Marinating tofu is a great way to infuse tofu with more flavor. You can Marinate the tofu in this recipe with teriyaki sauce if you like. To marinate tofu just cut the tofu into cubes and place it in a shallow dish or ziplock bag with the marinade and let the tofu sit in the marinade for at least an hour or overnight.

Should tofu be marinated before cooking?

If you aren’t using a sauce on the tofu then marinating is a great way to infuse tofu with more flavour. If the tofu is being tossed in a sauce like in this recipe, it’s not necessary to marinate the tofu.

How long should you marinate tofu?

For the most flavour, it’s best to marinate tofu for at least 12 hours, flipping the tofu halfway through so all sides can absorb the marinade. If you’re pressed for time, you can marinade tofu for an hour and still get some great flavor from it.

Tofu usually has a long shelf life, but it does go back eventually. If you have tofu that is going to expire soon, you can place it in the freezer. Tofu will last for months in the freezer.

How do you cook tofu that's not rubbery?

If your tofu is rubbery it may be the brand of tofu you’re using. Try a different brand. I’ve found some brands of tofu to have a much better taste and texture than others.

To drain the tofu, simply open the package over the sink and let the liquid drain out. Then place the block of tofu in between some paper towels and press out any excess water.

Is it better to pan fry or bake tofu?

It’s up to you! Both ways are delicious. Baked tofu will generally need less oil, making it a healthier option.

Flavorful Crispy Baked Teriyaki Tofu Recipe

Description

This Teriyaki Tofu is baked to perfection, crispy and coated in the tastiest sauce! Serve it on its own or over rice

Ingredients

Scale

Crispy baked tofu

1 block firm or extra-firm tofu
1 tbsp avocado oil (can sub vegetable oil)
2 tbsp cornstarch

Teriyaki Sauce

3 tbsp tamari (or soy sauce)
2 tbsp coconut sugar (or brown sugar)
1 tbsp rice vinegar
2 garlic cloves, chopped
one 1-inch cube of ginger, chopped
1 tbsp cornstarch mixed in 1 tbsp cold water
2 tbsp water

Extras

Jasmine rice to serve
Sliced green onions
Sesame seeds

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Instructions

Preheat the oven to 425 degrees F and line a baking pan with parchment paper.
Using a paper towel, press down on the tofu and squeeze out as much water as possible.
Cut the tofu into cubes then toss it in a bowl with the avocado oil and cornstarch
Spread the cubes of tofu on a baking sheet making sure none of the cubes are touching, and bake for 25-30 minutes flipping halfway through.
While the tofu bakes, prepare the sauce
Whisk all the sauce ingredients together in a saucepan on medium heat. Once the sauce begins to heat up it should start to thicken. (about 2-3 minutes) Once you notice your sauce thickening remove it from heat.
Toss the baked tofu cubes into the sauce. (This can be done directly in the saucepan or in a bowl.)
Serve immediately.

Notes

Make sure to use firm or extra-firm tofu! While soft tofu is great in things like soups, it won’t crisp up like firm tofu does.

Use parchment paper or a silicone baking mat to prevent the tofu from sticking to your pan.

Do not prep this dish too far ahead of time. Once the tofu is tossed in the sauce it should be served immediately to maintain its crispiness.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 320
Sugar: 18g
Fat: 15g
Carbohydrates: 30g
Fiber: 3g
Protein: 12g