Pan-Fried Marinated Tofu | Cook for Your Life

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Pan-Fried Marinated Tofu

Name: Pan-Fried Marinated Tofu
Prep time: 30
Cook time: 45

5 out of 5 stars (based on 2 reviews)

30 min prep

45 min total

4 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

Tofu is a great shapeshifter ingredient and this recipe shows just how versatile it is by pairing it with a Mediterranean flavor profile, perfect for accompanying a bright salad or roast vegetables.

Ingredients

For the marinade

3 tablespoons olive oil
2/3 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/2 cup lemon juice
6 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne (optional)
2 teaspoons agave syrup
1 (1-pound) block extra-firm tofu, cut into 1/2″ slices
1 tablespoon olive oil
Cilantro and mint, chopped for garnish

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Nutrition Facts

Calories

229 cals

Fat

19 g

Saturated Fat

3 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

11 g

Carbohydrates

9 g

Sugar

4 g

Fiber

2 g

Protein

10 g

Sodium

20 mg

Directions

Add all marinade ingredients and sliced tofu to a resealable plastic bag. Marinate tofu for at least 20 minutes or overnight.
Preheat 1 tablespoon of olive oil in a large saucepan over medium-high heat. When oil starts to ripple, add tofu to pan, being careful not to overcrowd the pan, which can steam instead of fry the tofu. If tofu doesn't sizzle immediately when adding to the pan, remove it and wait another minute.
Cook tofu on both sides until golden, about four minutes on each side. Right before removing tofu from pan, pour in extra marinade from the bag and cook down until it's slightly thickened. Transfer cooked tofu to a plate with sauce and garnished with more fresh herbs. Serve immediately with a crisp salad, roasted vegetables, and/or brown rice.

Chef Tips

For crunchier results, prep tofu by wrapping it in a paper towel and pressing it between two plates to extract more water for at least 30 minutes to overnight.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Pan-Fried Marinated Tofu