Thai Red Curry Tofu Marinade

🥘 Ingredients

• extra firm tofu 1 block
• Thai red curry paste 2 Tbsp
• maple syrup 1 ½ Tbsp
• tamari 1 Tbsp
• rice vinegar 1 Tbsp
• toasted sesame oil 1 tsp
• garlic 2 large cloves
• ginger 1 Tbsp
• unsweetened nondairy milk ¼ cup

1. 1

   Cut the extra firm tofu (14 to 16-ounce) into the desired shape. In a large bowl , mix the Thai red curry paste (or Gochujang), maple syrup , tamari , rice vinegar , toasted sesame oil (optional), minced garlic , and minced ginger . Transfer the cut tofu to the bowl and toss to coat. Place the tofu in an airtight container and pour the remaining sauce onto the tofu. Marinate for at least 15 minutes . Or refrigerate for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator before using. Bake, grill, air fry, or pan fry the tofu. Heat the sauce in a medium skillet over medium-low heat. Add unsweetened nondairy milk (or canned coconut milk) with the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon water) to the saucepan for a creamier sauce.