I love American-Chinese food. I don’t love how it makes me feel. The excess salt and fried food always make me so bloated for a couple of days after eating it. So I did what I usually do and took matters into my own hands. This sauce isn’t really based on anything, it’s just a bunch of ingredients I really enjoy together. It comes out salty, sweet, spicy, garlicky, gingery, and just all over delicious. This marinated tofu is so simple it’ll replace your usual takeout.
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Once the tofu is pressed, it’s like a sponge and will absorb any flavor you add to it. This marinade will not only flavor your tofu but will also turn into a delicious sauce. Making the marinade is super simple. Just measure out the soy sauce, rice vinegar, sesame oil, and sweetener of your choice into a large bowl. Grate both your ginger and garlic straight into the bowl and whisk together. If you like a little spice, you can add in a bit of sriracha as well. Set marinade aside.
The really important part of working with tofu is to get all of that packing water out. We’re using extra-firm tofu in this recipe so investing in tofu press is a good idea. If you don’t want to pay, you can always stack a pot with some cans inside on top of your tofu but I’ve never had much luck with this method. I usually find that my tofu breaks on the sides. I’ve also seen where people freeze their tofu and then defrost to get the water out but I’ve never tried it myself and therefore don’t want to recommend it. The best solution to all tofu issues is if you can find the vacuum-sealed firm tofu instead of the plastic box tofu. This type usually has less water which means less pressing and it’ll hold its shape better.
Cut your pressed tofu into cubes and place them into the large bowl of your marinade. Toss so everything is coated. Allow tofu to sit in the marinade for like 10 – 15 minutes, stirring once or twice so the marinade is evenly distributed. Meanwhile, heat a large skillet over medium heat. Using tongs, gently place each tofu cube onto the skillet and fry each side for a couple of minutes. If you want to fry on each of the six sides, go for it. However, I usually just do the top and bottom and call it a day.
While your tofu fries up, add a bit of cornstarch to some water and whisk to create a slurry. Whisk into the marinade. Once the tofu is finished frying, add marinade to the pan and toss to coat. Allow sauce to simmer for a couple of minutes so the sauce gets thick and glossy. If you feel so inclined, top with sliced green onions and sesame seeds.
I love this served on top of some white rice with a side of roasted chili garlic brussel sprouts.
- 1 block pressed extra firm tofu
- 1/4 cup vegetable broth
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp agave or sweetner of your choice
- 2 tbsp rice wine vinegar
- 1 tsp ginger, grated
- 2 clove garlic, grated
- sriracha to taste
- 1 1/5 tsp cornstarch
- Mix all ingredients except tofu and cornstarch in a large mixing bowl. Slice tofu into cubes and add to marinade. Allow to soak for 10-15 minutes, stir occasionally and gently so it’s evenly marinated.
- Heat a bit of oil in a large skillet over medium heat. Using tongs, add tofu to pan and fry for 2-3 minutes on each side.
- While tofu cooks, add cornstarch to 2 tbsp water and combine until no lumps remain. Add to marinade and combine.
- When tofu is finished, add in marinade and toss. Allow sauce to warm up and thicken, coating tofu. Once it’s thick and glossy, remove from heat and serve over rice.
Taste marinade and adjust for personal preference before fully committing.