In our efforts to cook more sustainably, plant based meals are taking more of a center stage role and I love this marinade as a solution for how to cook tofu that tastes like chicken. We use extra firm tofu to hold shape and texture and cut it into pieces that soak up the marinade. The tofu pieces are then coated in cornstarch and gently fried in a nonstick skillet. A quick sauté of veggies and stirring in a spicy sauce rounds out this dish, served over a bowl of cooked medium grain rice. The tofu is unbelievably flavorful—even the big meat eaters in my family can’t get enough when I prepare tofu this way. Scroll down for the recipe card and instruction on making these crispy tofu bites for your next rice bowl.
Tofu as a Protein Source
A package of tofu contains a great deal of protein and is one of the best ways to consume protein in a diet in lieu of a chicken or other meats. As noted by the American Heart Association, a cup of firm tofu offers more than 20g of protein and is also a rich source of essential vitamins and minerals making this a great ingredient as part of a plant-based diet. While we still eat meat on occasion, extra firm tofu has been the best way for us to get in that protein daily.
For best results I love to marinate the tofu block. There isn't a tofu taste when it is prepared this way and, honestly, that is where tofu and chicken are similar in that the flavor profile is really neutral. It can take on different flavors and that's what makes this recipe work so well.
Ingredients for Crispy Marinated Tofu That Tastes Like Chicken
This tofu recipe has the best texture and is super simple to make. It's umami flavor packed sauce pulls everything together for flavorful results in under an hour. Here is what we need to whip this tasty tofu:
- 4 Tablespoons Soy Sauce
- 2 Tablespoons Rice Vinegar
- ½ Teaspoon Grated garlic; you can also use ½ teaspoon garlic powder as a substitute
- ½ Teaspoon Grated Ginger; you can also use ¼ to ½ teaspoon of ground ginger as a substitute to your prefered taste
- ½ Teaspoon Onion Powder
- ⅓ Cup Corn Starch for coating the smaller pieces of tofu cubes
- 2 Teaspoons Gochujang to ad a bit of medium heat and spice to the marinade
- 2 Teaspoons Toasted Sesame Oil for flavor
- 1 Teaspoon Maple Syrup to balance the acidity with a little sweetness
- One 14-ounce Package of Extra Firm Tofu; you can also use super firm tofu. The key is to use a tofu
- Neutral Oil for Frying: You can use canola or vegetable oil here. I would steer clear of using olive oil as it can affect flavoring with the marinade for our crispy tofu
Preparing the Crispy Marinated Tofu
Preparing the Marinade
To begin, press tofu using either a tofu press or a heavy skillet with a kitchen towel to help absorb the excess liquid. Essentially, we want a heavy object to help gently press the tofu to squeeze out the extra liquid. This will help to keep the tofu firm and to help absorb the marinade. Discard the excess water and use a sharp knife to cut the block of tofu into half-inch cubes. Place your cubed tofu in a shallow 9 x 13 baking dish to prepare for marinating.
Next, in a small bowl, grate your garlic and ginger then whisk in your onion powder, soy sauce, rice vinegar, sesame oil, gochujang, and maple syrup until combined. Taste and adjust to your desired taste. If you want a little more heat, add another teaspoon of gochujang; want more sweetness? Add in another teaspoon of maple syrup. Pour marinade over the cubed tofu. Cover with plastic wrap or foil and marinate for at least 30 minutes up to 24 hours.
Cooking the Tofu
When ready to start cooking tofu, heat 3 tablespoons canola oil in a large nonstick skillet. Alternatively, you can use a cast iron skillet. In a shallow medium bowl or on a rimmed plate, add your cornstarch. In small batches, gently toss your marinated tofu to coat completely. Set the coated tofu on a plate or parchment lined baking sheet while you coat the remaining tofu cubes.
Fry tofu in the hot oil about 2-3 minutes on each side until golden brown with crispy edges—about 12-15 minutes in total. While the tofu fries, prepare your sauce by whisking together all sauce ingredients in a small bowl. Set aside. If serving with rice and veggies, this is also a good time to steam veggies and prepare your rice.
