marinade_tofu

Marinated Baked Tofu

Recipe by Stellula

people discussing

Top Review by

Top Review by

people discussing

Marinated Baked Tofu

SERVES:

Ingredients Nutrition

• 1 (16 ounce) package firm tofu or 1 (16 ounce) package extra firm tofu, in water
• 3 -4 tablespoons soy sauce
• 1 -2 minced garlic clove, to taste
• 1 tablespoon fresh grated ginger, to taste
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 -2 teaspoon honey (optional) or 1 -2 teaspoon sugar (optional)
• 1 tablespoon olive oil

Directions

1. Drain tofu and cut into 1" cubes.
2. Mix all other ingredients together except olive oil.
3. Pour marinade over tofu and cover.
4. Refrigerate overnight or longer (I've left it for 3 nights).
5. Lightly grease baking pan or sheet with olive oil.
6. Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish.
7. Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

Join the Conversation

• all
• reviews
• tweaks
• q & a

Attach Photo

Would you like to attach a photo to your submission?

• Browse
• Cancel

Attach Photo

The image has been attached to your submission.

Report this post?

Are you sure you want to report this post for review?

• Yes, report it.
• Oops! Cancel!

You must be logged in to interact with the activity feed.

• Log in now
• Cancel

Missing Input

Please enter a rating or review before submitting.

Missing Input

Please enter a reply before submitting.

Please enter your before submitting.

Your reply has been submitted for moderation.

There was an error processing your submission. Please refresh and try again!

Nutrition Info

Serving Size: 1 (278 g)

Servings Per Recipe: 2

Amt. Per Serving % Daily Value Calories 305.7 Calories from Fat 208 68% Total Fat 23.1 g 35% Saturated Fat 3.9 g 19% Cholesterol 0 mg 0% Sodium 1536.5 mg 64% Total Carbohydrate 7.7 g 2% Dietary Fiber 2.7 g 10% Sugars 1.9 g 7% Protein 21.7 g 43%

Tofu Marinade and Sauce with Rice Vinegar Recipe

• 15 mins
• Prep: 15 mins,
• Cook: 0 mins
• Yield: 16 pieces (2 servings)

This tofu marinade does double duty as a marinade and sauce. Dry frying the tofu removes all the moisture, enabling it to soak up the flavors of the marinade. The recipe goes nicely with 1 pound of firm or extra firm tofu and is designed to have extra marinade to add to the stir-fry at the end to make a sauce.

delicious seasonal eats

How To Marinate Tofu

When I tell friends and family that my kids love tofu, I get some interesting looks and responses! I know there are a lot of people out there hatin’ on tofu. It is interesting to me that my children love tofu so much when they are so finicky about other things like homemade macaroni and cheese. (I know – who are these children?!) I, however, refused to even taste tofu until I was an adult. I had prepared it for others, but never taken as much as a nibble until I was well into my twenties. All of that has changed, of course, now that I know how to marinate tofu and prepare it in other delicious ways.

At the request of those same friends and family, I’m sharing how we (most often) make tofu at our house. Friends, I give you my recipe for marinated tofu plus some info and tips about this lovely pressed bean curd.

USING THE RIGHT TOFU FOR THE RECIPE

Firm or extra-firm tofu is preferred for this recipe, which involves pan frying after it marinates. If you’ve never bought tofu before, you’ll find it at most grocery stores in the refrigerated produce section. Sometimes it’s near wonton wrappers and noodles. Sometimes it’s in a completely different section near the vegetarian “meats.” It is usually packaged in water in plastic tubs or bags. It will keep for quite awhile in the fridge, but should be used by the sell by date.

Tofu comes in different ranges of softness from silken, which is very soft, to soft to firm and extra firm. And I’m sure there’s a medium in there somewhere, but those are the four I find at my grocery stores in my neighborhood. Firmer tofu has more of the liquid pressed from it, and softer tofu has more liquid. As the name implies, silken tofu is very smooth, almost custard-like in texture. Firm is still fairly soft, but can be cut into cubes easily. The extra firm is about the texture of a soft feta cheese. It easily crumbles, but can be cut into cubes or slices as well.

Pressing the block of tofu before using it, will help remove excess liquid. I place the block between sheets of paper towels, and gently weight it down. Usually a plate with a can on top does the trick. It’s enough gently pressure to help release a little more liquid, but won’t squash it. Removing that little bit of excess water helps the tofu absorb more of the marinade. After being pressed, I cut the tofu into around 12-24 squares depending on how big the tofu block is and they type of recipes I’m using.

MARINATE, ALWAYS MARINATE

Tofu by itself is completely bland, which is good because it absorbs flavor like nobody’s business. It benefits from marinating first if it’s going to be fried or baked. Adding tofu to a soup, stew, or curry is another great way to infuse it with flavor. The longer the tofu marinates or sits in a broth or sauce, the more flavorful it will become.

My marinade recipe starts with a base of gluten-free tamari. Any good soy sauce will do, I prefer the deeper flavor of tamari, and it’s made without wheat. To that I add an acidic element, two actually, in the form of rice wine vinegar and fresh lime juice. I always add a bunch of ginger and garlic, and just a little bit of honey for sweetness, and a small spoonful of chili paste. Like all marinades, you want this to be concentrated and strong because the flavor will be diluted as it is absorbed into the tofu.

After I mix up the marinade, I put the tofu cubes in a shallow baking dish and pour the marinade on top. Then I cover it with plastic wrap and put it in the fridge for around a half hour. Several hours, if I plan in advance, is even better. But 30 minutes usually gives me enough time to get the rice in the rice cooker and prepare the broccoli. I turn the tofu pieces over periodically so the marinade is absorbed equally.

Now, that marinade is worth saving. It will have been diluted a bit by the end of the marinating time. The tofu will continue to release a little more water even if it’s not being pressed. We like to take the tofu out of the pan, add the marinade and bring it to a simmer, then drizzle a little over the cooked tofu. It doesn’t need much as the flavor will still be pretty concentrated and salty. We also sometimes drizzle it over steamed veggies instead of salting them.

COOK TOFU LIKE A PRO

Cooking tofu can be a little tricky. It’s one time when I pull out the non-stick skillet. It will stick. It will stick and make you want to rip your hair out. But if you use a non-stick skillet with enough oil, get it hot enough, the chances of sticking are greatly minimized. (But it will still probably stick a little bit.)

This tofu is best when cooked until deep golden (almost bordering on too dark) brown on all sides. Plenty of oil and a hot pan are the key here, just as they are to prevent sticking. They need to cook longer on each side than you might think. I do sometimes turn them over a few times as they are cooking, but generally cook them on one side for about 5 minutes, turn them over and cook the other side for another 5 minutes and then they’ll be ready. The end result is worth the wait!

And that’s it! Easy as can be.

Here are some great recipes using tofu:

Baked Italian Herb Tofu from Oh My Veggies (plus more tips about pressing tofu!)

