Marinated Tofu Strips

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I get it, tofu can be a little plain. I once had it served to me cubed and raw at a nutrition conference… so I hear you. Like other mild proteins, there is no doubt that tofu needs a little love. The benefit of it’s delicate flavor means versatility. I like to have tofu in stir fries, on salads, in scrambles, and more. While I prepare it a little differently each time, this is one of my go-to tofu methods.

Serves: 3-4

Ingredients:

  • 1 block extra firm tofu
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup sesame oil
  • 1-2 tsp: garlic powder, onion powder, smoked paprika, ground pepper, and cumin
  • 1 tsp liquid smoke
  • Dash of ground ginger

Instructions:

  1. Cut block into strips and press out moisture. Tofu press contraptions exist, but I use a much less glamorous method. I place a cutting board on my counter top and cover it in a combination of kitchen towels and paper towel. Next, place the tofu on top of the paper towel. Assemble in an even configuration. Place another few sheets of paper towel on top of the tofu. Carefully add a cooking sheet or cutting board atop the towel-covered tofu. Place a few canned goods or kitchen gadgets on top of the baking sheet to add some heaviness.
  2. As the tofu is pressing, create the marinade. Combine soy sauce, vinegar, sesame oil, liquid smoke, and spices. Whisk well until fully combine.
  3. Place tofu in wide, shallow container (preferably with a lid).
  4. Add in the marinade and gently coat each tofu strip thoroughly.
  5. Place container in the fridge for at least 30 minutes. I lightly shake the container about half way through to make sure the tofu is well-coated.
  6. After the time in the fridge, remove the tofu and get cooking!
    Air fryer: Add strips to basket and cook at 400 for 10-15 minutes. I recommend shaking the basket halfway through. Depending on the size of your air fryer, you may need to cook in 2 batches.
    Oven: Add strips to lined baking sheet and cook at 400 for 15 minutes. Flip, cook 10-15 minutes more.

Serving Suggestions:

  • Although this recipe has soy sauce and sesame oil, it doesn’t need to solely served with stir fry veggies and rice (although YUM!). I like to have this recipe with salads or baked fries.
  • Make sure to have a yummy sauce for dipping. I have a little vegan aioli here, but Thai peanut, BBQ, or tahini-based sauce would be delish!

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