This strawberry crisp is sweet, juicy, and so easy to make! It uses only 7 ingredients, most of which are already in your pantry, and makes a delicious, quick vegan dessert.
Vegan strawberry crisp has been my go-to quick, easy dessert for a while. Sometimes I substitute blueberries or even apples for apple crisp , but I always return to strawberries. I love how macerated they get and how they naturally break down to be such a juicy and fruity dessert. The crisp topping is the perfect mix of crispy and buttery, with a hint of sweetness. This is one of those weeknight desserts that comes together with minimal ingredients. You’re going to love it!
Reasons I’m Obsessed With This Strawberry Crisp Recipe
- Sweet and citrusy. Soft, citrus-infused strawberries pair so well with a sweet, crispy oat topping! It’s too good for words.
- Quick and easy. You can prep this dessert in 20 minutes with only 7 ingredients! Then, all you have to do is wait for it to bake and cool.
- The perfect summer dessert for any occasion. Strawberry crisp is the perfect casual dessert for a warm summer night, but you can also double the recipe and serve it for a dinner party. Up to you!
I’ve re-done this recipe to be a completely updated treat of the version I’ve enjoyed, and I’m so happy to be re-making it with Bob’s Red Mill products, and to be a Bob’s Red Mill ambassador.
I’ve loved being an ambassador for so many years and seeing how many of you have converted to using their products. I go into the two products that I use here in more detail below, but I love the high quality, consistency, and taste/texture of all their products. They work perfectly in this crisp, too!
P.S. Do you call it a crisp or a crumble? I call this recipe a crisp, but I also have a great recipe for strawberry crumble you can try!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Brown Sugar – You can also use regular granulated sugar, coconut sugar , or any other kind as long as it’s not liquid.
- Bob’s Red Mill 1-to-1 Gluten Free Baking Flour – My favorite gluten-free flour! I use it to create a nice, thick, juicy filling, and in the topping for the perfect, crunchy crisp.
- Strawberries – You can use either fresh or frozen! I have tips below if you’re using frozen.
- Orange Juice – This adds a bright punch of tangy flavour! You could also use lemon juice (half the amount) or pineapple juice.
- Sea Salt – This brings all the flavours together. If you’re using kosher salt, use a little less so that it’s not too salty (since the granules are smaller).
- Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats – These are my favourite oats! I love that they are certified gluten-free if you need them to be. I recommend sticking to the old-fashioned rolled oats kind so that the texture is correct. If you use quick oats, they might dissolve too quickly while cooking.
- Melted Vegan Butter – Vegan butter helps achieve the desired crisp, buttery consistency of the topping. The one I use is salted. If yours is unsalted, add a pinch of salt. You could also sub in oil, adding a pinch of salt.
Can I Use Frozen Strawberries?
Yes. If you’re using frozen strawberries, let them thaw completely first. Drain off the excess liquid, or add in a few more tablespoons of flour until it resembles the photos.
How to Make Vegan Strawberry Crisp
Ready to see how this easy strawberry crisp comes together? Here’s a step-by-step overview.
- Prepare. Preheat the oven to 375°F/190°C.
- Coat the strawberries. In your 8×8 baking dish, stir together the sugar, the Bob’s Red Mill 1-to-1 Gluten Free Baking Flour , and the sea salt. Add the strawberries and toss to coat them completely. Allow everything to sit for 10 minutes to bring out the flavor of the strawberries and to thicken their juices.
- Make the crisp topping. In another bowl, mix together the Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats , the remaining Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and the sugar. Pour the melted butter over the sugar and flour, and mix bit by bit until a crumble forms. You can use your fingers to clump it together in bits, too. Don’t over-mix it.
- Assemble. Top the strawberries with the oat flour mixture, covering everything entirely.
- Bake the crisp. Bake for 30 minutes, then broil on low for a few minutes until the top is golden brown. Allow everything to cool for 10 minutes before serving. Scoop into bowls and serve with ice cream for the best result!
Tips for Success
- Add more sugar if needed. If you’re using very fresh and tart strawberries, feel free to increase the sugar in the filling by 1 or 2 tablespoons. You can always taste a small amount of it after the ten-minute rest period to see if it’ll be sweet enough for you!
- For a thicker crisp. If you want a thicker, crisp, feel free to make a little bit more of the topping to cover it up even more!
- Possible flour substitutions. If you’re not gluten-free, you can use Bob’s Red Mill Unbleached White All Purpose Flour.
- You could also use individual ramekins to make this. I would split it between 4-5 individual ones.
