By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
106 cal · 70 min
Marinated Tofu
Recipe GLPRf65ca856ad7655
Crispy pan-fried tofu cubes infused with a tangy, spicy ginger-garlic marinade featuring lime juice, rice vinegar, and a hint of chili heat. The tofu is pressed to remove excess moisture, marinated for deep flavor, then cooked until golden and caramelized. A versatile plant-based side dish that pairs well with grains and vegetables.
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Ingredients
12 ounces extra firm tofu
1 inch piece fresh ginger, grated
1 to 2 garlic cloves, finely minced
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
4 tablespoons tamari
¼ to ½ teaspoon sambal oelek
1 tablespoon coconut oil or high-heat cooking oil
Directions
Line a plate with two layers of paper towels. Place the extra firm tofu block on top, then cover with two additional layers of paper towels.
Set another plate on top of the tofu, then place a heavy can or bowl on the upper plate to weight it down.
Allow the tofu to sit for 10 to 15 minutes so it releases excess liquid. Carefully remove the weights and plates, then discard the wet paper towels.
Cut the pressed tofu into ½-inch cubes or slightly larger rectangular slices.
Place the tofu pieces in a shallow baking pan or dish.
In a small bowl, whisk together the grated ginger, minced garlic, honey, lime juice, rice wine vinegar, tamari, and sambal oelek to create the marinade.
Pour the marinade over the tofu pieces and gently turn them to ensure all sides are coated. Cover the baking pan with plastic wrap and refrigerate for at least 30 minutes, or preferably several hours to overnight. Turn the tofu periodically for even flavor absorption.
Heat 1 tablespoon of coconut oil or high-heat cooking oil in a large non-stick skillet over medium-high heat until shimmering. If desired, place a splatter screen over the skillet.
Remove half of the marinated tofu from the dish and arrange in a single layer in the hot skillet. Cook for 3 to 5 minutes until the bottom is golden and caramelized, adjusting heat as needed to prevent burning.
Flip the tofu pieces and cook the other side for an additional 3 to 5 minutes until golden brown.
Transfer the cooked tofu to a plate and cover to keep warm. Repeat steps 8 through 10 with the remaining marinated tofu.
Serve the marinated tofu warm as a side dish.
Comments
Tofu is stocked at every major Charlotte chain, but sambal oelek—the chile paste—typically requires a trip to Harris Teeter or Kroger's Asian section, a real friction point on a weeknight. The ingredient cost stays low (tofu, ginger, and garlic are cheap; honey, vinegar, and tamari are pantry staples), making this roughly $2–2.50 per serving, but the 70-minute time ignores active prep for pressing tofu and chopping aromatics, which adds 15 minutes to actual hands-on work. The dish is a same-night commitment: marinated tofu is best fresh, not reheated, so plan to serve it immediately or within a few hours. This works well for a household comfortable with plant-based protein and who doesn't mind a quick extra stop for an unfamiliar condiment.
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