• 12 ounces extra firm tofu
• 4 Tablespoons tamari
• 1Tablespoon fresh lime juice
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon honey
• ¼ to ½ teaspoon sambal oelek
• 1-2 garlic cloves, finely minced or grated
• 1" piece of fresh ginger, grated

1. Place two layers of paper towels on a plate and place the tofu on the towels. Top with two more layers of paper towels and another plate. Place a can or heavy bowl on top of the plate to weight it down. Let sit for about 10-15 minutes. The tofu will release quite a bit of liquid.
2. Cut pressed tofu into ½-inch cubes or slightly larger slices. Place in a shallow baking pan.
3. Combine marinade ingredients and pour over the tofu. Turn the tofu over to make sure it's covered with the marinade. Cover the baking pan with plastic wrap and place in the refrigerator for at least 30 minutes, preferably a few hours or overnight. Turn the tofu periodically for even marinating.
4. To cook - over medium-high heat a 1 Tablespoon coconut or another high-heat oil in a non-stick skillet. Remove half of the tofu from the marinade and place in the skillet. It will probably splatter and sputter a bit, so use a splatter screen if you have one. Let the tofu cook until golden, about 3-5 minutes. Lower heat as necessary to prevent burning. Turn tofu and cook on the other side until golden. Remove and place on a plate, cover, and keep warm while cooking the remaining tofu. Repeat with second half of tofu. Keep warm until ready to serve.

You may also like

Watercress Citrus Salad with Olive-Caper Vinaigrette

Peach Balsamic Vanilla Vinaigrette

Gorgonzola Stuffed Burgers with Caramelized Onions and Balsamic Drizzle

10 Comments

Pressing the tofu is such an important step- it really makes a difference.

I must try this! Thanks for the tips

Thank you for this awesome recipe and for the tips. We just cooked tofu for the first time using your recipe and everyone loved it. I would have way undercooked it without the tips. Thanks!

Thanks, Amy! I’m so happy it worked out for you!

Thank you for posting such gorgeous pictures and such a helpful blog. I recently became a vegetarian (again) am I have discovered that my departure from the style eating that best suits my personality was a lack of skilling marinating the tofu properly.

Thank you! So glad it was helpful!

That was a lot of helpful information about tofu. I’ve read other recipes that sounded great but didn’t turn out too well because my tofu always sticks to the pan. I’m going to give it another shot and try it again using this new found knowledge of tofu. I will be sure and let you know how it turns out.

I just finished cooking my tofu and it was awesome sauce.

Hooray! Thanks for reporting back, Alicia!

Leave a Reply Cancel reply

Welcome! I'm Lindsey Johnson and here you will find recipes that I make for the people I love. Healthy, seasonal, and gluten-free whenever possible.

Marinade tofu

6 Fantastic Marinades for Tofu That Will Make Your Taste Buds Dance

May 25, 2017 63 Comments

Tofu is an excellent source of protein, and it can be incorporated into a myriad of different recipes from enchiladas and un-meat loaves, to breakfast hash and lunch wraps. Silken tofu is easy to blend into dressings, sauces, and smoothies, while firm tofu can be used as mock meat and in Shish kabobs. While the color and taste of tofu is pretty bland right out of the package, it doesn’t take much to spruce things up enough for incorporation into a tasty and satisfying meal. A little salt, pepper, and soy sauce rubbed into tofu before baking or frying it makes for a great stir-fry meal.

But why not get a little fancy in the kitchen and whip up a hardy marinade to soak your tofu in before preparing it in a recipe? You’ll find that the right marinade offers richness and depth that takes your favorite tofu meals to an entirely new level. Here are six fantastic marinades for tofu that are sure to make your taste buds dance:

1. Un’Chicken Marinade

This is a great marinade for times when you feel like creating a comfort meal, like un-chicken fried steak or tofu strips and fries. You can also use this marinade to flavor silken tofu before blending it up to make gravy. Here’s what you need:

• 4 tablespoons water

• 2 tablespoons soy sauce

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon nutritional yeast

• 1 teaspoon each of thyme, basil, and parsley

• 1 teaspoon paprika

• A pinch of salt and pepper

Using a fork, mix all the dry ingredients in a medium-sized bowl until they are well combined. Ad the liquid and stir vigorously before adding your tofu and gently tossing it to coat.

2. 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. Make your own batch with these ingredients:

• Juice of 2 lemons
• 4 Medjool dates
• 2 handfuls of fresh herbs or 2 tablespoons of dried Italian herbs
• 1 tablespoon nutritional yeast
• 1 clove garlic
• A pinch of salt and pepper

Put everything in a small blender and mix on high until well combined and creamy. If you can’t use a blender, replace the dates with a liquid sweetener and mix the concoction by hand. Use a spoon to brush the marinade on your tofu.

3. 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. The flavors are strong enough to provide some punch that stands out from the side dishes you happen to be serving. The ingredients you need to make this marinade include:

• 1/4 cup veggie broth
• 2 tablespoons pickling spices
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons un-cracked black pepper
• 1 teaspoon liquid smoke
• 1 teaspoon dried sage
• A pinch of salt

Mix everything in a bowl with the spoon before adding the tofu. Scoop some of the pickling spices and black pepper onto the tofu before baking it for a spicier end product.

4. Sweet Teriyaki Marinade

Who doesn’t like teriyaki sauce? Unfortunately most varieties available a the store are full of preservatives and artificial ingredients, and many homemade versions call for a long list of ingredients that can be overwhelming when you want to put a quick yet delicious meal together. Make things easy on yourself using these ingredients:

• 1/4 cup liquid aminos or soy sauce
• 1/4 cup coconut sugar or agave nectar
• Juice of half a lemon
• 2 cloves garlic
• 2 teaspoons onion powder
• An inch of ginger

Blend everything together until thick and gooey, and then pour it over your tofu a couple of hours before you want to cook the tofu.

5. Spicy BBQ Marinade

Everybody needs a little spice in their life, and this barbecue marinade is sure to do the trick. It’s thick and rich, giving your tofu dish lots of zing that won’t soon be forgotten. Here is how to make your own spicy marinade:

• 1/4 cup sun-dried tomatoes, soaked at least 30 minutes before use
• 1/8 cup coconut sugar or agave nectar
• 3 tablespoons molasses or maple syrup (optional)
• 3 tablespoons apple cider vinegar
• 1/2 jalapeño
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• A pinch of salt and pepper

Mix everything in a medium bowl by hand or blend it on high until well combined. Chill the marinade in your fridge for a few minutes so it can thicken before soaking your tofu in it.

6. Garlic Dijon Marinade

This garlic Dijon marinade brightens up roasted tofu, creamy tofu soups, and tofu pasta dishes too. And as a bonus, it can even be used as-is as a salad dressing. In fact, you can toss it with steamed veggies, smother it on whole grain pasta, or pour it on baked potatoes. Get your marinade on with the help of these items:

• 1/4 cup water
• 2 tablespoons Dijon mustard
• 2 tablespoons vegan mayonnaise
• 2 cloves garlic, minced
• 6 fresh basil leaves or 1 teaspoon dried basil
• A pinch of salt and pepper

Whip everything together in a small bowl, or put the ingredients in a mason jar, close the lid, and shake the concoction vigorously. It will stay good in your fridge for about a week between uses.

Soak your tofu in these marinades for at least an hour before using it, but the longer you let it soak the more flavor depth you will get in the finished meal that you’re preparing. If possible, marinade your tofu overnight in the fridge.

Tofu has never looked (or tasted!) so good!

BONUS Recommendation: Download the Food Monster App

If you enjoy articles and recipes like these and want more, we highly recommend downloading the Food Monster App. For those that don’t have it, it’s a brilliant food app available for both Android and iPhone. It’s a great resource for anyone looking to cut out or reduce allergens like meat, dairy, soy, gluten, eggs, grains, and more find awesome recipes, cooking tips, articles, product recommendations and how-tos. The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions.

