Description
This marinated tofu recipe delivers the best tofu flavor by combining a savory and slightly sweet marinade with crispy pan-frying. Perfect for adding protein to rice, noodles, or salad dishes, this method ensures a firm texture with a rich, delicious taste.
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
Optional Garnishes
- 1 teaspoon toasted sesame seeds
- 1 tablespoon green onions, chopped
Instructions
- Prepare the Tofu: Drain and press the tofu to remove excess moisture. Wrap it in a clean kitchen towel, place a heavy object on top, and press for 15–20 minutes to achieve a firmer texture.
- Make 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 fully combined to create a flavorful marinade.
- Marinate the Tofu: Cut the pressed tofu into cubes or slices. Place the tofu 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 absorb the flavors.
- Cook the Tofu: Heat a skillet over medium-high heat and add a small amount of oil. Cook the marinated tofu pieces for 4–5 minutes on each side until crispy and golden brown, ensuring a delicious outer crust while keeping the inside tender.
- Serve: Sprinkle the cooked tofu with toasted sesame seeds and chopped green onions for garnish. Serve over rice, noodles, or in salads for a flavorful and satisfying meal.
Notes
- Pressing tofu is essential to remove excess water for better texture and flavor absorption.
- Marinate longer (up to 2 hours) for more intense flavor.
- Use maple syrup for a vegan option or honey for added depth if not vegan.
- Cooking in a non-stick skillet helps prevent sticking and makes flipping easier.
- Adjust marinade ingredients to taste, adding more ginger or garlic if desired.
- This tofu can be stored refrigerated for up to 3 days and reheated in a skillet for best texture.
