Recipe: Crispy Soy-Garlic Tofu

Tofu is an all-purpose plant-based protein source that is made into a quick, crispy, and flavorful dish! It’s marinated in an umami-packed sauce that comes together quickly. You can leave the tofu marinating overnight for even more flavor. We recommend trying this plant-based swap for your usual meat on grain or noodle bowls, salads, or wraps.

Prep Time

15 minutes active prep and 1+ hour marinade

Cook Time

15 minutes

Makes

3 servings

Ingredients

1 (14.5-ounce) block extra-firm tofu, quick pressed

4 tablespoons low-sodium soy sauce

3 tablespoons rice vinegar

1 tablespoon pure maple syrup

1 teaspoon toasted sesame oil

2 cloves garlic, minced

1/2 teaspoon dried ginger

Preparation

Cut the tofu into cubes and place them evenly on a cutting board lined with paper towels or a clean towel. Cover with another layer of towels, set a baking sheet on top, and then something heavy (such as a large book or cast-iron skillet). Press like this for 15 minutes while you make the marinade.
In a small bowl, mix together the soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger.
Place the pressed tofu pieces in a shallow dish. Pour the marinade over the tofu. Let it marinate for at least 1 hour, covered, in the refrigerator. You can also leave it marinating overnight to add even more flavor.
Place the tofu pieces in a single layer in the air fryer basket (depending on the size of your air fryer, you may need to work in batches, so the pieces are not crowded).
Air fry at 400 degrees Fahrenheit for 10 minutes, then stop to shake the basket or rotate the tofu.
Air fry for 5 more minutes or until the pieces are golden and crispy.
Plate the tofu and drizzle the reserved marinade over the top. For an easy weeknight dinner, serve with steam-in-bag broccoli and brown rice.
Store the leftover tofu in a covered container in the refrigerator for 3 to 4 days. It’s also good cold as a high-protein snack or in wraps and salads. Freezing is not recommended.