Marinated Tofu for Meat Eaters Who Hate Tofu
Transform how you feel about tofu with this game-changing recipe: *Marinated Tofu for Meat Eaters Who Hate Tofu*. This bold and flavorful dish is designed to convert even the most skeptical carnivore, thanks to an irresistible marinade of soy sauce, apple cider vinegar, maple syrup, and smoked paprika. The tofu is pressed and infused with rich flavors, then baked or pan-fried to golden, crispy perfection. A light coating of cornstarch ensures a crave-worthy crunch, making it the perfect protein-packed addition to rice bowls, salads, or wraps. Whether you're catering to plant-based eaters or simply exploring new textures and tastes, this quick, easy, and budget-friendly recipe is bound to impress. Ready in under an hour, it’s proof that tofu can be anything but bland!
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 3 tbsp Soy sauce
- 1.5 tbsp Apple cider vinegar
- 1 tbsp Maple syrup
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Onion powder
- 0.25 tsp Black pepper
- 2 tbsp Cornstarch
- 2 tbsp Olive oil
Instructions
Press the tofu: Drain the tofu and press it for 15 minutes to remove excess water. You can do this by placing the tofu between two plates and setting a heavy object on top.
While the tofu is pressing, prepare the marinade. In a small bowl, mix together soy sauce, apple cider vinegar, maple syrup, smoked paprika, garlic powder, onion powder, and black pepper until well combined.
After pressing, cut the tofu into bite-sized cubes or slices, depending on your desired serving style.
Place the tofu pieces into a sealable container or zip-top bag. Pour the marinade over the tofu, ensuring every piece is well-coated. Seal the container or bag and marinate for at least 30 minutes, ideally 2-3 hours, in the refrigerator for best flavor absorption.
Preheat your oven to 400°F (200°C) or, alternatively, heat a large skillet over medium-high heat if pan-frying.
If baking, remove the tofu from the marinade and toss the pieces in cornstarch until evenly coated. Spread the tofu on a parchment-lined baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway, until the tofu is golden and crisp.
For pan-frying, heat olive oil in the skillet. Remove the tofu from the marinade, toss lightly with cornstarch, and cook in the skillet for 4-5 minutes per side until crisp and caramelized.
Serve the tofu immediately, either as a standalone snack or as part of a dish like rice bowls, salads, or wraps.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1796 mg | 78% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 16.3 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2745 mg | 211% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1223 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
