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!
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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.
Tips for customizing the best marinated tofu
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 wrapfor an easy, healthy lunch!
My best tofu recipe is gluten free and vegan! Just make sure you use tamari instead of soy sauce and check your spices for gluten contamination.
More tofu recipes
Pan Fried Peanut Tofu
Cajun Tofu
Cajun Tofu Wraps
Fettuccine Alfredo with Cajun Tofu
Balsamic Tofu
Scrambled Tofu
Pesto Tofu
Vegan Ham
Be sure to tag #theliveinkitchen on Instagramif you make this recipe so I can give you a virtual pat on the back!
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!
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.
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.
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.
In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.
- 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.
But be forewarned: Processed soy (which includes tofu) can cause serious puff. It has estrogen-like effects in the body, which contribute to bloating. Dr.
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.
Before frying, tofu should be pressed to eliminate any excess water. Sometimes, in a hurry to get dinner done, I skip this step. But I always regret it. The still-sort-of-wet tofu never gets as golden brown or as crisp.
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.
For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!
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.
Heat oil in a large skillet over medium-high heat until hot. One piece at a time, dip the tofu into the cornstarch to coat both sides, then into the beaten egg. Immediately transfer to the skillet for pan frying. Cook until both sides turn golden brown.
Eat it raw: Tofu is completely safe to eat raw. Whether you press it or marinate it, you can use raw tofu in salads, smoothies, or have it as a protein-packed snack. Marinating: Since tofu has a bland flavor, marinating it is very popular.
Low calorie density: Tofu is a low calorie food, with around 70-90 calories per 100 grams, making it a good option for those who are trying to lose weight. This is because foods with low calorie density help you feel full with fewer calories, which can help you consume fewer total calories throughout the day.
Ground beef: Add ground mushroom powder, black pepper, onion powder, garlic powder, non-spicy chili powder, and marmite to crumbled tofu for foolproof vegan beefy ground meat. Steak: All good steak marinades start with a drizzle of sesame and olive oil, soy sauce, non-spicy chili powder, and some black pepper.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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