Enjoy this delicious crispy, marinated tofu on a Buddha bowl, over rice, in a stir-fry, on ramen, or on a salad! Go ahead… play with your food!
- 1 block extra firm tofu, cubed and dried off*
- 1 Tbsp Olive Us Dark Toasted Sesame Oil
- 2 Tbsp Olive Us Garlic Olive Oil (or Cilantro Roasted Onion, Harissa, or Persian Lime Olive Oil)
- 2 Tbsp Olive Us Sicilian Lemon White Balsamic
- 1/4 C Soya sauce
- 1/2-1 tsp dried chili flakes
- 1 Tbsp fresh ginger, grated or minced
- 4 cloves garlic, crushed or minced
Combine all ingredients in a reusable container (ie. Tupperware), gently coating the tofu with marinade. Let marinade in the fridge for 2-24 hours. When ready to eat, heat a large skillet over medium-high heat. Once hot, add cubes of tofu to the pan, holding back most of the marinade. Set aside the remaining marinade. Let tofu cook until crispy on the bottom (don’t disturb it for about 2-3 minutes), then flip and cook another 2-3 minutes or until desired crispiness is achieved! Reduce heat to medium-low and add the remaining marinade. Let the marinade cook down and caramelize onto the tofu, gently stirring for about 1-2 minutes. Keep an eye on the temperature to ensure the marinade doesn’t burn. Once coated (the tofu should look glazed), remove from heat, sprinkle with some sesame seeds (if desired) and serve immediately. Enjoy it on a Buddha bowl, over rice, in a stir-fry, on ramen, or on a salad! Go ahead… play with your food!
*To dry tofu, slice into cubes and lay cubes into a single layer on the cutting board. Lay a cloth or paper towel on top of the cubes and apply pressure such as a cast iron pan or heavy baking dish. If pressing with your hands, avoid crushing the cubes or they will lose structure and crumble.