The Food Monster app has over 8k recipes and 500 are free. To access the rest, you have to pay a subscription fee but it’s totally worth it because not only do you get instant access to 8k+ recipes, you get 10 NEW recipes every day! You can also make meal plans, add bookmarks, read feature stories, and browse recipes across hundreds of categories like diet, cuisine, meal type, occasion, ingredient, popular, seasonal, and so much more!

Browse through some recent posts below:

6 of the Most Exciting Plant-Based Milks You Need to Try This Year

These are the top six exciting plant-based milk products you need to try!

10 Foods That Will Boost Your Immunity During Flu Season

Vitamins, minerals, and antioxidants found in colorful foods act as a barrier to these nasty viruses going around. Here are 10 immunity-boosting foods you should work on including in your diet to stay on top of your health game before Santa arrives!

Amp Up The Flavor in All Of Your Meals With These Tips

Here’s your ultimate guide on how to amp up the flavor in your plant-based food.

17 International Comfort Foods Made Vegan for #NationalComfortFoodDay!

Try one of these International comfort foods for National Comfort Food Day!

Spicy Tofu Marinade

Martha Rose Shulman

• Yield 1/2 cup
• Time 10 minutes

Andrew Scrivani for The New York Times

This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.

Ingredients

• ¼ cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 2 tablespoons mirin (sweet Japanese rice wine)
• 1 to 2 garlic cloves , to taste, minced or puréed
• 1 tablespoon minced or grated fresh ginger
• 1 teaspoon Asian chili paste or cayenne to taste
• 2 tablespoons dark sesame oil

• Nutritional analysis per serving (4 servings)

  Preparation

  1. Whisk together all of the ingredients in a bowl. Use as a marinade and/or dipping sauce for pan-seared, grilled or plain tofu.
  • Advance preparation: This will keep for 3 or 4 days in the refrigerator
  

  More from Vegetarian Grilling Essentials

  The Ultimate Veggie Burger

  By Melissa Clark

  Grilled Pizza With Grilled Eggplant and Cherry Tomatoes

  By Martha Rose Shulman

  Layered Vegetable Torte

  By Mark Bittman

  Grilled Broccoli

  Trending on Cooking

  Donald Link's Eggplant Casserole

  By The New York Times

  Chocolate Babka

  By Melissa Clark

  Ginger-Molasses Cookies

  By Alison Roman

  Giant Crinkled Chocolate Chip Cookies

  By Julia Moskin

  30 minutes, plus chilling

  Brush Up On The Basics With Our Cooking Guides

  How to Grill

  How to Make Coq au Vin

  By Melissa Clark

  How to Make Salad

  By Julia Moskin

  How to Make Fried Chicken

  personal recipe box with a free account.

  Welcome to

  Unlock New York Times recipes and your

  personal recipe box with a free account.

  Add a Recipe

  Add a Non-NYT Recipe

  Let's Get Started

  Prior to receiving The New Essentials of French Cooking for free, please confirm your email address below.

  Prior to your purchase of The New Essentials of French Cooking for $1.99, please confirm your email address below.

  Prior to your purchase of The New Essentials of French Cooking for $4.99, please confirm your email address below.

  Prior to your purchase of The New Essentials of French Cooking for $9.99, please confirm your email address below.

  You now have full access to The New Essentials of French Cooking. We've saved the recipes from this guide to your Recipe Box for easy access anytime you visit.

  As appreciation for your interest, we're giving you free, unlimited access to The New Essentials of French Cooking. We've saved the recipes from this guide to your Recipe Box for easy access anytime you visit.

  As appreciation for your interest, we're giving you free, unlimited access to The New Essentials of French Cooking. We've saved the recipes from this guide to your Recipe Box for easy access anytime you visit.

  As appreciation for your interest, we're giving you free, unlimited access to The New Essentials of French Cooking. We've saved the recipes from this guide to your Recipe Box for easy access anytime you visit.

  How to Dry-Fry and Marinate Tofu Like the Pros

  If you are a vegetarian, you know it well: tofu disaster. Cooked incorrectly, tofu can turn out slimy and disintegrate into a flavorless mush. How do restaurants do it? My special method uses dry-frying and marinating, resulting in firm, flavorful tofu that leaves even meat-eaters impressed.

  How to Dry-Fry and Marinate Tofu

  Dry-Fried Tofu Preparation

  To make your own delicious tofu dishes at home, do what the restaurant chefs do!

  • One 16 ounce brick of extra-firm tofu (feeds four people).
  • Cutting board and knife.
  • Cloth napkin or dish towel (not terry cloth).
  • Teflon or very well-seasoned cast-iron pan. *
  • Spatula.
  • Prepared marinade in a bowl (see recipes below).

  * A note on the pan: Since no oil is used, your tofu will likely stick to a stainless steel cooking pan without a non-stick coating. Teflon isn't supposed to be dangerous at low to medium heat, but to be safe I've switched to using a very well-seasoned cast-iron pan. As long as I'm careful to watch it, I don't have trouble with sticking.

  Prepare Marinade First and Set Aside

  Here are some example marinades that work well with dry-fried tofu. These also do well with meat.

  The following recipes should make enough for one 16-ounce block of tofu after frying.

  Simple, all-purpose tofu marinade:

  • 1/2 cup Braggs Liquid Aminos (for a salty, smoky flavor)
  • Splash of rice vinegar
  • 1/2 large sweet onion, diced
  • 5 cloves garlic, crushed
  • water to cover
  • 1/2 cup shoyu (or soy sauce)
  • 1/4 cup rice wine (or sherry)
  • 1 clove garlic, crushed
  • 1/2 tbsp fresh ginger, grated or crushed
  • 1 tsp palm sugar (or brown sugar)
  • 1/2 cup fish sauce (or soy sauce)
  • 1/2 cup rice wine (or sherry)
  • 1/4 cup palm sugar (or brown sugar)
  • Splash of rice vinegar
  • Juice from 1/2 lime
  • 1 small shallot (or half onion), finely minced
  • 1 tbsp chili paste
  • 1 tbsp finely minced lemon grass (fresh or dried)
  • Tofu comes packed in water. Drain and cut it so that your pieces are 1/2 inch thick. For most recipes, you will want to then cut it into triangles, but some recipes call for strips.
  • Put the tofu pieces between two absorbent cloth napkins or woven dish towels (not terry cloth) and gently press, hard enough to get a lot of water out but not to squish.
  • Use a Teflon or well-seasoned cast-iron pan. Heat on an electric range at medium heat or low to medium heat on a gas range. Slow cooking is the key to keeping the tofu from sticking to the pan and insures that the water has time to evaporate out before the outside is browned. Do not use oil. You want to leech all of the moisture out of your tofu, so do not use oil. Leave the pan dry.
  • Place tofu in the pan leaving room around each piece. You may need to fry a few batches to give it enough room.
  • As they cook, use a spatula to frequently press down on the pieces. You will see water seep out and sizzle in the pan. Once the bottoms are very firm and golden in color, flip and fry the other side. Again, frequently press each piece with a spatula. When they are golden and firm on both sides, they are done.
  • The dry-frying method has left your tofu ready to suck up the flavors of a marinade like a sponge. Place the tofu pieces in the prepared marinade and stir well, making sure the tofu is submerged. Marinate for at least a half an hour.
  • Use this delicious firm and flavorful tofu in a stir-fry. Combine with asparagus or your other favorite vegetable in season and serve over rice.

