Marinated Tofu (The Best Tofu Ever!)
Ingredients
- 14.5 ounce block extra-firm tofu
- 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
- 2-3 tablespoons neutral oil
such as canola or avocado
Directions
- 1
Quick press the tofu: Cut the tofu into cubes. Place them evenly on a flat surface such as a cutting board lined with paper towels or a clean towel. Cover with a layer of paper towels, set a baking sheet on top and then something heavy, like a large book or cast iron skillet. Press like this for 15 minutes while you make the marinade.
- 2
Make the marinade: In a small bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger.
- 3
Marinate the tofu: Place the pressed tofu pieces in a shallow dish. (In the photos above I doubled the recipe, so I used a 9 x 13 inch dish, but for one batch you will need a smaller dish, such as an 8 x 8 inch.) Pour the marinade over the tofu. Let it marinate for at least 1 hour, covered, in the refrigerator. If you want to leave it overnight, it will be even more flavorful.
- 4
Cook the tofu: In a large skillet, cast iron preferred, add a few tablespoons of a neutral oil, such as canola oil and heat over medium-high heat. You can omit the oil if needed, but you will need a very good non-stick pan so the tofu pieces don't stick. Remove the tofu pieces from the marinade and add to the pan. Do not discard the marinade sauce. Fry the tofu until golden brown on each side.
- 5
Once the tofu pieces are browned, pour any leftover marinade sauce into the pan with the tofu, and stir to coat. This makes the tofu even more flavorful! The tofu will quickly absorb the sauce. Remove from heat, and serve with rice and stir fried vegetables such as baby bok choy, mushrooms and carrots.
- 6
Store leftover tofu in a covered container in the refrigerator for 3-4 days. It's also good cold, as a high protein snack or in sandwiches and salads.
Marinated Tofu (The Best Tofu Ever!)
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About this Recipe
Tired of bland, boring tofu that struggles to hold flavor? This Marinated Tofu recipe is your ultimate solution, promising to transform a simple block of extra-firm tofu into the most delicious protein you've ever tasted, bursting with amazing flavors.
The secret to this recipe's success lies in its perfectly balanced marinade. Each ingredient plays a crucial role, from the savory low sodium soy sauce and tangy seasoned rice vinegar to the subtle sweetness of pure maple syrup and aromatic toasted sesame oil. This potent blend deeply infuses every pore of the tofu, ensuring that every bite is packed with incredible taste.
Prepare for a tofu experience unlike any other. You'll discover a rich, savory protein with delightful sweet and tangy undertones, elevated by the pungent warmth of fresh garlic and ginger. This marinated tofu is incredibly versatile, lending itself beautifully to frying for a crispy exterior, baking for a tender chew, or air frying for an evenly golden finish. It’s guaranteed to banish any preconceived notions of uninspired tofu forever.
Customization & Flavor Tweaks
While this marinade is wonderfully complete as written, you have options to suit your pantry. If fresh grated ginger isn't readily available, a convenient half teaspoon of dried ginger can be used in its place. For cooking, feel free to use your preferred neutral oil, such as canola or avocado oil, to achieve the perfect sear or crispness.
This flavorful marinated tofu is an exceptional addition to stir-fries, vibrant grain bowls, fresh salads, or simply served as a standout main protein alongside your favorite roasted vegetables.