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Marinated Tofu with Soy, Ginger, and Maple Sauce Recipe

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4.3 from 1 review

  • Author: Molly
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This marinated tofu recipe delivers tender, flavorful cubes of tofu that are perfectly pressed, marinated, and pan-fried to golden perfection. Infused with a savory-sweet blend of soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger, it makes a versatile protein-packed dish that’s great served with rice and stir-fried vegetables or enjoyed as a snack.

Ingredients

Tofu

  • 14.5 ounce block extra-firm tofu

Marinade

  • 4 tablespoons low sodium soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon toasted sesame oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh grated ginger (OR 1/2 teaspoon dried ginger)

Cooking Oil

  • 2-3 tablespoons neutral oil, such as canola or avocado

Instructions

  1. Quick press the tofu: Cut the tofu into cubes. Lay them evenly on a flat surface lined with paper towels or a clean towel. Cover with a layer of paper towels, set a baking sheet on top, and place a heavy object like a large book or cast iron skillet for 15 minutes to press out excess moisture while you prepare the marinade.
  2. Make the marinade: In a small bowl, whisk together low sodium soy sauce, seasoned rice vinegar, pure maple syrup, toasted sesame oil, minced garlic, and grated ginger until well combined.
  3. Marinate the tofu: Place the pressed tofu cubes in a shallow dish (about 8 x 8 inches). Pour the marinade evenly over the tofu and cover. Refrigerate for at least 1 hour to allow flavors to penetrate. For an even more intense flavor, marinate overnight.
  4. Cook the tofu: Heat 2-3 tablespoons of neutral oil like canola or avocado oil in a large skillet or cast iron pan over medium-high heat. Remove tofu cubes from the marinade, reserving the marinade, and add the tofu to the pan. Fry the tofu on each side until golden brown and crispy.
  5. Glaze with marinade: Once tofu is browned, pour the reserved marinade into the skillet and stir to coat all tofu pieces, allowing them to absorb the sauce quickly. Remove from heat when well coated and fragrant.
  6. Serve and store: Serve hot with rice and stir-fried vegetables like baby bok choy, mushrooms, and carrots. Store any leftovers in a covered container in the refrigerator for 3-4 days. Enjoy cold as a protein-rich snack or in sandwiches and salads.

Notes

  • Pressing tofu removes excess water, helping it to absorb flavors better and crisp up nicely when cooked.
  • Marinating tofu for longer than 1 hour enhances its flavor significantly, so consider marinating overnight if time permits.
  • Use a good quality non-stick or cast iron skillet to prevent sticking during frying.
  • If avoiding oil, ensure you have an excellent non-stick pan as frying without oil may cause tofu to stick.
  • This recipe is versatile and pairs well with a variety of sides like rice, noodles, or stir-fried vegetables.
  • Leftover marinated tofu can be refrigerated up to 4 days and eaten cold or reheated.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian

Find it online: https://recipeglimpse.com/marinated-tofu-with-soy-ginger-and-maple-sauce-recipe/