Whiskey Garlic Tofu - air fried or oven baked, this is a sticky savory sweet favorite for any meal - with salad, sandwich or wrap.
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...
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.
Whiskey Garlic Tofu
dairy, egg, oil, and gluten free, vegan
YIELD: 6 pieces / 3 servings
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 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.
Cheers to the whiskey 'fu!
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about Kristina:
Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days - sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers - well, one drummer - and travel.
printable Whiskey Garlic Tofu recipe:
Whiskey Garlic Tofu
Whiskey Garlic Tofu - air fried or oven baked, this is a sticky savory sweet favorite for any meal - with 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
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Nutrition Information:
Yield:
3Serving Size:
2 piecesAmount Per Serving: Calories: 249
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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...