Easy Weeknight Tofu Marinade

Step 1

Pressing the tofu is optional for this recipe. See the section "Should I Press the Tofu" in the blog post above for more details about pressing moisture out of tofu.

Step 2

If you don't have time to press the tofu, just wrap the block of tofu in a towel and gently pat it dry before slicing the tofu.

Step 3

Slice the tofu into whatever shape you like best. Here's a video about how to slice tofu.

Step 4

Lay the tofu pieces out on a rimmed plate or in a baking dish just large enough to fit the tofu in one layer.

Step 5

Whisk together soy sauce, oil, balsamic vinegar and maple syrup.

Step 6

Pour the marinade over the tofu.

Step 7

Marinate for at least 15 minutes. Flip the tofu once while it marinates. I often marinate the tofu and then let it sit on the counter while I prep the rest of dinner. You can also marinate the tofu earlier in the day or the night before.

Step 8

Use a wide non-stick skillet (12-inch), so the tofu isn't crowded. Heat the skillet over medium-high and add a scant drizzle of oil.

Step 9

When the skillet is hot, use tongs or a slotted spoon or your fingers to take the tofu out of the marinade and space it evenly in the skillet (watch out for oil splattering). Cook the tofu for 3 minutes without turning or moving it. Not moving the tofu is key for getting it a little crispy.

Step 10

After 3 minutes, turn the heat down to medium. Use a wide spatula or tongs to flip the tofu and cook 2 to 3 minutes more. The less you stir and flip the tofu, the more browned and crispy it will get.

Step 11

At this point, the tofu is ready to eat. However, you also have the option of creating a sauce by adding the leftover marinade to the skillet. This gives the tofu even more flavor, but does soften the texture a little bit.

Step 12

Optional: When the tofu is done searing, pour the remaining marinade over the tofu and let it simmer rapidly for 2 minutes until it reduces and thickens to a syrupy consistency. Make sure  to remove the tofu and sauce from the pan before it begins to burn. Soy sauce and maple syrup will burn if the heat is too hot.