Description
This Marinated Tofu recipe transforms plain tofu into a flavorful, versatile dish perfect for baking, pan-frying, grilling, or air frying. The simple marinade infuses the tofu with a balanced blend of savory, sweet, and smoky flavors, making it an ideal protein addition to many meals. With easy-to-follow steps and tips on achieving perfectly crisp tofu, this recipe is a must-try for tofu lovers and newcomers alike.
Ingredients
Tofu
- 1 lb block of tofu, pressed for at least 30 minutes and cut into 1-inch pieces
Marinade Recipe
- 1/4 cup light soy sauce (can substitute liquid aminos, tamari, or coconut aminos)
- 3 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 4 teaspoons agave
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons water
Rest of Recipe
- 2 teaspoons oil (any oil for frying)
- 1 teaspoon cornstarch
Instructions
- Prepare the tofu and marinade: In a medium-sized bowl, place the pressed and cubed tofu. Pour in the light soy sauce and toss gently to coat all pieces evenly. Add rice vinegar, sesame oil, agave, garlic powder, onion powder, black pepper, smoked paprika, and water. Toss well to combine and ensure every tofu piece is covered with the marinade. Let the tofu sit in the marinade for at least 30 minutes, up to 2 days, to absorb the flavors.
- Heat the pan and add oil: Place a pan over medium-high heat and add 2 teaspoons of your preferred oil. Allow it to heat until shimmering but not smoking, preparing it for frying the tofu.
- Cook the tofu: Remove tofu cubes from the marinade using a slotted spoon or similar tool, allowing excess marinade to drip off but not discarding the remaining marinade. Add the tofu pieces to the hot pan, spreading them evenly. Fry tofu for about 2-3 minutes on each side until all sides are nicely crisped and browned.
- Thicken the leftover marinade: While the tofu cooks, take the leftover marinade and whisk in 1 teaspoon of cornstarch vigorously to avoid lumps. This will be used to create a flavorful glaze.
- Combine tofu and glaze: Once the tofu is crispy, turn off the heat. Immediately pour the thickened marinade into the pan with the tofu. Stir gently to combine. The residual heat will cook the cornstarch, thickening the glaze and coating the tofu evenly. Let the tofu sit in the sauce for at least 2 minutes before serving.
- Serve and enjoy: Remove the tofu from the pan, plate it, and enjoy your marinated, crispy, and flavorful tofu as a main or side dish.
Notes
- Pressing tofu for at least 30 minutes removes excess water, allowing it to absorb marinade better and achieve a crispier texture.
- Light soy sauce is preferred over regular soy sauce for a less salty and lighter flavor, but alternatives like liquid aminos, tamari, or coconut aminos work well.
- Marinate the tofu longer (up to 2 days) for deeper flavor infusion; remember to refrigerate if marinating overnight.
- Use a non-stick or well-seasoned pan to prevent tofu from sticking during frying.
- The cornstarch added to the marinade helps create a sticky, glossy glaze that enhances the texture and flavor.
- This recipe is flexible: you can bake, grill, or air fry the marinated tofu as alternatives.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
