Guava Jalapeno-Glazed Tofu

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Guava Jalapeno-Glazed Tofu

Ingredients:

1 block extra firm tofu
1/2 cup guava paste
1 tablespoon apricot preserves
1 jalapeno, cut in half
4 tablespoons tamari
3 tablespoons balsamic vinegar
2 tablespoons orange juice
vegetable oil
spice mix

Method:

*Slice tofu into 1/4 inch slices; layer between paper towel to absorb water (drain for an hour, change paper towel half way through)
* Mix spices
–Spice Mix
2 tablespoons Kosher salt
1 teaspoon black pepper
2 teaspoons tumeric
1/2 teaspoon chili powder
1/2 packet Sazon
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon curry powder

* Pre-heat oven to 350 degrees F.

*On low/medium low heat, in a small saucepan melt guava paste, preserves, and jalapeno. Once melted add vinegar, tamari, and orange juice. Stir until completely combined (glaze will have a deep, almost black color).
* Heat grill pan to medium high, add a touch of oil; fry tofu slices until golden brown on each side. Add to baking dish. Dust both sides with spice mix (reserve remaining spice mix).

*Drizzle tofu with glaze, flip, make sure glaze is on both sides (discard jalapeno). Bake uncovered for 15 minutes. Flip tofu, turn oven off. Leave in oven 15 minutes. Flip and serve.

I’ve been wanting to do more with guava paste for awhile and thought… why not a glaze. In the end, the glaze was more like a BBQ sauce and the texture of the tofu was really hearty (a function of draining the water and frying on the grill pan before baking). I brought this to a cookout and someone likened it to BBQ ribs. Someone else suggested that I start a side hustle–bottling and selling the glaze. All in all, this dish is all about the glaze. And the glaze is all about the yummy, guava sticky deep darkness. Mmmmmm.

To make the Napoleons featured in the first picture, cut each piece of tofu in half and top with a piece of grilled Vidalia onion and chopped parsley.

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Oooooh this sounds good!

  2. :) It was pretty freakin' tasty!!!!!

  3. This looks awesome. I have a recipe for Teriyaki tofu marinade that I love, so I'm definitely going to try this. Thanks!

  4. Let us know how it turns out! I LOVE guava paste! :)

  5. I just love guava and this sounds really good!

  6. It is good! And… I just had a 'hot guava margarita' … It's a margarita made with guava juice and tequila that has jalapenos soaked in it for a couple of weeks. YUM!

  7. Hello, I haven't had any chance to say thank you for being an online friend on Foodbuzz. Thank you :)

    What a talented cook you are. Love the guava, very original.

  8. Hi Elra! Thanks for accepting on foodbuzz! And thanks for the compliment! I look forward to sharing recipes!!!

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