I can't say I ever crave tofu, but as I mentioned previously I'm trying be more "flexitarian." So, I've been looking for tofu recipes where the tofu isn't the dominating element. Even though this recipe has very few ingredients, the glaze is the star. Mahogany Glazed Tofu is a very quick dinner that has some strong, interesting flavors going on. Because I was just cooking for me, I only made one serving rather than the full four. I made one major change in that I added cubed baby eggplant with the tofu, and then used enough glaze for 2 servings. I will definitely make this again!
The blog I linked to originally is now invitation-only. So, I've added the recipe here. It really is good!
Mahogany Glazed Tofu with Scallions & Ricefrom Enlightened Cooking, now invitation-only
1/2 cup balsamic vinegar
1/4 cup fresh lime juice
2 tablespoons packed dark brown sugar
2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 14-ounce package extra-firm tofu, drained (fresh tofu, not vacuum-packed)
1/2 cup cornstarch
1-1/2 tablespoons canola oil
4 thinly sliced scallions
Hot cooked brown or white rice
Combine the vinegar, lime juice and brown sugar in a heavy medium saucepan. Bring to boil; reduce heat and simmer 18-20 minutes until reduced by about half to a thin glaze. Whisk in the hoisin sauce and mustard. Cover and keep warm.
While glaze is simmering, cut the tofu into 24 large cubes and pat dry with a paper towel; sprinkle with salt. Place the cornstarch in a medium bowl; dredge tofu triangles in cornstarch to coat. Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the tofu to the skillet and stir-fry on both sides until golden brown.
Toss tofu in the saucepan with the glaze and serve immediately over rice, garnished with green onions. Makes 4 servings.