Uploaded August 2022 | Updated September 2026, 2 hours ago
How to make simple but extremely delicious, meaty, umami rich marinated tofu in just a few minutes. This is one of my favourite techniques for cooking with tofu and something I come back to again and again.
I'll show you the technique and then how I use this in a small dish with an intense hit of umami, salt, sweet and sour - cut with the fresh flavour of cucumber, herbs and flowers from the garden.
Full recipe listed bellow.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Intro
1:21 Technique
2:00 Marinade
2:42 Using Tofu in a dish
Recipe -
Tamari Marinade -
300g tamari
150g water
75 g lemon juice
Mix all the ingredients together in a large container.
Marinated Tofu -
1 block firm tofu
tamari marinade (above)
Cut the tofu into slices approximately 1cm thick.
Deep fry the slices of tofu at 190°C for 3-4 minutes until partially dried and golden brown.
Place the fried tofu pieces in the tamari marinade for 12 hours.
Remove the tofu pieces from the marinade and store in the fridge until needed.
Sour Cucumber Purée -
600g cucumber juice - (this will be divided into 200g & 400g)
120g caster sugar
8g citric acid
8g ascorbic acid 7g agar agar
Mix the sugar, ascorbic and citric acid into the reserved 400g of fresh cucumber juice and set this to one side.
Place the remaining 200g of cucumber juice in a pan with the agar and bring this to a simmer for 2-3 minutes whilst whisking.
Remove the pan from the heat and slowly pour the cold cucumber juice (mixed with the sugar and acids) into the hot mixture, whilst stirring.
Pour out all the liquid into a container to set. Place this in the fridge for a couple of hours until the cucumber mix is set into a gel.
Blend the set cucumber gel to a purée consistency with a blender.
Then place the sour cucumber purée in a squeeze bottle and reserve in the fridge.
To Serve -
Top the marinated tofu pieces with a little cucumber purée.
Finish each piece with a mix of fresh herbs - mint, parsley, lemon verbena and edible flowers such thyme flowers, borage, nasturtiums, cornflowers and rocket flowers.
Recycled Glass Dish - PYTT From Studio Sirkel - available at oddstandard - http://www.oddstandard.no/shop/pytt
How to make simple but extremely delicious, meaty, umami rich marinated tofu in just a few minutes. This is one of my favourite techniques for cooking with tofu and something I come back to again and again.
I'll show you the technique and then how I use this in a small dish with an intense hit of umami, salt, sweet and sour - cut with the fresh flavour of cucumber, herbs and flowers from the garden.
Full recipe listed bellow.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Intro
1:21 Technique
2:00 Marinade
2:42 Using Tofu in a dish
Recipe -
Tamari Marinade -
300g tamari
150g water
75 g lemon juice
Mix all the ingredients together in a large container.
Marinated Tofu -
1 block firm tofu
tamari marinade (above)
Cut the tofu into slices approximately 1cm thick.
Deep fry the slices of tofu at 190°C for 3-4 minutes until partially dried and golden brown.
Place the fried tofu pieces in the tamari marinade for 12 hours.
Remove the tofu pieces from the marinade and store in the fridge until needed.
Sour Cucumber Purée -
600g cucumber juice - (this will be divided into 200g & 400g)
120g caster sugar
8g citric acid
8g ascorbic acid 7g agar agar
Mix the sugar, ascorbic and citric acid into the reserved 400g of fresh cucumber juice and set this to one side.
Place the remaining 200g of cucumber juice in a pan with the agar and bring this to a simmer for 2-3 minutes whilst whisking.
Remove the pan from the heat and slowly pour the cold cucumber juice (mixed with the sugar and acids) into the hot mixture, whilst stirring.
Pour out all the liquid into a container to set. Place this in the fridge for a couple of hours until the cucumber mix is set into a gel.
Blend the set cucumber gel to a purée consistency with a blender.
Then place the sour cucumber purée in a squeeze bottle and reserve in the fridge.
To Serve -
Top the marinated tofu pieces with a little cucumber purée.
Finish each piece with a mix of fresh herbs - mint, parsley, lemon verbena and edible flowers such thyme flowers, borage, nasturtiums, cornflowers and rocket flowers.
Recycled Glass Dish - PYTT From Studio Sirkel - available at oddstandard - http://www.oddstandard.no/shop/pytt
