MAPLE GLAZE SAUCE RECIPES

Steps:

• Combine maple syrup, soy sauce, sriracha and garlic in a small bowl, pour into a gallon sized resealable bag and add the salmon.
• Marinate 20 to 30 minutes, turning once in a while.
• Preheat air fryer to 400F. Lightly spray the basket with nonstick spray.
• Remove the fish from the marinade, reserving and pat dry with paper towels.
• Place the fish in the air fryer, in batches, air fry 7 to 8 minutes, or longer depending on thickness of the salmon.
• Meanwhile, pour the marinade in a small saucepan and bring to a simmer over medium-low heat and reduce until it thickens into a glaze, 1 to 2 minutes. Spoon over salmon just before eating.
• Skillet Method

Steps:

• Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
• Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.
• Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn’t splash. Cook, undisturbed, until very crisp and dark brown underneath, 3–4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn’t over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.
• Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.