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Thai Red Curry Tofu Marinade
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| :fork_and_knife_with_plate: Serves | ⏲️ Total Time |
|---|---|
| 4 | 15 minutes |
🧂 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
📝 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.