Description
This Umami Bomb Tofu recipe delivers crispy, flavorful tofu cubes packed with savory depth from miso paste, soy sauce, and nutritional yeast. Perfect as a main course, this vegan and gluten-free dish uses simple ingredients and a skillet frying method to create a satisfying plant-based meal that pairs beautifully with rice, noodles, or vegetables. With a perfect balance of umami, sweetness, and smokiness, it’s an ideal protein-packed dinner for those seeking a healthy yet indulgent option.
Ingredients
Scale
Tofu and Marinade
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon miso paste
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Coating and Cooking
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil (such as canola or vegetable oil) for cooking
Optional Toppings
- Chopped green onions
- Sesame seeds
Instructions
- Press and Cube Tofu: Press the tofu for at least 15–30 minutes to remove excess moisture, then cut it into 1-inch cubes to ensure they cook evenly and absorb the marinade effectively.
- Prepare Marinade: In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, miso paste, nutritional yeast, garlic powder, onion powder, and smoked paprika until smooth to create a flavorful umami-rich sauce.
- Marinate Tofu: Add the tofu cubes to the marinade and gently toss to coat each piece evenly. Let the tofu marinate for 15 minutes to absorb the flavors deeply.
- Coat with Cornstarch: Sprinkle the cornstarch over the marinated tofu and toss again to evenly coat, which helps create a crispy crust during cooking.
- Cook the Tofu: Heat the neutral oil in a skillet over medium-high heat. Add the tofu cubes in a single layer, cooking for 3–4 minutes on each side until they are golden brown and crispy on all sides.
- Serve and Garnish: Remove the tofu from heat and garnish with chopped green onions and sesame seeds if desired. Serve the crispy umami tofu hot over rice, noodles, or your favorite veggies for a complete meal.
Notes
- For an oil-free version, bake the tofu at 400°F (200°C) for 25–30 minutes, flipping halfway through to achieve a crispy texture without frying.
- This tofu is versatile and works well in stir-fries, wraps, or grain bowls for added protein and flavor.
- Pressing the tofu thoroughly is crucial to achieving crispiness and preventing sogginess.
- Use neutral oil with a high smoke point for best frying results, such as canola or vegetable oil.
