This text is part of the special Pleasures notebook
This recipe could also be called “Saturday Night Magic Tofu” because it is a slightly more refined version of the classic magic tofu, these ultra-tasty bites with a taste reminiscent of chicken. This tofu will be delicious served hot with vegetables, for example some pretty green beans, and a starch, like rice or mashed potatoes. It could also be added to pasta, with a pan of mushrooms, or simply accompanied by a green salad or grilled vegetables. To make this dish a success, it is important to use tofu that is firm to the touch, with a texture halfway between that of cheddar and feta.
Ingredients
For the magic tofu
1 block (454 g) of extra-firm tofu, blotted well with a dry cloth
15 ml (1 tbsp) cider vinegar (or lemon juice)
15 ml (1 tbsp) soy sauce (or tamari)
15 ml (1 tbsp.) maple syrup
30 g (½ cup) nutritional yeast flakes
15 ml (1 tbsp) vegetable oil
For the shallot sauce
60 ml (1/4 cup) olive oil
60 ml (1/4 cup) wine vinegar (or cider vinegar)
60 ml (1/4 cup) water
30 ml (2 tbsp.) Dijon mustard
15 to 30 ml (1 to 2 tbsp.) maple syrup (according to our preferences)
2.5 ml (1/2 tsp) hot pepper flakes
1 ml (1/4 tsp) salt
2 large (or 3-4 small) shallots, thinly sliced
60 ml (1/4 cup) dry white wine (or water) to deglaze
A few chopped parsley leaves for decoration (optional)
Preparation
Magic tofu
In a bowl, break the tofu into bite-sized pieces. Add the cider vinegar, soy sauce and maple syrup and toss to coat. Add the nutritional yeast and mix so that each bite is well coated. Add the oil and mix well.
• To bake in the oven: preheat the oven to 200°C (400°F) and prepare a baking tray covered with parchment paper. Arrange the tofu on the plate, taking care not to crowd it. Bake for 20 to 25 minutes, stirring halfway through cooking. To book.
• To cook in the air fryer: preheat the appliance to 190°C (375°F) for 5 minutes. Place the tofu in the cooking basket, taking care not to overload it. If necessary, go one half at a time. Cook the tofu for 9 to 11 minutes, until nicely browned.
Sauce and assembly
1. In a bowl, combine oil, vinegar, water, Dijon mustard, maple syrup, chili flakes and salt. Whisk to emulsify well. Add the chopped shallots and mix well.
2. In a non-stick pan, over high heat, pour all the sauce and shallots, then bring to a boil. As soon as the mixture is bubbling, reduce the heat to low and cover. Leave to simmer gently for 10 minutes.
3. Remove the lid and mix the sauce once. Increase the heat to medium high and cook uncovered for 7 to 8 minutes without touching it, until the liquid has evaporated and the shallots are caramelized. Reduce heat to low.
4. Pour the white wine into the pan, stirring to deglaze well. Scoop out about a third of the sauce and reserve for serving.
5. Add the cooked magic tofu to the pan with the sauce and toss to coat. Transfer to a serving dish or plates. Garnish with the remaining sauce, chopped parsley and a few hot pepper flakes. Serve immediately.
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