan (I have a bird so too dangerous), but the stainless steel pan worked and cleaned up fine! Also this is by far the most complicated and fanciest thing I have ever cooked. It tasted great!
Hi, I'm really looking forward to making this, especially as there isn't any oil in the recipe. Please consider adding it to the 'No Oil' category on the recipe list as there are only 20 recipes listed there. Thank you :)
Hi Holly, for this preparation, we do generally recommend the non-stick spray that's listed because tofu tends to stick. Many cooks prefer this convenience. Of course, you're welcome to omit the oil and make the necessary adjustments with your equipment to ensure the tofu won't stick. Enjoy! Eric
Inspiring recipe. I liked the way it came out. Seems like it needed a little more ginger. I used a small amount of salt. I plan on garnishing with fresh sliced scallions and going to toast some sesame seeds.
Hello Elaine--Apricot paste is something you make, here is the Rouxbe lesson (it is featured in our no-oil dressings until): https://rouxbe.com/recipes/4861-fruit-paste In a jam (no pun), you can use a fruit conserve, which is pure fruit. Hope this helps. Have a great day! Char
Chad S •Tamari is a concentrated soy sauce, that is a bit richer in taste, and heavier than soy sauce. Both soy and tamari are made from a combination of soy beans and wheat, with a main differentiator being that tamari has little to no wheat in the process. Either can be used in this recipe. Hope thats helpful. Chad
Huyen T •Can we freeze the sauce? Would it be wise to freeze the sauce before or after adding the arrow root powder?
Dawn T •I am sure you could freeze the sauce. As for when to store it, I would more inclined to store it before adding the arrow root powder, because once the sauce thaws, it might be runnier anyway, so there is no sense in having to thicken it twice. Hope that helps. Cheers!
Omar E •What would be a good non-alcoholic substitute for the sake? Cornstarch would work well instead of the arrowroot?
Ken R • Rouxbe Staff •Hi Omar- Just a bit of light stock and some lemon juice will be OK, it's a hard thing to substitute since the flavor is so unique. Cornstarch and arrowroot are mostly interchangeable - so that substitution works well. Good luck! ~Ken
Karen A •I was searching for plant strong recipe and this came up. It uses non-stick spray to cook with which I thought was not plant strong.
Kirk B •Hi there Karen - so great question. There are some cooking sprays on the market that are vegan friendly - look for sprays that use Coconut oil, Olive oil, Avocado Oil or Palm oil. Let me know if this helps...thanks for engaging with Rouxbe! Chef Kirk
Vivian V •Well, i followed the recipe but am disappointed with the glaze and the soggy way the tofu came out. I had high hopes for this dish but this was not what was expected. I decided to rebake the glazed-over tofu pieces to see if the sogginess can be reduced. i wonder if i am comparing this to one of my favorite dishes in a chinese restaurant in pasadena, Kung Pao Tofu?
Mims E •if idont have arrowroot powder in hand, what would be the best substitute? thank you for your time...
Holly D •This worked put really well, thanks. I'd rate it 100% if I could! I could only find cheap, sugary pineapple juice in the store. OK, it helps with the sweet and sour but any thoughts for a simple, premium ingredient as a substitute that would change my score to 110%!?
Heidi V •This is the best sauce/ glaze I have ever tasted. Have never made one, so can`t say - ever made.. Thoms up from me. :)
Carol paige S •Just to understand.... Bake the tofu first and then place it in the pan with the glaze? Or, just put the tofu in the frying pan and brown it on both sides (no oil) and then add the glaze? It read as if both methods were ok. Which is preferred for the best taste and texture?
Lauren L •Good questions, Carol. You want to bake the tofu and then pan fry with the glaze. I typically bake the tofu on a baking sheet and then add it to a pan, sear it and pour the glaze over. You could absolutely bake the tofu in a cast iron, than put it on the stove top and finish it from there. The baking makes it firm and helps it to brown when you pan fry it. As far as ginger, fresh is better here. Get a small nub of ginger, peel it and chop it finely. One way to peel ginger is with the edge of a spoon. Give it a shot, it is worth getting comfortable with! Lauren
Patricia L •This recipe calls for "chile". I'm in the southwest making New Mexico Hatch chilies my go to along with jalapenos, seranos and habaneros. Yes, I like it HOT. In this Asian inspired dish, what is the appropriate type of "chile" or recommended chile? Thank you. Patti
Gina S •I like to make my own tofu and wonder if there are some tips for making it firmer, besides pressing it more? I use both nigari and gypsum and find the nigari makes it a little firmer than gypsum but not as firm as store bought tofu.
Alicia R •Ooooohhh my, this recipe was a hit with my husband! He's a HUGE fan of sweet-n-sour and a lot of recipes are so basic, the flavor doesn't fully develop. I substituted soy curls for tofu, rehydrating them with a mixture of water and the rest of the tofu marinade ingredients. We don't have sake, so I substituted a smaller amount of mirin, as well, omitting the agave. Great flavor profile, as expected! :)
Char N • Rouxbe Staff •Hi Alicia: It is so great when you find a recipe that works well! Nice idea switching out the Soy Curls--seems as though you already have a knack working with them! Nice work with this recipe! Thanks for writing. Cheers, Char
Chantal R •Hello, I really enjoy this whole experience. The baking of the tofu after being marinated in Tamari was just a nice discovery. It looks just like tofu out of the toaster once baked. Haha. I succeeded the glaze and the mix of it all was very delicious. Thank you.
Laura L •I was super concerned about not having a non stick pan (I have a bird so too dangerous), but the stainless steel pan worked and cleaned up fine! Also this is by far the most complicated and fanciest thing I have ever cooked. It tasted great!
Holly U •Hi, I'm really looking forward to making this, especially as there isn't any oil in the recipe. Please consider adding it to the 'No Oil' category on the recipe list as there are only 20 recipes listed there. Thank you :)
Maria A •Inspiring recipe. I liked the way it came out. Seems like it needed a little more ginger. I used a small amount of salt. I plan on garnishing with fresh sliced scallions and going to toast some sesame seeds.