The best marinated tofu recipe uses firm tofu marinated in simple ingredients like soy sauce, lemon juice, and maple syrup! If you’ve struggled to find any tofu recipes you love, you need to give this one a try!
Jump to Recipe
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
Tofu haters stick around. This recipe is guaranteed to make a lover out of you.
It took me a long time to get on the tofu train. Mashed soy bean curd? I’m not so sure about this.
Pretty much anything new can be scary, and tofu was no different. No one wants to feel like a fool messing up dinner because you just didn’t know what you were doing.
Whether you’re new to this or not, you’re in luck. You’re about to learn what you need to know to not only rock an easy tofu recipe, but rock it good.
How to press tofu
The first thing you need to do is drain the water. Not just from the box, but also from the block of actual tofu.
To do this you can use a tofu press(<- affiliate link), or go the cheap-o method like me and press your tofu without a press. Slice it in half (like a book). Place a clean kitchen towel or a few paper towels on a plate or cutting board, place one of the tofu slabs on top, top with a couple more paper towels, the other tofu slab, and a few more paper towels.
Then place something heavy on top to squeeze out all the water. I put the big jar of sugar that sits on my kitchen counter inside a large skillet and set it on top. Let it press for 30-60 minutes.
If you’re in a rush you can get away with 10-30 minutes. I usually do 30 minutes, I’m just letting you know this is a flexible scenario, you’re doing great, and I think you’re really attractive. Let’s keep going.
Next you have to marinate the tofu. Now that the water is gone, your tofu is free to soak up all sorts of flavor!
I’ve included my favorite marinade below, or you can find another to change up the flavor for different purposes.
How long to marinate tofu
Cut the tofu into squares, then let them rest in the marinade inside a shallow bowl or baking dish for 15-20 minutes, flipping once.
How to cook tofu
Tofu is safe to eat raw, but the texture improves greatly with frying, so cook it to desired crispiness without worrying about getting to a safe temperature. Woo hoo!
See, tofu isn’t as crazy as you may have thought. My kids will even eat it from time to time.
The best tofu recipe is marinated in simple pantry ingredients and also happens to be vegan and gluten free. It's so easy to make and is sure to make you fall in love with tofu!
In a medium bowl, combine tofu, tamari, lemon juice, maple syrup, sriracha, and garlic powder, stirring gently to coat. Let marinate 15-20 minutes, stirring gently once or twice.
Heat coconut oil in a large cast iron skillet over medium heat. Once hot, add tofu and fry 2-3 minutes per side until crisp and golden. Add any leftover marinade to the pan and cook, stirring, one minute more.
Remove tofu from the pan and serve as desired.
Notes
How to press tofu
Use a tofu press, or slice the tofu in half like a book, then stack on a plate with a few sheets of paper towels around both halves. Place something heavy like a cast iron skillet on top and let press 10-60 minutes. The longer you press, the more firm the tofu will be.
Tips for customizing
Add more sriracha to the marinade or drizzle it on when serving for extra heat
Serve with brown rice and oven roasted broccoli or snow peas for a healthy, balanced meal
Serve with Mai Fun noodles and finely shredded carrots, radishes, cucumbers, romaine lettuce, cilantro, and chopped peanuts
After marinating toss with cornstarch to make the best crispy tofu
Sprinkle with toasted sesame seeds before serving
Use it to make a tofu wrap for an easy, healthy lunch!
Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.
What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.
A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.
No one cares about unblocking a task as much as the person doing it. That's why it's important for that person to follow the Take Ownership and Follow Up (TOFU) principle. That means taking ownership of the task and chasing the people you are waiting on until it gets done.
It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides.It's simply the best.
Incorporating tofu into your daily meals and snacks can bring several health benefits. Those benefits include brain health promotion, ease of menopause symptoms, and heart disease prevention. However, eating tofu has some risks, as it might lead to digestive issues or interact with certain medications like MAOIs.
- It is said that tofu cannot be eaten together with spinach at the same time. As tofu and spinach contain calcium and oxalic acid respectively, the combination of the two will form kidney stones. But in fact, only prolonged and volumionous consumption of tofu and spinach at the same time will pose this risk.
Studies suggest people who eat soy-based foods have lower odds of inflammation-related diseases like heart disease, diabetes, and some cancers. Nuts and legumes, Tree nuts like almonds and walnuts, along with peanuts, are rich in unsaturated fats, along with anti-inflammatory vitamins and minerals.
Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.
The key to crispy tofu is to heat the oil in your pan before adding tofu cubes. Coating the pan-fried tofu in corn flour helps create a crispy coating as the cubed tofu cooks in the oil. Another key to getting uber-crispy tofu is removing excess liquid/moisture from it before you cook tofu.
I gently pat its outside dry, cut it into 1/2-inch cubes. I cook the tofu in 2 tablespoons of oil (I like to use coconut, but vegetable oil or grapeseed oil also work well) over medium-high heat, and salt it. The tofu cooks in a single layer for 4-5 minutes, undisturbed (this is how it gets its lovely, crispy crust).
The soy-protein present in tofu helps to reduce the fat built in the liver. Tofu is one of the best foods for fatty liver. It is an essential source of protein to be included in your diet. Tofu is low in sugar and fat so this is an added advantage.
Japan is the largest consumer of Tofu as the hub for the largest number of manufacturers and easy availability. China is the key market with a high density of manufacturers and holds the major share in the global Tofu market.
But when you press tofu, you remove the excess moisture. It takes on a chewier, firmer texture, which makes it super satisfying to eat and less likely to fall apart. Pressed tofu guzzles up flavor from a sauce or marinade, and it gets SO much crispier in the air fryer or oven!
Yes! Making homemade vegan tofu is surprisingly easy. We recently made our own tofu and it was 100% worth the extra effort. The taste and textures you get are much better than store-bought tofu, and the best part is – you know exactly what is in it!
Heat, however, helps the flavours to permeate. Boiling tofu to obtain a more reliably solid texture and to impart flavour is not a new method, but it's not commonly used in Western styles of cooking. This method of seasoning tofu is suitable for varying levels of firmness, but not for silken or soft tofu.
Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
