|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||5%|
|Total Sugars 3g|
|Vitamin C 1mg||3%|
|*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.|
Tofu is a wonderful culinary building block. Its mild taste makes it an extremely flexible ingredient. And its texture is perfect for soaking up a flavorful marinade.
This tofu marinade made with rice vinegar, soy sauce, sesame oil, and chili paste does double duty as a marinade and a sauce. Pressing the tofu and then dry-frying before marinating removes all of the moisture, enabling the tofu to really soak up the flavors. For a milder flavor, simply use pressed tofu. The recipe is designed to have extra marinade to add to the stir-fry at the end to make a sauce.
"An easy and super-flavorful marinade that works great for pressed tofu, whether it's cubed, sliced, or dry fried. It also works nicely for stir-fried veggies and meat. For a less salty mixture, add less soy or marinate for less time, as little as a few hours." —Laurel Randolph
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 garlic
1 1/2 teaspoons sesame oil
1 teaspoon sugar
3/4 teaspoon chili paste
1 pound tofu
1 tablespoon cornstarch, optional
Steps to Make It
Gather the ingredients.
In a small bowl, whisk together the rice vinegar, light and dark soy sauces, olive oil, garlic, sesame oil, sugar, and chili paste.
Cover and refrigerate while preparing and dry frying the tofu if you haven't done so already.
Put the marinade in a large bowl or large resealable plastic bag. Add the tofu pieces.
Cover the bowl or seal the bag and refrigerate 2 to 4 hours, stirring occasionally to make sure all the tofu pieces are covered.
Drain the tofu, reserving the marinade to use as a sauce at the end of stir-frying. Create a slurry with the cornstarch and 2 tablespoons of water.
Stir-fry and enjoy!
How to Use Tofu Marinade
- After marinating the tofu, stir-fry it in a wok or large non-stick skillet with a little oil over medium-high heat until heated through, tossing frequently. If desired, add more sauce towards the end. Add a little cornstarch slurry if you want to thicken the sauce.
- This marinade can also be used for meat like chicken or pork or used as a stir-fry sauce.
- It is important that you use extra-firm tofu for this recipe, as well as similar recipes that involve marinating and stir-frying. There are different types of tofu, from silken and soft to firm and extra-firm; the water content of the softer tofus is higher than the firmer types, making firm and extra firm best at soaking up marinade.
- Tofu is usually sold in a package filled with water which keeps the tofu from drying out. But it also results in wet and water-logged tofu, making it harder for the soybean curd to absorb a marinade and remain intact. Pressing a block of tofu beforehand will help remove some of this liquid. Simply place the tofu between paper towels and weigh down with a plate or cutting board topped with something heavy, like a frying pan, a large can of food, or even a big cookbook. Let the tofu sit for about half an hour.
- To remove even more moisture you can dry-fry the tofu. This simple process involves slicing the tofu into pieces (like triangles) and placing them in a non-stick frying pan over medium heat without any oil. Cook until golden, pressing on the tofu with a spatula to release more water. Flip and repeat the process for the other side.
- Pressed tofu (not dry-fried) results in a mellower flavor.