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Marinated Tofu

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Servings: 2
Author: David Buckingham

Ingredients

Marinade

  • 1/4 cup water
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp garlic powder
  • 1/8 tsp cayenne pepper

Rest of Recipe

  • 1 block firm tofu about 14oz, or 400g, drained, patted dry, and cubed
  • 1 tsp cornstarch
  • 1 tbsp canola oil

Instructions

  • Combine all of the marinade ingredients in a small mixing bowl and stir until well combined.
  • Transfer the marinade liquid to a shallow dish, add the tofu cubes, and toss to coat.
  • Let them marinate covered in the fridge for at least 15 minutes. If you let them marinate longer, they will have a more intense flavor.
  • Drain the tofu but don’t discard the marinade liquid. Set aside.
  • Add the marinade liquid to a small mixing bowl along with the cornstarch and mix until well combined. Set aside.
  • Heat the oil in a non-stick pan or a skillet and sautée the tofu over medium-high heat until golden brown, stirring occasionally.
  • Pour the marinade liquid into the pan or skillet and cook until it thickens. Serve immediately

Notes

Source: Easy Marinated Tofu - Simple Vegan Blog
Substitutions:
  • Firm or extra-firm tofu work best for this recipe. Soft or silken tofu is not a good choice as it will fall apart easily.
  • I always go for tap water, but any type of water will do, even sparkling water. Vegetable stock will work as well.
  • Instead of soy sauce, you can use tamari for a gluten-free alternative or coconut aminos, which is soy-free, or some salt to taste. 
  • Feel free to use any type of vinegar like white or rice vinegar, or even lemon juice.
  • Other syrups also will do, like agave or coconut syrup, or even sugar, although I prefer to use a liquid sweetener to get the best consistency for the marinade.
  • Garlic powder can be replaced with onion powder, or you could even omit it if you want. Using minced fresh garlic is also a good choice.
  • If you're not into spicy food, omit the cayenne pepper.
  • Cornstarch be replaced with arrowroot powder, or pretty much any type of starch you have on hand.
  • Extra virgin olive oil is my favorite oil for this recipe, but you can use a different type of oil, such as vegetable, canola, sunflower, or avocado oil.
Storage:
  • Fridge: Store leftovers in an airtight container in the fridge for 5-7 days.
  • Freezer: Store leftovers in an airtight container in the freezer for up to 3 months.
  • Thaw: Transfer to the fridge to thaw overnight.
  • Reheat: It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.
Expert tips:
  • I hardly ever press my tofu, but I know many people think this is a must if you want your tofu to absorb all the flavors from the marinade.
  • Pressing tofu is very easy, just wrap the tofu in paper towels or in a clean towel and apply a steady weight to squeeze out the moisture. Let it sit for 5 to 10 minutes.
  • If you freeze the tofu and then defrost it, it will become more porous and it'll absorb flavors more easily.
  • Another good tip is to simmer the tofu in salted water briefly before cooking it, this will make the tofu hardier and less likely to crumble while cooking in the pan.
  • Heat up the pan first and then add the oil. Wait for the sizzling sound before adding the marinated tofu. A hot skillet helps prevent sticking and makes flipping easier.