People seem to spend a lot of time fretting over how to flavor their tofu. Yes, there are a billion different marinade recipes out there and preparation methods. But sometimes simple is best. Especially when you’re lazy.
This is my goto seasoned tofu recipe. It’s generic enough that it can go in almost any cuisine. But flavorful enough that you’ll find yourself popping cubes in your mouth before the rest of the meal is done.
Quick Tofu Recipe
1 lb. firm or extra firm tofu, pressed
2 tablespoons Tamari, Bragg’s or Soy Sauce
1 teaspoon sesame oil
1/2-1 teaspoon chili garlic paste
oil for frying or baking pan prep
First cube your pressed tofu.
Put it in a medium bowl. Add the remaining ingredients except the oil for the pan. Stir it around until it is coated.
There are three different ways I finish it off, depending on my needs. You can fry it up in a pan until browned. You can bake it in the oven at 375F on a sheet sprayed with oil for about 20 minutes, flipping them at about 10 minutes in. Or, instead of cubing the tofu you can cut it in sticks or slabs and put it in a George Foreman grill, use a grill pan or even grill it outside. My first preference is to bake it. And my second choice is to pan fry, especially when my oven is broken like it was for a while.
We eat this tofu on salads, in burritos, and dropped into any other dish that feels like it wants some tofu in it. Since there’s no marinating required, it comes together quickly. The hardest part is remembering to press the tofu. We have a Tofu Xpress so I usually just keep a block of tofu in it in the fridge so it’s ready to go. It seems expensive for what it is, but sometimes it is worth it to pay for convenience.