Ok you know what maple-glazed means, but, you may be thinking, what the heck is cedar-planked? Or maybe you are already familiar with the more traditional maple-glazed cedar-planked salmon, which was all the rage among foodies some years ago. Regardless, cedar-planked means that the food is literally baked or roasted on a cedar plank in your oven! It’s amazing because it imparts this slightly sweet, slightly smoky, slightly cedary flavor.
And fret not, cedar planks for cooking in your oven (which are thin and easily fit in your oven, the ones we use are 15″ long by 5.5″wide) are readily available on Amazon (of course, everything is available on Amazon, you can even get goats on Amazon!)
Well, we got it in our heads to try out an old, pre-vegan tried and true recipe for maple-glazed cedar-planked food, and adapt it for tofu. and wow, the results were amazing! So we are sharing it with you. :~)
Maple-Glazed Cedar-Planked Tofu
1 package water-packed tofu, drained and pressed (we use the awesome organic tofu from Costco)
1 cup maple syrup (we use the organic maple syrup from Costco)
4 tablespoons lemon juice
3 tablespoons liquid aminos or tamari or soy sauce
2 tablespoons finely grated ginger
1 1/2 teaspoons minced garlic
Dash each of salt and black pepper
1 culinary cedar plank (we use these cedar planks from Amazon, which are 2 planks for $7.95)
1 small bit of oil to oil the plank
Soak your cedar plank in water for at least 15 minutes.
Press the tofu for at least 15 minutes under heavy pressure (if you have the tofu press that we use bring it through levels 1 and 2 (a few minutes at each) and then let it sit at level 3 for at least 15 minutes).
While the plank is soaking and the tofu is pressing, combine all of the other ingredients in a small heavy saucepan, and bring to a simmer. You are going to brush this sauce onto your tofu before putting your tofu in the oven, and then you are going to continue to let the rest of the sauce simmer until it thickens up to a glaze consistency.
While the glaze is simmering, the plank is soaking, and the tofu is pressing, preheat your oven to 350° (let’s hear it for multitasking!)
Remove the tofu from the press and pat dry, and cut long-ways into slabs (see picture of tofu ready to go into the oven for what we mean by slabs).
Remove the plank from the water and pat dry. Put a light coating of oil on your cedar plank (we used olive oil, but you can use another oil if you prefer).
Now lay your tofu out on the plank and brush it with the glaze mixture (which is still simmering, so that what’s left can thicken up).
Slabs of Tofu Laid Crosswise on Plank and Coated with Sauce>
Put the plank in the oven, on a center rack, for 20 minutes. At this point you have two options: if you like your tofu on the softer side, leave it in for 10 or 15 more minutes, until it’s a nice mapley brown color. If you prefer your tofu to be a little bit chewy on the outside, after 20 minutes increase the heat to 400°, leave it in for another 10 minutes, and then flip it over and put it back in for another 15 minutes at 400°.
Either way, once it’s done remove the tofu from the oven, remove it from the plank onto your serving dish, and pour the remaining sauce (which has now thickened into a glorious mapley glaze) over the tofu, and serve. Delish!
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