Spicy Tofu Marinade
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup soy sauce
- 1tablespoon rice vinegar
- 1teaspoon brown sugar
- 2tablespoons mirin (sweet Japanese rice wine)
- 1 to 2garlic cloves, to taste, minced or puréed
- 1tablespoon minced or grated fresh ginger
- 1teaspoon Asian chili paste or cayenne to taste
- 2tablespoons dark sesame oil
Nutritional analysis per serving (2 servings)
170 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 3 grams protein; 1752 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together all of the ingredients in a bowl. Use as a marinade and/or dipping sauce for pan-seared, grilled or plain tofu.
- Advance preparation: This will keep for 3 or 4 days in the refrigerator
Private Notes
Comments
Made the marinade, then baked cubed, marinated tofu at 350 for about 30 minutes. The combination of texture and flavor from the marinade made this a wonderful addition to a salad, stir-fry or just on its own.
Made this as an appetizer, mincing the ginger and garlic, and the sauce was great. Pressed extra firm tofu in paper towels to remove excess water, sliced it into triangles and brushed the slices with a little toasted sesame oil before broiling.
Cubed a package of firm tofu and marinaded it in this sauce. Stir-fried yakisoba with julienned carrots, cabbage and onions. Spread the noodles and veggies flat across most of pan bottom. Poured the tofu and marinade over the yakisoba and veggies and let it heat through, just leaving the cubed tofu on top and letting the noodles and veggies on the bottom fry just a little more in this sauce. The sugar in the sauce carmelized just a little adding cool texture and flavor. Tasted wonderful.
Too salty. I tried adding some brown sauce garlic and ginger to tamp down and bring more balance. The dressing on the Crunchy Noodle and Tofu Salad would be a good marinade for tofu.
Delicious. I tweaked it a little since I can’t eat spicy hot foods or fried foods. I swapped in ground black pepper and baked the tofu until “golden.” (I like the texture of tofu that’s been frozen.) THANK YOU!
Wow! Finally a recipe for making slices of tofu taste great! I froze my tofu, defrosted it and squeezed out the water. Then I sliced it and marinated it for about 8 hours. I fried it quickly in a hot pan until golden brown. Fantastic!
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