top of page
  • Writer's pictureSuzanne Sng

Spicy, savoury marinated tofu

Updated: Apr 6, 2020



I find myself eating a third of the marinated slices even before they make it into the oven. The ungrilled version has more bite, less crispiness and a whole lot more intense flavour.


Serves 3 to 4


Ingredients

  • 500 grams firm tofu, sliced into slabs (about 1 centimetre thick)

  • ¼ cup soya sauce

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon olive oil

  • 1 tablespoon sesame oil

  • 1 tablespoon honey or maple syrup

  • 1 tablespoon sriracha


In a container, preferably rectangular, or a large Ziplock bag, mix all the wet ingredients.


Place the sliced tofu carefully inside, making sure each piece is coated with the marinade. Refrigerate at least 4 hours or overnight.


Preheat oven on broiler mode and position rack near the top, but not at the highest rack.


Arrange tofu in a single layer on a tray lined with foil or parchment paper. You can save the marinade to use as a sauce.


Broil the tofu for 8 to 10 minutes until browned at the edges and slightly puffy.


Flip each piece and broil for another 6 to 8 minutes, keeping an eye on the oven to make sure nothing is burning.


Allow to cool slightly. Serve as is or with sesame seeds, spring onions, seaweed, shichimi togarishi and/or the saved marinade.


Recipe adapted from The Pig & Quill.

36 views0 comments

Recent Posts

See All

コメント


bottom of page