Tofu is pressed soybean curd (think pressed ricotta or even cheese which is pressed coagulated cow milk). It's made by pressing the curds that form from coagulated soybean milk and forming blocks.

How do you make tofu taste good?

Usually when people say they don't like tofu it's because of the texture. Choosing extra firm tofu addresses a lot of people's texture issues. Most people general love tofu when it's marinated in soy sauce

What flavors go well with tofu?

Marinating tofu in things like soy sauce, sesame oil, peanut oil, sriracha sauce, or vinegars (lemon juice, lime juice, orange juice, rice wine vinegar, etc...) makes tofu taste amazing. Any herbs or spices go well with tofu.

What is a good sauce to put with tofu?

Keep it simple and just use soy sauce, peanut or sesame oil, and a little bit of vinegar. Otherwise, branch out and use my favorite peanut tamari dipping sauce.

What is the difference between tamari and soy sauce?

Generally speaking they are the same but hold on! Having said that, classically, tamari is a Japanese sauce made using fermented soybeans only. It's supposed to be vegan and is generally gluten / wheat free. Check that label! Soy sauce is traditionally a Chinese sauce made with soybeans and generally contains wheat / gluten and is usually saltier.

Easy and Simple Marinated Tamari Tofu Recipe and Video

Easy Marinated Tamari Tofu

Pan fried and browned cooked tofu in a different shapes (wedges, cubes, slices, triangles) in a dark teflon pan. Side view.

Print Recipe

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EatSimpleFood.com

This tamari marinated tofu recipe is perfect for days when your craving a light vegetarian dish with the simple flavors of umami. The tofu soaks it up and delivers a lot of punch.

Author: beckie
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4
Category: Main Dish
Method: Stovetop
Cuisine: Asian
Diet: Vegan

Ingredients

16 oz extra firm tofu
3 Tbsp soy sauce / tamari - regular or gluten free
2 Tbsp roasted peanut oil or sesame oil

Instructions

Dry the extra firm tofu with paper towels and cut into slices, cubes, or wedges.
Toss with soy sauce / tamari. Marinate for 30 minutes if you have time. If not, just go for it as is!
Bring a large non-stick pan to medium high heat and add enough peanut oil to lightly cover the bottom of the pan.
Pan fry the tofu until brown and crispy, turning /flipping to each side as needed (~3-5 minutes on each side). Turn down the heat if it starts to burn!
Serve marinated tofu in wraps, on salads, in stirfrys, or as any meat substitute.
Happy eating and thanks for trying more vegetarian food! Beckie

Notes

Play with shapes and sizes of your tofu. I like "sticks" for salads although they are the hardest to get a sear on. The bigger wedges or triangles will take less time to sear on all sides, are "meatier", and are less fragile than the sticks. Cubes are a fun "go-to" for stirfry's.
Choosing extra firm tofu addresses a lot of people's texture issues. It also holds it's shape much better when cooking.
Use a a non-stick skillet if you want to avoid using excess oil.
Pick a fermented tofu if available. The probiotics in fermented soy will have more gut friendly bacteria, boosting nutrient absorption and digestion.

Find it online: https://eatsimplefood.com/pan-fried-tamari-tofu/