It's super simple, satisfying, high in protein and perfect for a quick and easy dinner. Cuisine: American, Vegan. Diet: Vegan. Prep Time: 50 minutes. Cook Time: 10 minutes. Total Time: 1 hour.
Servings: 4. Calories: kcal. Author: Alison Andrews. Cook Mode Prevent your screen from going dark. Instructions Press the tofu for 20 minutes, ideally using a tofu press, but if you don't have a tofu press then stand the tofu on a plate with another plate on top of it and then place something heavy on top, like a heavy pot. Once the tofu is pressed cut it into cubes. Mix all the ingredients for the tofu marinade except the cornstarch together and pour over the tofu.
Turn over all the blocks of tofu so they have marinade on both sides. Place into the fridge and leave to marinate for 30 minutes. Fry the tofu until golden brown. Mix the leftover marinade sauce with the teaspoon of cornstarch and then pour it over the tofu in the frying pan.
Fry until the sauce thickens. Serve over basmati rice optional with some chopped chives for garnish. Gluten-free: Use a gluten-free soy sauce or switch for tamari if you need this meal to be entirely gluten-free.
Storing: Leftovers keep very well in the fridge for days. Prep time includes pressing the tofu and leaving it to marinade for 30 minutes, hands on prep time is only around 10 minutes.
Nutritional information is for tofu only and excludes rice. Recipe adapted from our Tofu Stir-Fry. This recipe was first published in September It has been updated with extra tips but the recipe itself is unchanged. Serving: 1 Serve Calories: kcal Carbohydrates: 8.
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So happy to hear that! Sweet: maple syrup, agave nectar, brown sugar, molasses, date syrup. Onion, garlic, ginger, mustard, or kelp. Mirin, brown rice vinegar, soy sauce, toasted sesame oil, lemon juice, garlic granules, ground ginger, cayenne pepper, agave nectar.
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Olive oil, ground cumin, coriander, cardamom, turmeric, chilli, cloves, all spice, fenugreek, cayenne pepper, ginger, dried apricot. White wine vinegar, olive oil, white wine, Dijon mustard, crushed garlic, black pepper, fresh or dried thyme. Natural soya yoghurt, chopped spring onion, minced garlic, lemon juice and zest, olive oil, fresh oregano. Warm water, ground coriander, turmeric, ground cumin, ginger, all spice, cinnamon, celery salt, chilli powder. Olive oil, lemon juice, garlic powder, oregano, fresh or dried Italian herbs, nutritional yeast, balsamic vinegar, pepper.
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Rapeseed oil, onion powder, nutritional yeast, celery salt, ground coriander, ground black pepper. Hot chilli sauce, olive oil, tomato ketchup, crushed garlic, pinch of saffron, dried oregano, cayenne pepper.
Veg stock diluted in hot water, vegan Worcestershire sauce, lemon juice, dried basil, dried parsley, garlic powder, onion powder, ground white pepper. Natural soya yoghurt, lemon juice, minced garlic, freshly grated ginger, turmeric, cumin, coriander, cinnamon, paprika, black pepper. Soy sauce, molasses, or Hoisin plum sauce, lemon juice, crushed garlic, grated ginger, 5 spice powder. Coconut milk, tamari, kelp flakes, sugar, lime juice, crushed garlic, freshly grated ginger, crushed lemon grass.
Make the marinade: In a small bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger. Marinate the tofu: Place the pressed tofu pieces in a shallow dish. In the photos above I doubled the recipe, so I used a 9 x 13 inch dish, but for one batch you will need a smaller dish, such as an 8 x 8 inch.
Pour the marinade over the tofu. Let it marinate for at least 1 hour, covered, in the refrigerator. If you want to leave it overnight, it will be even more flavorful. Cook the tofu: In a large skillet, cast iron preferred, add a few tablespoons of a neutral oil, such as canola oil and heat over medium-high heat.
You can omit the oil if needed, but you will need a very good non-stick pan so the tofu pieces don't stick. Remove the tofu pieces from the marinade and add to the pan. Do not discard the marinade sauce. Fry the tofu until golden brown on each side. Once the tofu pieces are browned, pour any leftover marinade sauce into the pan with the tofu, and stir to coat.
This makes the tofu even more flavorful! The tofu will quickly absorb the sauce. Remove from heat, and serve with rice and stir fried vegetables such as baby bok choy, mushrooms and carrots.
Store leftover tofu in a covered container in the refrigerator for days. It's also good cold, as a high protein snack or in sandwiches and salads. Notes For gluten free, use tamari instead of soy sauce. You can also bake the tofu if you prefer. Place the tofu pieces on a silicone mat or parchment paper on a baking sheet, and bake at degrees for 20 minutes.
Flip the pieces and bake for 20 more minutes. To add more flavor after baking, quickly saute in a pan with the leftover marinade sauce; you won't need to use any oil. Instead of quick pressing, you could also press the whole block of tofu for at least an hour. This recipe can easily be doubled or even tripled, and stored in the refrigerator for days, if it lasts that long!
I always double it as my family gobbles it up fast. Leave a Reply Cancel reply Your email address will not be published. Callie — November 11, pm Reply. Dianne — November 6, pm Reply.
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