Maple Bourbon Coffee Rubbed Tofu

This rubbed tofu is a flavor powerhouse! The combination of sweet maple, fresh orange, bitter coffee, and fragrant bourbon is pure magic. This is a special meal you'll want to make again and again!


For the Glaze

  • 1 c brewed Paradiso Farm Maple Bourbon Barrel Aged Coffee
  • 0.25 c bourbon
  • 3 tbsp maple syrup
  • Zest of an orange
  • Juice of an orange

For the Bourbon Caramelized Onions

  • Two medium red onions
  • Oil of choice for cooking
  • Generous salt and pepper
  • 0.25 c bourbon
  • 1 tbsp maple syrup

For the Rub and Steaks

  • 2 tbsp espresso grind of Paradiso Farm Maple Bourbon Barrel Aged Coffee
  • 0.25 tsp paprika
  • 0.25 tsp cinnamon
  • 0.25 tsp salt
  • Generous freshly-ground pepper
  • Two 14 oz blocks of extra firm tofu
  • Oil of choice for grilling
  • Few sprigs of thyme
  • Few citrus slices for garnishing


  1. Start the glaze first, since that will take the longest. Combine all ingredients in a sauce pan and bring to a boil, then reduce to a low boil. After ten minutes, pour the glaze through a fine-mesh strainer to remove the orange zest and return it to the sauce pan. Continue to cook until it has reduced very significantly, to under a quarter cup. You want to achieve a thick, luscious glaze that is as thick as maple syrup. Keep a very close eye on it toward the end! If in doubt, err on the side of cooking it down too little rather than too much; you can always return it to the heat if you want it thicker.
  2. While the glaze is cooking down, get the onions going. Cut the onions into thin rings and put them in a large skillet with a dash of cooking oil. Add generous salt and pepper. Caramelize them over medium heat until they are evenly browned, stirring every couple minutes. Reduce the heat to low, add the bourbon (carefully!) and maple syrup, and cook the onions for a couple more minutes until the liquid has evaporated.
  3. While the glaze and onions are cooking, prepare the rub by combining the espresso grind coffee, paprika, cinnamon, salt, and pepper.
  4. Cut each block of tofu in half, to give yourself four equal steaks. Rub both sides of each steak generously with the espresso rub.
  5. Grill the tofu on a hot, generously-oiled grill (or indoor grill pan). Rotate each piece 90 degrees if you want nice grill marks, then flip each piece after the first side is done. Cook until each side develops a deeply-browned (but not burned!!) crust.
  6. When the tofu is done, brush the top side of each steak with a bit of the glaze.
  7. Put the tofu on a serving platter and scatter your bourbon onions across the top. Finish it off with a few fresh thyme leaves, some citrus slices, and another drizzle of the glaze. Serve any additional glaze on the side.