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Umami Bomb Tofu Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian-Inspired
  • Diet: Vegan

Description

This Umami Bomb Tofu recipe delivers perfectly crispy, flavorful tofu cubes infused with a rich blend of miso, soy sauce, sesame oil, and other umami-packed ingredients. Ideal for a vegan main course, these cubes are pan-fried to golden perfection and can be served over rice, noodles, or tossed into your favorite stir-fries for a deliciously satisfying meal.

Ingredients

Tofu and Marinade

  • 1 (14-ounce) block extra-firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon miso paste
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon nutritional yeast

Coating and Frying

  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil (for pan-frying)

Garnish (Optional)

  • Sliced green onions
  • Sesame seeds

Instructions

  1. Press the tofu: Place the 14-ounce block of extra-firm tofu between paper towels or a clean kitchen towel and press it with a weight for at least 15–20 minutes to remove excess moisture. Then cut the tofu into bite-sized cubes for even cooking and better marinade absorption.
  2. Prepare the marinade: In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon maple syrup (or honey), 1 tablespoon miso paste, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1 tablespoon nutritional yeast until you have a smooth and well-blended marinade.
  3. Marinate the tofu: Add the cubed tofu to the marinade and gently toss to coat all pieces thoroughly. Allow the tofu to marinate for at least 15 minutes to absorb the flavors, or for up to 1 hour for a deeper, richer taste.
  4. Coat the tofu: Sprinkle 1 tablespoon cornstarch over the marinated tofu cubes and toss again lightly to create a thin coating. This will help achieve a crispy exterior during frying.
  5. Pan-fry the tofu: Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Arrange the tofu cubes in a single layer without overcrowding the pan. Cook for 2–3 minutes on each side until each side is golden brown and crispy. Carefully flip the tofu to ensure even browning.
  6. Serve: Remove the tofu from heat and serve hot. Garnish with sliced green onions and a sprinkle of sesame seeds, if desired. This tofu is excellent over rice, noodles, or incorporated into stir-fries or bowls for a satisfying meal.

Notes

  • For a hands-off alternative, bake the tofu on a lined baking sheet at 400°F (200°C) for 25–30 minutes, flipping halfway through for even crispness.
  • This tofu pairs well with steamed vegetables, mixed greens, or inside a wrap or sandwich.
  • Use gluten-free tamari instead of soy sauce if you want to make the recipe gluten free.
  • Adjust maple syrup quantity to balance sweetness to taste.

Find it online: https://slsrecipes.com/umami-bomb-tofu-recipe/