mirror of
https://github.com/nicholaswilde/recipes.git
synced 2026-02-04 07:55:24 +00:00
69 lines
1.6 KiB
Markdown
69 lines
1.6 KiB
Markdown
---
|
|
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>
|
|
|