An Improvised Tofu Marinade

Hey veggie heads!

Sorry I’ve been absent for a few days–my boyfriend and I were both fighting off a really nasty cold and illness usually does not inspire much cooking, besides making miso soup and ramen or frozen waffles. BUT, I managed to pull myself together enough a few days ago to make a quick and easy dinner…rice & veggies with marinated tofu.

Let’s get started!

First, you’re going to need a pound of extra firm tofu. As I’ve said before, I prefer the Nasoya tofu, but you can use whatever brand you prefer! I actually didn’t drain out my tofu on a paper towel like I normally do, because this was a very improvised dinner, but I still definitely recommend doing that when you’re preparing this.

I cubed my tofu up with this cool cubing thingy that gives you PERFECT cubes of all shapes and sizes, and it’s honestly a dream come true because I HATE cubing tofu by hand…they’re never the same size!!! Okay…back to the recipe.

 

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Note: I just made basmati rice cooked with frozen mixed veggies to go with the tofu, but you can literally have this tofu with whatever you want!

SO, now that you have your tofu cut up how you want it, it’s time to get to the marinade! You’re going to need the following ingredients: fresh garlic, nutritional yeast (bless up), tamari or soy sauce, brown sugar, olive oil, and rice vinegar.

I mixed the olive oil and the tamari together, and then crushed the garlic directly into it. Then, I added the yeast, brown sugar, and a hefty splash of rice vinegar. I like using vinegar in my marinades because it gives it a nice tangy taste, which goes really well with the brown sugar. Also, obviously I used nutritional yeast because it is tofu’s BEST FRIEND.

Whisk everything together with a fork (or a whisk, lol), and pour it over the tofu.

Now normally, you’d want to let everything sit for at least 10-15 minutes (you can go longer, and I highly recommend that if you’ve cut your tofu up larger than I did, or if you cut it in strips of some kind), but because I am lazy and I was very hungry, I just mixed everything together and put it right in my heated pan. I didn’t oil the pan, because there’s already olive oil in the marinade.

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Okay. I have to be honest with all of you for a second…initially, I only chopped up half a pound of tofu, but I definitely made enough marinade for at least a whole pound (you could probably even use a pound and a half, maybe even two…or just don’t impulsively pour all of the marinade on your tofu and save some for later…learn from my mistakes). I realized this when I poured the tofu into my pan and saw that there was just like, a pool of marinade surrounding my lil cubes. Soooo, I added some more tofu, and that helped a lot. I did have to siphon off some of the marinade so things would fry up quicker, but again, that was my bad. Learn from my mistakes, veggie heads.

I let things crisp up for about 10 minutes, occasionally flipping the tofu around so it would get evenly crispy. Little crumbly bits of tofu ended up breaking off and turning into really awesome crispies that just…ugh. So good. When everything looks nicely browned, turn off the heat and serve with whatever the heck you want! It goes great with rice and veggies (what we had), but this would also be a great side dish with pasta, salad, etc. Actually, this would probably be delicious on top of a salad! Food for thought, haha…get it??? Food?? For thought??? Ha.

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THE FINAL PRODUCT. 

Well, that’s it! As usual, I’ll be putting the recipe down below. Keep an eye out for my next recipe, which should be up later this weekend….TVP Tacos!!

Tofu Marinade

1/4 c olive oil
3 T tamari or soy sauce
1 t nutritional yeast
1 t brown sugar
4 small cloves or 2 large cloves of garlic, minced
A hefty splash of rice vinegar (approx 1/2-1 T)
1 pound extra firm tofu, cubed

1. Whisk together olive oil and tamari. Add the minced garlic and mix.
2. Add the nutritional yeast and stir. Then, add the brown sugar and stir it all together.
3. Pour in the rice vinegar and stir.
4. Pour marinade over top the tofu, and let sit for 10-30 minutes (or longer if you have bigger pieces of tofu).
5. Heat up your pan. Add the tofu once it’s hot and stir around so everything evenly dispersed across the pan.
6. Let the tofu sauté for about 3-5 minutes before flipping it to evenly cook everything. Repeat this step until the tofu is nice and crispy!
7. Serve and enjoy!

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