Marinaded Greek Tofu
Think of tofu as a blank canvas. It needs seasoning to give it flavour, otherwise it’s incredibly bland (and boring!). Marinading overnight infuses the flavour right to the centre, so every bite tastes amazing. You can use this technique to prepare tofu for any recipe.
Here, we’ve coated it with cornflour and fried it up to create the crispiest tofu bites that are ideal for sandwiches and salads. You can also use wonton wrappers for an extra crispy finish, which are perfect as a party appetiser for dipping into your favourite sauce.
Ingredients
Tofu marinade
300g, Firm tofu
1 Tbsp, Lemon zest
1/3 Cup, Lemon juice
1 Tbsp, The Salty Greek
Crispy coating
1/3 Cup, Cornflour for coating. Rice flour or tapioca flour may also work.
Oil, for shallow or deep frying
Recipe Steps
Marinaded tofu
Drain your block of tofu and pat dry. Cut the block of tofu lengthways into four thick slices, or your desired shape (such as smaller cubes).
Combine lemon rind, lemon juice, The Salty Greek in a sealable shallow glass or ceramic container.
Add tofu, turn to coat. Cover and refrigerate for minimum 3 hours or overnight.
Tip: If you have time to turn the tofu occasionally it will help evenly distribute the marinade, but this isn’t essential if you don’t have time.
Crispy tofu – cornflour version
Heat oil of your choice in a large saucepan over medium-high heat.
Dust tofu in cornflour to evenly coat and shake away excess. Don’t pat dry to remove the liquid as it will help form the coating.
Fry tofu for 1 minute each side or until lightly golden on both sides. Drain on paper towels. Serve hot or cold.
Crispy tofu – wonton wrapper version
Slice your tofu into thick batons, around the size of one edge of the square wonton wrapper.
Place the wonton wrapper on a diagonal (so it looks like a diamond on the cutting board or plate) and place a marinaded tofu baton on the bottom edge. Roll the wrapper over, folding the sides in to form a parcel. Use the marinade liquid on the last edge of the wonton wrapper to create a seal.
As you’re preparing your last few slices, heat the oil of your choice in a large saucepan over medium-high heat.
Place the wonton-wrapped tofu parcels in the oil to cook until golden brown. If they shouldn’t be too light in colour, they may be undercooked so you can cut one open to test and re-fry a second time if needed.
Serve hot, with your favourite dipping sauce. If needed, reheat use an airfryer or oven to crisp them up, but this only works once.
Tips: If you can get Extra Firm Tofu that’s a bonus, but don’t use silken tofu as it will fall apart when frying. To reheat the tofu place in an air fryer or the oven for a few minutes.
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