  If you have leftover uncooked tofu, simply store in a sealed container completely submerged in water (a zip-lock baggie will do in a pinch, but some sort of Tupperware container is best). Cooked tofu, on the other hand, can be stored just the same as any other leftovers.

  Chicken Fajitas Recipe

  by Melissa Ray Davis 6

  Asparagus Tofu Stir-Fry Recipe

  by Melissa Ray Davis 25

  An Egg-Free Broccoli Quiche Without the Guilt

  Best High Protein Foods for Vegetarians and Vegans

  by Marisa Hammond Olivares 52

  Healthy Burger Recipes for Veggie Burgers

  by Audrey Kirchner 25

  How to Make a Meatless Meatloaf

  by Frankly My Dear 5

  

  I've been using this method of years and it never fails to yield exceptional results!

  Goringe Accountants 3 years ago from London, UK

  Sarah Forester 3 years ago from Australia

  My cousin loves Tofu, I think he'll find all this very helpful to take it all to the next level.

  violet-femme 3 years ago from Australia

  Ahh yes, I've always made the mistake of not pressing my tofu. Thanks for the tips!

  iguidenetwork 4 years ago from Austin, TX

  I'm not a vegetarian, but I like tofu quite much. It's really versatile. It's best when paired with noodles and soup. Now I've found other ways to prepare it. Thanks for sharing!

  Linda Lum 4 years ago from Washington State, USA

  It's breakfast time, and I want to eat tofu. Not just any tofu. I want to eat the tofu that you photographed. It looks soooo yummy. I have been cooking (or trying to cook) tofu for years and had never heard of dry frying. Thank you for this wonderful hub.

  FlourishAnyway 4 years ago from USA

  Thank you for this. I would actually do more vegetarian if tofu worked for me and now you have divulged the secret to cooking tofu. Voted up and more.

  

  so glad I found this site. I dry fried my tofu and marinated it for about 30 min. in my own concoction of teriyaki sauce, vinegar and some spices. I grilled the tofu with some tuscan vegetables and it was so delicious. It was the first time I had ever cooked my own tofu and about the third time I had ever tried it. I love it that its low carb as I am a diabetic.

  

  Yes! It worked! Thank you.

  

  Used the George Foreman on low. (Heated up to high first then turned down.) YumMO! It didn't stick around long enough to use in a salad. I just dipped it in that Trader Joe's Island Soy dipping sauce. Super! and easy. Who knew?

  

  Delicious, just tried your recipe with the Thai marinade, I cut the soy sauce amount by half and only used 1 tbsp brown sugar with chili garlic sauce. Very umami as the Japanese would say, yum!

  purpleangel47 5 years ago from Baltimore, Maryland

  Thank you Melissa. For my last 20-plus years as a vegetarian, cooking tofu has totally baffled me. Now that I'm vegan though, I'd like to create dishes that include tofu and I thought to have it come out firm, I'd have to deep-fry it. Glad to know I don't. ;)

  Thank you for this post. :)

  

  The tofu turned out GREAT. I added a Wegman's pre-made curry sauce ,red cabbage and shredded carrots. SO GOOD! Next time I would add cashews and really enjoy! Thank you for sharing I am now better at preparing!

  

  I just made this for dinner tonight (using the Chinese marinade) in a quick stir fry with aubergines - and it was perfect! Thanks for the great recipe.

  I'm a tofu novice and this article with photos is BEYOND helpful. Excellent. Been at it now a few weeks and this is no-fail for me. Just need to find more marinade recipes to change things up a bit. Thanks a million. I'm marinating a small batch now in nonfat Italian dressing to try in salad for protein. Great post. Really!

  

  Thank you for the recipe my husband is vegan and we always have to go out and eat tofu. Now I can prepare it at home for him just like the restaurants do. :)

  reagu 5 years ago from Los Angeles

  These look so good. I bet they taste great, too.

  I made this tonight and had to throw it out! It was like shoe leather. Very disappointing. About how long should it dry-fry? I did mine in my panini maker and assume I fried it too long.

  

  thanks so much! just today i was breaking my head over how to do tofu differently than frying. you have some very useful comments that make sense, so i'll give this another try in a few days . ;-)

  

  we are trying tofu for the first time tomorrow in a stir fry however my daughter wont try it with a marinade. How can I ensure it has flavour for her.

  

  Did this with my Lodge cast iron - huge success! Thanks!

  

  K, you should taste your marinade before using it.

  I just tried this dry frying technique to marinade tofu before putting in a simple olive oil and white wine pasta dish. Yes tofu in an Italian dish, and it was the most flavorful tofu I've ever made. Just marinaded it in some white wine garlic and green onions for 30 min before.

  I've been cooking tofu for a decade, how have I never learned how to actually make it flavorful?

  Can't wait to try it in an Asian stir fry!

  

  Evil! I just wasted an entire block

  Of organic tofu, huge broccoli which was very expensive, tons of carrots, peppers and the rest, hours of my time preparing this beautiful dish only to have to throw it in the trash can! The tofu was beautiful and perfect until I used your Chinese marinade which fouled up the entire dish. I've never been so overwhelmed by a salty flavor that left this inedible. Now I have to feed my family of 5 a quick dish of cereal as I cry over this disaster! Please please, anyone reading this - dry fry the tofu but skip this horrible marinade.

  

  This is exactly what I was looking for! Finally my tofu turned out the way I wanted it to! Thanks

  

  Shonna Luten 5 years ago

  can you deep fry this after the marinating method.

  

  I think I'll be trying this.

  I can't wait to try this tonight! Have you ever tried a barbeque marinade?

  

  The pictures look like tempeh to me

  Ginzipper27 5 years ago from Columbus, Ohio

  Just made the best tofu I've ever had! Thank you so much for sharing this method!

  

  Works like a charm! Thanks so much!

  

  Amazing..tried this evening and it was indeed delicious.

  

  Finally! I've always wanted to replicate the texture of fried tofu from Chinese take-out joints, my result was always a bland disappointing mush. I am now a dry frying convert!

  

  calypso_jimmy 5 years ago

  trust me . I have done this a dozen times now, and the basic message here is sufficient to deliver restaurant-quality tofu dishes. definitely experiment. I also find that, to save my non-stick frying surfaces. a small misting of olive oil does not make a measurable difference, re dry-frying the tofu triangles.

  

  Even my better half thought it was better than any tofu he had tried before (not that we have much experience but yum all the same). Marinated in a chilli sauce mixed with peanut butter.

  

  thank you for this recipe. I hate baking tofu - its never crispy! finally, after 10 years of being a vegetarian, I've found my perfect tofu recipe. I used this in a thai curry soup, which I'll put on tastykitchen. I'll be sure to cite your method!

  

  Yesterday I had an example of how not to pan fry tofu. New raw vegan no oil diet

  This is what I am talking about!

  

  Thank you so much. such a wonderful,even without rice wine.

  

  i tried baking it but it never toasted..it was still mushy.

  

  I made this for dinner using the Chinese marinade and it turned out great. A bit tedious with the two step process but worth it to get firm, seasoned tofu. Thanks for the tip!