How to Serve Strawberry Crisp
Strawberry crisp is pretty great as-is, but there are a couple of add-ons that you can indulge in if you like! A scoop of my cashew ice cream would taste incredible with this. Cashew whipped cream or coconut whipped cream would be great, too! A serving of fresh fruit on the side (blueberries, raspberries, blackberries, etc.) is always a good idea as well.
Store and Reheat Leftovers
- Refrigerate leftovers. This strawberry crisp recipe will last in your fridge for at least 4 days in an airtight container! Reheat it in the microwave for about 30 seconds, or heat it in the oven at 350ºF until warmed through.
- Freeze it for later. Once completely cooled, you can store this strawberry crisp in an airtight container in the freezer for 2-3 months. Remember to thaw it in the fridge overnight before reheating!
More Easy Strawberry Desserts
- Strawberry Banana Bread
- Strawberry Cream Pie
- Strawberry Granita
- Vegan Strawberry Coconut Ice Cream
Ingredients
Strawberry Filling
- ¼ cup brown sugar , or cane sugar, coconut sugar or white sugar
- 3 tablespoons Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , or Bob’s Red Mill Unbleached White All Purpose Flour if you’re not gluten free
- ¼ teaspoon sea salt
- 2 pounds fresh strawberries , chopped (about 5 cups whole)
- 1 tablespoon orange juice , or pineapple juice
Crisp Topping
- ¾ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , or Bob’s Red Mill Unbleached White All Purpose Flour if you’re not gluten free
- ¾ cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- 5 tablespoons brown sugar , or cane sugar, coconut sugar or white sugar
- 6 tablespoons melted vegan butter , salted (if using unsalted, add a pinch of sea salt)
Instructions
Strawberry Filling
- Preheat oven to 375°F/190°C.
- In your 8×8 baking dish, stir together the ¼ cup of sugar, 3 tablespoons Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and the sea salt. Add the strawberries and orange juice and toss to coat completely. Allow to sit for 10 minutes to bring out the flavor of the strawberries and to thicken their juices.
Crisp Topping
- In another bowl, mix together the oats, remaining 3/4 cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and 5 tablespoons sugar. Pour over the melted butter and mix until bit by bit until a crumble forms. You can use your fingers to clump it together in bits too. Don’t over mix it.
- Top the strawberries with the oat flour mixture, covering everything entirely.
Putting It All Together
- Bake for 30 minutes, then broil on low for a few minutes until top is golden brown.
- Allow to cool for 10 minutes before serving. Scoop into bowls and serve with ice cream for the best result!
Notes
- If you’re using very fresh and tart strawberries, feel free to increase the sugar in the filling by 1 or 2 tablespoons. You can always taste a small amount of it after the ten minute rest period to see if it’ll be sweet enough for you!
- If you’re using frozen strawberries, let them thaw completely first. You can drain off the excess liquid, or add in a few more tablespoons of flour until it looks like in the photos.
- If you want a thicker crisp, feel free to make a little bit more to cover it up even more!
- If you’re not gluten free, you can use Bob’s Red Mill Unbleached White All Purpose Flour.
- You could also use individual ramekins to make this – I would split it between 4-5 individual ones.
- A scoop of my Cashew Ice Cream would taste incredible with this!
- To store: This strawberry crisp recipe will last in your fridge for at least 4 days in an airtight container! Reheat it in the microwave for about 30 seconds, or heat it in the oven at 350ºF until warmed through.
- To freeze: Once completely cooled, you can store this strawberry crisp in an airtight container in the freezer for 2-3 months. Remember to thaw it in the fridge overnight before reheating!
This strawberry crisp is sweet, juicy, and so easy to make! It uses only 7 ingredients, most of which are already in your pantry, and makes a delicious, quick vegan dessert.
Vegan strawberry crisp has been my go-to quick, easy dessert for a while. Sometimes I substitute blueberries or even apples for apple crisp , but I always return to strawberries. I love how macerated they get and how they naturally break down to be such a juicy and fruity dessert. The crisp topping is the perfect mix of crispy and buttery, with a hint of sweetness. This is one of those weeknight desserts that comes together with minimal ingredients. You’re going to love it!
Reasons I’m Obsessed With This Strawberry Crisp Recipe
- Sweet and citrusy. Soft, citrus-infused strawberries pair so well with a sweet, crispy oat topping! It’s too good for words.
- Quick and easy. You can prep this dessert in 20 minutes with only 7 ingredients! Then, all you have to do is wait for it to bake and cool.
