Description
This Umami Bomb Tofu recipe is a flavor-packed dish that combines crispy tofu cubes with a savory and slightly sweet marinade. Perfect for a satisfying vegan meal that’s sure to impress!
Ingredients
Scale
Tofu:
- 1 block (14 ounces) extra-firm tofu, pressed and cubed
Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon nutritional yeast
- 1 tablespoon cornstarch
For Cooking:
- 2 tablespoons vegetable oil for frying
- 2 green onions, sliced
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Press the Tofu: Press the tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes.
- Prepare Marinade: In a medium bowl, whisk together soy sauce, miso paste, rice vinegar, maple syrup, sesame oil, garlic, ginger, and nutritional yeast until smooth. Add tofu cubes and marinate for 15 minutes.
- Coat Tofu: Sprinkle cornstarch over the marinated tofu and toss to coat evenly.
- Cook Tofu: Heat vegetable oil in a skillet over medium-high heat. Add tofu in a single layer and cook for 3-4 minutes per side until golden brown and crispy.
- Serve: Transfer tofu to a plate, sprinkle with green onions and sesame seeds before serving.
Notes
- This tofu is delicious over rice, noodles, or in grain bowls.
- Enhance the flavor with mushroom soy sauce or toasted chili oil.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet for crispiness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 0 mg
