Marinated Tofu

Marinated Tofu, Veg and Fun-guy (Mushroom) Stir-Fry

Tofu lovers and (former) haters agree…this is an awesome way to enjoy a meatless meal.  I am constantly asked for a recipe when someone is having a vegan over for dinner…this is my go-to! 

Tofu takes some prep work.  Here’s a quick tutorial showing a super simple way to get all the excess water out of it. This is a necessary step when working with tofu, especially when you’re going to cook it.   

After you’ve got the tofu brick prepped, you are ready to bring on the flavor!  Just like chicken, tofu is flavorless until we give it some.  Injecting flavor is easy to do.  First, slice the drained block of tofu into 1/2 inch cubes and place in a medium bowl for marinating.  Use a sharp knife so you don’t mangle the tofu.  Been there, done that.  

In a small bowl, thoroughly mix the water, 1 clove of the minced garlic, minced ginger (I like the ginger in a tube w/ green top…it is so convenient and stores for awhile in the fridge), vinegar, and Liquid Aminos. Pour this mixture over the tofu so it is as close to fully covered as possible.  Cover tightly and marinate in the refrigerator for 2 hours, up to 24.  Gingerly stir the mixture a time or two during the marinating process.  

When you’re about 45 mins from wanting to eat, give the tofu one last gentle stir.  

Now for the broccoli and mushrooms.  Cut the broccoli into bite-size florets. (or buy the pre-chopped ones and double check for equal-ish sizing).  Slice the mushrooms.  Allow veg & fungi sit for 30 mins. Pat the mushrooms with a paper towel to remove excess water.  

Heat a skillet to medium-high with 2 Tbsp coconut oil.

Add the remaining minced clove of garlic to the oil. Once the garlic is lightly browned, add the broccoli. Roll the florets around to coat them with the garlic/oil mix.

Cover to allow the florets to steam and reduce the heat to low. Stir occasionally.  After 10 mins, or when they become a bright green, add the mushrooms.  

Mix 4 Tbsp of Olive oil with 1 Tsp of Sesame oil.  S&P (salt & pepper) to taste.

When the broccoli and mushroom mixture is at the level of cooked you prefer, remove from the heat.  Plate 1/8 of the mixture. Drizzle broccoli/mushroom medley with 1/8 the olive/sesame oil mixture. Sprinkle desired amount of toasted sesame seeds on top.

Remove the marinated tofu from the fridge. Add 4 Tbsp of coconut oil to the broc/mush skillet, now on med-high heat. When oil is hot, add the tofu for a quick fry. Use tongs to turn the tofu, be gentle. Once each side is brown, remove from the heat. Keep the marinade for drizzling over the cooked tofu.  (It is safe to do that with tofu, unlike raw animal products.)

Add 1/8 the fried Gingered Tofu on top of the bed of broccoli/mushroom. Drizzle the marinade over the cooked tofu.  Sprinkle lightly with toasted sesame seeds.  Enjoy!  (I am always open to invites, though I am not a vegan!)


  • One block tofu, extra firm (prepped as in this video)
  • Water, 1/2 cup
  • 2 cloves of garlic, minced (Divided in 2…use more if you like garlic!)
  • 1 Tbsp Ginger, minced
  • Braggs’ Apple Cider Vinegar, 1 Tbsp
  • Braggs’ Liquid Aminos (similar to soy sauce), 6 Tbsp
  • 1 lb. broccoli florets
  • 8 oz. baby bella mushrooms (or your favorite variety)
  • Coconut oil, 6 Tbsp (Divided into 2 and 4 Tbsp)
  • Olive Oil, 4 Tbsp
  • Sesame oil, 1 teaspoon…use sparingly for it is very flavorful!
  • Toasted sesame seeds, 1 Tbsp for full recipe

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