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Crispy Asian Marinated Tofu (Vegan, Gluten Free)

For a basic looking recipe, the flavors of this tofu dish are anything but basic. Basically. Marinated in savory, sweet, and spicy Asian-inspired flavors and coated in corn starch for a crispy perfection. It's anything but bland! Let this tofu recipe be your go to for weekday lunch and dinners, meal preps, or the base for your stir fry and rice bowls.
Course Dinner, Lunch
Cuisine Asian
Keyword Asian Cuisine, Comfort Food, Crispy Tofu, gluten free, vegan, Vegan Tofu
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Servings 2 people

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.

Notes

Baking & Air Frying Option - While I do not recommend altering the cooking method for best results, you can bake or air fry by the following methods:
Baking - Preheat oven to 450 degrees Fahrenheit. On a baking tray, line a parchment paper and place coated tofu evenly spread apart. Using a cooking oil spray, evenly spray tofu on each side. Bake for at least 30-45 minutes, flipping it halfway through, or until it is golden brown and crispy. 
Air Frying Option - Using the same method as baking instructions, set your air fryer at the highest temperature such (roughly around 400 - 425 degrees). Air fry for at least 20-30 minutes flipping it halfway through or until golden brown and crispy.
 
This recipe is inspired by Omnivore's Cook Book Crispy Marinated Tofu.