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Marinated Tofu

Michele Pesula Kuegler
Make tofu your new, favorite protein
Prep Time 15 hours
Cook Time 5 minutes
Total Time 15 hours 5 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoon sugar
  • 1 teaspoon garlic powder
  • 2 tablespoon rice wine vinegar
  • 1 14-ounce package firm tofu
  • olive oil

Instructions
 

  • Cut tofu block in half, so that you have 2 thinner blocks the same size as the package.
  • Wrap the tofu in a clean towel, and place on a rimmed baking pan.
  • Top tofu with another baking pan and place a weight on that pan, such as a half gallon of milk.
  • Store in the refrigerator for 3-4 hours.
  • In a small bowl combine soy sauce, sesame oil, sugar, garlic powder, and vinegar. Whisk thoroughly.
  • Remove tofu from refrigerator, and unwrap.
  • Cut it into small pieces, approximately 1/2 inch cubes.
  • Transfer tofu to an appropriately sized resealable container or bag, and pour marinade over tofu.
  • Seal and refrigerate for at least 12, if not 24, hours. Once or twice during the marinating process, give the container a gentle shake to insure that all pieces of tofu are covered in marinade.
  • Heat a large frying pan over medium heat. Place a small amount of olive oil in the bottom of the pan.
  • When heated, add tofu pieces. Do not add the marinade.
  • Cook for approximately 2 minutes, flip, and cook for an additional 2 minutes.
  • Transfer to a clean storage container. (You can save the marinade for serving.)
  • Serve atop a salad, in a wrap with an assortment of veggies, or on its own.

Notes

Having made this recipe twice, I have discovered that this recipe can be served without sautéing. The tofu will be more tender, but the taste is still fantastic. Plus, that eliminates the need to turn on the stove. The cold tofu is ready even faster!
Keyword tofu