- The perfect summer dessert for any occasion. Strawberry crisp is the perfect casual dessert for a warm summer night, but you can also double the recipe and serve it for a dinner party. Up to you!
I’ve re-done this recipe to be a completely updated treat of the version I’ve enjoyed, and I’m so happy to be re-making it with Bob’s Red Mill products, and to be a Bob’s Red Mill ambassador.
I’ve loved being an ambassador for so many years and seeing how many of you have converted to using their products. I go into the two products that I use here in more detail below, but I love the high quality, consistency, and taste/texture of all their products. They work perfectly in this crisp, too!
P.S. Do you call it a crisp or a crumble? I call this recipe a crisp, but I also have a great recipe for strawberry crumble you can try!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Brown Sugar – You can also use regular granulated sugar, coconut sugar , or any other kind as long as it’s not liquid.
- Bob’s Red Mill 1-to-1 Gluten Free Baking Flour – My favorite gluten-free flour! I use it to create a nice, thick, juicy filling, and in the topping for the perfect, crunchy crisp.
- Strawberries – You can use either fresh or frozen! I have tips below if you’re using frozen.
- Orange Juice – This adds a bright punch of tangy flavour! You could also use lemon juice (half the amount) or pineapple juice.
- Sea Salt – This brings all the flavours together. If you’re using kosher salt, use a little less so that it’s not too salty (since the granules are smaller).
- Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats – These are my favourite oats! I love that they are certified gluten-free if you need them to be. I recommend sticking to the old-fashioned rolled oats kind so that the texture is correct. If you use quick oats, they might dissolve too quickly while cooking.
- Melted Vegan Butter – Vegan butter helps achieve the desired crisp, buttery consistency of the topping. The one I use is salted. If yours is unsalted, add a pinch of salt. You could also sub in oil, adding a pinch of salt.
Can I Use Frozen Strawberries?
Yes. If you’re using frozen strawberries, let them thaw completely first. Drain off the excess liquid, or add in a few more tablespoons of flour until it resembles the photos.
How to Make Vegan Strawberry Crisp
Ready to see how this easy strawberry crisp comes together? Here’s a step-by-step overview.
- Prepare. Preheat the oven to 375°F/190°C.
- Coat the strawberries. In your 8×8 baking dish, stir together the sugar, the Bob’s Red Mill 1-to-1 Gluten Free Baking Flour , and the sea salt. Add the strawberries and toss to coat them completely. Allow everything to sit for 10 minutes to bring out the flavor of the strawberries and to thicken their juices.
- Make the crisp topping. In another bowl, mix together the Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats , the remaining Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and the sugar. Pour the melted butter over the sugar and flour, and mix bit by bit until a crumble forms. You can use your fingers to clump it together in bits, too. Don’t over-mix it.
- Assemble. Top the strawberries with the oat flour mixture, covering everything entirely.
- Bake the crisp. Bake for 30 minutes, then broil on low for a few minutes until the top is golden brown. Allow everything to cool for 10 minutes before serving. Scoop into bowls and serve with ice cream for the best result!
Tips for Success
- Add more sugar if needed. If you’re using very fresh and tart strawberries, feel free to increase the sugar in the filling by 1 or 2 tablespoons. You can always taste a small amount of it after the ten-minute rest period to see if it’ll be sweet enough for you!
- For a thicker crisp. If you want a thicker, crisp, feel free to make a little bit more of the topping to cover it up even more!
- Possible flour substitutions. If you’re not gluten-free, you can use Bob’s Red Mill Unbleached White All Purpose Flour.
- You could also use individual ramekins to make this. I would split it between 4-5 individual ones.
How to Serve Strawberry Crisp
Strawberry crisp is pretty great as-is, but there are a couple of add-ons that you can indulge in if you like! A scoop of my cashew ice cream would taste incredible with this. Cashew whipped cream or coconut whipped cream would be great, too! A serving of fresh fruit on the side (blueberries, raspberries, blackberries, etc.) is always a good idea as well.
Store and Reheat Leftovers
- Refrigerate leftovers. This strawberry crisp recipe will last in your fridge for at least 4 days in an airtight container! Reheat it in the microwave for about 30 seconds, or heat it in the oven at 350ºF until warmed through.
- Freeze it for later. Once completely cooled, you can store this strawberry crisp in an airtight container in the freezer for 2-3 months. Remember to thaw it in the fridge overnight before reheating!
