Say goodbye to bland tofu. The perfect Tofu Marinade is as near as your pantry!
There’s just something about the rich goodness of maple syrup, the smokiness of sesame oil, and the salty taste of soy sauce that sets the taste buds on end. Add fresh garlic, ginger, and a bit of rice vinegar, and you have the makings for a tofu marinade that will transform this humble plant protein into something delicious.
You don’t have to be a vegetarian or vegan to enjoy tofu. Meatless meals are good for the body, soul, and environment. But I’m not here to talk about why giving up meat once or twice a week (or more) is a good idea. I’m here to tell you how to enjoy tofu in ways that will make you wonder why you didn’t start eating it long ago.
For those who regularly eat tofu, here’s another great recipe to add to your meal rotation. After all, you can never have enough delicious marinades, especially for proteins as bland as tofu, chicken breast, and white fish like tilapia. These foods beg for tasty marinades and sauces to bring bright flavors to any meal. You can use this tofu marinade on these and other proteins for equally impressive results.
Is Tofu Marinade Healthy?
Tofu is a healthy way to add plant protein to your diet. This marinade adds incredible flavor without a lot of fat. It is naturally dairy-free and ideal for vegans and vegetarians. However, it does contain a fairly high quantity of sugar and salt, so consume in moderation. To make this marinade gluten-free, use GF soy sauce, tamari, or coconut aminos.
What To Do With Marinated Tofu
Now that you have marinated your tofu, what’s next? That’s an easy question to answer. There are many ways to cook the marinated tofu, including baking, pan-frying, and air-frying.
Since there are many types of air fryers, check the instructions for your model on how to cook the tofu. I do it in mine (an air fryer convection oven) for 10 minutes at 400˚F, then shake the basket or flip the pieces and cook another 5 to 10 minutes until all the pieces are crispy and golden.
To bake it, place the marinated and drained tofu on a parchment-lined baking sheet and cook it for 20 minutes at 350˚F. Flip the tofu and cook for another 20 minutes. I like to cut it into chunks, cubes, or strips before cooking.
You can also pan-fry it in a non-stick skillet over medium-high heat. Add a little oil to the pan and fry the tofu pieces until golden on each side. Do not move or turn the tofu cubes for the first 4 minutes to prevent them from sticking. This allows the bottoms to get that crispy, golden color. They will be easier to turn once they have time to crisp up.
FAQs & Tips
How Do I Store Leftovers?
Unused marinade can be stored in the refrigerator in an airtight container for up to 3 days. You can also freeze tofu in the marinade in a zippered freezer bag for up to 6 months. Make sure to squeeze out as much air as you can.
What Type Of Tofu Can I Use With This Recipe?
If possible, stick with extra-firm or firm tofu. Medium-firm is also okay, but press it well to drain the water. Do not use silken or soft tofu for this recipe, as they will likely fall apart.
Can I Use The Leftover Marinade After Draining The Tofu?
Yes, you can pour it into a small pan and heat it on the stove to let it thicken. Watch it closely because it will not take long, as it is a small amount. The thickened sauce can then be used as a dipping sauce for the cooked tofu or drizzled over the top. If you pan-fry the tofu, pour the leftover marinade in at the end of cooking to let it coat the pieces. You can also add the baked or air-fried tofu to the pot when heating the marinade and stir to coat it.
Serving Suggestions
There are many ways to enjoy the results of this tofu marinade. It can add protein to a Broccoli And Mushroom Stir-Fry, Healthy And Delicious Buddha Bowl, or Quinoa Fried Rice. Add the tofu cubes to a Sushi Bowl, Asian Noodle Salad, or enjoy them with these Cabbage Steaks and a bowl of Instant Pot Basmati Rice. I recommend doubling the marinade to drizzle over top.
Ingredients
- 4 tablespoons low-sodium soy sauce
- 2 1/2 teaspoons rice vinegar
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons toasted sesame oil
- 2 garlic cloves minced
- 2 teaspoons freshly grated ginger
Instructions
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger until well combined.
- When ready to use, pour the marinade over a 14-ounce pressed tofu block. Cover and refrigerate for at least 30 minutes before draining and then cooking the tofu.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment