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Strips of extra firm tofu coated with ground pecans with a maple miso glaze

Baked Pecan Crusted Tofu Tenders with Maple Miso Glaze

5 from 5 votes
Crunchy on the outside with the delicious bite from the pecans, these Baked Pecan Crusted Tofu Tenders are coated in a delicious & sticky sweet and savoury, umami Maple Miso glaze with a hint of spice.
Prep Time 15 mins
Bake Time 35 mins
Total Time 50 mins
Course Appetizer, Finger Food, Snacks, Starters
Cuisine American, Fusion
Servings 12 pieces
Calories 152 kcal

Ingredients
  

Tofu

  • 450 g extra firm tofu

Pecan Breadcrumbs

  • 1 cup fresh pecans pieces or halves

    (120 g
)

  • 1/2 cup japanese bread crumbs or panko bread crumbs, plus more if needed
  • 1 tsp

    garlic powder




Batter

Maple Miso Glaze

  • 1/2 cup maple syrup
  • 2 tbsp miso paste I used white miso (see notes)
  • 1/2 to 1 tbsp sriracha or other hot sauce adjust to desired spice

Instructions
 

Tofu

  • Preheat your oven to 350F.
  • Drain the tofu and wrap with a towel. Place the tofu on a flat surface and press the tofu for 10. You can place a heavy flat surface such as a chopping board or a few plates on top of it for water to seep out. Afterwards, slice the tofu into 3/4 to 1-inch (2-2.5-cm) thick strips or in another shape of your choice.

Pecan Breadcrumbs

  • To make the pecan breadcrumbs, pulse the pecans until fine. Feel free to leave some small chunks and be sure not to over process the pecans.
  • Toasting the pecans: you can opt to toast your pecans on a dry non-stick pan or skillet until lightly brown. I toasted mine after pulsing the pecans.
  • Leave the pecans to cool in a bowl and fold in the bread crumbs and garlic powder.

Preparing the Batter and Coating the Tofu

  • Prepare the batter by mixing all the ingredients until a smooth and thick mixture is formed. If you find your batter too thick, you can add more water and mix everything until it’s well combined.
  • Place a piece of tofu into the batter mixture. Coat well using your left hand. Using the same hand, transfer to the pecan breadcrumb mix and coat well using your right hand. Repeat these steps for the remaining tofu.

Baking the Tofu and Preparing the Glaze

  • On a lined baking tray (I used parchment paper), place each coated tofu.
  • Bake the tofu for 30-35 minutes at 350F/190C  or until crispy and lightly brown, flipping halfway through.
  • While the tofu is baking, prepare the glaze by heating a pan and mixing together the maple syrup, miso paste, and sriracha over low heat.
  • Remove the tofu from the oven and coat with the glaze. You can simply dip each piece into the sauce or brush these with the sauce.
  • The glaze will continue to thicken and coat the tofu well as it cools.
  • Enjoy!

Notes

MISO PASTE

  • White miso paste is a lighter in flavour with a hint of sweetness compared to red miso paste, that's stronger in flavour and can be saltier.
  • If using red miso paste, you can start with 1.5 tbsp add just add more, as well as more more maple syrup and adjust to your taste.

NUTRITIONAL INFO

Calories: 152kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 378mg | Potassium: 138mg | Fiber: 1g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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