Trying to convince tofu hater that tofu can be really tasty is sometimes like convincing my grandmother to stop telling me to eat all the time! Actually, tofu haters can be much easier. Make them attractive looking tofu and they may quickly soften. But grandmother, well that is a different story. She will just go on and on no matter how much I eat.
So, let us give tofu a try.
We can easily admit that tofu is an attention seeker. But considering how good it can be after giving it enough attention, it’s really worth the effort.
When I was in my “getting to know tofu” period, I have made so many failed tofu attempts that I almost gave up on it! Until I sat down and start asking myself what is it about tofu that I don’t know? And it turned out there were actually some important things I didn’t know (to be honest, I didn’t take the time to get to know them).
One thing I kept skipping was to press the tofu right at the start. That is why I also posted this video on how to press tofu without tofu press. And I am convinced that if tofu is not pressed, the next step is not going to work well. And that is marinating. We need some space in tofu for the marinade to soak in, and that is why we want the extra water out. So, press the tofu, prepare the marinade you want, put the tofu in and let it take a good long bath in it. It is you who will be satisfied at the end.
I chose 7 great tofu marinades to make your tofu delicious and attractive enough to convince even tofu haters to change their mind.
P.S.: Be sure to leave a bit of the marinade, to top over the tofu after it is fried, grilled or baked. It will give it extra flavor!
1. Cilantro Lime Tofu Marinade
1 (14 ounce) package firm tofu
¼ cup lime juice
1 tablespoon olive oil
5 tablespoons chopped fresh cilantro
2 cloves garlic, minced
2 teaspoons chili powder
¼ teaspoon cayenne pepper
salt and black pepper to taste
Whisk together the lime juice, olive oil, cilantro, garlic, chili powder, cayenne pepper, salt and black pepper in a bowl. Brush the tofu with the marinade. Cover the plate with plastic wrap, and marinate tofu in the refrigerator for 2 hours or overnight.
2. Spicy Sriracha Tofu Marinade
1 14-16 ounce container extra-firm tofu
3/4 cup Sriracha
1 tablespoon roasted sesame seeds plus more
1 tablespoon soy sauce
1 tablespoon white miso paste
3 chopped scallions plus more
2 garlic cloves
Cut the pressed tofu into 1″ blocks. Put Sriracha, 1 tablespoon sesame seeds, soy sauce, and white miso paste in a blender with 3 chopped scallions and garlic cloves. Blend with water until smooth. Marinate the tofu overnight.
Via The Bitten Word
3. Healthy Peanut Tofu Marinade
1/4 cup peanut flour (or PB2)
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp liquid aminos (or soy sauce)
3 tbsp water
Heat a non-stick pan over medium high heat and add a tsp of sesame oil. Once the pan is hot, add the tofu and arrange in a single layer. Flip the tofu several times until it is starting to brown on all sides.
Once your tofu has good browning, it’s time to add the sauce. Make sure your pan is really hot, and get ready to work quickly. Pour the sauce onto the pan… And then quickly stir, stir, stir!
It will get very sticky and thick almost immediately. Once all the sauce is in the pan, keep stirring and remove the pan from the heat (so that the sauce doesn’t burn).
The end result is crispy tofu cubes coated in thick, rich peanut sauce. Doesn’t get much better than that.
This tofu is wonderful all by itself, served over noodles or rice, or even thrown on top of a colorful salad.
Via Daily Garnish
4. Miso Marinated Tofu
3 tablespoons Mirin
1 teaspoon soy sauce
2 tablespoons white miso paste
1 (8-ounce) block extra firm tofu, drained
Grape seed or Vegetable oil for pan
In a shallow baking dish, use a whisk to combine the Mirin, soy sauce, and miso paste. If the miso is a bit too firm to blend, you can warm it slightly in the microwave first, for about 10 seconds. Slice the tofu block into approximately 1/4-inch slices and then cut those in half, into triangles. Add the tofu triangles directly to the marinade as you cut them, flipping them once to coat both sides. Let them sit for about 15 minutes.
5. Balsamic Tofu Marinade
1 454g block of firm to extra firm tofu, pressed (great instructions for pressing here)
1/4 cup balsamic vinegar
2 tbsp olive oil
1 big clove of garlic, minced
handful of chopped herb of your choice (I went with basil)
salt and pepper
Cut the pressed tofu into 4 slabs: cut it in half down the middle on the smaller, rectangular side. Then proceed to cut those 2 slabs in half in the same manner. You should end up with 4 big squares of tofu that are about 1/2 inch thick.
Place the slabs of tofu into a large dish. Pour the balsamic vinegar and oil on top. Season with salt and pepper. Scatter the chopped garlic and herb all over the top. Marinate for 30 minutes or so, gently flipping the pieces of tofu around here and there.
Via The First Mess
6. Barbecue Tofu
1-14 oz. package extra-firm tofu
1/2 c. barbecue sauce
Cut into 1/2-inch thick slices, then quarter each slice.
Pour barbecue sauce into an 8-inch square baking dish. Place tofu in dish and gently toss to coat. Let tofu marinate in sauce for 1 hour (or more), turning occasionally.
Via Oh My Veggies
7. Citrus Ginger Tofu Marinade
1/8 cup orange juice
1/8 cup tamari
1/8 cup toasted sesame oil
1/8 cup extra virgin olive oil
1 teaspoon finely grated ginger
1 clove garlic
2 teaspoons maple syrup
¼ teaspoon cayenne pepper
1 package extra firm tofu
Preheat the oven to 350 degrees Fahrenheit. In a bowl mix together orange juice, tamari, sesame oil, olive oil, ginger, garlic, maple syrup, and cayenne and set aside. Cut the tofu into 1-inch cubes and place into a small baking pan without overlapping. Pour the marinade over the tofu. Put the tofu into the oven and bake for 15 minutes, stir, and bake for 15 minutes more until browned.