Seared Tofu with Honey Spice Glaze
Servings
4Serving size
4 ounces tofu with glazeThis recipe can be multiplied and makes good leftovers for sandwiches or salad.
Serve with Jasmine Rice or Jasmine Rice – Low Sodium Version or Brown Rice
AND
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes – Low Sodium Version or Yellow Squash and Onions
Serve with Brown Rice or Jasmine Rice
AND
Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Parmesan Zucchini
Ingredients
| 4 Tbsp. Honey |
| 1 clove Garlic, raw (minced) |
| 1 Small Shallots, raw (minced) |
| 6 tablespoon Rice Vinegar |
| 2 tsp. Horseradish, prepared |
| 1 tsp. Paprika |
| 1/4 tsp. Cayenne pepper |
| 1/4 tsp. Salt |
| 1 spray Spray olive oil |
| 16 ounces Extra firm tofu (sliced into 8 slices) |
Instructions
Preheat oven to 325°.
Place and large non-stick skillet over medium-high heat. When the pan is hot, spray lightly with olive oil. Add the slices of tofu to the pan. Cook over medium-high heat for about 4 minutes and turn. Cook for about two minutes.
After turning, add the honey glaze mixture to the pan and swirl. Place the pan in the oven and cook for 8-10 minutes more. Serve over brown rice.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
AND
Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I created this recipe previously using chicken breasts and it is really good. The idea of the tofu came from a visitor to the website who wanted to be able to cook meals for her family but her daughter was vegetarian (the rest of the family was not).
There are a lot of recipes that lend themselves to using extra-firm tofu such as this recipe. The key is in searing the tofu in a medium hot pan. The extra-firm tofu makes for a better texture than the other styles of tofu, and it’s easier for cooking.