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Maple-glazed Tofu Roast Festive Recipe

Maple-glazed Tofu Roast

Serves: 4

Time to prepare: 60 minutes (including the small preparation two days before)

Time to cook: 60 minutes


  • 1 large block of extra firm tofu (600g)
  • 1 orange
  • 20 cloves

For the marinade:

  • 150ml soy sauce (or tamari)
  • 150ml maple syrup
  • 1 tbsp ‘liquid smoke’
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion granules
  • ¼ tsp ground black pepper
  • ½ tsp ground cumin
  • ½ tsp ground ginger

For the glaze:

  • 50ml whiskey or brandy
  • 1 orange
  • 1tsp sesame seeds
  • ½ tsp chilli flakes
  • 100g dark brown sugar


  1. Two days before cooking your tofu, remove from the packaging and squeeze the tofu very firmly with your hands. Place in a kitchen towel and on a rack put these in your fridge overnight.
  2. One day before cooking your tofu, combine all the marinade ingredients and whisk.
  3. Place the tofu in a dish that’s a similar size to the tofu. Pour the marinade over to coat all sides. Place the tofu in the fridge for a minimum of 24 hours, turning the tofu onto its other side a minimum of once (but the more times the better).
  4. On the day you cook your tofu, heat the oven at 180°C fan.

Recipes developed by our local Chef, Sylvain Gachot.

For more recipes like this, visit our Ostomates Kitchen where you can sign up to receive a free recipe book.

Sylvain Gachot – Freelance chef 

Photograph of Sylvain in his kitchen

Sylvain grew up in a family vineyard in St. Emilion, Bordeaux, France. His passion for cooking emerged at an early age and was very much influenced by the food and wine from the region. He decided to start his career by learning the trade in a Catering College.

After graduating, Sylvain developed his skills in a classic French restaurant, but this was not enough for him. He wanted to travel the world and improve his English at the same time. 

In 2009 Sylvain joined the kitchen brigade at Lainston House near Winchester. He worked his way up the ranks to become Senior Sous Chef, and in 2015 he was given the opportunity to manage a new project at Lainston House – the Exclusive Cookery School. Sylvain was involved in planning the course schedule, creating menus, researching competitors, ordering the equipment and actively promoting the cookery school. He has enjoyed his time at Lainston, teaching and sharing his knowledge with many guests and colleagues. Sylvain has been involved in many projects creating bespoke menus for people with specific requirements and restrictions and enjoys the process of researching and developing recipes. 

When he is not busy in the kitchen, you can find Sylvain in his garden, tending to his crop of tomatoes, courgettes, strawberries and flowers.