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Maple Soy Glazed Tofu with Rice + Edamame

Active Time: 30 minutes
Total Time: 30 minutes
  • Dairy Free
  • Gluten Free
  • Vegan
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Why we love it:

The combination of maple syrup and soy sauce, with a few additions, is one of the most flavorful, satisfying, and super simple marinades which become sauces that I know! I love it over tofu but see substitutions for ideas if you don’t cook or eat tofu.


  • 2 cloves Garlic
  • 14 cup Maple Syrup
  • 14 cup Soy Sauce
  • 1 Tablespoon Dijon Mustard
  • 2 packages Silken Tofu
  • 112 teaspoons Kosher Salt (divided)
  • 112 cups Basmati Rice (White)
  • 212 cups Water
  • 1 Tablespoon Unsalted Butter (optional)
  • 1 package Edamame (frozen, I used in the shell)
  • 1 bunch Radish
  • 2 Green Onions (for garnish - but only if you have them, don’t buy for this dish only)

Cooking Instructions

  • 2. GLAZE

    Mince the garlic cloves and add to a bowl. Stir together the maple, soy sauce, and dijon in a bowl with the garlic. Add 3 Tablespoons of water.

  • 3. TOFU

    Use the smallest baking dish you have that fits the tofu in one layer. Remove the tofu from the liquid and slice into 4 even pieces. Sprinkle the tofu with ½ teaspoon of salt and arrange in the pan. Spoon the glaze over top, reserving 1 Tablespoon of glaze. Place in the oven and roast for 8 minutes.

  • 4. RICE

    While that gets started, steam the rice. Combine the rice, water, and ½ teaspoon of salt in a pot with a fitted lid. Bring to a boil, then stir well and reduce the heat to low. Cover and steam for 16 minutes without checking on it. When done, open the lid and stir in 1 - 2 teaspoons of butter to taste, rice can hang out on the stove until you’re ready.

  • 5. EDAMAME

    You can either steam the edamame on the stovetop - or place in a microwaveable bowl with a bit of water and heat that way. They’re fully cooked, you just need to warm them through. Check the package for instructions as well.


    Wash and slice radishes into rounds. Set aside.

  • 7. TOFU PART 2

    After 8 minutes of roasting, use tongs and a spatula to very carefully flip the tofu over in the pan. Tip the pan and use a spoon to pick up the glaze and baste it over the top. Now add the reserved bit of glaze to the top. Return tofu to the oven and cook for another 4 minutes, then remove. If using butter, remove the tofu from the dish then whisk in 2 - 3 teaspoons of butter to turn the glaze into sauce.

  • 8. SERVING

    Plate tofu over a scoop of rice with edamame on the side. Top with radishes. Spoon the sauce over top generously. If you have green onion (or cilantro or basil), sprinkle some on top.

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  • VEGAN:
    omit butter from the sauce, you’ll have a thicker glaze but it works out well!
    any fish is delicious here, just adjust how long you cook it. For quick cooking fish like shrimp or sole, cook the sauce in a sauce pan to reduce it down and help it thicken up, then spoon over the sauteed fish as the end
  • TOFU:
    cauliflower steaks, tempeh, mushrooms or an assortment of vegetables. Try frozen butternut squash, brussels, mushrooms, onions, and or yams roasted in the sauce
    I’m using soft tofu roasted but if you prefer, use cubes of firm tofu, tossed with a bit of salt and cornstarch then olive oil. Roast at 425, turning occasionally, to get them super crispy and golden. Then toss with the glaze. Great for kids or those newer to tofu this way.
    if you have some, slice and use, other ideas are cilantro, basil, or parsley, or you can leave off
    if you don’t like them, thinly sliced or grated carrots will be great, or cucumbers
    brown rice, quinoa, noodles, or use frozen prepared rice to make it faster
    it tastes a bit like teriyaki so it might be a go for kids. But you can always leave a little piece without sauce. Kids love popping the edamame out of their shells to try which is one reason I used that kind here. Add another vegetable if needed for them to have options. Consider the crispy tofu option or use some other veggies if they won’t do soft tofu

Prep Ahead & Use It Up

  1. Mix up the glaze
  2. Steam the rice and reheat before serving
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