Ginger-Mustard Glazed Tofu and/or Tempeh (makes 3 servings)
- ½ Tbs sesame oil
- 1 Tbs low sodium tamari or soy sauce
- 1 Tbs maple syrup
- 1 Tbs grainy mustard
- 1 Tbs hot & sweet mustard (i.e. Russian mustard)
- 2 Tbs apple cider vinegar
- 2 tsp fresh grated ginger
- 450g block organic tofu, extra firm
- 240 g block organic tempeh
This recipe is a standby in my house – I usually make it a couple of times per month – and leftovers are great as they are or added to salads, wraps and more. I highly recommend making a double recipe – or one block each of tofu and tempeh at the same time. It is quick and easy to make, and can be either grilled or roasted.
Make the marinade in a shallow rectangular baking dish (all ingredients except tofu/tempeh). Cut tofu into rectangular “steaks” or “sticks” about 1/3-1/2 inch thick (I usually get 9 of them out of a 450g block), and tempeh into 1/2 inch thick “strips” or “sticks” (I usually get 6 per 240g block). Place tofu/tempeh in a single layer (if not possible, make sure each piece is well covered in marinade front and back and make second layer, turning layers over half way through refrigeration), and swish through marinade on both sides to coat. Cover tightly and refrigerate at least 2 hours and up to 2 days. Remove from fridge 30-60 minutes before roasting/grilling.
Grilling: Heat lightly oiled grill pan or BBQ. Remove tempeh/tofu from marinade allowing most to drip off and set aside. Grill on both sides 3-4 minutes until lightly marked. Bring marinade to boil in small pot and reduce to simmer uncovered until reduced by 30-50% and slightly thicker. Drizzle over cooked tofu/tempeh to serve.
Roasting: Preheat oven to 475 F. Arrange drained tofu/tempeh on a baking sheet or pan very lightly sprayed with olive oil in a single layer. Reduce heat to 420 F and roast until turning crisp and golden around edges (~10-12 mins). Flip over and repeat. Drizzle with reserved marinade and return to oven for 3-5 minutes before serving.
Nutrition Facts (per serving): 195 kcal, 11 g fat, 9 g carbohydrates (0.8g dietary fibre, 5.1 g sugars), 15.2 g protein, calcium* 27%, Iron* 17%.
* Based on a 2000 calorie diet