Tofu is turned from a slimy blob into an irresistible delicacy with this marinated tofu dish. The tofu cubes are marinated in an amazing East Asian marinade and then baked to perfection, leaving them crispy on the exterior and soft on the inside.
Both the marinade and the tofu in this recipe have advantages. Without using too much oil in the fryer, thawed and frozen tofu is chewy, spongy, and has a crispy texture that will make your mouth water. In just 30 minutes, the marinade's combination of warm, nutty, sweet, and savory tastes seeps into the tofu cubes.
The greatest part is that this marinated tofu goes well with anything, so it's a must-have dish for meal planning, weekly dinners, and more.
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Why does this recipe work
An incredible marinade.
Marinades for tofu are nothing new to me. Dressing tofu with a mixture of spices, herbs, vinegar, and oil is a lot of fun. Try making dishes like my Maple-Dijon Crispy Tofu or Greek-Style Vegan Feta to see what tastes you get.
However, this dish is mind-blowing on a whole other level. Despite having only a few ingredients, it is packed with the mouthwateringly flavorful East Asian tastes of five spice powder, toasted sesame oil, soy sauce, and white pepper.
Finally, in contrast to many other tofu marinade recipes, the consistency isn't liquidy. Every tofu cube is uniformly coated and marinated thanks to its thickness and sauciness. Additionally, the tofu cooks precisely crispy and never mushy when there is no surplus moisture.
Next-level tofu.
Tofu is occasionally criticized for being flavorless, bland, or watery, particularly when it isn't prepared correctly. Not in this recipe, though.
Freezing and thawing the tofu block beforehand is the key to the best marinated tofu.
According to Bon Appetit, the tofu's water expands and changes its molecular structure as it freezes, forming ice crystals. Air pockets are left behind when the ice crystals melt out of the tofu after it has been defrosted.
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Ingredient notes
Soy sauce.It serves as the marinade's foundation and contributes a deep, umami taste. It is necessary for this recipe.
If gluten-free, use tamari as a substitute.
Sesame oil, toasted.In addition to adding a nutty taste, the oil keeps the cooked tofu from adhering to the pan. For that strong taste, use toasted sesame oil. Ottogi is my favorite brand.
White pepper with Chinese five-spice powder.Don't pass up this ideal squad! The five-spice powder is warming, fragrant, and a little sweet, while the white pepper is bright and crisp. When combined, they provide a fantastic, distinctive flavor that sets this tofu marinade recipe apart from others.
Where to buy: Asian shops or well-stocked supermarkets like Whole Foods and Vons should carry both. You may purchase them online as well.
Brown sugar.The majority of marinade recipes use sugar. A caramelized, golden-brown crust is added around each piece of tofu (a la the Maillard process), the sweetness.
