Mary Me Tofu is a simple, flavorful dish that turns firm tofu into a crispy, savory main or side. It has a garlicky, gingery marinade and a light sesame aroma. The outside crisps up golden while the inside stays tender. If you enjoy balanced sides, try pairing it with a warm vegetable dish like this caramelized maple-dijon roasted apples and carrots for contrast.
Recipe Information
- Prep Time: 20 minutes (includes pressing and marinating)
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 350 kcal
- Protein: 16 g
- Carbohydrates: 9 g
- Fat: 28 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 1000 mg
Why Make This Mary Me Tofu
This Mary Me Tofu is quick and satisfying. The marinade gives a deep, savory-sesame flavor with a bright hit of garlic and ginger. When you fry the cornstarch-coated cubes, you get a crisp, golden crust and a soft, silky center. It smells warm and toasty while cooking and pairs well with rice, noodles, or a fresh salad. It’s a great weeknight choice because it comes together fast and uses pantry staples.
How to Make Mary Me Tofu
You’ll press the tofu, marinate it so it soaks up flavor, dust it with cornstarch for crispiness, and pan-fry until golden. Keep the heat steady so the outside browns evenly while the inside stays tender. Use a neutral oil with a high smoke point for frying. Taste as you go and adjust salt and pepper if needed.
Ingredients:
- 1 block firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 green onions, sliced
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Oil for frying (vegetable, canola, or peanut oil)
Substitutions:
- Use tamari or coconut aminos for a gluten-free or lower-sodium option.
- Use arrowroot instead of cornstarch for a slightly lighter crust.
- Try olive oil for a different flavor, but use moderate heat to avoid smoking.
Directions:
Step 1: Preparation
Press the tofu to remove excess moisture. Wrap the block in a clean towel and place a weight on top for 10–15 minutes. Then cut the tofu into 1-inch cubes so the pieces cook evenly.
Step 2: Mixing
In a bowl, mix the soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Add the tofu cubes to the marinade and gently toss to coat. Let the tofu sit and absorb flavors for at least 15 minutes. Turn the cubes once during marinating for even flavor.
Step 3: Cooking
Sprinkle cornstarch over the marinated tofu cubes and toss lightly so each piece has a thin coat. Heat 2–3 tablespoons of oil in a large pan over medium-high heat. Add tofu in a single layer and fry without crowding. Cook about 3–4 minutes per side, turning so all sides become golden brown and crisp. Drain any excess oil on paper towels if desired.
Step 4: Finishing
Transfer the tofu to a serving plate. Garnish with sliced green onions. Serve hot so the crust stays crisp and the interior remains silky.
How to Serve Mary Me Tofu
- Serve over steamed jasmine or brown rice for a classic meal.
- Toss with noodles and a splash of extra soy or a drizzle of chili oil for spice.
- Add to a grain bowl with roasted vegetables and a tangy dressing.
- Offer as an appetizer with a soy-ginger dipping sauce.
The contrast of crispy exterior and soft center makes it enjoyable on its own or as part of a larger spread.
How to Store Mary Me Tofu
- Refrigerator: Store cooled tofu in an airtight container for up to 3 days. Reheat in a hot pan or oven to restore crispness.
- Freezer: You can freeze marinated, uncooked tofu for up to 2 months, then cook from frozen (thaw in fridge first for best texture). Cooked tofu can be frozen, but texture may soften.
- Reheating tip: Reheat in a nonstick skillet over medium heat or in a 400°F (200°C) oven for 6–8 minutes to bring back the crunch.
Expert Tips for Perfect Mary Me Tofu
- Press well: Removing moisture helps the tofu absorb the marinade and crisp up better.
- Dry pan before adding cornstarch-coated tofu to avoid splatter and soggy crusts.
- Don’t overcrowd the pan: Work in batches if needed so each cube gets direct heat and browns evenly.
- Adjust seasoning: Taste a small cooked piece and add more soy or a pinch of sugar if you want balance.
- Use medium-high heat: Too low and you’ll get steamed tofu; too high and the outside will burn before the center warms.
Delicious Variations
- Spicy Mary Me Tofu: Add 1 teaspoon chili garlic sauce or a pinch of red pepper flakes to the marinade.
- Sweet-Soy Tofu: Stir 1 teaspoon honey or maple syrup into the marinade for a glossy, sweet finish.
- Herbed Sesame Tofu: Add thinly sliced basil or cilantro when serving for fresh herbal notes.
- Baked Option: For less oil, bake the cornstarch-coated tofu on a lined sheet at 425°F (220°C) for 20–25 minutes, turning halfway.
- Peanut-Sesame Twist: Finish with crushed peanuts and a squeeze of lime for crunchy, tangy contrast.
Frequently Asked Questions
Q: Can I use soft or silken tofu instead of firm?
A: Soft or silken tofu won’t hold its shape for frying. Use firm or extra-firm tofu for best results. If you only have softer tofu, freeze and thaw it first to change the texture, then press and proceed.
Q: How long should I marinate the tofu?
A: A minimum of 15 minutes helps flavor the tofu. For deeper flavor, marinate 30 minutes to 2 hours in the fridge. Don’t marinate much longer than a few hours, or the soy can make the tofu too salty.
Q: How can I reduce the sodium?
A: Use low-sodium soy sauce or tamari, and taste before adding extra salt. You can also swap half the soy sauce for a splash of rice vinegar plus a pinch of sugar for balance.
Q: Is it better to pan-fry or bake?
A: Pan-frying gives the crispiest crust and quickest results. Baking uses less oil and still gives good texture if you flip the tofu halfway through. Choose based on your time and oil preference.
Q: Can I make this ahead of time for a party?
A: Yes. Fry the tofu ahead and keep it warm in a 200°F (95°C) oven on a rack for up to 30–40 minutes. For longer hold times, reheat in the oven just before serving to restore crispness.
Q: What if my tofu sticks to the pan?
A: Make sure the pan is hot and the oil is shimmering before adding tofu. Use a nonstick or well-seasoned cast-iron pan. A thin layer of cornstarch helps prevent sticking.
Conclusion
Give Mary Me Tofu a try when you want a quick, tasty meal with crispy texture and warm, savory aroma. It’s easy to make, versatile, and great for weeknights or casual dinners. For a version that inspired many cooks, see the original Marry Me Tofu recipe on It Doesn’t Taste Like Chicken. Enjoy the crisp edges, tender center, and bright garlic-ginger flavor — and have fun making it your own.
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Mary Me Tofu
- Total Time: 32 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A simple, flavorful dish that turns firm tofu into a crispy, savory delight with a garlicky, gingery marinade.
Ingredients
- 1 block firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 green onions, sliced
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Press the tofu to remove excess moisture. Wrap the block in a clean towel and place a weight on top for 10–15 minutes. Then cut the tofu into 1-inch cubes.
- In a bowl, mix the soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Add the tofu cubes to the marinade and gently toss to coat. Let the tofu sit for at least 15 minutes.
- Sprinkle cornstarch over the marinated tofu cubes and toss lightly to coat. Heat 2–3 tablespoons of oil in a large pan over medium-high heat. Add tofu in a single layer and fry for about 3–4 minutes per side until golden brown and crisp.
- Transfer the tofu to a serving plate and garnish with sliced green onions. Serve hot.
Notes
Serve over steamed rice or noodles, or add to a grain bowl with roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 1000mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 0mg
