Marinated Tofu Recipe
Make Marinated Tofu Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu & Marinade
Finishing & Garnish
Method
Tofu & Marinade
- 1
Press the tofu
Remove tofu from package and drain. Wrap the block in a clean kitchen towel or paper towels and place a heavy object on top (a cast-iron pan or a few cans) for 20–30 minutes to press out excess water. Pressing yields firmer texture and better marinade absorption.
- 2
Cut the tofu
Unwrap the pressed tofu and pat dry. Cut into 3/4–1 inch cubes (for bite-size appetizer pieces) or into 1/2-inch thick slices if serving as dippable slabs. Transfer to a shallow dish or bowl.
- 3
Make the marinade
In a bowl, whisk together soy sauce (3 tbs), rice vinegar (1 tbs), sesame oil (1 tsp), maple syrup or honey (2 tbs), grated ginger (1 tsp), minced garlic (2 cloves), and Sriracha (1 tsp) until combined.
- 4
Marinate
Pour about two-thirds of the marinade over the tofu so most pieces are coated (reserve the remainder for glazing later). Gently toss to coat. Cover and refrigerate for at least 30 minutes, ideally 2 hours or up to overnight for more flavor. If short on time, marinate 15–30 minutes at room temperature.
- 5
Make cornstarch slurry
Just before cooking, mix cornstarch (1 tbs) with water (2 tbs) to form a smooth slurry. Toss the marinated tofu lightly with the slurry so each piece has a thin dusting — this helps create a crisp exterior when seared.
Cooking & Finishing
- 6
- 7
Sear the tofu
Working in a single layer (cook in batches if needed), place tofu pieces in the hot skillet without overcrowding. Cook undisturbed for 3–4 minutes until golden-brown on the bottom, then flip and cook another 2–3 minutes until the other side is browned and slightly crisp. Adjust heat as necessary to avoid burning.
- 8
Glaze
Reduce heat to medium-low. Pour the reserved marinade into the pan and stir to coat the tofu, allowing it to bubble gently and thicken (about 1–2 minutes). Spoon the glaze over the tofu so it becomes sticky and glossy. If you prefer a thicker glaze, add a light drizzle of the cornstarch slurry while stirring (use only a teaspoon at a time).
- 9
Season
Taste one piece and sprinkle lightly with salt (1/4 tsp total) and black pepper (1/8 tsp total) if needed. Toss gently to distribute.
- 10
Plate and garnish
Transfer tofu to a serving plate. Sprinkle with thinly sliced scallions (2 stalks) and toasted sesame seeds (1 tsp). Serve warm with lime wedges on the side for squeezing over the tofu.
