I’ve had my fair shares of flavoring tofu for my home cooked meals. I think the challenge, for me, is how to properly marinate (or season) tofu in order for it to come to life in flavor. I love tofu, it is tasty, and I think it’s one of the best staples to keep in a plant-based household but it can also taste quite unappealing when it’s not cooked or flavored properly.
I think one of the common problems of why a person may not find tofu appealing is because of how bland it can be. I agree. But tofu is like a blank canvas – well, in a spongey form. Think of it as sponge. The more flavors that it soaks in, the better it will taste. And what makes a tofu filled with flavor is simply by seasoning it and marinating it for a good amount of time before actually cooking it. Time equals flavor.
Time equals flavor. I repeat.
MARINATING YOUR TOFU
The solution? Let’s talk marinating. One of the best methods of flavoring tofu is soaking it in a powerful marinade. And my go-to flavors are always sweet, savory, and spicy with an Asian twist. For this recipe, I soaked it in an Asian barbecue sauce from scratch that are all found in my pantry. Flavored with tamari (gluten free soy sauce), hoisin sauce, brown sugar, chili flakes, and all kinds of herbs and spices. And if you love Asian flavors for your meal preps, easy lunch, and dinners – this recipe is made for you. It may seem like a lot of salty flavors at first but trust me, it won’t be as salty as you think.
How to prepare?
Before soaking the tofu into the marinade, press the tofu and make sure you squeeze majority of the excess liquids. Try not to break or crack the tofu as you want it to hold its form. Pat it dry with a paper towel and then combine it with the marinade. Again, time equals flavor. So it is best to prepare your tofu at least an hour in advance before cooking to allow the flavors to really absorb. You may also prepare it the day before and store it sealed in the fridge until you are ready to use it.
COOKING
My favorite kind of tofu texture is crispy. And I find that the best method to make a marinated tofu golden brown, crispy, and delicious is by coating it in corn starch. Why corn starch? Coating in corn starch gives your tofu a crusty outer layer (when frying). When tofu is soaked into liquids for a chunk amount of time, the texture becomes softer – this is why I would always recommend pressing the tofu beforehand to remove excess liquids and give your tofu a bounce when it is cooked. Similar to the texture of a chewy chicken.
How to prepare?
Pat your tofu dry from any excess marinade or liquids. Coat the tofu in corn starch on all sides and pan fry immediately on a skillet until they are golden brown on each side.
While this may seem like a lot of work for tofu, the end result is absolutely worth it.
Finish your tofu dish with a drizzle of chili oil or your favorite dipping sauce, some green onions, and sesame seeds. And viola! There you have it. Perfectly flavored tofu that will be great for stir fry, rice dishes, toppings, or even by itself as a snack (because why not?)
Tofu does not have to be boring or bland in flavor. When prepared with some love and attention, you will get the best results. If you love tofu or would love to try this dish, send me a comment below! As always, feedbacks and suggestions are always appreciated.
Crispy Asian Marinated Tofu (Vegan, Gluten Free)
Equipment
- Large rectangular container
- Mixing bowls
Ingredients
- 1 block (14oz) extra firm tofu pressed & liquids drained
- 1 cup (120g) corn starch
- neutral flavored oil such as canola, vegetable, or safflower
FOR THE MARINADE
- ⅓ cup (78ml) low sodium tamari or low sodium soy sauce
- ¼ cup (59ml) rice wine vinegar or regular rice wine vinegar
- 1½ tbsp Hoisin sauce
- 3 tbsp organic brown sugar
- 5 cloves garlic minced or crushed
- 1 stalk green onions + more for serving chopped
- ½ tsp fresh ginger grated or crushed
- 1 tsp paprika
- 1 tsp freshly ground black pepper
- ½ tsp kosher salt
- 1 tsp red pepper flakes
- 1 tsp sesame oil
- loose bay leaves (optional)
FOR SERVING
- 1 tsp spicy chili oil
- 1 tsp sesame seeds black or white (or both)
Instructions
MARINADE INSTRUCTIONS
- Carefully press out the liquids from the tofu and drain. Be sure not to break or crack the tofu. Pat dry before marinating.
- In a mixing bowl, combine all marinade ingredients and mix well.
- Using a large rectangular shaped container, place tofu on an even spread OR just enough room for the marinade to soak in all the tofu. Pour marinade over the tofu until all slices of tofu are fully coated. Cover and let it rest for AT LEAST ONE HOUR.
- Allow the tofu to soak in the marinade. You may flip around halfway through the time frame or gently mix through to have the tofu soaked in all sides.
FRYING INSTRUCTIONS
- Pre-heat a frying pan or cast iron skillet to medium heat and pour more or less 4-5 tablespoons of oil onto the pan.
- Prepare corn starch on a shallow dish. Season with a little salt and pepper.
- Pat each marinated tofu with a paper towel to remove excess liquid. Evenly coat tofu with corn starch. ONLY COAT TOFU YOU ARE ABOUT TO FRY IMMEDIATELY. Pan fry in batches (depending on the size of your skillet). Each tofu should take about 2-3 minutes on each side or flip until it is golden brown and crispy.
- Place on a cooling rack to drain excess oil.
- Best served while it is still crispy and freshly cooked. Finish with a drizzle of chili oil (or dipping sauce), sesame seeds, and green onions. Pair with rice, noodles, or your favorite vegetables.