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Easy Crispy Marinated Tofu

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Super simple tofu that’s just as good as takeout! Naturally vegan and gluten free, and perfect for topping fried rice, curry, ramen, and more!

Ingredients

TOFU:

  • 15 oz. extra firm tofu

MARINADE:

  • 1 and 1/2 Tbsp. soy sauce / tamari
  • 1/4 tsp. toasted sesame oil
  • 1 large garlic clove, minced or pressed
  • 1/4 tsp. freshly grated ginger
  • 1/2 Tbsp. Sriracha

FOR COOKING:

  • 2 Tbsp. arrowroot flour
  • 1-2 Tbsp. coconut oil

Instructions

  1. Wrap the tofu in a clean kitchen towel and place a heavy object on top to help it drain. I like using a cutting board with the base of my blender on top, but a few heavy cans would work too! Drain your tofu for 20 minutes.
  2. Remove your tofu from the towel, and cut into 1/2 inch squares. Place them on the towel to help them drain after they’re cut.
  3. Place the tofu chunks in a large bowl. In a separate small bowl, mix up your marinade. Pour the marinade over the tofu, and mix to coat. Allow the tofu to sit in the tofu for 10 minutes.
  4. Toss your tofu in the 2 Tbsp. arrowroot flour. Make sure the arrowroot flour coats each piece of tofu.
  5. Heat 1 Tbsp. coconut oil in a large skillet over medium heat. Once the oil is hot, add your tofu to the skillet so that each piece has its own space—this is what helps it get nice and crispy. You’ll probably need to cook them in batches.
  6. Cook each side of the tofu, carefully flipping each piece once the side that’s cooking is crispy. You don’t want to flip the pieces too much because the coating will steam rather than get crispy. Try to keep the tofu from touching one another—they easily stick together when they start cooking, but once they’re crispy, they can touch all day long.
  7. Once your tofu is crispy, carefully remove it from the skillet and place it on a cooling rack to cool. Enjoy warm or at room temp!

Notes

Adapted from The Kitchn

Find it online: https://www.fooduzzi.com/2018/03/easy-crispy-marinated-tofu/

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