Marinated Thai tofu makes regular tofu taste amazing and is low in fat, with a high level of protein. So, if you are craving chicken, this is the healthiest alternative.
Not only is it delicious, but it is also ready in under an hour. This is one of the reasons why I love it. With a few ingredients, you can make this dish and enjoy it for lunch or dinner.
It’s a healthy side dish as well that goes with noodles, rice, and other carbs. I love experimenting with tofu as tofu recipes are very customizable. You can add flavor or spices according to your taste and cravings.
If you are going through a vegetarian phase and are craving meat, this is the recipe that you must try. Tofu is like a blank slate and you can pretty much use it in any dish you want. That is why it’s a great substitute for meat and poultry.
You can make orange ginger sauce tofu, tofu veggies salad, and much more. Today I am going to share the sweet Thai-inspired marinated tofu recipe.
Tofu is baked in a sweet and sour marinade prepared with Sweet Thai Chili and topped off with fresh green onion.
For this recipe, it is very important to use the right type of tofu. Extra firm tofu is the best option for marinated tofu recipe as it retains its shape. If you use soft or silken tofu, it will fall apart easily resulting in a quinoa-type dish instead.
Here are some recipes to try:
Variations to Thai Tofu Marinade Recipe
This is a vegan recipe that is simple and quick to make. If you want a gluten-free option, you can substitute soy sauce with tamari. Another great substitute is coconut aminos or vegetable stock.
If you want a zesty flavor, feel free to add lemon juice to the recipe. Even though the sweet Thai chili sauce used in this recipe provides all the necessary flavors, you can enhance the dish by using maple syrup for sweetness, and cayenne pepper for kicking the spice level.
Sweet Thai Baked Tofu in Marinade
This tofu is golden on the outside and glazed in the authentic sweet and sour Thai tofu marinade.
- Make sure to drain all the water from the tofu. The more dried the tofu is the better as it will retain its shape after baking.
- To drain the tofu, you can slice it and put several paper towels between the slices as you stack them. Place them on a kitchen counter and press down using a skillet. Let it rest for 15 minutes, and it will drain any extra water.
- I recommend getting extra firm dry tofu at the market that is already drained of liquid.
- You can also make it on a skillet if you are in a rush. Just sautee the tofu at medium-high heat and add the marinade to the tofu.