Serves : 2 to 3
Cooking Time : 15 to 20 minutes
This is my go to tofu marinade for anything that can use a marinated tofu. The chillies I use are so mild they barely deserve the name, you can use spicier chillies if you’d like, or use red peppers instead for a zero spice version. This recipe works great with 5 minutes marinating, but will also keep well covered in the fridge for a day or two, cooked tofu can also be stored in the fridge and reheated or eaten cold. I prefer not to press the tofu, I find it dries the tofu out too much and loses the texture that I love so much. Feel free to press the tofu if that is your preference but I recommend not doing so.
This marinade is designed to be versatile, it works great as a topping for ramen and rice bowls, a filling for sandwiches and wraps or added to a stir fry. Variations of this marinade can be made to adjust to different cuisines, using chillies and some type of sugar and oil as the base and then adding flavour with herbs, spices, aromatics, sauces and/or pastes that fit that cuisine.
Ingredients
- 1 block firm tofu
- 2 red chillies
- 2 tsp rice wine vinegar
- 2 tsp sake/mirin
- 1 – 1.5 cm piece ginger
- 1 tbsp soy sauce or tamari for gluten free
- 1 tsp sugar (soft brown is my favourite, but any sugar works well)
- Drizzle of sesame oil or toasted sesame oil
Method
Remove the seeds from the chillies and cut into chunks and peel and roughly chop the ginger, put everything other than the tofu into a blender or food processor and blend to a paste. Slice or cube the tofu to whatever thickness you desire and place in a dish, pour over the marinade and mix to evenly coat the tofu.
For tofu slices – Heat a drizzle of oil in a nonstick pan over a medium to medium high heat, once hot add the tofu. Spoon over about half a tablespoon of the marinade onto each tofu slice and cook the tofu for 5 to 15 minutes, or until the liquid has cooked away and the tofu is becoming golden brown, move the tofu every so often with a spatula or by shaking the pan to ensure the tofu does not stick. Flip the tofu and spoon over more of the marinade, continue to cook until the other side of the tofu is golden brown, about 5 to 15 minutes, before flipping again to cook the newly added marinade, for about 1 to 2 minutes. Continue to add the marinade, flip the tofu and fry until all the marinade is used up (or you get bored of such repetition).
For tofu cubes or batons – Heat a drizzle of oil in a nonstick pan or wok over a medium to medium high heat, once hot add the tofu. Try to avoid adding too much of the liquid from the marinade at first, we will add more of the marinade later, once the tofu has started to brown. Cook the tofu for 5 to 15 minutes, or until the liquid has cooked away and the tofu is becoming golden brown in places, stir the tofu every so often to ensure it doesn’t stick. Spoon over the leftover marinade and stir to evenly coat the tofu, continue to cook for a further 10 to 20 minutes, or until the tofu is golden brown on most sides.
Chilli-Soy tofu
A versatile tofu marinade that's quick and easy to make.
Ingredients
- 1 block firm tofu
- 2 red chillies
- 2 tsp rice wine vinegar
- 2 tsp sake/mirin
- 1 tbsp soy sauce or tamari for gluten free
- 1 to 1.5 cm piece ginger
- 1 tsp sugar (soft brown is my favourite, but any sugar works well)
- drizzle of sesame oil or toasted sesame oil
Directions
Remove the seeds from the chillies and cut into chunks and peel and finely chop the ginger, put everything other than the tofu into a blender or food processor and blend to a paste. Slice or cube the tofu to whatever thickness you desire and place in a dish, pour over the marinade and mix to evenly coat the tofu.For tofu slices – Heat a drizzle of oil in a nonstick pan over a medium to medium high heat, once hot add the tofu. Spoon over about half a tablespoon of the marinade onto each tofu slice and cook the tofu for 5 to 15 minutes, or until the liquid has cooked away and the tofu is becoming golden brown, move the tofu every so often with a spatula or by shaking the pan to ensure the tofu does not stick. Flip the tofu and spoon over more of the marinade, continue to cook until the other side of the tofu is golden brown, about 5 to 15 minutes, before flipping again to cook the newly added marinade, for about 1 to 2 minutes. Continue to add the marinade, flip the tofu and fry until all the marinade is used up (or you get bored of such repetition).
For tofu cubes or batons – Heat a drizzle of oil in a nonstick pan or wok over a medium to medium high heat, once hot add the tofu. Try to avoid adding too much of the liquid from the marinade at first, we will add more of the marinade later, once the tofu has started to brown. Cook the tofu for 5 to 15 minutes, or until the liquid has cooked away and the tofu is becoming golden brown in places, stir the tofu every so often to ensure it doesn’t stick. Spoon over the leftover marinade and stir to evenly coat the tofu, continue to cook for a further 10 to 20 minutes, or until the tofu is golden brown on most sides.
love tofu 
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