Description
This Marinated Tofu recipe offers the best tofu flavor with a delicious blend of soy sauce, sesame oil, rice vinegar, and maple syrup. Perfectly pressed and marinated, the tofu is then cooked to a golden, crispy finish either by pan-frying, baking, or air frying, making it a versatile plant-based protein ideal for stir-fries, salads, grain bowls, or wraps.
Ingredients
Scale
Tofu
- 14 ounces extra firm tofu, pressed and cubed
Marinade
- 3 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
Cooking
- 1 tablespoon olive oil
- 1 teaspoon cornstarch (optional, for crispiness)
Instructions
- Press the tofu: Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes or slices to prepare for marinating.
- Prepare marinade: In a bowl, whisk together soy sauce or tamari, sesame oil, rice vinegar, maple syrup or honey, minced garlic, grated ginger, and black pepper to create the flavorful marinade.
- Marinate tofu: Add the tofu pieces to the marinade and gently toss to coat all sides evenly. Allow to marinate for at least 30 minutes, or refrigerate overnight for deeper absorption of flavors.
- Cook tofu: Heat olive oil in a skillet over medium heat. Remove tofu from marinade and optionally toss lightly in cornstarch for added crispiness. Cook tofu for 8 to 10 minutes, turning occasionally, until golden and crispy on all sides. Alternatively, bake tofu at 400°F for 25 to 30 minutes or air fry at 375°F for 12 to 15 minutes until tofu is crisp and golden.
Notes
- For a spicier variation, add chili flakes or sriracha to the marinade.
- This tofu works well in stir-fries, salads, grain bowls, or wraps.
- Use tamari instead of soy sauce for a gluten-free option.
