Grilled or Pan-Fried Marinated Tofu
Published April 12, 2009
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
FOR THE MARINADE
1 tablespoon Asian sesame oil
¼ cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon rice wine vinegar
1 tablespoon minced or grated fresh ginger
FOR THE TOFU
1 pound firm tofu
1 tablespoon canola oil or peanut oil
Additional soy sauce or marinade for topping
Nutritional analysis per serving (4 servings)
5 grams carbs; 247 calories; 6 grams monosaturated fat; 8 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 3 grams fiber; 1136 milligrams sodium; 21 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE MARINADE
- Step 1
Combine all of the marinade ingredients in a 2-quart bowl. Whisk together well.
- Step 2
Drain the tofu and pat dry with paper towels. Slice into ½-inch thick slabs, and blot each slab with paper towels. Add to the bowl with the marinade, and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.
- Step 3
To pan-fry the tofu, heat the oil over medium-high heat in a large, heavy nonstick skillet. When the oil is hot, add the tofu in one layer (you may have to do this in batches). Cook on one side for one to two minutes, until lightly colored. Using tongs, turn the tofu over and cook for another one to two minutes, or until lightly colored on the other side. Remove from the pan, and serve with additional marinade or soy sauce. To grill the tofu, prepare a medium-hot grill. Brush the grill with oil, and grill until grill marks appear, 1 ½ to 2 minutes per side. Remove from the heat, and serve with additional marinade or soy sauce.
Variation: For a spicy dish, add 1 teaspoon Asian chile sauce, such as sambal oelek, to the marinade.Advance preparation: Pan-fried or grilled tofu can be kept in the refrigerator and served hot or cold. It makes a good snack.
Private Notes
Comments
I find that pressing the tofu for a half hour or so prior to marinating it makes it more absorbent. I put a couple layers of paper towels above and below the block of tofu, then put a standard paver brick on top. The more moisture that is pulled out of the tofu in this process, the more the marinade will soak in.
Consider a little maple syrup (habanero-infused if you've got it) in place of the mirin. Our family favorite! The sesame oil brings beautiful flavor, so try not to skip it. It's a great marinade on eggplant and portabellas, too.
Simplified the recipe using canola oil, rice vinegar, soy sauce, and ginger. If you are marinating more than 1 hour, flip the tofu halfway through. I pan-fried, and it took ~4 min per side, though I like them a bit more browned.
Very easy, flavorful weeknight dish.
Simple and delicious
Another tip for tofu that absorbs the marinade/sauce is to freeze it. The water in it expands making it more spongelike when it thaws. Always have several blocks in my freezer!
I pressed the tofu, to squeeze out excess water. And marinated it overnight. I baked it on a sheet pan, in a 400 degree oven for 20 minutes per side. Delicious!