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Marinated & Dry-sautéed Tofu

Tofu is an excellent ingredient to test this theory of no-oil cooking because most people feel it is really rather bland in flavor. Based on a recipe kindly sent in by Jack McNulty.

Intermediate
Meat alternative
Time 30-60 Minutes
Skill Level Intermediate

Ingredients List

Serves 5
  • 300 g firm tofu (cut into 3cm pieces)
  • 60 g tamari (or soy sauce)
  • 25 g mirin
  • 15 g brown rice vinegar
  • 25 g honey
Metric - US Imperial

Instructions

  1. Begin by marinating the tofu. Combine the tamari, mirin, brown rice vinegar, honey and seasoning in wide and shallow dish large enough to fit the tofu in a single layer.
  2. Add the tofu pieces and marinate for 30-60 minutes.
  3. Remove the tofu pieces to a clean plate and reserve the marinade.
  4. Heat a large non-stick pan over medium heat.
  5. Once the pan is heated, add the tofu pieces to the hot pan (work in batches if necessary to prevent overcrowding). Increase the temperature to medium-high.
  6. Turn the tofu pieces after about one minute – they should be lightly colored on the cooked side.
  7. Cook another minute. Remove the cooked tofu to a clean plate and continue with any uncooked tofu.
  8. Once all of the tofu is cooked, return them to the hot pan and add all of the marinade.
  9. Cook until nearly evaporated and the marinade becomes a glaze. Toss the tofu well in the glaze.
  10. Serve hot with steamed rice and some steamed vegetables.

Use salt to season and chili flakes to taste.

Tofu is an excellent ingredient to test this theory of no-oil cooking because most people feel it is really rather bland in flavor. But after marinating the tofu to infuse rich flavors, then sautéing it in a dry pan to caramelize the exterior and finally reducing the marinade to a concentrated glaze in the pan with the tofu, we think you will also be convinced that the fat is simply unnecessary. 

Jack McNulty takes you through the recipe step-by-step