Portions:
6
Ingredients
MARINADE
- 2 tbsp olive oil
- 1/3 cup orange juice
- 1/4 cup maple syrup (preferably dark syrup for its robust flavour)
- 2 tbsp cider vinegar
- 1 clove of garlic, minced
- 2 tbsp fresh ginger, finely minced
TOFU
- 1 (350g/12oz) block firm tofu, cut into 2.5 cm (1 in) cubes
- Chia seeds
- Steak spices
- A few leaves of kale, blanched for 3 minutes in boiling salted water
- Vegetable oil
Method
MARINADE
- In an airtight container or resealable freezer bag, combine all marinade ingredients, add tofu cubes, and refrigerate for 1 to 12 hours.
TOFU
- Remove tofu from marinade and drain well on absorbent paper. Reserve the marinade.
- Roll one third of tofu cubes in chia seeds without coating all their sides, and set aside.
- Place another third of tofu cubes into the steak spices to coat one side of each, and set aside.
- Partially roll the rest of the cubes, individually, in the blanched kale leaves, and secure with toothpicks.
- In a large non-stick pan, over medium-high heat, brown the tofu cubes, a few at a time, in the oil for about 1 minute on each side. Repeat with all cubes, remove the toothpicks, and arrange nicely on a serving plate.
- Meanwhile, in a saucepan over medium heat, reduce the reserved marinade by half. Pour into a dip container and serve with the tofu treats.
Advice from Maple experts
Refrigeration Time: 1 – 12 hours
