Crispy Maple-Soy Tofu with Garlic Green Beans
This crispy tofu with maple soy glaze is one of those weeknight dinners my kids devour. They genuinely love tofu when it is well seasoned and cooked right, so this shows up often in our meal rotation. The tofu is coated in cornstarch and pan-fried until golden and crispy, then tossed in a sticky maple soy glaze that clings to every bite. It is served alongside blistered garlic green beans for an easy one-skillet dinner that feels flavorful without being complicated. It is completely dairy-free, egg-free, and nut-free, and works well for quick dinners when you want something fast, satisfying, and reliable.
Ingredients
- For the tofu: 1 block extra-firm tofu, pressed and cubed
- 1 1/2 tbsp cornstarch
- Pinch salt
- 2 tbsp neutral oil
- For the sauce: 3 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 1 tsp rice vinegar
- 1 clove garlic, finely grated
- For the green beans: 12 oz green beans, trimmed
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt
Instructions
- 1Prep and coat the tofu
Toss cubed tofu with cornstarch and salt until evenly coated.
- 2Crisp the tofu
Heat oil in a large skillet over medium-high. Add tofu in a single layer and cook 8-10 minutes, turning occasionally, until deeply golden. Remove from pan.
- 3Make the glaze
Lower heat slightly. Add soy sauce, maple syrup, vinegar, and garlic to the same pan. Simmer 30-60 seconds until glossy.
- 4Glaze the tofu
Return tofu to pan and toss gently until coated and sticky.
- 5Cook the green beans
In a second pan, saute green beans in olive oil with garlic and a pinch of salt until tender-crisp and lightly blistered. Serve alongside the glazed tofu.
