Sweet & Spicy Blackberry Glazed Tofu
A unique and tasty way to use seasonal blackberries
I’m not a vegetarian. But this tofu dish alone could convert me. Who would have thought that blackberries could create such an amazing glaze that jams up into this sweet, sour, spicy, barbeque-y goodness? An untrained eye could even mistake this tofu for a glazed pork belly.
Blackberries, with their complex mix of sweetness and tartness, make an exceptional ingredient for a spicy glaze on tofu. This combination might sound unusual, but it beautifully balances the deep flavors of the blackberries with the heat from the gochujang, creating a glaze that’s both flavorful and versatile.
Making the tofu
Before we get to the recipe, a few notes about the tofu. I like to make the tofu first, before adding the sauce for this recipe. Personally, I love when tofu is crispy, textured, and chewy and I have been making it this way for years. It more closely resembles the texture of meat. This method will usually convert any “meat only” lover to a tofu lover as well.
To achieve this, I like to first make sure that I am using extra firm tofu. We want every ounce of water out of the tofu as possible, so its also advisable to press it in a tofu press for 15-30 minutes prior to using. Then, I cut the tofu into squares. I like to make sure they are about 1/2 inch in thickness. The thinner the tofu squares, the crispier it will get, and if its too thin it will get overcooked and hard to chew. If its too thick, it will be softer. I find that about 1/2 inch in width gets the chewy texture just right. Try to get them as uniform in size as possible to ensure even cooking.
Lay them out on a baking tray with parchment paper. The parchment paper really helps the tofu to not stick, and can easily be flipped halfway through which is essential to making it right. I wouldn’t use aluminum foil, because the tofu tends to stick and will rip even if you spray with oil first. Trust me, I’m speaking from experience.
You want to make sure to flip the pieces halfway through cooking, to ensure an even crisp. During the last few minutes of cooking, I like to hit it with a little broil. This will add a little extra crisp to the outer layer. I will usually sit and watch it during those few minutes, to make sure it doesn’t burn. And viola! The perfect crispy oven baked tofu.
About the sauce
The sauce is the star of this dish, and you don’t want to skimp on it. You could even double this recipe if you want, to have more to drizzle over your rice. I say this because my fiancé loved this sauce so much, he requested that I make more for that very reason!
We start with a blackberry puree, made with ripe blackberries from the garden (or store!). Blending up the blackberries usually will get rid of the “seediness”, but if you don’t have a strong blender you can also strain the puree after blending to make sure all the seeds get out. Next, add the other ingredients and mix! At this point, the sauce may taste a bit strange- don’t worry! It only fully transforms when it is reduced down to a jammy texture.
To do that, throw the cooked tofu into a skillet along with the sauce, and let it thicken up to a consistency and flavor that you like. It usually only takes a few minutes, and enjoy!
Ingredients
For the tofu:
1 package (~15 oz) extra firm tofu, pressed
1 tbsp extra virgin olive oil
1 tbsp soy sauce
2-3 tbsp cornstarch depending on how “breaded” you want it
Pinch of salt
Garlic powder to taste
For the sauce:
6 tbsp blackberry puree
3 tbsp honey
4 tsp soy sauce
2 tbsp gochujang
Instructions:
Press tofu for 15-30 minutes with tofu press. Cut up pressed tofu into squares to about 1/2 inch thickness, making them as uniform in size as possible for even cooking. In a bowl, add tofu, soy sauce, olive oil, garlic powder, salt, and cornstarch. Mix together well. If tofu crumbles a bit, it’s okay. They will make “crispy bits” on the edges. Lay out tofu squares on a baking sheet lined with parchment paper. Bake at 450 F for 25-30 minutes, flipping them halfway through. Broil for the last 2-3 mins.
Blend blackberries together to make puree. Strain if necessary to remove seeds. Mix puree, honey, soy sauce, and gochujang together in a bowl.
Add baked tofu to a skillet along with sauce. Cook on medium low until sauce thickens and becomes jammy. Serve with rice, and top with green onions and sesame seeds if you wish. Enjoy!
