A completely plant-based and appetizing second course: thyme glazed tofu with steamed potatoes and green beans.
Tofu is something I’ve talked about often on the blog. I use it as a plant-based protein alternative to classic legumes. As we know, tofu is inedible in its natural state, but being a “sponge” of proteins, it absorbs and stores flavors quickly. So, a marinated tofu, or caramelized or as in this case, the thyme glazed tofu becomes a tasty and protein-rich dish.
Today, thyme is the star of the recipe. We have chosen this fragrant aromatic herb with my co-writers of the column Herbs and Flowers on the Plate.
Thyme, how I love you, not for nothing did I name my blog thyme and lentils, because thyme is a must in my kitchen. In the garden, both the common thyme and lemon thyme are nice and fresh, and in the kitchen, I also use dried thyme.
There are 200 varieties of thyme, but the most well-known are common thyme, lemon thyme, and wild thyme (the creeping and highly fragrant one usually found in the mountains).
The latest one I’ve discovered is orange thyme (Thymus vulgaris ssp. fragrantissimus) which exudes a wonderfully fruity and resinous citrus aroma. I find it perfect in desserts, but I sprinkle it a little everywhere, in salads, in legumes, with fruit, and even in thyme glazed tofu as in this case.
If you want to see some other recipes with thyme or tofu, here are a few:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Thyme Glazed Tofu
Tofu prepared this way can be served with any type of seasonal vegetables. In this case, I completed the dish with steamed green beans and potatoes.
- 7 oz tofu (natural)
- 2 tbsps date syrup (or rice malt)
- 3 tbsps soy sauce
- 1 lemon (the juice)
- 2 tbsps sesame oil
- 3 tbsps water
- 1 tsp cornstarch
- 1 tbsp thyme (orange)
Steps for Thyme Glazed Tofu
First, boil the tofu blocks for a few minutes. I tossed them into boiling water along with the green beans.
Take them out, slice thinly, and pat dry with a paper towel.
In a pan, pour a couple of tablespoons of sesame oil, heat, and then add the tofu slices to brown for a few minutes.
Add the thyme, soy sauce, date syrup or rice malt, and lemon juice. Sauté for a few more minutes.
In a glass, mix the water with the cornstarch and pour everything into the pan until a nice creamy sauce forms.
Serve the tofu with the vegetables, which by now you have boiled or steamed.
Thyme and Lentils Tips
Also, check out other thyme recipes from friends:
Elisa: Zucchini egg cups
Miria: Bruschetta with goat cheese, grilled peaches, and thyme almonds
