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How to Cook Tofu Recipe

How to Cook Tofu Recipe
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4.7 from 17 reviews

A flavorful and easy-to-make recipe for crispy marinated tofu, perfect for a satisfying vegan or vegetarian meal. The tofu is pressed, marinated in a tangy and slightly sweet soy-based sauce with spices, then pan-fried until golden and crispy on all sides, finishing with a thickened marinade glaze.

Ingredients

Scale

Tofu and Marinade

  • 1 lb block of tofu (pressed for at least 30 minutes and cut into 1-inch pieces)
  • 1/4 cup light soy sauce (or substitute with liquid aminos, tamari, or coconut aminos)
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 4 teaspoons agave syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons water

For Cooking

  • 2 teaspoons oil (any neutral oil suitable for frying, such as vegetable or canola oil)
  • 1 teaspoon cornstarch

Instructions

  1. Marinate the tofu: In a medium-sized bowl, place the pressed and cubed tofu. Pour in the light soy sauce and toss gently to coat all pieces evenly. Add the rice wine vinegar, sesame oil, agave syrup, garlic powder, onion powder, black pepper, smoked paprika, and water. Toss everything together thoroughly, ensuring the tofu pieces are well coated. Let the tofu marinate for at least 30 minutes; for deeper flavor, marinate up to 2 days in the refrigerator.
  2. Prepare for cooking: When ready to cook, heat 2 teaspoons of your chosen oil in a pan over medium-high heat. While the oil heats up, add 1 teaspoon of cornstarch to the leftover marinade and whisk vigorously until smooth and combined.
  3. Cook the tofu: Carefully scoop the tofu pieces out of the marinade, reserving the marinade separately (do not discard). Add the tofu to the hot pan and cook without stirring for 2-3 minutes on each side, rotating to ensure all sides become crisp and golden brown.
  4. Finish with the marinade glaze: Once the tofu is crisped, turn off the heat. Immediately pour the cornstarch-thickened marinade into the pan and gently stir to coat the tofu. The residual heat will thicken the sauce and dull the corn starch flavor. Let the tofu sit in the glaze for at least 2 minutes, allowing the flavors to meld.
  5. Serve and enjoy: Remove the tofu from the heat and serve warm. This dish pairs well with steamed rice, stir-fried vegetables, or as a protein addition to salads and bowls.

Notes

  • Pressing the tofu for at least 30 minutes helps remove excess water, allowing it to absorb more marinade and become crispier when cooked.
  • Using light soy sauce keeps the dish less salty; liquid aminos, tamari, or coconut aminos are great gluten-free alternatives.
  • The marinating time can be extended up to 2 days in the refrigerator for a more intense flavor.
  • Be careful when flipping the tofu to avoid breaking the pieces.
  • Adjust the agave syrup amount to your preferred level of sweetness.
  • This recipe is vegan and gluten-free when using appropriate soy sauce alternatives.

Nutrition

Keywords: tofu recipe, crispy tofu, vegan tofu, pan-fried tofu, marinated tofu, gluten-free tofu, easy tofu recipe

Find it online: https://yumwithmia.com/how-to-cook-tofu-recipe/