best tofu recipe

This Marinated Tofu recipe will make you fall in LOVE with tofu with LOTS of great tips! It&#039;s great for baking, pan-frying, grilling, in the air fryer and so much more! Perfect for a multi-purpose simple marinade and makes your tofu so flavourful.

Marinated Tofu Recipe

lb block of tofu (pressed

light soy sauce

rice wine vinegar

sesame oil

agave

garlic powder

onion powder

black pepper

paprika ((preferably smoked))

water

oil ((any oil))

cornstarch

In a medium-size bowl place the pressed and cubed tofu. Add the soy sauce and toss to coat. Add in all of the other marinade ingredients (rice wine vinegar, sesame oil, agave, garlic powder, onion powder, black pepper, paprika and water) and toss to thoroughly combine. Ensure all the pieces are coated and let the tofu sit in the marinade for at least 30 minutes, up to 2 days.

In a pan over medium high heat, add the oil. Once hot, scoop your tofu out of the leftover marinade (do not toss your marinade) and add into the pan. Crisp up your tofu on each side for about 2-3 minutes on each side, until all sides are crisped up and browned.

While your tofu is cooking, add 1 teaspoon of cornstarch to the marinade and whisk vigorously to combine.

Once tofu is finished cooking. Turn off the heat. Immediately add in your marinade and stir to combine. The residual heat will heat through the sauce and cook off the cornstarch. Stir to combine and let it all sit together for at least 2 minutes. Remove from the stove, serve and enjoy!

Rest of the Recipe

This Teriyaki Tofu is a quick, incredibly flavorful, make-ahead dish! It&#039;s WAY better than takeout, and perfect for weeknight dinners. Enjoy this sweet and savory tofu recipe!

Teriyaki Tofu

block extra firm tofu (pressed

soy sauce

sea salt and black pepper (about ¼ teaspoon each)

unrefined brown sugar or coconut sugar

ginger

sesame seeds

scallion

In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper, and cornstarch, and toss to thoroughly combine.

Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.

For the Crispy Tofu

In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn&#39;t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.

Turn the heat off. Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the hot sauce for another 2-3 minutes.

Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!

For the Teriyaki Sauce/Putting It All Together

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647553856/hhoe85f2y4f5fcu9r99v.mp4

This Teriyaki Tofu is a quick, incredibly flavorful, make-ahead dish! It’s JUST as good as takeout, and perfect for weeknight dinners. Enjoy this sweet and savory tofu recipe!

Crispy Teriyaki Tofu

This Easy Baked Tofu is one of the easiest and best tofu dishes you’ll ever make! It’s perfect for meal prep, has a great texture and flavour, and comes out beautifully crispy in just 20 minutes.  

Easy Baked Tofu

soy sauce (or liquid aminos)

olive oil oil

paprika

sea salt

Preheat oven to 400°F/200°C. Line a baking sheet with a silicone mat and set it aside. 

In a medium size bowl place the pressed and cubed tofu. Add in liquid aminos and olive oil and toss to coat. Add in all of the other seasoning ingredients (the cornstarch, garlic powder, onion powder, paprika, sea salt and black pepper) and toss to thoroughly combine.

Place tofu on lined baking sheet, ensuring to give each piece space so that it doesn’t touch.  Cook for 20 minutes, shaking and flipping the tofu at 10 minutes, then continuing to cook. 

Remove after tofu is cooked. Allow to cool for a few minutes then serve. Enjoy!

This warm &amp; comforting Soondubu Jjigae is loaded with velvety soft tofu, vegetables, and mushrooms blanketed in a rich and savory broth. This recipe calls for simple ingredients to make the best soft tofu stew in less than 15 minutes in the comfort of your home.

Easy Soondubu Jjigae (Korean Soft Tofu Stew)

vegetable oil

tsp sesame oil

green onion (chopped, divided)

onion (diced)

garlic (minced)

tbsp Gochugaru (Korean chili flakes)

tbsp each soy sauce, hoisin sauce (or oyster sauce)

tsp sugar

water (anchovy stock, dashi, or unsalted chicken stock

zucchini (diced)

g mushrooms

(320 g) Korean soft tofu (or regular soft tofu)

chili pepper (chopped, optional)

Heat vegetable oil and sesame oil in a pot over medium heat. Add white parts of green onion and onion and cook until fragrant. Add garlic, gochugaru, soy sauce, oyster sauce, and sugar and mix to combine.

