Tofu Vegan Brighton is a beloved plant-based dish inspired by the vibrant vegan scene in Brighton, England. It features extra-firm tofu that’s pressed, marinated, and pan-fried until golden and crispy, then tossed in a savory, slightly sweet sauce. This recipe delivers a satisfying texture and bold flavor that works as a main course or a hearty side, proving that tofu can be the star of any meal.
Ingredients
- 1 block (14-16 oz / 400-450 g) extra-firm tofu
- 3 tbsp (45 ml) soy sauce or tamari
- 2 tbsp (30 ml) maple syrup or agave
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 2 tbsp (16 g) cornstarch
- 2 tbsp (30 ml) vegetable oil, for frying
- 2 green onions, sliced, for garnish
- 1 tbsp (15 g) sesame seeds, for garnish
Instructions
- Press the tofu: Wrap the block in a clean kitchen towel and place a heavy object (like a cast-iron skillet) on top for 15-20 minutes. This removes excess water, helping the tofu crisp up.
- While the tofu presses, make the marinade: In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
- Cut the pressed tofu into 1-inch (2.5 cm) cubes. Place them in a shallow dish and pour the marinade over. Toss gently to coat. Let marinate for at least 15 minutes, or up to 30 minutes for more flavor.
- Remove tofu cubes from the marinade, reserving the leftover marinade. Pat the tofu dry with paper towels. Sprinkle with cornstarch and toss until each cube is lightly coated.
- Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer (cook in batches if needed). Fry for 3-4 minutes per side, until golden brown and crispy on all sides. Total frying time is about 10-12 minutes.
- Pour the reserved marinade into the skillet with the tofu. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the tofu evenly.
- Remove from heat. Garnish with green onions and sesame seeds. Serve hot.
Tips
- Press thoroughly: The drier the tofu, the crispier it gets. If you’re short on time, use a tofu press or microwave the tofu for 2 minutes on a paper towel to extract water quickly.
- Don’t skip the cornstarch: It creates a light, crunchy coating that absorbs the sauce without getting soggy. Use potato starch or arrowroot powder if you prefer.
- Adjust heat: If the tofu browns too fast, lower the heat to medium. The goal is a deep golden color, not burnt edges.
- Make it gluten-free: Use tamari instead of soy sauce, and ensure your cornstarch is certified gluten-free (it usually is).
Serving Suggestions
Serve this tofu over steamed jasmine rice or quinoa, alongside stir-fried vegetables like broccoli, bell peppers, or bok choy. It also makes a great filling for rice paper rolls or a topping for a fresh green salad. For a heartier meal, tuck it into warm tortillas with crunchy slaw and a drizzle of sriracha mayo.
Variations
- Spicy: Add 1-2 teaspoons of sriracha or chili garlic sauce to the marinade.
- Orange flavor: Substitute orange juice for the rice vinegar and add 1 tablespoon of orange zest.
- Peanut sauce: Swap the maple syrup for 1 tablespoon of peanut butter and add a splash of water to thin the sauce.
- Baked version: Instead of pan-frying, spread the coated tofu on a baking sheet and bake at 400°F (200°C) for 25-30 minutes, flipping halfway.
Storage and Reheating
Store leftover tofu in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a skillet over medium heat for 3-5 minutes, or in an air fryer at 350°F (175°C) for 3-4 minutes, until hot and crispy. Avoid microwaving, as it will make the tofu soft and chewy. The sauce will thicken when chilled; add a splash of water when reheating to loosen it.
Frequently Asked Questions
Can I use silken tofu? No, silken tofu is too soft and will fall apart during frying. Use extra-firm or super-firm tofu for best results.
How do I press tofu without a press? Place the tofu on a plate, top with another plate, and weigh it down with a heavy can or skillet. Let it sit for 15-20 minutes. You can also use a clean dish towel to absorb moisture.
Can I freeze the tofu? Yes, freezing tofu changes its texture to be more chewy and sponge-like, which absorbs marinades well. Freeze the whole block, thaw in the fridge, then press and use as directed. This is a great trick for a meatier texture.
What if I don’t have rice vinegar? Use apple cider vinegar or white wine vinegar. The flavor will be slightly different but still delicious.
Why is my tofu not crispy? The most common reasons are not pressing enough water out, skipping the cornstarch, or overcrowding the pan. Make sure the tofu is dry and the pan is hot before adding it.
Can I make this ahead of time? You can press and marinate the tofu up to a day in advance. Cook it just before serving for the best texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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