More Easy Strawberry Desserts
- Strawberry Banana Bread
- Strawberry Cream Pie
- Strawberry Granita
- Vegan Strawberry Coconut Ice Cream
Ingredients
Strawberry Filling
- ¼ cup brown sugar , or cane sugar, coconut sugar or white sugar
- 3 tablespoons Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , or Bob’s Red Mill Unbleached White All Purpose Flour if you’re not gluten free
- ¼ teaspoon sea salt
- 2 pounds fresh strawberries , chopped (about 5 cups whole)
- 1 tablespoon orange juice , or pineapple juice
Crisp Topping
- ¾ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , or Bob’s Red Mill Unbleached White All Purpose Flour if you’re not gluten free
- ¾ cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- 5 tablespoons brown sugar , or cane sugar, coconut sugar or white sugar
- 6 tablespoons melted vegan butter , salted (if using unsalted, add a pinch of sea salt)
Instructions
Strawberry Filling
- Preheat oven to 375°F/190°C.
- In your 8×8 baking dish, stir together the ¼ cup of sugar, 3 tablespoons Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and the sea salt. Add the strawberries and orange juice and toss to coat completely. Allow to sit for 10 minutes to bring out the flavor of the strawberries and to thicken their juices.
Crisp Topping
- In another bowl, mix together the oats, remaining 3/4 cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and 5 tablespoons sugar. Pour over the melted butter and mix until bit by bit until a crumble forms. You can use your fingers to clump it together in bits too. Don’t over mix it.
- Top the strawberries with the oat flour mixture, covering everything entirely.
Putting It All Together
- Bake for 30 minutes, then broil on low for a few minutes until top is golden brown.
- Allow to cool for 10 minutes before serving. Scoop into bowls and serve with ice cream for the best result!
Notes
- If you’re using very fresh and tart strawberries, feel free to increase the sugar in the filling by 1 or 2 tablespoons. You can always taste a small amount of it after the ten minute rest period to see if it’ll be sweet enough for you!
- If you’re using frozen strawberries, let them thaw completely first. You can drain off the excess liquid, or add in a few more tablespoons of flour until it looks like in the photos.
- If you want a thicker crisp, feel free to make a little bit more to cover it up even more!
- If you’re not gluten free, you can use Bob’s Red Mill Unbleached White All Purpose Flour.
- You could also use individual ramekins to make this – I would split it between 4-5 individual ones.
- A scoop of my Cashew Ice Cream would taste incredible with this!
- To store: This strawberry crisp recipe will last in your fridge for at least 4 days in an airtight container! Reheat it in the microwave for about 30 seconds, or heat it in the oven at 350ºF until warmed through.
- To freeze: Once completely cooled, you can store this strawberry crisp in an airtight container in the freezer for 2-3 months. Remember to thaw it in the fridge overnight before reheating!
Vegan Strawberry Crisp - 7 Ingredients
Ingredients
Strawberry Filling
- ¼ cup brown sugar or cane sugar, coconut sugar or white sugar
- 3 tablespoons Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or Bob’s Red Mill Unbleached White All Purpose Flour if you’re not gluten free
- ¼ teaspoon sea salt
- 2 pounds fresh strawberries chopped (about 5 cups whole)
- 1 tablespoon orange juice or pineapple juice
Crisp Topping
- ¾ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or Bob’s Red Mill Unbleached White All Purpose Flour if you’re not gluten free
- ¾ cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- 5 tablespoons brown sugar or cane sugar, coconut sugar or white sugar
- 6 tablespoons melted vegan butter salted (if using unsalted, add a pinch of sea salt)
Instructions
Strawberry Filling
- Preheat oven to 375°F/190°C.
- In your 8x8 baking dish, stir together the ¼ cup of sugar, 3 tablespoons Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and the sea salt. Add the strawberries and orange juice and toss to coat completely. Allow to sit for 10 minutes to bring out the flavor of the strawberries and to thicken their juices.
Crisp Topping
- In another bowl, mix together the oats, remaining 3/4 cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and 5 tablespoons sugar. Pour over the melted butter and mix until bit by bit until a crumble forms. You can use your fingers to clump it together in bits too. Don’t over mix it.
- Top the strawberries with the oat flour mixture, covering everything entirely.
Putting It All Together
- Bake for 30 minutes, then broil on low for a few minutes until top is golden brown.
- Allow to cool for 10 minutes before serving. Scoop into bowls and serve with ice cream for the best result!
Notes
- If you’re using very fresh and tart strawberries, feel free to increase the sugar in the filling by 1 or 2 tablespoons. You can always taste a small amount of it after the ten minute rest period to see if it’ll be sweet enough for you!
- If you’re using frozen strawberries, let them thaw completely first. You can drain off the excess liquid, or add in a few more tablespoons of flour until it looks like in the photos.
