Easy Tofu Marinades (3 Ways, 10 Minutes)

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Lilo's Recipes

WFPBNO FTW! Migraine Warrior who loves to cook when I can. Food is fuel; healthy eating can be delicious

subheading: For the Maple Soy Marinade:

1 (14 to 16-ounce) block extra firm tofu pressed and drained, or super firm tofu

¼ cup tamari or soy sauce (preferably low sodium)

3 tablespoons rice vinegar

1 tablespoon maple syrup

1 teaspoon toasted sesame oil (optional)

2 large cloves garlic minced

1 tablespoon minced or grated ginger

subheading: For the Thai Red Curry Marinade:

1 (14 to 16-ounce) block extra firm tofu pressed and drained, or super firm tofu

2 tablespoons Thai red curry paste or Gochujang*

1 ½ tablespoons maple syrup

1 tablespoon tamari or soy sauce (preferably low sodium)

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil (optional)

2 large cloves garlic minced

1 tablespoon minced or grated ginger

¼ cup unsweetened nondairy milk or canned coconut milk, plus more to taste (add when heating the sauce)

subheading: For the Creamy Peanut Marinade:

1 (14 to 16-ounce) block extra firm tofu pressed and drained, or super firm tofu

¼ cup peanut butter or almond or cashew butter, or SunButter

1 ½ tablespoons tamari or soy sauce (preferably low sodium)

1 ½ tablespoons fresh lime juice (about 1 lime)

1 tablespoon rice vinegar

2 teaspoons maple syrup

2 large cloves garlic minced

1 tablespoon minced or grated ginger

2 tablespoons warm water

subheading: For a thicker sauce (add to each sauce when reheating):

1 teaspoon cornstarch dissolved in 1 tablespoon water

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