Marinated Fried Tofu

Fried Tofu
SodanieChea/Flickr/CC BY 2.0
Prep: 10 mins
Cook: 5 mins
Marinate: 24 hrs
Total: 24 hrs 15 mins
Servings: 3 to 4 servings
Yield: 3 to 4 portions
Nutrition Facts (per serving)
265 Calories
17g Fat
16g Carbs
15g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 265
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 1321mg 57%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 15g
Vitamin C 53mg 265%
Calcium 345mg 27%
Iron 4mg 21%
Potassium 579mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The recipe for marinated fried tofu features a flavorful marinade and is combined with an assortment of stir-fried vegetables


  • 1 pound extra-firm tofu

For the Marinade:

  • 5 tablespoons rice vinegar

  • 3 tablespoons light soy sauce

  • 2 tablespoons dark soy sauce

  • 1 1/2 tablespoons extra-virgin olive oil

  • 1 1/2 teaspoons finely chopped fresh garlic

  • 1 1/2 teaspoons Asian sesame oil

  • 1 teaspoon sugar

  • 3/4 teaspoon chili paste

For the Stir-Fry:

  • 1 tablespoon peanut oil, or vegetable oil, or as needed for stir-frying

  • 2 thin slices fresh ginger

  • 1/2 medium onion, finely chopped

  • 6 ounces fresh mushrooms, sliced

  • 1 tablespoon Chinese rice wine, or more as needed

  • 1 red bell pepper, cut into thin strips

  • 10 baby corn cobs

  • 1 teaspoon cornstarch

  • 2 teaspoons water

Steps to Make It

  1. Gather the ingredients.

  2. Drain the tofu.

  3. While the tofu is draining, prepare the marinade. In a bowl, whisk together the rice vinegar, light and dark soy sauces, extra-virgin olive oil, garlic, Asian sesame oil, sugar, and chili paste. Cover and refrigerate while preparing and dry frying the tofu.

  4. Cut the drained tofu into triangles about 1/2 inch thick. Dry-fry the tofu.

  5. Remove the marinade from the refrigerator and pour into a large resealable plastic bag. Add the dry-fried tofu. Refrigerate overnight, turning the bag occasionally so that all the tofu is covered.

  6. Next day, prepare the vegetables for stir-frying. Remove the tofu from the bag. Reserve the marinade.

  7. Preheat a wok on medium-high heat. Add 1 tablespoon of peanut or vegetable oil. When the oil is hot, add the ginger slices and cook for a few seconds until fragrant. Add the onion and the mushrooms. Stir-fry for 2 minutes, adding Chinese rice wine if the vegetables begin to dry out.

  8. Add the bell pepper. Stir briefly, then add the baby corn. Stir-fry for a minute, then add the tofu slices. Cook briefly, turning gently, to heat the tofu through.

  9. Push the vegetables and tofu to the sides of the wok. Add the reserved marinade in the middle of the wok and bring to a boil. In a small dish, combine the cornstarch and water, and add to the boiling liquid, stirring quickly to thicken.

  10. Stir to combine the sauce with the other ingredients. Taste and adjust seasoning as desired.

  11. Serve and enjoy!

Recipe Variation

  • Instead of rice wine, you can use dry sherry, water, or vegetable broth.