  

  I have a friend coming in to town tonight, and I wanted to make her cilantro lime tofu fajitas, I'm hoping that this method of cooking works out well! I've never cooked tofu before, but this seems like a great recipe! The only thing I have to worry about now is the chosen marinade.

  steffsings 6 years ago from Pacific NorthWest

  Excellent! I've had trouble with too soft tofu, the specialty firm/toothy types are more expensive, so this is a great recipe. I went a little different route though - dredged large slices through buttermilk & a seasoned flour mix (salt-cracked pepper-pulverized garlic-paprika) fast fried in olive oil THEN smothered in sliced onion & mushroom gravy 'YEP over rice. mmm-mmm. thanks for this! Every now & again I miss southern food this hit the spot! (I might try tempur next time)

  

  Wow, I never saw so many comments for a recipe. But the kudos are deserved - I just tried it and it was great! I'm not a great cook but this tasted great. At last, I have a technique for cooking tofu that even I can be successful with. Thank you!!

  thespiangirl 6 years ago

  Always wondered how they get the tofu brown in restaurants. Could never figure it out. Thank you for this interesting method. I'm gonna try it tonight. YEAH!

  

  Sharyn DImmick 6 years ago

  Thanks for posting all of the different marinades: I usually use a teriyaki-style one that we use on chicken: tamari, garlic, crushed pineapple, a little oil. I'm going to print yours and try them all eventually.

  hirundine 6 years ago from Nelson, B.C. Canada

  Thanks to Melissa for a great method for tofu. I have a couple of questions, a) I used pressed tofu which removed the necessity for pressing out the water. b) The third marinade seemed a little heavy on the fish sauce? A 1/2 cup of fish sauce seems a little on the heavy side? Since the concentrated sauce can be overwhelming. Has anyone actually tried this marinade?

  I used your second marinade as a guide, with the addition of an onion and a teaspoon of toasted sesame oil into it.

  Thanks, once more and cheers!

  

  first time making tofu and found this site the quickest and easiest to get the info- didn't feel like watching long drawn out videos of people making it- thanks- hope it will turn out ok!

  

  Yummy! As I was frying the tofu, my kids were eating it out of the pan. I used stainless steal with a spray of pam to prevent sticking! It turned out amazing & taste's soooooo good plain! Can't wait for it to finish marinating & throw it over some jasmine rice!

  I used a well seasoned cast-iron skillet and had absolutely no problem with sticking. Worked perfectly. Thank you.

  

  

  Well. It wasn't that yummy spongy fluffy stuff I get at chinese restaurants, but it was pretty darn good. I'll keep trying.

  

  I will definitely try this method as it seems close to the one our best Chinese restarant uses with excellent results and the tofu ends up really tasty. My previous method has been to cut into cubes and marinate in a polythene bad and then bake in the oven to dry out and then mix in with stir fry towards the end to reheat. Works reasonable well but tofu can end up slightly dry. I am diabetic so do not use sugar in the sauces but sometimes put a plum in instead. Use similar in my marinade ie soy sauce, black pepper, garlic, chilli, root ginger, spring onion tops, lemon grass, chives, white wine.

  

  I got the dry frying part down, but need to work on the marinade. This also takes quite a bit of time, so don't try it unless you have a lot of time and patience. I can see how it works though! Excited to try again, this time wasn't a complete fail, but needed more flavor.

  

  MMMM looks delicous.

  

  Even surprised my Chinese wife by using this method . Great tofu thanks .

  

  I notice all the vegan people start with firm/extra firm tofu in their recipes, and the Asian created recipes use soft tofu, with the Asians producing a vastly better dish

  

  Thanks for sharing this! I have been experimenting with tofu for several months now and the dry-fry method proved to be my most successful attempt!

  Wow, this is great.

  jestone 6 years ago from America!

  There is a trick to getting the most moisture out of the tofu and that is to boil the slices first. It sucks out the water in the tofu and then pat it dry and dry fry it like the article says. It works really well and give you the "Restaurant" quality of fried tofu that is the BEST!

  

  tofu recipes 6 years ago

  Thanks for this tofu recipe. It is very delicious.

  

  Stephanie Cheatley 6 years ago

  Tofu tip of the day - If you freeze regular tofu you can get about 99% of the water out. Start with the regular tofu, normally it would be way too soft to squish the water out. Then freeze solid, then defrost. It magically turns into the texture of of a kitchen sponge and you can squeeze all of the water out. then fry as the recipe indicated (and you can use oil to make it crispy since there is no water). It seems a lengthy process but if you always have a couple in the freezer it only takes a day on the counter to defrost.

  

  Well I've got my dry fried tofu in the fridge right now! I fear that I might not have cooked them enough for to achieve that crunchy texture, but only time will tell I suppose. This is my first attempt at cooking tofu like a pro, or at all for that matter. I am letting it marinade for an hour, as opposed to half, just because I am a flavor fiend. So here's hoping my first attempt at tofu does not become my last. Awesome advice though!

  

  I just tried this for lunch. I have been a vegetarian for 6 months and vegan for 2 months. But, although I have purchased tofu several times, it always turned out soggy and slimey - so I have been mostly eating processed soy crumbles and tempeh for "meat". Using the method above, the tofu turned out just like an Asian restaurant - firm with a bit of chewy-liciusness. Yum! The keys, as detailed above: (1) NO OIL the first time you fry it, to dry it out. I was using oil every time in the past - we fry stuff in oil, right? Well, with oil the water is trapped inside the tofu. Without oil, it escapes and gets a nice crust outside and firmess inside. (2) Marinade after you get it dried and crusted. There are simple but critical steps. You, or Charlie Sheen, may say, "Well duh!" But I didn't know and now that I do I thank the author very much! My menu choices just doubled, thanks!!

  

  every time i have made it, from the tetrapak you get in supermarkets, it ends up a slight disaster, but i am going to try it the way you put it here, and i BET it will be 1000% better, can`t wait to try it. here in the UK, it is quorn that is the main veggie meat replacement for veggies, and i love it!,but i just fancy a change, and tofu sounds like it!

  

  Thanks for the recipes and the dry fry directions. I don't have a cast iron or teflon pan, but I DO have a George Forman. I used the George as others suggested. What I did was: I cut the tofu into about 7 slices and pressed them. I then put them into a zip lock bag and froze them overnight. The next morning I took them out of the freezer and put them in the fridge. About 4:00 I took them out of the fridge and pressed them again. I then cut the slices into 3 pieces each while my George was heating up. I had the heat set at medium to warm up then I turned it down to medium low and put the tofu on the grill. I pressed it down a bit and carried on making my marinade. I would occasionally open the lid and press the tofu and you could hear the liquid sizzle on the grill, but there wasn't much. I cooked it for maybe half an hour or so, until it had golden grill marks on it and it was dry. Then I put it in my marinade. It was THE BEST tofu I have ever had. My husband (who is a dedicated carnivore)told me that it was delicious as well, so I know it had to be good. *Smile* Thanks again and thank you to the other posters for the suggestion on using the George.

  

  Even though I've been a vegetarian for a year now, the daunting task of cooking tofu always resulted in me avoiding it. But now, thanks to this recipe, I've probably made the best vegetarian stir-fry I've ever had. Thank you so much for making me love tofu!

