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Tofu in plum-ginger glaze with buckwheat and quick pickled carrots - photo 1
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Tofu in plum-ginger glaze with buckwheat and quick pickled carrots

Pikantne Vegan dishes Main Dishes Asian cuisine 90 min Medium 14 wyświetleń ~20.16 PLN - (0)
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Description

Tofu in plum-ginger glaze is a vegan reinterpretation of the classic sweet and sour sauce with fresh fruits. Inspired by Asian cuisine and the seasonal availability of Polish fruits, it results in a bold, glossy glaze made from plums and ginger that coats crispy, pan-fried blocks of tofu. The dish is served with fluffy, toasted buckwheat for a nutty contrast and quick-pickled carrots for fresh acidity. Flavor-wise, it combines the sweetness of plums and maple syrup, the spiciness of ginger, the saltiness of soy sauce, and the aroma of sesame; visually, it features intense red-purple splashes of sauce on light tofu, with a green accent of dill and golden sesame seeds. Great for a family dinner, a vegan gathering, or as a hearty takeout meal.

Składniki (19)

Servings:
4
  • Natural tofu (firm, in block) 400 g
  • Fresh plums (ripe) 300 g
  • Maple syrup (or plant-based honey/dissolved sugar) 30 g
  • Soy sauce 45 ml
  • Rice vinegar 20 ml
  • Fresh ginger (peeled) 20 g
  • Garlic 3 ząbki
  • Sesame oil (to taste) 1 łyżka
  • Rapeseed oil (for frying) 2 łyżki
  • Cornstarch (potato starch works similarly) 30 g
  • raw buckwheat groats (dry) 240 g
  • Carrot (for quick pickling) 200 g
  • Lemon juice 30 ml
  • Sugar (for the marinade) 10 g
  • Water (for mixing starch and cooking groats) 540 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Toasted sesame seeds 20 g
  • Fresh dill (for decoration) 20 g
💰 Szacowany koszt dania: ~20.16 PLN (5.04 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing tofu

1

Remove 400 g of tofu from the package, drain the water, and wrap the block in two layers of a clean kitchen towel or paper towels. Place a plate on top and weigh it down (e.g., with a can or a heavy pot). Leave it for 20–30 minutes to remove excess water. After this time, unwrap the tofu and cut it into rectangular slices about 1.5–2 cm thick or into cubes, depending on your preference.

Ingredients: Natural tofu (firm, in block)
Use a cutting board and a sharp knife. A large plate and a heavy pot for pressing are helpful. If you don't press the tofu, it will crumble and won't become crispy.

Sauce / Glaze

2

Prepare the plums: wash them, cut in half, remove the pits, and finely chop. In a medium saucepan, combine 300 g of chopped plums, 30 g of maple syrup, 45 ml of soy sauce, 20 ml of rice vinegar, 20 g of finely grated ginger, and 15 g of crushed garlic. Add 60 ml of water. Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 10–12 minutes, stirring occasionally, until the fruit breaks down and a thicker sauce forms.

Ingredients: Fresh plums (ripe), Maple syrup (or plant-based honey/dissolved sugar), Soy sauce, Rice vinegar, Fresh ginger (peeled), Garlic, Water (for mixing starch and cooking groats)
Use a medium-sized stainless steel or enamel saucepan. If the sauce splatters, reduce the heat. When the plums break down, you can strain the sauce through a sieve for smoothness or leave the pieces for texture.
3

When the sauce thickens and the fruits are soft (after 10–12 minutes), prepare a roux with starch: in a small bowl, mix 30 g of cornstarch with 30 ml of cold water until there are no lumps. Pour the starch mixture into the hot sauce in a thin stream, stirring constantly. Cook the sauce for another 1–2 minutes — it should become shiny and thick enough to coat a spoon. Finally, add 15 g of sesame oil, mix, and set aside.

Ingredients: Cornstarch (potato starch works similarly), Sesame oil (to taste)
Use a whisk or spoon to quickly mix the starch with water. If you pour the starch in standing, lumps may form — pour slowly and mix vigorously.

Buckwheat

4

Prepare the buckwheat: pour 240 g of dry buckwheat into a sieve and rinse under cold water to remove dust. In a medium pot without fat, toast the buckwheat for 2–3 minutes over medium heat, stirring constantly until you smell a nutty aroma. Add 480 ml of water (2:1), add 2 g of salt (from the total amount of salt), bring to a boil, cover, and simmer on low heat for 12–15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: raw buckwheat groats (dry), Water (for mixing starch and cooking groats), Salt
Use a pot with a matching lid. If after 15 minutes the groats are hard, add 30–60 ml of boiling water and cook for a few more minutes.