Add water or stock. Once it comes to a boil, add zucchini, mushrooms, and soft tofu. Using a spoon, slice the tofu into large pieces.

Bring to a boil and simmer until the flavors have melded, for about 3-4 minutes. Season with salt to taste, crack an egg, and garnish with green onion and chili pepper if using. Serve with a side of rice and enjoy!

Excellent. I’m allergic to mushrooms so I skip those, and add more gochujaru for spice. One of our faves!

SO GOOD!!! I made this with tonkotsu broth, shittaki mushrooms, zucchini, kimchi, chili pepper, soft tofu, and bean sprouts!! absolutely delicious

I’ve tried more than a few sundubu jigae recipes but this one was the best! So simple and so good. Thank you!

I made this recipe tonight. I wasn't sure what to make for dinner. I added peas, carrots and more yellow onions because I ran out of green onions Onions. It was delicious, very happy with it

Wow, I tried this dish at a restaurant for the first time a couple weeks ago and have been craving it since. Tonight, I followed this recipe exactly and it was amazing!! So easy to follow too, I had to immediately come and write a review. It was as good as the restaurant’s. I used soy sauce, dashi, and enoki mushrooms in my version.

Delicious, and so fast to put together. We had bean sprouts, so we put some in it, along with some kimchi.

This was such a good stew. One of my favorite meals ever. I added more garlic than it calls for because, GARLIC! I also added imitation crab and dried whole shiitake mushroom that I had in the pantry to make it a bit more hearty and it was sublime! 
Did a side of super fermented kimchi with steamed rice to complete the meal. Wow wow wow!

Delicious! Never had this before but saw a post on FB where someone made it and it looked so good I couldn't stop thinking about it. So I found your recipe and tried it. I didn't have Korean chili flakes so used regular chili flakes and forgot to add them until after the water. I didn't have zucchini but added kale added while sauteeing the onions. I didnt have green onion so used exra yellow onion and garlic. I also felt like it should have ginger and a little vinegar so added those as well. Oh, I also added shrimp with the onion, and a little msg on the kale when cooking it down. I didn't have sugar so used my raw honey but waited until the end to try to salvage its benefits. When the stew was done, at first I was so sad that it wasn't red like the picture in your recipe. I suppose because of the regular chili flakes. So I added a little sofrito Still not very red. I was afraid it wouldn't be flavorful. But OH my goodness! It was so delicious!!!! I am so happy and so full! I should have enough for another serving tomorrow! Thank you!!!!

I’ve tried this a couple of times, and it’s so delicious and easy to make! Just wanted to clarify on the recipe card - it says “1 tbsp each soy sauce, hoisin sauce or oyster sauce” in the ingredients list, but the instructions say to add “soy sauce, oyster sauce..” - does this mean I should add 1 tbsp soy sauce AND 1 tbsp oyster sauce? Thanks so much!

Omg, why had I never heard of this before?! Made this and am devouring it as we speak. Especially good with kimchi on top. Thank you for the recipe!

My mom passed when I was younger, so I didn't get to adopt her recipe, but I am so glad I found this. It's so simple and flavorful and makes me feel at home.

Absolutely delicious and easy to make. Perfect! I added kimchi at the end. Next time will try adding beef or shrimp.

So good, happy to be able to make my favorite from Busan at home

My girlfriend loved this so much, she started ovulating immediately. Very good for the hormones.

So easy! Wonderful and tasty for lunch. Helped with my period cramps

This recipe turns out perfectly every time, it’s so delicious! I always add about 1/4 cup per serving of kimchi like the notes suggest.

Good recipe, too bad at cooking to execute

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Marinated Tofu Recipe

Marinated Tofu Recipe

Teriyaki Tofu

Easy Baked Tofu

Easy Soondubu Jjigae (Korean Soft T...

Top 5 best tofu recipe recipes from across the web

The most viewed best tofu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marinated Tofu Recipe

Marinated Tofu Recipe

Teriyaki Tofu

Easy Baked Tofu

Easy Soondubu Jjigae (Korean Soft T...

The most viewed best tofu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine