The marinating possibilities don’t end there – all kinds of sauces and seasonings can transform tofu into a star ingredient. A quick stint in a powerfully-flavored marinade is an easy cooking technique that will step up your plant-based repertoire. Read on for foolproof methods to prepare tender, flavor-packed soy marinated tofu perfectly every time.

Benefits of Marinating Tofu

Marinating tofu offers a host of benefits that enhance its versatility in plant-forward cooking:

– Infuses flavor – Marinades impart taste into the bland tofu, adding sweet, salty, savory or spicy undertones. Soy sauce, agave, garlic and chilies are especially tasty marinade components.

– Improves texture – Soaking tofu causes it to absorb additional moisture, becoming even silkier.

– Adds protein – Marinating tofu elevates its protein content.

– Enhances nutrition – Many marinade ingredients (like ginger, lemon, herbs) punch up the nutritional value.

– Easy to prepare – Infusing flavor via marinade requires minimal prep and cook time.

– Keeps well – Marinated tofu stores easily in the fridge or freezer for grab-and-go plant protein.

Best Marinades for Tofu

From Asian flavors to Mediterranean, Indian and more – global food inspiration offers endless marinade possibilities. Stir up quick and easy blending combing acid, oil, herbs and spice. Consider marinade components that pack health perks and antioxidants too. Here are can’t-miss combos:

Soy Sauce Marinade

The classic! Soy sauce amps up flavor big time with its salty umami essence. Excellent solo or paired with added sweetness, chili and garlic.

Go-To Ingredients:
– Soy sauce
– Rice wine vinegar
– Brown sugar or maple syrup
– Chili garlic sauce or sriracha
– Sesame oil
– Ginger
– Garlic

Indian Spiced Marinade

Warming Indian spices like cumin, coriander and turmeric give this marinade an aromatic flair. Balance out the heat with cooling yogurt and lemon juice too.

Go-To Ingredients:
– Plain yogurt
– Lemon juice
– Garlic
– Ginger
– Turmeric
– Cumin
– Coriander
– Chili powder

Mediterranean Herbed Marinade

Transport your taste buds to Greece, Italy and beyond with fresh herbs and zesty citrus. Olive oil and red wine vinegar round out the marinade’s robust flavor.

Go-To Ingredients:
– Olive oil
– Red wine vinegar
– Lemon zest and juice
– Chopped basil
– Oregano
– Chopped parsley
– Garlic
– Onion
– Salt and pepper

Sweet and Savory Marinade

Balance sweet sticky sauce with salty tamari and spice up with chili flakes and garlic for flavor depth. Toasted sesame oil adds nuttiness while honey lends gentle sweetness.

Go-To Ingredients:
– Honey or maple syrup
– Low-sodium tamari
– Rice wine vinegar
– Toasted sesame oil
– Garlic
– Ginger
– Chili flakes

Teriyaki Tofu Marinade

No need to seek out take-out when you can create restaurant-worthy teriyaki tofu at home! This easy marinade only requires a few standard pantry ingredients.

Go-To Ingredients:
– Soy sauce
– Rice wine vinegar
– Brown sugar
– Ginger
– Garlic

Choosing the Right Tofu

Want your marinated tofu to shine? Choosing the optimal tofu variety is key. Consider texture, flavor and purpose:

– Silken tofu – Delicate, custard-like texture best for smoothies, desserts, sauces. Too fragile for marinating.

– Medium or firm tofu – Denser texture with more structural integrity. Best for stir-fries, skewers and more. Soaks up marinades well.

– Extra firm tofu – Very dense with almost meaty texture. Holds shape perfectly when baked, grilled or sautéed. Excellent marinade absorber.

– Smoked tofu – Delivers sweet, savory, rich flavor similar to char or grilling. Infuse even more taste with marinades.

– Flavored baked tofu – Pre-baked or fried tofu often coated with sauce coating. Soaks up additional flavors easily.

For peak marinating potential, choose firm, extra firm or smoked tofu varieties.

Tips for Marinating Tofu Like a Pro

Follow these pro tips for flavors that penetrate fully into the protein-packed soy:

– Cut it right – For best marinade absorption, slice tofu into 1⁄4 to 1⁄2 inch slabs or cubes. Too thick and flavor won’t seep in fully.

– Remove water – Before marinating, wrap tofu in paper towels or a clean dish towel. Apply pressure to soak up excess moisture. Drier tofu soaks up more flavor.

– Marinate ahead – Let cut tofu soak in marinade for 30+ minutes in the fridge (or longer for more intensity). Overnight works great too.

