Description
This Marinated Tofu recipe delivers the best tofu flavor by infusing firm tofu with a savory and slightly sweet marinade. The tofu is pressed to remove excess moisture, marinated for maximum taste, and then pan-fried until crispy and golden, making it perfect as a protein-packed addition to rice, noodles, or salads.
Ingredients
Scale
Tofu
- 1 block firm tofu (14 oz), drained and pressed
Marinade
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
Garnish (optional)
- 1 teaspoon toasted sesame seeds
- 1 tablespoon green onions, chopped
Instructions
- Press the Tofu: Drain and press the tofu to remove excess moisture by wrapping it in a clean kitchen towel, placing a heavy object on top, and letting it press for 15–20 minutes. This step helps the tofu absorb more marinade and crisp better during cooking.
- Prepare the Marinade: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup or honey, minced garlic, and grated fresh ginger until well combined. This mixture will infuse the tofu with a balance of savory, tangy, and sweet flavors.
- Marinate the Tofu: Cut the pressed tofu into cubes or slices. Place the pieces in a shallow dish or zip-top bag, pour the marinade over them, toss gently to coat evenly, then refrigerate for 30 minutes to 2 hours to allow the flavors to penetrate the tofu.
- Cook the Tofu: Heat a skillet over medium-high heat and add a little oil. Cook the marinated tofu pieces for 4–5 minutes on each side until they become crispy and develop a golden brown crust. This frying step adds texture and intensifies the flavor by caramelizing the marinade.
- Garnish and Serve: Once cooked, sprinkle the tofu with toasted sesame seeds and chopped green onions for added flavor and visual appeal. Serve the marinated tofu over rice, noodles, or tossed into salads for a delicious meal.
Notes
- Pressing the tofu is crucial to achieve a crispy texture and better flavor absorption.
- You can substitute maple syrup with honey for a different sweetness profile or use agave syrup for a vegan option.
- For a gluten-free version, use tamari instead of soy sauce.
- Cooking times may vary depending on your stove and skillet; cook tofu until golden and crispy but avoid burning.
- Leftover marinated tofu can be stored in the refrigerator for up to 3 days.