  Love this - so helpful - have always wanted to learn this. Thanks1

  

  thanks so much, my stir fry turned out wonderfully ;)

  

  I am in the marinating stage of this right now, so we'll see the final results. However, I used the Forman Grill (saw that in a previous posts) and the darn thing worked like a charm! I did a tiny bit of extra pressing with a spatula to get a tiny bit more water out, but really there was almost none left. I, too, use the TofuXpress, which is the absolute GREATEST thing on the planet if you eat tofu. http://www.tofuxpress.com/ I barely ate tofu before because pressing was such a hassle. Now I freeze firm or extra firm tofu in the original package as is from the store (I coupon shop and have gotten completely free Nasoya tofu for the past year-- so I have a freezer full). I thaw it out in the fridge, then put it into the TofuXpress. By the time it's completely pressed out, the brick of tofu is about 1/2 inch to 1 inch thick and very dense (just the way I like it). As a former "meatatarian," I can honestly say this method has made the absence of meat a non-issue for me. I'm excited about the dry frying now-- I'm marinating right now in time for lunch. Can't wait!

  Domelady 6 years ago from upstate New York

  Most excellent! Thank you for making tofu more appealing!

  

  Wow, and I thought I could only get that restauranty quality by actually pan-frying my tofu in oil first. This is awesome! Also, I highly recommend investing in a Tofu XPress! I wanted one for eight months before somebody got it for me as a gift. Saying that it changed my life would be an exaggeration. but only slightly!

  

  This sounds sounds delicious and will be on the menu tonight. Thank you! Another way to make tofu more palatable is to freeze it (while still in its package). Then, thaw the tofu completely, cut out the bottom of its package, and squeeze gently over the sink. Continue squeezing until no more liquid comes out.

  At that point, the tofu has a spongy/chewy texture that some people may prefer. Plus, it can absorb more flavors than if it retained the original liquid.

  

  thanks so much, my stir fry turned out wonderfully with my, now, intact & marinated tofu! before it was crumbly and mooshy, now i feel like I ordered out!

  

  Cycling Dove 6 years ago

  I have failed miserably at making good tofu at home -- that is, until I came across this recipe. I am living in Central Asia, and can buy fresh blocks of tofu at the local market. For my weekly dry frying, I use a grill pan, and it is amazing! Even my husband, who is not a vegetarian, likes to eat it directly out of the pan. Thanks!!

  

  Just finished the "dry-fry". Marinating as I type. Going to try it as a sub for rice with a home made ratatouille tonight. Results to follow.

  

  I am a big tofu fan. I prefer dry frying also, but I never tried marinating it afterwards.

  Thanks for the great tip, I'll sure give it a try.

  

  OMG! Now I realize what I've been doing wrong. This ifno is very helpful. Thx

  

  Thanks, I have been messing up tofu for years now! I'd like to know if you just cook the tofu after it has marinated for a while, and just add veggies?

  

  Excellent and so simple; there's no reason not to do this. After I pressed and dry-fried the tofu I marinated it in BBQ sauce for a BBQ Tofu Pizza. Most appreciated!

  This method works great, but only if you properly press the tofu before dry-frying. The way I've always pressed tofu is to set the tofu on a large plate with four paper towels under it. Then I put an upside down plate on top of the tofu block and set a bunch of heavy canned veggies or soup on top. After 1/2 an hour, most of the liquid will be gone. You can also flip the block over and press again on the other side. After that dry-frying is a breeze.

  As far as marinades go with this method, so far I've tried barbecue sauce with some spices and soy sauce and a pre-made Szechuan marinade by San-J. Both tasted great.

  I'd imagine just about any strongly flavored liquid + spice mix will do the trick.

  Also, once you prep the tofu like this, cooking in a wok or skillet is a breeze. It should take less than five minutes if your wok is a hot enough. Don't overload the wok and keep those veggies crunchy and it turns out great.

  Lastly, Mori-Nu brand tofu in the vacuum packed boxes won't work at all with this method. You need to look for tofu in a water packed firm tofu in a plastic tub with plastic over the top. This is usually kept refrigerated in the produce section of most grocery stores.

  

  I have never heard of dry frying tofu . going to definitely try it. sounds really yum! just a question, can i store the dry fried tofu in the marinade for an extended period of time? if so, how long?

  GALAXY 59 7 years ago from United Kingdom

  Just tried this recipe for supper tonight, it was amazing, thanks for this great hub. I have been a vegeatarian for years and am always on the lookout for new ways to prepare veggie food.

  

  it was so much fun i did it mom i still haven't tried it yet but we had fun thanks 4 the tips melisa ray davis bye

  

  Todd (April Maze) 7 years ago

  OMG! Thanks so much for the dry frying tip!! amazing! - for years I have been putting tofu in currys and wondering why it falls apart and isn't as nice as the restaurant dishes, and the pre-fired tofu is sooo expensive! Love it, will now check out your marinade suggestions!

  

  Thanks for the wonderful tofu tip. I did the dry fry method in a cast iron skillet and it worked like a charm. Right now I'm marinating the tofu in a ziplock bag with a whole bunch of kim-chee. Can't wait to cook it all up for breakfast tomorrow. I just know it's gonna be good. Thanks :-)

  

  Thank you! This was great. I tried the chinese marinade. It's great. I think the key is to cook on low, cause mine browned a little too much, but now I fully understand the art of cooking tofu.. THanks

  

  i've been a vegetarian for 6 years, and only now do i understand how to cook tofu properly. thank you for your recipes. i tried it and it is delicious!

  

  I tried it with Mori-Nu extra firm tofu and it didn't come out! It broke and never got that nice golden color. what brand do you recommend?

  

  I am just elated at this wonderful site my search took me to. I am newly vegan and I really need successes to keep me moving forward. My tofu triangles came out golden and beautiful. My daughter said they looked like french toast. we're going through dairy withdrawals. Anyway, I cooked these to a background of show tunes, made my marinade with chili oil, soy sauce, ginger, garlic, a bit of sugar,vegetable broth, sesame oil, chopped green onions and chopped up smart style vegie chik'n strips. They are all marinating overnight. I can't wait for tomorrow's dinner. Thanks for keeping me on the course to healthier eating!!

  

  I was really nervous about cooking tofu again as it always crumbles and is soggy. But, I tried this method and it worked wonderfully. Full of flavor. Thanks!

  

  Hi, I tried the dry-fry methode and it was really great :)

  ReuVera 7 years ago from USA

  I tried this recipe today using my George Forman grill. It turned SO good, that I just ate several pieces of dry-fried tofu, as they were! Great!

  

  I just made a tofu omelet just this week. And it was really good. I got the recipe here: http://www.foodista.com/recipe/2SZKXLLT/tofu-omele.

  I think the dry frying you got here is really good. I will try this too. Thank you.

  

  The dry-frying method worked pretty well. I think I should have cut the tofu a little thicker actually because it was a bit too thin. One other thing. We tried the Thai marinade and either my fish sauce is too old or the recipe calls for too much. It was really very strong! I think I need to buy new sauce, but am curious if anyone else has tried the Thai marinade. thoughts? comments?

  

  We tried a thai tofu receipe last night not know how to cook tofu and needless to say the tofu was less than exceptional. Will try this recipe tonight. I do have a quick question though. I have a cast-iron pan but it is relatively new--how long did it take you to season yours before it was basically non-stick? WE used the stainless steel pan last night and just like you said, the tofu basically just stuck to the pan. thanks!

