Crispy soy marinated tofu
Soy marinated tofu is packed with flavor from a soy sauce-based marinade and then cooked until browned and crispy in the pan. The recipe is just 5 ingredients, plus the tofu, and 5 minutes to prep.
Yield: 4 servings
Ingredients
- 1 (14 oz.) block extra firm tofu, drained
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon canola oil, divided
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ to 1 teaspoon sriracha (adjust for spicy level)
Instructions
- Place the block of tofu on a plate with a double layer of paper towels on it. Cover the tofu block with another paper towel and plate topped with a can, such as a can of tomatoes or beans. You want to weigh it down a bit. Let sit for at least 30 minutes and up to an hour to press out excess liquid.
- Meanwhile, make the marinade. Combine soy sauce, 2 teaspoons canola oil, sesame oil, garlic and sriracha in a small bowl and mix well.
- Cut the tofu into ½-inch cubes. Place the tofu cubes in a plastic bag or a large bowl and add the marinade. Toss to coat all of the tofu pieces and let marinate for at least 30 minutes, turning occasionally. (See notes below if you want to skip the marinade.)
- Heat the remaining teaspoon canola oil in a large skillet over medium-high heat. Add the tofu to the pan. (Most of the marine will be absorbed, any extra can also be added to the pan.)
- Stir fry the tofu for 8-10 minutes, turning regularly, until crispy and browned on all sides.
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Notes
Press: You’ll need to press the tofu before you marinade it. This helps remove excess liquid, which also helps the tofu absorb the marinade, which gives it the great flavor. Please plan accordingly.
Marinade: The tofu also needs to marinate for at least 30 minutes. The total “additional” time in the recipe card below is 1 hour, which is the minimum.
No time to marinade: I have also made this tofu by skipping the marinade time and adding the sauce to the pan after the tofu has cooked and gotten crispy. It worked just fine. Full story: I read in a magazine that skipping the marinade the best way to get super crispy tofu, so I wanted to try it in case I needed to adjust the recipe. The tofu was maybe a bit crispier and although the sauce flavor didn't penetrate as much as when you marinade, it was also really delicious. Do what works for you.
Extra firm: Make sure to buy extra firm tofu. The other less firm varieties won’t give you the same crispy texture once cooked.
Soy sauce: I recommend low-sodium soy sauce to control the sodium in this dish. You can also use a soy sauce substitute such as tamari or coconut aminos, if you prefer.
Sriracha: The marinade includes sriracha, which adds flavor and a bit of a kick. You can use more or less to your tastes. Or substitute some crushed red pepper flakes.
Leftovers: The leftovers can be kept, covered, in the refrigerator for up to 5 days. They will not be as crispy upon reheating, however.
Nutrition
Serving: 1serving | Calories: 68kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 428mg
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