---
comments: true
tags:
  - sauce
  - dressing
---
# Thai Red Curry Tofu Marinade

![Thai Red Curry Tofu Marinade][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 15 minutes |

## :salt: Ingredients

- 1 block extra firm tofu
- 2 Tbsp Thai red curry paste
- 1.5 Tbsp maple syrup
- 1 Tbsp tamari
- 1 Tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 large cloves garlic
- 1 Tbsp ginger
- 0.25 cup unsweetened nondairy milk

## :cooking: Cookware

- 1 large bowl
- 1 airtight container
- 1 medium skillet

## :pencil: Instructions

### Step 1

Cut the extra firm tofu (14 to 16-ounce) into the desired shape.

### Step 2

In a large bowl, mix the Thai red curry paste (or Gochujang), maple syrup, tamari, rice vinegar, toasted sesame oil
(optional), minced garlic, and minced ginger.

### Step 3

Transfer the cut tofu to the bowl and toss to coat.

### Step 4

Place the tofu in an airtight container and pour the remaining sauce onto the tofu.

### Step 5

Marinate for at least 15 minutes. Or refrigerate for up to 4 days, or freeze for up to 3 months. Thaw in the
refrigerator before using.

### Step 6

Bake, grill, air fry, or pan fry the tofu. Heat the sauce in a medium skillet over medium-low heat. Add unsweetened
nondairy milk (or canned coconut milk) with the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon
water) to the saucepan for a creamier sauce.

## :link: Source

- <https://cookingforpeanuts.com/easy-tofu-marinade-recipes/>

[1]: <../assets/images/thai-red-curry-tofu-marinade.jpg>