  

  I just wanted to thank you for this amazing post. I have been trying to incorporate tofu in my diet more because of health and financial reasons. (I can get tofu really cheap) But my issue with it has always been texture, my husband said eating my tofu was like eating a kitchen sponge. Not something you want to hear about your cooking. But I tried your technique and it turned out amazing. It was honestly the best tofu curry I have ever eaten and the tofu was perfect. Thank you so much, this has definitely made me a fan. :)

  

  This is the best tofu ever. Tried it today and worked like a charm. Who knew using no oil will give you the best tofu ever!

  

  Mellissa you ROCK. I can't tell you how many recipes I have tried with Tofu & they all end up mushy. My hubby is adventurous and will try almost any recipe I make, but Tofu is a hard sell. especially when it always coming out less that yummy.

  I'm definitely trying this one out tonite. I like the idea of not using any oil. Every other recipe I have seen so far calls for a few tablespoons of oil which I think adds to my not cooking it properly & ups the calories.

  Also. I love the idea of using the George Forman to help dry out the Tofu.

  

  angel custado 7 years ago

  yummy. I can't wait to do try this!

  

  I tried this tonight, using a variation on the Chinese marinade (so that I could just then add some hoisin and corn starch to employ the "used" marinade as a sauce. Also I added some chili oil and garlic chili paste because yum.)

  Anyway, this techique is just excellent. I was raised by vegetarians and once I rebelled against that thought I hated tofu, but I decided I'd try to eat a little less meat and this technique was perfect. The tofu actually had texture and held up without crumbling, Chinese people have been eating tofu for thousands of years, they have it figured out. This was an excellent dinner.

  This is by far the most awesome tofu I've ever made. I, too have struggled with barely edible tofu messes for the last twelve years. My husband even likes it made this way, and he's as carniverous as they come! Last night I made Pad Thai with dry fried tofu, and tonight I baked the other half block with BBQ sauce. I wish I had made a whole block of BBQ tofu. I'm so tempted to eat the rest before the hubby gets home!

  Copyright © 2017 HubPages Inc. and respective owners. Other product and company names shown may be trademarks of their respective owners. HubPages ® is a registered Service Mark of HubPages, Inc. HubPages and Hubbers (authors) may earn revenue on this page based on affiliate relationships and advertisements with partners including Amazon, Google, and others.

  Cooking Equipment

  Vegetable Dishes

  Meat Dishes

  Desserts & Sweets

  Food Industry

  Sauces, Condiments, and Preservation

  Breakfast Foods

  Baked Goods

  Grains Dishes

  Dining Out

  Spices & Seasonings

  Appetizers & Snacks

  Special Diets

  Dairy & Eggs

  Connect with us

  Copyright © 2017 HubPages Inc. and respective owners.

  Tofu With London Broil Marinade

  This is a quick and delicious Tofu with London Broil Marinade. This tangy and sweet marinade with fresh chopped rosemary gives tofu a western flair!

  

  Tofu With London Broil Marinade

  A western tofu recipe you will love! This is an easy tofu with London broil marinade that only takes 12 minutes to make and half an hour to marinate. A mix of Worcestershire sauce , soy sauce, balsamic vinegar, honey, black pepper and rosemary makes this a fragrant dish taste like you’ve just cooked tofu on a barbecue! I used half of the London broil marinade to marinate the tofu and saved the other half as a sauce to add an extra coat of flavor to the tofu cubes. It’s scrumptious and I guaranteed you’ve never had tofu like this before!

  

  What is a London broil marinade?

  London broil is a method and preparation for cooking steak. It usually involves hours of marinating a cut of meat and finishing it in an oven broiler or outdoor grill. The meat is then thinly sliced across the grain and usually is served quite rare. You can eat it as a main or add it to sandwiches, just like roast beef.

  But since I don’t eat a lot of beef I wanted to try to ‘London broil’ tofu. I figured if the marinade is good, it doesn’t matter if those flavors are imparted on a piece of beef, chicken or tofu. Good is good right? And I was right! The tofu paired really nicely with the London broil marinade – it came out tasting a little smoky, sweet, acidic with strong notes of woody, evergreen rosemary.

  

  I usually eat tofu with rice but this London broil marinade preparation goes better with quinoa or a nice big salad on the side – western style!

  

  

  

  

  

  

  • Courses Main
  • Cuisines Tofu, Healthy, Easy

  

  • Courses Main
  • Cuisines Tofu, Healthy, Easy
  • 16 ounces firm tofu
  • 1 tablespoon extra virgin olive oil
  • 2 stalks scallions finely chopped
  • 1/2 teaspoon cornstarch mixed with 1 tablespoon water
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons honey
  • 1/2 tablespoon rosemary finely chopped
  • 1 clove garlic finely chopped
  • 1/2 teaspoon ground black pepper

  This Tofu With London Broil Marinade Recipe Is:

  High in calcium

  High in manganese

  High in selenium

  Has no cholesterol

  Reader Interactions

  I’ve never heard of a London Broil marinade before but it looks so flavoursome and delicious. This recipe is perfect for me to make for myself & my vegetarian family… we love tofu!

  Thank you Thalia! There are so many yummy options nowadays for vegetarians, it’s not hard to stay away from meats! We love tofu too, it’s so versatile!

  This sounds – and looks – like a delicious recipe but your readers might not realise that Worcestershire sauce contains anchovies (unless the version sold in the US is made differently) so it isn’t strictly vegetarian. In the UK there is a very similar product called Henderson’s Relish which is vegetarian. I certainly plan on trying a vegetarian version of your recipe though!

  Thank you for sharing this information Ellie, I wasn’t aware Worcestershire sauce contained achonvies. I will include Henderson’s relish as a substitute for vegetarians!

  Heinz Worcestershire sauce is anchovy free

  Thank you Kelly!

  In the US Edward and sons make a vegan version of Worcester sauce

  This looks delicious and I have some tofu in the fridge waiting to be used. It is definitely on my cooking list. 🙂

  I made this today and it turned out wonderful topped on a salad. I used some leftover marinade as the dressing. Delish!

  Thank you Jaycee!

  Could this be marinaded overnight? Sorry I’m new to tofu and learning!

  Hi Stephanie! Yes, it can be marinated overnight which will impart even more flavor 🙂

  I doubled the amount of tofu and trippled the sauce (because with a good sauce, having extra is always a good thing). I didn’t have green onions. It did take me longer to cook the tofu to my liking since I wanted it very crispy. I must say that even though this isn’t what I’d want to eat every day, it was pretty damn good, and even better the next day. I originally wanted it on a salad, but I thought the flavors didn’t match so I made it into a sandwhich with a baked sweet potato. I think it would pair well on some crispy french bread since the sauce soaks in a bit. Add some red onions, picked jalepenos and a touch of mustard and you’re in heaven. Oh, and I used Annie’s Worsteshire sauce which I have to buy online, but it’s tasty and vegan.

  Wow Sonia, your dish sounds so delicious! And thank you for letting us about vegan Worcestershire sauce, that’s great information 🙂

  Absolutely delicious. I used frozen, defrosted, drained tofu and it gave it a very “meaty” texture. I might trying to slice and grill it in thick slices next. Thank you.

  Absolutely delicious. I marinated the tofu for a week – not what I had planned originally. We ended up being out of town unexpectedly. It was divine! Thanks so much!

  Wow Taya, I’ve never marinated tofu for a week, it must have been so flavorful!

  How to Make Marinade for Tofu

  Tofu is a healthy superfood that can be used in a number of ways. But for some people, tofu's taste is not that super. Try marinating the tofu before tossing it in the wok or on the grill. It is a meat substitute, so treat it like meat.

