Marinated Tofu

You’re in for a treat today! I’ve got my favorite tofu marinade for you.

This is a bit of a fun one because it’s very easy to manipulate. I’m going to give you some general parameters, then a bunch of tips to make it perfect for your tastebuds.

Here’s what we’re going to use:

• 3 TBS Liquid aminos

• 3 TBS Maple syrup

• 1 tsp Minced garlic

• 1/2 tsp Crushed red pepper flakes

Those 4 ingredients make up the base of the sauce. Here’s where we are going to go wild!

The ratio as is is going to be a pretty balanced flavor between sweet, salty, and a little spicy. Do you have a craving for something a little more on the salty side? Increase the aminos by 1-2 TBS.

How do you feel about heat? If you know you have a low threshold, just use a dash or two. If spice is your thing, well, go crazy! Just make sure to taste test as you go and adjust it until you’ve got it just right for what you’re in the mood for.

Next up, let’s talk quantity. What I’ve listed here is good for 1 package of tofu. Feel free to scale up if you want to double the tofu, or if you want to marinate some veggies in there, too.

This recipe can also be used as a stir fry sauce, so keep that in mind as well!

Tonight, I stuck with just tofu and made it a double batch. I love doing that whenever I can because leftovers are my jam.

Anyways, let’s get cooking! After mixing up your marinade ingredients, cut up your tofu into cubes or strips. Transfer them to a bowl and cover them in the sauce.

If you’ve got time, let it sit in the fridge for 30-60 minutes. If you’re short on time, try to give it at least 10 minutes while you preheat your oven to 425.

Line a baking sheet with either foil or a silicon baking mat. Remember, we used syrup. The sugars will begin to caramelize in the heat which gives a nice texture to the tofu, but it will be an absolute mess on the pan if you don’t line it.

Let the tofu drip off any extra liquid as you put it on the baking sheet and try to avoid puddles of sauce.

Get that beautiful tofu goodness in the oven an bake for 30 minutes, flipping halfway through. When you take it out, it should be slightly browned. If it’s not there yet, cook it a few minutes longer.

You’re all set! I like to serve it over various grains or pasta with a side of veggies. Surprisingly, this tofu is really good cold too. I like to keep some in the fridge to pull out and eat as a high protein snack.

Would you give this a try? I’d love to know in the comments how it turns out!