Sticky whiskey garlic tofu can be air fried or oven baked and served over veggies, quinoa, rice, or with a salad, sandwich or wrap.
recipe originally published December 3, 2014
Whiskey Week Continues
I am loving Whiskey Week, glad you all are too!
Jason and I were out at a holiday party last night, and there was a bar set up for whiskey tasting. How perfect is that - we tasted a few good ones, and I am going to hunt one down. I may have to extend Whiskey Week...
Sticky Whiskey Garlic Tofu
This recipe has been made before.
Actually, I have made this several times. The first couple? Too sticky sweet. Oops. The first batch had to be chiseled away from the pan, like I was making hard candy lollypops alongside the tofu. Reducing sugar, adding vinegar for some tangy zip, garlic because, well I love garlic, and we are in business.
I have made this many times since. It keeps well, it reheats well, it goes well over hummus-y mashed potatoes, a pile of veggie quinoa, or salad.
Because warm proteins over cool salads - one of my favorite things.
Two slabs of sticky whiskey garlic tofu served over veggie quinoa on a blue plate.
Cheers to the whiskey 'fu!
Did you make this sticky whiskey garlic tofu?
⭐️ Leaving a review helps us bring you more recipes. ⭐️ Follow spabettie on Instagram and tag us with #spabettie - We love seeing your recipe photos and remakes - thank you!
Sticky Whiskey Garlic Tofu
Sticky whiskey garlic tofu can be air fried or oven baked and served over veggies, quinoa, rice, or with a salad, sandwich or wrap.
Ingredients
- ¼ cup whiskey
- ¼ cup vegan sugar (coconut, maple)
- 2 garlic cloves, peeled and minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- sea salt and black pepper
- 1 block extra firm tofu, pressed
Instructions
- If using air fryer, line basket with a parchment round.
- If using oven, preheat to 350 °F. Line baking sheet with parchment.
- Once tofu is pressed, slice into half inch slabs - with a regular block of tofu, I cut into three segments on the short side, then slice each segment in half lengthwise.
- In saucepan, combine whiskey, sugar, garlic, onion powder and vinegar. Stirring continually, bring to a boil, then reduce to simmer. Simmer for 10 minutes, stirring often. Remove from heat, allow to cool slightly.
- Coat all tofu slices, place on prepared baking sheet.
- Fry in air fryer for 7 minutes at 370. Turn / flip, cook another 3-4 minutes.
- Bake at 350 °F for 25 minutes, turning after 12 minutes.
- Serve over salad, Perfect Mashed Potatoes, or vegetable quinoa.
Notes
dairy, egg, oil, and gluten free, vegan
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
3Serving Size:
2 piecesAmount Per Serving: Calories: 249
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Patricia @ Grab a Plate says
Sounds so good and love how the tofu is all coated in this yummy sauce!
Arman @ thebigmansworld says
Wow, I've never used whisky in a recipe before (I mean, I have had a shot of it AFTER a recipe which resulted in a recipe for disaster).
You should see how much tofu I have in my fridge right now....Damn vegan month. You're blog is going to be my mecca.
Kristina Sloggett says
"damn vegan month" NOOOO!! you are going to have fun! you are going to love it! you are already well versed in the vegan recipe, this might just show you how flavorful and awesome creative cooking can be. if I can be any help, or direct you to certain flavors, DO please let me know.
or if you just need someone to virtually cheers a shot of whiskey with ya...
Alisa @ Go Dairy Free says
I think you should do a gin week now 🙂 This looks amazing! I really do love tofu and the way it soaks up all the flavors!
Kristina Sloggett says
oooh, GIN week! yes! I am deep into the cookbook recipes right now, but I have a few tofu ideas I cannot wait to try. perhaps GIN WEEK after the deadline...
Kacey @ The Cookie Writer says
Whiskey week?! This sounds so amazing! I never thought to put whiskey with my tofu. I always add whiskey to my homemade caramel sauce but I need to try this!
Kalinda says
Hey lady, you can't say there's a whiskey worth hunting down without mentioning which one it is. 😉
This marinade sounds delicious, I can't wait to try it.
Kristina Sloggett says
haa, oops! well, it was a local one to Portland - Eastside Distilling's Burnside Bourbon. very smooth. they also have something VERY Oregon - a Marionberry Whiskey! that was very good also.
Kalinda says
Awesome, I'll have to see if I can get my hands on some.
lindsay Cotter says
well now this is my kinda of tofu! drunken
Kristina Sloggett says
indeed.
Jolene says
this looks like nirvana!!! I adore tofu now that my sherpa showed me the tofu way!! (you, Heather, Sarena!). Miguel even likes it when I make it, and he likes whiskey sooo I daresay he'd like this (but not with quinoa, he claims it hurts his stomach. pish posh, silly man!).
Kristina Sloggett says
he'd love it with my hummus mashed potatoes! nobody can resist those, and they are stomach friendly, ha!
Jolene says
hummus mashed potatoes?! do share!!
Kristina Sloggett says
hee 😉 it is the Perfect Mashed Potatoes recipe I linked to. yuuuuuuummmmmm.
Laura @ Sprint 2 the Table says
I have tofu on the menu this week! Totally adding whiskey. Because what's NOT better with whiskey? 🙂
Kristina Sloggett says
well exactly! cheers!
Georgina says
I like the sound of that. Pineapple juice sounds great. I bet you could sub whisky for tequila or white wine?
Kristina Sloggett says
yep! and tequila with pineapple - now THAT sounds good!
Heather (Where's the Beach) says
You know, I'm not a whiskey fan, but love the idea of using it for a marinade. I'm all for trying new marinades for tofu! Thanks for sharing!
Kristina Sloggett says
it gives a great flavor - you could use less, and add OOOH, some pineapple juice! Mmm...