  Open the tofu and drain the water, then seal in an airtight bag and freeze overnight. The next day, thaw and squeeze out the water. Use two paper towels and press the tofu on the counter with your palm to squeeze out the water. This makes the tofu more meaty and helps it better absorb the marinade. If you don't have time to freeze, just squeeze as much of the water out as possible.

  The type of marinade depends entirely upon the dish you're preparing. Tofu is typically found in Oriental cuisine, but can be used in pastas, salads, soups and sandwiches and can even be grilled and fried. So experimentation and a good recipe are key.

  The marinating technique varies depending on the marinade. If you use a thick marinade, such as olive oil and fresh herbs or Dijon mustard and anchovies, let the tofu sit, covered tightly in the refrigerator for several hours, preferably overnight. But if you use a light marinade (soy sauce, minced garlic, ginger, sesame oil, brown sugar and crushed red pepper) you do not need to let the tofu marinate as long; about an hour. With really light marinades, such as straight red wine vinegar or lemon juice, simply dipping each side of the tofu in the liquid may be enough.

  Tofu comes in many forms varying in texture and firmness. Each type absorbs different flavors uniquely. Unless a recipe calls for a specific type of tofu, just experiment.

  Try these marinades

  1/2 Cup soy sauce 1 tsp sesame oil 1/2 Cup pineapple juice 2 Tsp red pepper flakes Serve with stir fry or grilled.

  1/4 Cup Dijon mustard 2 Tbsp white wine 1 Tbsp honey 1 anchovy fillet mashed to paste 1 clove garlic minced 1 Tbsp fresh basil minced salt and pepper to taste Cut tofu into cubes. Marinate overnight. Coat with bread crumbs. Brown in olive oil and serve on salad or pita bread with spinach, tomatoes, mushrooms and capers.

  1/2 cup red wine vinegar 2 Tbsp dry red wine 1/2 cup olive oil 1 bay leaf 1 Tbsp fresh oregano 1 Tbsp fresh thyme Try this grilled on a salad.

  #MeatlessMonday: 17 Tofu Marinade Recipes That Will Rock Your World

  

  Trying to convince someone who has never tasted tofu that the off-white, weird-smelling,watery substance is, one, edible and, two, actually really delicious (really!) is like trying to convince a five-year-old that Brussels sprouts are the bomb: difficult, to say the least. Which is why, when you do try your hand at convincing them, you’d better make sure your tofu is darn delicious. And for that, you will need a great tofu marinade recipe. Lucky for you, we’ve found a whole bunch of ‘em.

  Now, the great thing about tofu is that it is truly one of the most versatile foods out there. Thanks to its naturally bland flavor, it’s the perfect canvas for just about any marinade in existence, soaking up every flavor from Sriracha to citrus to sesame. But how much flavor it soaks up, as with any other marinated dish, lies in the marinating time. A quick 30-minute marinade will give your tofu some life, but if you really want the flavor to soak in (which you probably do), you should marinate it for a few hours, or even overnight.

  But enough talk about tofu, let’s get to the recipes. Below you will find nearly every type of tofu marinade recipe under the sun, from spicy Sriracha to citrus ginger to peanut. So whether you’re short on ingredients or have a pantry that rivals a personal chef’s, we’ve got you covered. And I’m telling you, these recipes will make even the biggest tofu haters give it a second chance. And if you are already a lover of all things tofu, these recipes will only make you love it more. Happy cooking!

  Less-Than-Five-Ingredient Tofu Marinades

  Via Averie Cooks

  Mango, ginger and maple? Yes, please!

  Via The First mess

  Any balsamic-dressing devotees out there? This marinade recipe was made for you.

  It doesn’t get much easier than this three-ingredient tofu marinade.

  If you are a peanut butter fan, this tofu marinade recipe is guaranteed to be your new go-to.

  Via Golubka Kitchen

  This simple and citrusy marinade makes a mean grilled or baked tofu.

  Via Averie Cooks

  This sweet and sour marinated tofu is perfect alongside a hearty serving of broccoli and brown rice.

  Less-Than-10-Ingredient Tofu Marinades

  This citrus-ginger marinated tofu is just what your salads have been missing.

  Via The Bitten Word

  Warning: Have a glass of water ready when you take your first bite of this spicy marinated tofu.

  Via Oh My Veggies

  This herby tofu is great on salads, mixed in with pasta or thrown between two slices of bread with some sliced tomatoes and Vegenaise.

  This tofu marinade recipe is super simple, and totally delicious. Tofu burritos, anyone?

  This Korean Barbecue tofu marinade pairs perfectly with a stir fry or a heaping bowl of quinoa.

  Via Feasting at Home

  This yogurt-marinated tofu can be served on skewers, over rice, mixed with veggies—the world is your oyster.

  Via Cafe Johnsonia

  Stir-fry heaven, here you come.

  Via Life Currents

  Pair this marinated tofu with some corn tortillas and guacamole, and you’ve got yourself a great meal that even carne asada devotees will drool over.

  More-Than-10-Ingredient Tofu Marinades

  Consider this recipe the Greek salad of marinades: It’s loaded with red onion, garlic, kalamata olives, chili flakes and more.

  This spicy Vietnamese-inspired tofu marinade recipe makes for the ultimate comfort food.

  Lemon Herb Tofu Marinade

  This zesty tofu marinade recipe is bursting with flavor from fresh herbs like rosemary, thyme, oregano and sage. Mmmm.

  Like what you’re reading? Stay in touch with Be Well Philly—here’s how:

  

  I Gained 15 Pounds — And My Abs Have Never Looked Better

  

  10 Magical Philly Toy Stores to Hit This Season

  

  20 Fitness-Related Things to Do in Philadelphia This December

  

  Check Out Fishtown's Zen New Meditation Boutique

  Yes, Malcolm Jenkins Is a Sellout for Exploiting Kaepernick Protests

  PennDOT: Here’s What You’ll Need to Get a Real ID–Compliant License

  Marc Vetri on Why Two Years at URBN Was Enough

  Your Parents Will Love These 23 Philly Restaurants

  20 Free Workouts, Fun Runs, and Other Fitness-Related Things to Do in Philadelphia December 2017

  Real Estate Forecast for 2018: Mostly Sunny, With a Few Clouds

  20 Great Fitness Gifts Under $50 on Amazon Prime

  Sign up for the best Philly fitness news, every week.

  2017 © Metro Corp. All Rights Reserved.

  Asian-style tofu stir-fry

  

  less than 30 mins

  Take care to squeeze out any excess water from the tofu to get the maximum flavour from the marinade.

  

  Unfortunately we are unable to add this recipe to your favourites, please try again later.

  Ingredients

  For the marinated tofu

  • 2 tbsp olive oil
  • ½ lime, zest and juice
  • large pinch chilli flakes
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp vegetable oil
  • 150g/5½oz tofu, cut into pieces

  For the stir fried rice

  • 2 tbsp vegetable oil
  • ¼ onion, finely sliced
  • 1 garlic clove, crushed
  • ¼ red pepper, chopped
  • handful spinach leaves
  • 150g/5½oz basmati rice, cooked according to packet instructions and drained

  For the marinated tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well. Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible.

  Heat a wok over a medium heat. Remove the tofu from the marinade, setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu.

  For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu for 2 minutes. Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes.

  Serve the rice with the marinated tofu on top.