No mushy, tasteless tofu here, folks! Firm and flavorful with the perfect burst of umami. Even if you think you don’t like tofu, this recipe is one to try. It has been a hit with all of my taste-testers, kids and grown-ups alike!
Asian Marinated Tofu [Vegan]
- 1 16-oz package extra-firm tofu
- 5 tablespoons coconut aminos (or substitute soy sauce)
- 3 tablespoons rice wine vinegar
- 2 tablespoons mirin
- 1 tablespoon pure maple syrup (use sugar-free maple for keto)
- 1-2 tsp Asian chili paste, adjusted to taste
- 1 teaspoon sesame oil
- 2-3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons avocado oil
- optional for serving: diced green onions, sesame seeds, rice or noodles
- Wrap the tofu in a clean, highly absorbent dish towel (or paper towel) and put a heavy skillet on top. Allow it to sit for 30 minutes to absorb the excess moisture.
- In the meantime, make the marinade. In a small bowl, combine coconut aminos, rice vinegar, mirin, sweetener, chili paste, sesame oil, garlic, and ginger.
- Dice the pressed tofu into bite-sized cubes and place in a shallow 8x8 inch dish in a single layer. Use a 9x13 inch pan if you double or triple the recipe.
- Pour the marinade over the tofu. Cover and allow the tofu to marinate for at least 1 hour at room temperature, or longer in the fridge (overnight if possible).
- When you’re ready to cook the tofu, heat the oil in a large cast-iron skillet over medium-high. Add the tofu, reserving the excess marinade, and fry until nicely browned on each side.
- Pour the reserved marinade into the skillet and stir to coat. Remove from heat, and serve immediately.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Enjoy cold or re-heat before serving.