Remove fried tofu and place on a plate lined with paper towels to drain any excess oil. In the same skillet, add in your sauce. Stir and allow to thicken slightly for about 1 to 2 minutes. Add in your fried tofu in for a second time and toss together to coat tofu in the sauce. Serve over your bed of rice and veggies. Garnish with sliced green onions and a sprinkle of toasted sesame seeds.
Final Tips and More Plant-Based Meal Ideas
Cooking with a type of tofu that can help serve as a meat replacement for the usual chicken breast or chicken nugget is relatively easy once we get the hang of simple ingredients that help create a meat-like texture that satisfies even the most carnivorous carnivore. In my experience cooking with tofu, I've found the best option is marinating it for at least a half hour to develop the flavors that can mimic that chicken flavor. A savory sauce also helps to take our plant-based dish to new heights and is versatile enough to be used in a noodle or rice bowl.
More Plant-Based Dishes to Love
From delicious sides to essential mains, plant-based eating with a CSA box can be nutritious and delicious! Here are a few recipes on the blog that can help add inspiration to your own weeknight menu planning:
- Slow Roasted Miso Radishes are umami packed vegan goodness that work as a side or as a part of a main entree.
- Maple Harissa Roast Carrot Soup with Crispy Mushrooms shows us just how comforting a non-dairy soup option can be.
- Vegan Mexican Sopes are in constant rotation in our hose and are super versatile for a number of seasonal ingredients.
- A Modern Rustic Ratatouille shows us how to roast vegetables in a way that transforms them into a comfort early autumn dinner.
- Fava Bean Falafels are an incredible summer recipe that can be enjoyed in a filling salad for an easy enough weeknight meal. Double the batch to freeze a few to have on hand for later.
I hope this recipe for Crispy Marinated Tofu helps you enjoy different ways to prepare this nutritious ingredient. If you make it, please let me know how it goes! You can share in the comments below or on social media! Tag me on Instagram or on my Facebook page.
Cheers to the next nourishing meal. 🧡
Crispy Marinated Tofu
Ingredients
Tofu Marinade
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ½ teaspoon grated garlic
- ½ teaspoon grated ginger
- 2 teaspoon toasted sesame oil
- 2 teaspoons gochujang use 1 teaspoon if you don’t want it too spicy
- 1 teaspoon maple syrup
- 1 14 oz. package of extra firm tofu drained, patted dry, cut into ½ cubes
- ⅓ cup cornstarch for coating
- 3 tablespoons canola oil or other neutral oil
Marinated Tofu Sauce
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- ¼ cup soy sauce
- 2 teaspoon maple syrup
- 1 clove garlic grated
- 1 teaspoon cornstarch
Instructions
- Cube your tofu and place in a shallow 9 x 13 baking dish to prepare for marinating. In a small bowl, grate your garlic and ginger then whisk in your soy sauce, rice vinegar, sesame oil, gochujang, and maple syrup until combined. Taste and adjust to your desired taste (if you want a little more heat, add another teaspoon of gochujang; want more sweetness? add in another teaspoon of maple syrup). Pour marinade over the cubed tofu. Cover with plastic wrap or foil and marinate for at least 30 minutes or up to 24 hours.
- When ready to fry up your tofu, heat 3 tablespoons canola oil in a large nonstick skillet. In a shallow bowl or on a rimmed plate, add your cornstarch and—in small batches—gently toss your marinated tofu to coat completely. Set the coated tofu on a plate or parchment lined baking sheet while you coat the remaining tofu cubes.
- Fry tofu about 2-3 minutes on each side until golden brown with crispy edges—about 12-15 minutes in total. While the tofu fries, prepare your sauce by whisking together all sauce ingredients in a small bowl. Set aside. If serving with rice and veggies, this is also a good time to steam veggies and prepare your rice.
- Remove fried tofu and place on a plate. In the same skillet, add in your sauce and allow to thicken slightly for about 1 to 2 minutes. Add in your fried tofu and toss together to coat tofu in the sauce. Serve over your bed of rice and veggies and enjoy!
