The PERFECT dinner! The tofu is crispy, the cashews add the perfect crunch, the glaze is that perfect combination of salty and sweet, and it's all placed over a bed of brown rice coconut noodles (think coconut rice, but with noodles)!
- 1 (14oz) block of extra firm tofu
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 cup raw, unsalted cashews
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1/4 cup soy sauce
- 2-3 tablespoons maple syrup
- 1 tablespoon apricot preserves
Coconut Brown Rice Vermicelli:
- 8.8oz brown rice vermicelli
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 (13.5oz) can unsweetened coconut milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sugar, optional
- 1/2 teaspoon cornstarch, if needed/you'd like the sauce to be a bit thicker
- sesame seeds
- lime juice
- cilantro or basil
- Start out by pressing your tofu for at least 30 minutes (if you're not sure how, I left instructions under the FAQ section but hopefully the image above helps too!). Once pressed, cut your tofu into 1-inch cubes and toss in cornstarch, salt, and garlic powder until they're even coated.
- In a large pan or cast iron skillet, heat sesame oil and rice vinegar over medium-high heat. Once it's HOT, add the tofu and keep them about an inch apart so they don't get stuck together. Now don't touch them for ~5-6 minutes. Once the side touching the pan is crispy and golden brown, flip them over and leave them again for another 5-6 minutes, or until crispy.
- In the same pan, push the crispy tofu to one side and add garlic and minced ginger. Saute these for about 30 seconds, then add in the soy sauce, maple syrup, and apricot preserves. Use a rubber whisk to mix it all together and start combining the sauce with the pan-fried tofu. Add in the cashews and stir to combine.
- Reduce the heat to a simmer until the sauce has thickened - it should be pretty quick and only take 2-3 minutes. You should get a nice sticky, glaze over the tofu and cashews.
- Meanwhile, cook the brown rice vermicelli according to the package instructions. Drain the noodles and run them under cold water to stop them from cooking and so they don't stick together. Leave them in the strainer while we make the coconut sauce.
- In the same pot you cooked the noodles in, add the oil and heat over medium heat. Add the garlic and saute for 1 minute. Pour in the can of coconut milk, corn starch, sugar, salt, and pepper and whisk it to break apart any chunks. Add the rinsed noodles to the pot and cook until heated through.
- Serve immediately, adding the noodles to a bowl or plate and top with the maple-soy glazed cashew tofu. For garnish, sprinkle with sesame seeds, basil or cilantro, and some lime juice. Enjoy!
If you can't do it for the full 30 minutes or press it ahead of time, even 15 minutes will help!
Don't skip the cornstarch! It's a little messy but it's a must for crispy tofu, regardless if you're baking or pan-frying it.
Buy extra firm tofu because it has less water content and can hold it's shape so it's great for a dish like this or a stir fry! You could get away with firm, but it will definitely break apart. Stay away from soft or silken entirely for this recipe.
Don't touch the tofu once it's the pan. Leave it alone and let it brown on each side! If you're constantly pushing it around the pan not only will the tofu not get crispy, it'll start falling apart.
Nutritional values are estimates only. See our full nutrition disclosure here.
- Serving Size: 1/4 recipe
- Calories: 544
- Sugar: 8.2g
- Sodium: 845mg
- Fat: 18.6g
- Saturated Fat: 8.8g
- Carbohydrates: 51g
- Fiber: 2.1g
- Protein: 22g
- Cholesterol: 0mg
Keywords: maple glazed tofu, tofu recipes, glazed tofu, coconut noodles