Lemon Herb Chili Tofu Marinade
A bright, savory, and lightly spicy marinade for about 400 g of tofu.
A zesty tofu marinade with tomato paste, lemon, parsley, and warming spices. It turns tofu into a bold, tangy, aromatic dish with a gentle heat.
Equipment
Ingredients
Main
firm tofu (pressed, cubed)
400 g
Marinade
tomato paste
2 tbsp
lemon juice (freshly_squeezed)
2 tbsp
lemon zest (finely_grated)
1 tsp
olive oil
1.5 tbsp
soy sauce
1.5 tsp
paprika (ground)
1 tsp
ground cumin (ground)
0.5 tsp
dried oregano (dried)
0.5 tsp
garlic powder (ground)
0.5 tsp
chilli flakes (crushed)
0.5 tsp
sugar
0.375 tsp
black pepper (ground)
1 tsp
salt
0.5 tsp
fresh parsley (finely_chopped)
2 tbsp
Instructions
Make the marinade
Combine the tomato paste, lemon juice, zest, oil, soy sauce, spices, sugar, pepper, salt, and parsley in a bowl. Whisk until smooth and fragrant.
Coat the tofu
Add the pressed tofu to the marinade and turn gently until every piece is evenly covered.
Cook or rest as desired
Use the tofu right away for baking, air-frying, or pan-frying, or let it sit briefly so the flavours deepen.
Storage
Store marinated tofu in an airtight container in the refrigerator. For the best texture, cook within 24 hours, though the marinade can be kept for up to 3 days.
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