I marinate overnight and air fry at 375° until it looks how I like it. Recipe here: https://www.noracooks.com/marinated-tofu/#wprm-recipe-container-4106
by alexisdegrees
I marinate overnight and air fry at 375° until it looks how I like it. Recipe here: https://www.noracooks.com/marinated-tofu/#wprm-recipe-container-4106
by alexisdegrees
8 Comments
Honestly I just love anything from Nora Cooks
**Marinated Tofu (The Best Tofu Ever!)**
Never eat bland or boring tofu again! This marinated tofu transforms a regular brick into delicious, flavorful protein. Great for frying, baking, or air frying.
**Prep Time:** 1 hr 20 mins
**Cook Time:** 10 mins
**Total Time:** 1 hr 30 mins
**Course:** Main Course, Side Dish
**Cuisine:** Japanese
**Servings:** 4
**Calories:** 161 kcal
**Author:** Nora Taylor
**Ingredients**
– 454 g block extra-firm tofu
– 4 tbsp low sodium soy sauce
– 3 tbsp seasoned rice vinegar
– 1 tbsp pure maple syrup
– 1 tsp toasted sesame oil
– 2 garlic cloves, minced
– 1 tbsp fresh grated ginger OR 1/2 tsp dried ginger
– 2–3 tbsp neutral oil (canola or avocado)
**Instructions**
– **Quick press the tofu:** Cut into cubes. Place on a towel-lined surface, cover with more towels, set a baking sheet and a heavy object on top. Press for 15 minutes.
– **Make the marinade:** Mix soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger in a small bowl.
– **Marinate the tofu:** Put pressed tofu in a shallow dish and pour marinade over. Cover and refrigerate at least 1 hour (overnight for more flavor).
– **Cook the tofu:** Heat neutral oil in a large skillet over medium-high. Add tofu pieces (reserve marinade) and fry until golden on all sides.
– **Finish with marinade:** Once browned, pour leftover marinade into the pan and stir to coat. Remove from heat and serve with rice and veggies like bok choy, mushrooms, and carrots.
– Store leftovers in the fridge 3–4 days. Also great cold in sandwiches or salads.
**Notes**
1. For gluten-free, use tamari.
2. To bake: Place tofu on a silicone mat or parchment paper. Bake at 350°F for 20 mins, flip, then bake 20 more mins. Finish in a pan with marinade (no oil needed).
3. You can press the whole block of tofu for 1+ hour instead of quick pressing.
4. Recipe easily doubles or triples. Stores well for 3–4 days.
5. Nutrition is based on 1/4 batch using 2 tbsp canola oil for frying.
I am a believer now that Nora Cooks never misses.
Nora Cooks is the BOMB
I make this all the time! FYI it fries up just as well without adding any extra oil to the pan, just what’s already in the marinade is enough.
I eat this raw on my salad most days! So amazing. I haven’t tried air frying yet but may have to
I LOVE Nora Cooks! She is the go-to in our household for weekly meals.
I cannot air fry tofu, which makes me sad. With oil, without oil, doesn’t matter: it ALWAYS sticks to the basket and leaves the yummy crust behind. So I use the convection setting on my oven and line the sheet pan with parchment paper instead.