Best Tofu Marinade Food
MARINATED BAKED TOFU
I am addicted to baked tofu!! Thank you Mollie Katzen and The Enchanted Broccoli Forest for the excellent marinade recipe! The tofu never lasts long enough to make it into a stir-fry at my house. I end up eating it by itself. I love it hot or cold. And of course absolutely everything to do with this recipe can be adapted to taste or what you have in the kitchen. Enjoy!
Provided by Stellula
Categories Lunch/Snacks
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Drain tofu and cut into 1" cubes.
- Mix all other ingredients together except olive oil.
- Pour marinade over tofu and cover.
- Refrigerate overnight or longer (I've left it for 3 nights).
- Lightly grease baking pan or sheet with olive oil.
- Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish.
- Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.
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- Cut the tofu into desired shape, then place it on a baking sheet lined with paper towel or kitchen towel. Top with more towel, and heavy objects and allow to sit for 30 minutes.
- Meanwhile, in a plastic bag, mix together the oil, balsamic, tamari, maple, rosemary, mustard, pepper and garlic. Add the tofu and allow to marinate in the fridge overnight or at least for 2 hours.
- Cook on the grill over medium heat until grill marks appear on each side, about 5 minutes per side. To pan-fry, cook in a large nonstick or cast-iron skillet over medium high heat with a tablespoon of oil for 4 minutes per side. To bake, preheat oven to 425 F and cook for 30 minutes, flipping half way through. You can also broil it for 2-3 minutes to get it extra crispy. Enjoy!
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- Place the block of tofu on a plate with a double layer of paper towels on it. Cover the tofu block with another paper towel and plate topped with a can, such as a can of tomatoes or beans. You want to weigh it down a bit. Let sit for at least 30 minutes and up to an hour to press out excess liquid.
- Meanwhile, make the marinade. Combine soy sauce, 2 teaspoons canola oil, sesame oil, garlic and sriracha in a small bowl and mix well.
- Cut the tofu into 1/2-inch cubes. Place the tofu cubes in a plastic bag or a large bowl and add the marinade. Toss to coat all of the tofu pieces and let marinate for at least 30 minutes, turning occasionally. (See notes below if you want to skip the marinade.)
- Heat the remaining teaspoon canola oil in a large skillet over medium-high heat. Add the tofu to the pan. (Most of the marine will be absorbed, any extra can also be added to the pan.)
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- Follow my instructions HERE for pressing tofu and cut it into your desired shapes. I like to cube mine into bite sized pieces but really anything works! Set side.
- I like to whisk together my marinade directly in the dish/ bag that I plan to marinate the tofu in. A plastic baggie, stasher bag, or really any kind of shallow resealable container works well. Add all of the ingredients (minus the tofu) and whisk until fully combined.
- add in your tofu pieces and let marinate for 30 minutes or even overnight. See notes above for freezing. Ideally this will marinate for a good few hours but even just 30 minutes makes a big difference.
- and ENJOY! As desired, you can use the leftover marinade to make a sauce for your tofu (this works with all of the marinades EXCEPT the peanut marinade). Add it into a saucepan with a cornstarch slurry (2 tablespoons of water + 1/2 tablespoon of cornstarch) and cook over medium heat until thickened (about 3-5 minutes). It makes for a great sauce to put on top of the tofu!
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- In a medium-size bowl place the pressed and cubed tofu. Add the soy sauce and toss to coat. Add in all of the other marinade ingredients (rice wine vinegar, sesame oil, agave, garlic powder, onion powder, black pepper, paprika and water) and toss to thoroughly combine. Ensure all the pieces are coated and let the tofu sit in the marinade for at least 30 minutes, up to 2 days.
- In a pan over medium high heat, add the oil. Once hot, scoop your tofu out of the leftover marinade (do not toss your marinade) and add into the pan. Crisp up your tofu on each side for about 2-3 minutes on each side, until all sides are crisped up and browned.
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- Lemon-Herb Marinade. If you’re looking for a light yet indulgent flavor profile for your tofu, look no further than this lemon-herb marinade. It’s easy to make and will make your kitchen smell fabulous while the tofu soaks on your counter.
- Corned “Beef” Marinade. If you have fond memories of corned beef while growing up, or you’re in the mood for something traditional on St. Patrick’s Day or other holidays, this marinade is for you.
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