This recipe for glazed tofu with apples and chestnuts was born from a desire to revisit autumnal flavors with a gourmet vegetarian approach. I wanted to create a dish that completely transforms the perception of tofu by giving it an irresistible caramelized texture and complex flavors.
The secret lies in the glossy glaze, made by reducing honey, cider vinegar, and soy sauce, which coats the tofu in an amber hue. The apples contribute their natural sweetness, while the roasted chestnuts add a touch of rustic charm and a delightful crunch.
This sweet and savory combination works wonderfully and pleasantly surprises even those most skeptical of tofu. The dish is refined enough to impress your guests while remaining suitable for a family meal.
You can adjust the proportions to your liking: more honey for those with a sweet tooth, a splash of vinegar for those who prefer a touch of acidity. This recipe pairs perfectly with pilaf rice or celeriac purée.
Tofu glazed with apples and roasted chestnuts
4
portions18
minutes20
minutes320
kcal40
minutesCaramelized tofu with honey and cider vinegar, accompanied by melting apples and golden chestnuts. A vegetarian autumn dish that subtly combines sweet and savory flavors.
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Ingredients
400g tofu of firm
3 Reinette apples
200g chestnuts of cooked
3 tablespoons of honey
2 tablespoons of apple cider vinegar
2 tablespoons of soy sauce
2 tablespoons of sunflower oil
1 tablespoon of butter
1 teaspoon of fresh thyme
1 pinch of Espelette pepper
Salt, black pepper
Preparation steps
- Drain the tofu and cut it into 2cm thick slices. Place them between two tea towels and press for 10 minutes to remove excess water.
- Peel the apples, remove the core and cut them into thick wedges. Cut the chestnuts in half.
- In a bowl, mix the honey, cider vinegar and soy sauce to prepare the glaze.
- Heat the oil in a large frying pan. Sear the tofu slices for 3-4 minutes on each side until golden brown. Set aside on a plate.
- In the same pan, add the butter. Fry the apple wedges for 5 minutes, turning them gently.
- Add the chestnuts and thyme, brown for 3 minutes while stirring.
- Return the tofu to the pan, pour over the glaze and let it reduce for 3-4 minutes, turning the tofu over to coat it well.
- Sprinkle with Espelette pepper, season with pepper and serve immediately.
📊 Nutritional Information
1 serving (approx. 250g)
| Nutrient | Value |
|---|---|
| Calories | 320 kcal |
| Proteins | 18g |
| Carbohydrates | 35g |
| including sugars | 22g |
| Lipids | 12g |
| including saturated fatty acids | 3 g |
| Fibers | 6g |
| Sodium | 580mg |
| Vitamins | |
| Vitamin C | 15% AJR |
| Vitamin B1 | 12% AJR |
| Vitamin E | 8% AJR |
| Minerals | |
| Calcium | 25% AJR |
| Iron | 18% AJR |
| Magnesium | 15% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
This recipe will keep for 2 days in the refrigerator. Gently reheat in a pan to restore the caramelized flavor. Perfect with basmati rice or sautéed green vegetables.
💡 Chef's Tips
Press the tofu firmly so it absorbs the flavors better. If you don't have cooked chestnuts, use chopped walnuts or hazelnuts. The glaze should coat the tofu without being too runny.
🔄 Variations
- Asian version: replace the thyme with grated ginger and add some sesame seeds
- Spicy version: add a touch of harissa to the lacquer for extra character
