ASIAN MARINATED TOFU
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Asian Marinated Tofu topped with green onions and sesame seeds.
No mushy, tasteless tofu here, folks! Firm and flavourful 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!
I like to serve this tofu with rice or soba noodles. For a keto-friendly option, try cauliflower rice or konjac noodles.
Side note: This tofu is great warm or cold. So make a big batch and enjoy leftovers for lunch!
Leftover Asian Marinated Tofu in a lunchbox cold noodle salad.
Ingredients for 4 servings:
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 Lakanto sugar-free Maple (or pure maple syrup)
1-2 tsp sambal oelek (Asian chili sauce), 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
Asian Marinated Tofu served with coconut rice, green onion, Rich Greens microgreens, tomatoes, avocado, and Eaton Hemp hemp hearts, and sambal oelek.
Directions:
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 like I do!
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 reheat before serving.
Asian Marinated Tofu served on konjac noodles and topped with green onions, sesame seeds, and microgreens.
Asian Marinated Tofu served with zero-carb konjac rice, roasted broccoli, Eaton Hemp hemp hearts, green onion, and a mixed green & vegetable salad.
Recipe adapted from @nora_cooks_vegan_.