– Stir it up – Occasionally flip or stir tofu around to saturate all sides with marinade love.

– Save extras – Reserve any extra marinade to glaze tofu before serving or repurpose into stir fry sauce.

Here’s a handy marinating time chart depending on preferred intensity:

– 30-60 minutes: Light flavor
– 2-4 hours: Moderate flavor
– Overnight: Maximum flavor

How to Cook Marinated Tofu

Once tofu has soaked up all that finger-licking flavor, it’s ready to hit the pan, oven or grill. Consider these no-fail cooking methods:

Pan Frying
Drain then pat excess marinade off tofu. Heat oil in skillet over medium-high. Cook 4-6 minutes per side until lightly crisped. Finish with extra glaze.

Baking
Preheat oven to 400°F. Arrange marinated tofu on parchment-lined baking sheet. Bake 25 minutes, gently flipping halfway through. For extra crispiness, finish under broiler 2-3 minutes.

Grilling
Oil grill grates well. Grill marinated tofu 4-5 minutes per side over direct medium heat. Move to indirect heat and grill 10 minutes more to heat through. Char and caramelize with glaze.

Air Frying
Mist tofu with oil then arrange in air fryer basket in single layer. Air fry at 370°F for 15-18 minutes, gently turning occasionally, until browned.

Steaming
Pour water into a steamer pot or wok until just touching bottom. Place marinated tofu pieces in steamer basket. Steam covered for 4-6 minutes until heated through.

Stir-Frying
Heat oil in wok or skillet over high heat. Stir-fry marinated tofu 2-3 minutes to enhance texture. Combine with veggies and sauce.

The possibilities are truly endless when it comes to cooking marinated tofu. Slice up marinated tofu for protein-packed salads and grain bowls. Toss cubes into noodles, fried rice and curries. Stack onto sandwiches and burgers. Thread onto skewers for perfect party appetizers. However you choose to enjoy it, vibrantly flavorful tofu offers a canvas for plant-based inspiration in the kitchen.

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I’ve since branched out but ultimately, I do crave orange tofu from time to time. Unfortunately for me, there are no good Chinese restaurants in my area. Fortunately for me, and for you, it’s incredibly easy and cheap to make.

You’ll want to juice your own oranges for this one. I know juicing sucks but it’s only two and I know you’re capable. You need that fresh fresh if you know what I mean. Plus you need the zest so no excuses, okay? Okay.

Crispy Tofu

• 1 package extra firm tofu
• 3 tbsp cornstarch

Orange Sauce

• 2 oranges zested and juiced
• 4 cloves garlic, minced
• 1 thumb ginger, grated
• 4 tbsp soy sauce
• 4 tbsp rice vinegar, unseasoned
• 4 tbsp brown or coconut sugar
• 2 tsp chili sauce
• 2 tbsp cornstarch

• Press excess liquid from tofu block. Cut into even bite sized pieces. Coat tofu in cornstarch, tapping off excess.
• Line baking sheet with parchment paper and spray with cooking oil. Line coated tofu on baking sheet and spray with cooking oil. Bake for 20 minutes.
• In a bowl, mix zest, juice, garlic, ginger, soy sauce, vinegar, sugar and chili sauce. Add to a pot over medium heat and bring to a low simmer.
• In a small bowl, mix cornstarch and 4 tbsp water to make a slurry. Whisk slurry into sauce and continue to mix while it thickens. Once thick, add tofu and coat.
• Serve warm over rice and garnish with sesame seeds and green onion if desired.

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I love adding avocado but it’s January on the east coast so avocados are not only rock hard but also ridiculously overpriced so they’re missing from this one. Also, this recipe calls for the sriracha baked tofu from Trader Joe’s but you can opt for any flavor baked tofu, make your own or omit it altogether.

As with most things in bowl form, you don’t have to eat it exactly as I do. I personally think this is the best way but food is to be enjoyed so eat what you like and don’t eat what you don’t. I have been known to eat a very basic version of this with just rice, cucumber, avocado, and soy sauce. There is no right or wrong way to eat the way you like to eat. Unless you’re eating people. That’s generally frowned upon by the masses.

• 1/2 – 1 cup sushi rice, prepared to package instruction
• 1 package Trader Joe’s sriracha baked tofu
• 1 handful shredded carrot
• 1 mini cucumber, cut into quarter moons
• 1 green onion white, sliced
• 1 handful edamame beans
• 1 tbsp pickled ginger, roughly chopped
• 1 tbsp fresh cilantro, chopped
• 1 tsp sesame seeds
• 2 tsp sriracha
• 1 tbsp vegan mayonnaise

• Mix together sriracha and mayo. Set aside.
• Assemble bowl with rice on bottom, all veg and tofu and top with cilantro, sesame seeds and sriracha mayo.

