This delicious Korean-style marinade is amazing with tofu, and takes just minutes to make. It’s also gluten-free and vegan.
1/4 cup gluten-free soy sauce
3 tablespoons agave
2 tablespoons toasted sesame oil
1 tablespoon water
1/4 cup thinly sliced scallions
4 cloves garlic
1 tablespoon sesame seeds
10–12 ounces extra-firm tofu, cut into 1/2-inch slices
Splash of seasoned rice vinegar, optional, to taste
Dried chili flakes or minced jalapeños, optional
In a bowl, whisk together the soy sauce, sesame oil. agave, and water until well mixed. Stir in the scallions, garlic and sesame seeds. You can add a small drizzle of rice vinegar and or some chili flakes, if desired.
Place marinade in a large zip-top bag (or covered dish), along with the tofu and marinate, refrigerated, for several hours or overnight, shaking and flipping the bag as necessary so that the tofu is evenly coated with marinade. It might not totally cover the tofu with marinade, but it will evenly marinate by flipping it periodically.
When ready to cook, remove the tofu from the marinade and place on a hot oiled grill, preheated and oiled skillet, or air fryer. Reserve the extra marinade to serve as a sauce (or use it to marinate more tofu). You can also eat the marinated tofu uncooked, on a sandwich or diced in a salad.
Variation: If you prefer a less sweet marinade, you can reduce the agave to 2 tablespoons.
Gluten-Free + Vegan