|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
Gather the ingredients.
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.