Nectar Glazed Tofu with Roasted Sesame Seeds

Today I am going to share a recipe that has crossed borders and has become popular worldwide.   The other highlight is that, we can create zillion other recipes with this recipe as the base. You can vary the ingredients that are required to marinate the main ingredient or you can even alter the main ingredient. Cool huh? Here comes my – Nectar glazed tofu with sesame seeds. As I mentioned you can replace tofu with veggies like cauliflower, mushroom or any animal protein of your choice.

Honey glazed tofu was in my to-do list and when I got my Truvía^® Nectar the first recipe that I came in my mind was this glazed tofu. So to recap, Truvía^® Nectar is made with stevia and honey, with 50% fewer calories than sugar. I wanted to try a traditional Indian recipe too and as it was Navratri, Quinoa kheer with nectar was perfect and posted it last week.  At the same time, I couldn’t let go of my tofu recipe too. So tried it right away and here I am, sharing the same with you all.

The ceramic pan that M got me was so perfect for searing this. The pan has the beautiful honey comb pattern and it imprints the same on the tofu too. It was such a delight to watch those patterns and I posted that in my IG stories. (Get a sneak peek and behind the scenes of VVK via Instagram Stories) For my Teriyaki Tofu and Sweet and Spicy Cauliflower, I used brown sugar which of course adds calories but for this recipe, I am using Truvía^® Nectar, replacing both honey and sugar. :-) Now I need to try the other two with nectar too. 

Here comes the Nectar glazed tofu with roasted sesame seeds,

Ingredients:

• Extra firm tofu – 1 block
• Ketchup – 2 tbsps
• Low Sodium Soy Sauce – 2 tbsps
• Red Chilli Sauce – 2tbsps
• Truvía^® Nectar – 2 tbsps
• Rice Vinegar – 1 tbsp
• Roasted sesame seeds – 2 tsps
• Peanut Oil – 2 tbsps
• Green onions and peanuts for garnishing

Prep – Work:

• I don’t have a tofu presser, so I usually drain the water and place in a plate. Cover it with three paper towels and place my heavy pans and hand mortar and pestle on top to drain the excess water.
• After draining the water, chop the tofu into small cubes.
• If required, roast the sesame seeds. I always have roasted sesame seeds handy.

Steps:

• In a wide bowl, mix the ketchup, low sodium soy sauce, red chili sauce, Truvía^® Nectar and Rice vinegar.

• Mix them well and now add the tofu cubes in them and toss them all together.

• Make sure all the tofu cubes are marinated and coated with the sauce.
• Let it marinate for about 30 to 40 minutes.
• After 30 minutes, heat a wide pan.
• Add about 2 tbsps of peanut oil and once the oil is hot,  slowly drop the marinated tofu cubes.
• Drizzle about 3 tbsps of the sauce too.
• As my pan was big, I added all the cubes at once. But you can add them in batches too.

• Cook them on both sides, until the golden glazed crust forms.  I cooked about 8 minutes on one side and 7 minutes on the another at medium heat.
• That’s it. Yummy nectar glazed tofu is ready. Drizzle the roasted sesame seeds on top before serving.

Garnish it with peanuts and some green onions. This goes well with plain rice or noodles or fried rice. If you are serving with plain rice, you can heat the remaining sauce and serve along with the tofu.

Notes:

• When there is soy sauce involved, I try to skip salt and always I prefer low sodium soy sauce.
• As I used ketchup and soy sauce, I didn’t use any salt. But you can add as per your preference.
• While searing the tofu cubes, do not add more than 3 tbsps of the sauce.
• Make sure you use the extra firm tofu.
• I seared it under medium flame in a ceramic pan and it took about 15 minutes. But depending upon the pan and heat, the time  varies. So please keep an eye and flip them when the crust starts to form.
• You bake or broil these tofu cubes instead of pan searing.
• Adjust the sauce measurement as per your preference.

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Nectar Glazed Tofu

Nectar Glazed Tofu | Honey Glazed Tofu is a simple recipe where the tofu is marinated in a sweet and spicy sauce and pan seared until crisp.

Prep Time40 minutes mins

Cook Time15 minutes mins

Total Time55 minutes mins

Course: Appetizer

Cuisine: Fusion

Servings: 4

Calories:

Author: Srividhya G

Ingredients

• ▢ Extra firm tofu – 1 block
• ▢ Ketchup – 2 tbsps
• ▢ Low Sodium Soy Sauce – 2 tbsps
• ▢ Red Chilli Sauce – 2tbsps
• ▢ Truvía® Nectar – 2 tbsps
• ▢ Rice Vinegar - 1 tbsp
• ▢ Roasted sesame seeds – 2 tsps
• ▢ Peanut Oil – 2 tbsps
• ▢ Green onions and peanuts for garnishing

Instructions

Prep – Work

• I don’t have a tofu presser, so I usually drain the water and place in a plate. Cover it with three paper towels and place my heavy pans and hand mortar and pestle on top to drain the excess water.
• After draining the water, chop the tofu into small cubes.
• If required, roast the sesame seeds. I always have roasted sesame seeds handy.

Steps

• In a wide bowl, mix the ketchup, low sodium soy sauce, red chili sauce, Truvía® Nectar and Rice vinegar.
• Mix them well and now add the tofu cubes in them and toss them all together.
• Make sure all the tofu cubes are marinated and coated with the sauce.
• Let it marinate for about 30 to 40 minutes.
• After 30 minutes, heat a wide pan.
• Add about 2 tbsps of peanut oil and once the oil is hot, slowly drop the marinated tofu cubes.
• Drizzle about 3 tbsps of the sauce too.
• As my pan was big, I added all the cubes at once. But you can add them in batches too.
• Cook them on both sides, until the golden glazed crust forms. I cooked about 8 minutes on one side and 7 minutes on the another at medium heat.
• That’s it. Yummy nectar glazed tofu is ready. Drizzle the roasted sesame seeds on top before serving.
• Garnish it with peanuts and some green onions. This goes well with plain rice or noodles or fried rice. If you are serving with plain rice, you can heat the remaining sauce and serve along with the tofu.

Notes

When there is soy sauce involved, I try to skip salt and always I prefer low sodium soy sauce.
As I used ketchup and soy sauce, I didn’t use any salt. But you can add as per your preference.
While searing the tofu cubes, do not add more than 3 tbsps of the sauce.
I seared it under medium flame in a ceramic pan and it took about 15 minutes. But depending upon the pan and heat, the time varies. So please keep an eye and flip them when the crust starts to form.
Make sure you use the extra firm tofu.
You bake or broil these tofu cubes instead of pan searing.
Adjust the sauce measurement as per your preference.

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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