I grew up on tofu. It was the only plant-based meat alternative we had back then so we ate it on a weekly basis. I’ve eaten enough for two lifetimes so I tend to stray from it these days, but if I do make it there’s a vital first step.
It has to be marinated.
You can’t rip open a pack of tofu and throw it in the pan. I mean you can but I don’t suggest it. Instead, make one of these marinades below and let it soak overnight.
I cut the tofu into 1/2-inch thick slices before adding it to the marinade but you can even cube them so they’re the size of dice. You want to increase the surface area so more of the marinade touches more of the tofu.
After a night in the marinade, you can bake it at 400 degrees for 30 mins flipping (or stirring if they’re cubed) halfway through. You can also add it to a pan with a bit of vegetable oil and cook on each side until brown.
Below are some simple marinades that I like. Each makes enough for one block of tofu and the first one is my favorite.
Do you marinate your tofu as well?
Ginger-Sesame Marinade
¼ cup soy sauce or tamari
¼ cup rice vinegar
2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 teaspoons toasted sesame oil
2 teaspoons Sriracha or similar hot sauce
2 cloves garlic, thickly sliced
Smoky Maple Marinade
¼ cup soy sauce or tamari
¼ cup vegetable broth or water
2 tablespoons maple syrup
1 tablespoon liquid smoke
1 tablespoon lemon juice
1 tablespoon tomato paste
1 tablespoon olive oil
2 cloves garlic, thickly sliced
Sweet Citrus Marinade
⅐ cup orange juice
¼ cup soy sauce or tamari
1 tablespoon brown sugar
1 tablespoon minced fresh ginger
1 tablespoon olive oil
2 teaspoons Sriracha or similar hot sauce
2 cloves garlic, thickly sliced
Recipes via the Thug Kitchen cookbook