Ultimate Umami Tofu

Super simple
Super simple
Super simple
Super simple
0:25 m

We’ve made a fair few glazes for crispy, crunchy tofu in our time but this Ultimate Umami Tofu could well be one of the best. The tofu’s ridiculously moorish, and this is a quick, easy and delicious midweek dinner.
Check out the recipe below!

Start cooking ➞




For the Quick Pickled Cucumber

<item-todo-done>½ cucumber<item-todo-done><item-todo-done>2 tbsp rice vinegar<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done> salt<item-todo-done>

For the Tofu

<item-todo-done>280g block of firm tofu<item-todo-done>

For the Marmite Glaze

<item-todo-done>2 tbsp Marmite<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>3 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp rice vinegar<item-todo-done>

To Serve

<item-todo-done> spring onions<item-todo-done><item-todo-done>1 pack of cooked microwavable basmati rice<item-todo-done>

Before you start

Mixing bowl | Mandolin

For the quick-pickled cucumber

  • Use a mandolin to finely slice the cucumber into rounds. Add the sliced cucumber to one of the medium bowls with the rice vinegar, sugar and a pinch of salt. Stir it all together and set aside to quick pickle

For the tofu

  • Cut the tofu into even sized pieces
  • Set the airfryer to 180*C. Cook the tofu for 15 minutes, shaking halfway through. Alternatively, heat 2 tbsp oil in a large pan over medium to high heat. Add the tofu to the pan and cook on each side until golden brown, you may need to do this in batches. Transfer the tofu to a plate lined with paper towel and allow to drain

For the marmite glaze

  • In a small bowl, combine the marmite, soy sauce, maple syrup and vinegar
  • Pour in the marmite mixture. Bring to a gentle simmer over a medium heat and allow to bubble for 2 minutes. Next, stir through the crispy tofu and leave to cook for another 2 minutes. The sauce will thicken slightly and coat the tofu

Serve and dig in

  • Divide the tofu between tofu bowls and serve alongside the cucumber pickle and fluffy rice. Sprinkle with sliced spring onions if you’d like!
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