My rosemary apple cider tofu is a flavor-packed most important dish that is excellent for every thing from vacation celebrations to weeknight dinners! Made with pan-fried tofu simmered in a candy and savory sauce made with cider, brown sugar, and rosemary, this recipe will make a tofu lover out of anybody. The very best half: this simple dish comes collectively in about thirty minutes!
Tofu is certainly one of my favourite substances to middle a scrumptious plant-based meal round. I completely love the stuff and usually serve it for dinner a number of instances every week. So it makes excellent sense for me to create a vacation most important dish with tofu because the star ingredient! I’ve truly achieved that already, with my brown sugar glazed tofu. However for Thanksgiving I hoped for one thing with extra fall vibes. That is how this apple cider tofu got here to be!
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I additionally love cooking with apple cider, significantly through the autumn, however normally I characteristic it in candy recipes, like my vegan apple cider doughnuts, or my vegan apple cider muffins. Properly guess what? Apple cider can also be scrumptious when added to savory recipes, and it pairs up splendidly with flavors like ginger and contemporary rosemary, each of that are included on this dish.
This recipe is ideal for vacation dinners, and about as simple as a vacation most important dish may be. It is really easy, in truth, that I predict you will wish to make this for non-holiday dinners as properly.
Elements You may Want
- Apple cider. To not be confused with apple cider vinegar. In the event you use apple cider vinegar, the dish will style horrible. Relying on the place you are situated, apple cider could go by a unique identify, resembling cloudy apple juice.
- Brown sugar. Use natural brown sugar to maintain the recipe vegan. Typical brown sugar is processed with animal bone char in some areas.
- Spices. You may want a little bit of floor ginger and nutmeg.
- Salt.
- Vegan butter. This may be bought at most grocery shops, proper close to the common butter within the refrigerated part. Vegetable oil may be substituted if vegan butter is not out there.
- Tofu. The recipe requires super-firm tofu, and whilst you might technically get away with subbing a softer selection, I do not suggest it. Tremendous-firm is the perfect selection for holding it is form because it simmers within the apple cider sauce.
- Shallots.
- Garlic.
- Apple. You need to use nearly any sort of apple, so go along with your fave! I like this dish with Gala or Granny Smith, but it surely’s actually a matter of non-public desire.
- Recent rosemary. Recent rosemary is vital! I do not suggest substituting dried.
- Chilly water.
- Cornstarch. You may be utilizing this to thicken the sauce on the finish of cooking.
- Black pepper.
How It is Made
The next is an in depth photograph tutorial on how you can make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!
Step 1: Combine your sauce substances: apple cider, brown sugar, ginger, nutmeg, and salt.
Step 2: Pan-fry your tofu slices. Soften some vegan butter in a skillet and cook dinner them for a couple of minutes on all sides. Take them out of the skillet after they’re achieved.
Step 3: Add a bit extra butter to the skillet if wanted, then add sliced shallots. Prepare dinner the shallots for a couple of minutes, simply till they begin to brown.
Step 4: Now add your minced garlic. Sauté it briefly, ensuring to stir it continually to forestall it from browining.
Step 5: Add apple slices, your rosemary sprig (the entire thing!), and the apple cider combination to the skillet. Simmer every thing for about ten minutes, or till the liquid reduces by about half.
Step 6: To make your thickener, stir a little bit of chilly water and cornstarch collectively, then add it to the skillet. Add your tofu again to the skillet. Stir every thing up (gently!) and produce the liquid again to a simmer. Take away it from warmth as soon as it begins to bubble and thicken.
Step 7: Take away the rosemary sprig from the pot and season your apple cider tofu with some salt and pepper. In the event you’re making this for a particular dinner and have some further rosemary, you may add a sprig or two again to the dish as a garnish.
Your apple cider tofu is able to take pleasure in!
Leftovers & Storage
Leftover rosemary apple cider tofu will hold in an hermetic container within the fridge for about three days. You may reheat it within the microwave, or in a skillet on the range. Add a splash of water if the sauce has dried up an excessive amount of.
Often Requested Questions
It positive is!
Not if you happen to’re utilizing super-firm tofu, as specified within the recipe. In the event you’re substituting a softer selection (which I do not truly suggest), then undoubtedly press it. You may find out how by studying my information on how you can press tofu.
Maybe! I have not examined the recipe utilizing apple juice. Apple juice is mostly sweeter than apple cider, so hold that in thoughts, and take into account adjusting the recipe accordingly, resembling by omitting the brown sugar and/or including a splash of apple cider vinegar.
What to Serve with Rosemary Apple Cider Tofu
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Rosemary Apple Cider Tofu
My rosemary apple cider tofu is a flavor-packed most important dish that is excellent for every thing from vacation celebrations to weeknight dinners! Made with pan-fried tofu simmered in a candy and savory sauce made with cider, brown sugar, and rosemary, this recipe will make a tofu lover out of anybody. The very best half: this simple dish comes collectively in about thirty minutes!
Elements
- 1 cup apple cider (not apple cider vinegar, See Be aware 1)
- 2 tablespoons natural brown sugar
- ½ teaspoon floor ginger
- ⅛ teaspoon floor nutmeg
- ½ teaspoon salt
- 2 tablespoons vegan butter (plus extra if wanted)
- 1 (16 ounce/454 gram) bundle super-firm tofu, sliced into skinny squares or rectangles (about ¼ inch thick)
- ½ cup thinly sliced shallots (about one medium shallot)
- 2 garlic cloves, minced
- 1 apple, peeled and thinly sliced
- 1 (4-inch) sprig contemporary rosemary
- 2 tablespoons chilly water
- 2 teaspoons cornstarch
- Black pepper, to style
Directions
Stir the apple cider, brown sugar, ginger, nutmeg, and salt collectively in a small container.
Soften the butter in a big skillet over medium warmth. Push the butter round to evenly coat the underside of the skillet, then add the tofu slices in an excellent layer. Prepare dinner the tofu for about eight minutes, flipping the items midway by way of, till they’re golden brown on either side. Switch the tofu to a plate when achieved.
Flip up the warmth to medium-high. You may add a bit extra butter to the skillet at this level if it appears dry. Add the shallot and sauté it for about 5 minutes, till delicate and simply starting to brown.
Push the shallot to the facet and add the minced garlic to the skillet. Sauté the garlic for about one minute, stirring continually, till it turns into very aromatic.
Add the apple, rosemary sprig, and the apple cider combination to the skillet. Elevate the warmth and produce the liquid to a boil, then decrease the warmth and let every thing cook dinner at a low simmer. Gently stir every thing sometimes. Let the combination simmer for about ten minutes, till the liquid reduces by about half.
Whereas the combination simmers, stir the cornstarch and chilly water collectively in a small container. Add the cornstarch combination to the skillet, give the combination a fast stir, then return the tofu to the skillet. Convey the liquid again to a simmer. It ought to thicken barely. As soon as this happens, you may take away it from warmth.
Take away the rosemary sprig from the skillet, then season the tofu with extra salt to style, together with some black pepper.
Serve.
Notes
- In some areas this apple cider is known as cloudy apple juice.
Diet
Energy: 205kcal | Carbohydrates: 28g | Protein: 9g | Fats: 7g | Saturated Fats: 2g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 2g | Trans Fats: 0.03g | Sodium: 416mg | Potassium: 403mg | Fiber: 2g | Sugar: 20g | Vitamin A: 301IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 2mg