Tofu is every vegetarian/vegan’s big hurdle. It can be bland and everyone tells you “it tastes great if you cook it right”. I’ll tell ya what… I didn’t think that rule applied to me. I was so so wrong. My dad was looking for better ways to get more protein and we bit the bullet and tried a bunch of tofu recipes. I made this tofu as a side dish that can be combined with a bunch of different things. You can eat it mixed into some rice, you can have it as a side with a serving of noodles, you can stir in some vegetables and make it a stir fry.
This is a dish that is versatile and filling, I really enjoyed it. I made it completely gluten free by using the specified soy sauce. Feel free to try it with my Shallot and Garlic Chili Oil. I think another really convenient thing about this tofu is that you can marinade it before you go to work or the night before you want to make it and pan fry it off the next day in a flash. This whole thing is one bowl, one pot or skillet, and 30 minutes. You can dress it up or dress it down, whatever you have time for!
Method
Start off by pressing your tofu. I do this by placing the block of tofu on a towel lined baking sheet and weight it down under some heavy items like a cast iron pan filled with cans.
Combine the marinade in a large mixing bowl, let the tofu marinade in your fridge for 1-2 hours or longer if you prefer.
In a hot skillet, heat up a couple tablespoons of oil. Pan fry each of the tofu pieces on each side. Reserve the extra marinade and heat it up in a large pot. Reduce it to a sticky sauce, just heat it through on a simmer occasionally stirring. Add in your tofu pieces and heat through. Garnish with sesame seeds, green onions, or whatever you want!
Sweet and Spicy Tofu
Ingredients
- 16 oz tofu pressed and cubed
- 1/4 cup soy sauce
- 1/4 cup Chinese black vinegar (or substitute good-quality balsamic vinegar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1/4 cup sriracha
- 2 tbsp green chili paste optional
- 2 tbsp garlic paste
- 2 tbsp ginger grated
- 1/4 cup brown sugar
Instructions
- Press tofu by placing it on a baking sheet with paper towels and placing a heavy skillet on top with lots of cans to weigh it down. Let it sit for half and hour. Cut into 1 inch cubes.
- Prepare the marinade and add the cubed tofu. Refrigerate for 1-2 hours.
- Crisp in a skillet on all sides and reserve remaining marinade in the mixing bowl.
- In another pot reduce the remaining marinade to form a sticky sauce. Add crisped tofu, and toss until coated. Garnish with sesame seeds or green onions.