Marinated Carrots

5

Grate or cut 200 g of carrots into thin strips (julienne) or use a peeler for long ribbons. In a bowl, mix 30 ml of lemon juice, 10 g of sugar, and 2 g of salt. Add the carrots to the marinade and stir to ensure each piece is coated in the liquid. Set aside for at least 15 minutes — the carrots will be crunchy but slightly softened and will take on a tangy flavor.

Ingredients: Carrot (for quick pickling), Lemon juice, Maple syrup (or plant-based honey/dissolved sugar), Salt
Use a julienne grater or a sharp knife. If you prefer a softer carrot, set it aside for 30–60 minutes.

Frying tofu

6

Heat a 26–28 cm skillet over medium-high heat. Pour in 30 g of rapeseed oil and wait until it is well heated (the surface should shimmer slightly). Coat the cut tofu evenly in 30 g of cornstarch — you can sprinkle the starch on a plate and coat the pieces by hand or with a whisk. Place the tofu in the hot skillet, ensuring there is some space between the pieces. Fry for 3–4 minutes on each side until a golden, crispy crust forms. Turn gently with a spatula.

Ingredients: Natural tofu (firm, in block), Rapeseed oil (for frying), Cornstarch (potato starch works similarly)
The best is a non-stick skillet or a well-seasoned cast iron one. Do not overcrowd the pan — fry in batches if necessary.

Finishing: glazing the tofu

7

When all the tofu pieces are golden, reduce the heat under the pan to medium. Pour the prepared plum glaze over the tofu in the pan — about 4–6 tablespoons per batch, depending on the amount. Fry for 1–2 minutes, gently stirring, until the glaze thickens and evenly coats the pieces of tofu. Check the taste: if it's not salty enough, add a bit of soy sauce; if it's too sour — a little maple syrup.

Ingredients: Natural tofu (firm, in block), Sesame oil (to taste), Fresh plums (ripe), Maple syrup (or plant-based honey/dissolved sugar), Soy sauce, Rice vinegar, Fresh ginger (peeled), Garlic
The glaze should be shiny and sticky; if it is too runny, cook it for a shorter time. Be careful not to burn the sugar in the glaze — the heat should not be too strong.

Assembly and serving

8

On a plate, place a portion of buckwheat (about 150–180 g of cooked buckwheat), next to it arrange 3–4 pieces of glazed tofu. Add a tablespoon of quick pickled carrots. Sprinkle everything with 20 g of toasted sesame seeds and freshly chopped 20 g of dill (optional). Serve immediately while the tofu is still shiny and warm.

Ingredients: raw buckwheat groats (dry), Carrot (for quick pickling), Toasted sesame seeds, Fresh dill (for decoration), Natural tofu (firm, in block)
Use a tablespoon to shape the groats on the plate, and a small spoon to arrange the carrots aesthetically. Additionally, you can add more sesame or fresh herbs.

Final adjustments

9

Taste the dish and season with a little salt (maximum, as soy sauce is salty) and freshly ground pepper if needed. If you want more acidity, drizzle with lemon juice. Serve with a slice of lemon on the side as an option.

Ingredients: Salt, Ground black pepper, Lemon juice
Add salt very sparingly. It's better to serve a bottle of soy sauce on the table so everyone can season to their taste.

Fun Fact

💡

Plums are a popular ingredient in Central European cuisines, and combining them with soy sauce is an example of culinary fusion — the sweetness and acidity of the fruit perfectly complement the umami of the soy sauce, which has also been used in traditional preserves and marinades.

Best for

wegański obiad rodzinny przyjęcie dla przyjaciół posiłek na wynos lub lunch do pracy

Tips

🍽️ Serving

Serve the dish hot, preferably on a wide plate, so the glaze looks nice. You can serve fresh salad with a light vinaigrette or thin slices of cucumber on the side for contrast. Green tea or a light, semi-dry cider pairs well to drink.

🥡 Storage

Store the glazed tofu and the groats separately in airtight containers in the fridge for up to 2-3 days. The marinated carrots will stay crunchy longer. Heat in a pan over low heat with a little water to prevent the sauce from burning; reheating multiple times is not recommended.

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