If prepping for lunch, place a piece of plastic wrap between rice and toppings to prevent rice from getting soggy.

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Top Choices for Vegan Ramen Broths

The key to ramen lies in its broth. While traditional recipes rely on umami flavors from pork or chicken bones vegan broths achieve that same savory taste using ingredients such as;

Dashi; A Japanese stock made from seaweed and dried mushrooms that imparts a delicious savory note. You can. Make your own by using kombu (kelp) and shiitake mushrooms or opt for dashi powder available in stores.

Vegetable broth or bouillon; Opt for low sodium varieties made without any meat products. Mushroom broth also works well.

Soy sauce or tamari; These bring saltiness and an added layer of savoriness to your broth. If you plan to include miso paste which’s already salty go for reduced sodium soy sauce.

Miso paste; White or yellow miso paste lends a depth with its fermented richness.

Shiitake mushrooms; Whether fresh or dried these mushrooms are fantastic, at enhancing the umami flavor profile of your ramen.

Enjoy experimenting with these delightful vegan ramen broths!Here’s how you can create a delicious vegan ramen dish;

Don’t waste the water used to soak shiitake mushrooms. It can be used as a base for your broth.

Enhance the taste of your vegetable broth by adding garlic and ginger which bring aromatic flavors to the mix.

To achieve that umami flavor search for vegan instant dashi or no chicken broth powders that are made with nutritional yeast and mushrooms.

The Best Vegan Ramen Noodles

When it comes to ramen noodles they are typically made from wheat flour, water and an alkalizing agent like kansui. You can find fresh or dried ramen noodles in the section of larger grocery stores or at an Asian market. Make sure to check the ingredients list to ensure there are no additions of egg or dairy products.

If you’re unable to find vegan ramen noodles, udon or soba noodles make substitutes. Both options are wheat Japanese noodles that usually contain just a few simple ingredients.

Alternatively you can even try making homemade ramen noodles if you have the skills and desire. Although it may require some effort creating homemade noodles allows you to have full control over the ingredients.

Top Vegan Ramen Toppings

Once you have prepared your vegan broth and chosen your preferred type of noodle it’s time to add some mouthwatering toppings. Toppings provide a variety of textures and flavors in every bite of your ramen dish. Experiment, with combinations until you discover your personal favorites.Here’s a simple recipe for making vegan ramen at home. You can customize it with your broths and toppings. Here are the ingredients and cooking steps;

Ingredients;
4 cups of vegetable broth
2 tablespoons of miso paste
1 tablespoon of soy sauce
1 teaspoon of oil
3 minced garlic cloves
1 tablespoon of grated ginger
8 ounces of ramen noodles
Toppings like sautéed mushrooms, tofu, greens, etc.

Instructions;
1. In a pot gently simmer the vegetable broth. Whisk in the miso paste soy sauce, sesame oil, minced garlic and grated ginger until the miso dissolves. Taste the broth. Adjust the seasonings according to your preference.
2. Add the ramen noodles to the pot. Cook for about 2 to 3 minutes until they are tender but still firm. Be careful not to overcook them.
3. Divide the noodles and flavorful broth into serving bowls. Top them with your desired garnishes such, as sautéed mushrooms, tofu, greens or anything else you like.
4. Enjoy your vegan ramen right away!

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Tips for Creating Delicious Vegan Ramen;

Enhance the broths flavor by simmering mushrooms, garlic, ginger or other aromatic ingredients.
Add toppings before enjoying to maintain their crispness.
Experiment with broths like dashi, mushroom or miso to customize your ramen experience.
If you like it spicy try adding paste or sriracha for an extra kick.
Create a contrast of textures by incorporating crunchy nuts and soft tofu.
Allow your guests to personalize their bowls by providing a selection of topping bar ingredients.

What about vegan ramen? While not as healthy as options there are brands like Lotus Foods, Veggie Ramen and Oriental Kitchen that offer delicious vegan soup bases and noodle packs. You can enhance them further by adding vegetables and proteins.

Ramen is incredibly adaptable, to dietary needs and preferences. With plant based broths and fresh vegetable toppings vegans can absolutely indulge in this iconic comfort food. Get creative with your choice of ingredients. Soon enough you’ll have your very own signature vegan ramen recipe.

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