- If you want a thicker crisp, feel free to make a little bit more to cover it up even more!
- If you’re not gluten free, you can use Bob’s Red Mill Unbleached White All Purpose Flour.
- You could also use individual ramekins to make this - I would split it between 4-5 individual ones.
- A scoop of my Cashew Ice Cream would taste incredible with this!
- To store: This strawberry crisp recipe will last in your fridge for at least 4 days in an airtight container! Reheat it in the microwave for about 30 seconds, or heat it in the oven at 350ºF until warmed through.
- To freeze: Once completely cooled, you can store this strawberry crisp in an airtight container in the freezer for 2-3 months. Remember to thaw it in the fridge overnight before reheating!
Nutrition
Vegan Strawberry Crisp - 7 Ingredients https://jessicainthekitchen.com/vegan-strawberry-crisp-7-ingredients/ February 25, 2021
This Marinated Tofu recipe will make you fall in LOVE with tofu with LOTS of great tips! It’s great for baking, pan-frying, grilling, in the air fryer and so much more! Perfect for a multi-purpose simple marinade and makes your tofu so flavourful.
A common question I hear is, “my tofu is so bland by itself – how do I get it to taste tasty?”. I love hearing this because it means there are SO many possibilities and that I get the opportunity to blow someone’s mind with how good tofu can taste!
Notes on the Ingredients
block of tofu – always ensure it’s not silken (just regular firm or extra firm) and pressed for at least 30 minutes!
soy sauce – I always use light soy sauce, you can also use liquid aminos or coconut aminos or tamari. Don’t skip this – this helps to really penetrate the tofu for that inside out flavour.
rice wine vinegar – I love the flavour, feel free to experiment with regular vinegar or apple cider vinegar too although it won’t taste the same.
sesame oil – you could also use your favourite flavoured oil here.
agave – you can also use maple syrup! Helps to balance out the other flavours, doesn’t make it sweet.
garlic powder, onion powder, black pepper, paprika (preferably smoked) – my preferred seasonings for this marinade!
cornstarch – this helps to thicken up the rest of the marinade to make the marinated tofu a bit saucy too after cooking! You could also use regular flour if you can’t use cornstarch, but it might not be the exact same texture.
How to Make Marinated Tofu (Step by Step Instructions)
In a medium-size bowl place the pressed and cubed tofu. Add the soy sauce and toss to coat. Add in all of the other marinade ingredients and toss to thoroughly combine. Ensure all the pieces are coated and let the tofu sit in the marinade for at least 30 minutes, up to 2 days.
In a pan over medium high heat, add the oil. Once hot, scoop your tofu out of the leftover marinade (do not toss your marinade) and add into the pan. Crisp up your tofu on each side for about 2-3 minutes on each side, until all sides are crisped up and browned.
While your tofu is cooking, add 1 teaspoon of cornstarch to the marinade and whisk vigorously to combine.
Once tofu is finished cooking. Turn off the heat. Immediately add in your marinade and stir to combine. The residual heat will heat through the sauce and cook off the cornstarch. Stir to combine and let it all sit together for at least 2 minutes.
Remove from the stove, serve and enjoy!
- Allowing the marinade to sit on the tofu for at least 30 minutes really makes a massive difference to penetrating the tofu and giving it a deep flavour. Marinated tofu really is the best!
- Make sure you’re not buying silken tofu! That will yield the wrong texture and will break apart if you try and press it. Check out my Tofu 101 post for more, or watch my tofu 101 IG series .
- If you want to bake the tofu instead, I recommend following my Baked Tofu post instructions – 400°F for 20 minutes, flipping in between. I would still recommend doing the marinade with cornstarch step afterwards (just heat up the pan a bit and add the tofu right after it comes out of the oven).
- How to press tofu: I cover this in detail in my How to Cook Tofu 101 post ! The prep time includes the time to press the tofu
- Often times tofu sticks in your pan if you’re trying to flip it too early, the heat is too low, or your non-stick coating is gone. If your tofu is sticking, consider one of these and adjust accordingly – it’s usually that you’re trying to flip it too quickly!
Related Recipes
- Sweet and Sour Tofu
- Easy Baked Tofu
- How to Make Crispy Tofu
Ingredients
- 1 lb block of tofu , pressed for at least 30 minutes and cut into 1-inch pieces
Marinade Recipe
- 1/4 cup light soy sauce , don’t use regular soy sauce (you can always used liquid aminos, tamari or coconut aminos
- 3 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 4 teaspoons agave
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika , (preferably smoked)
- 2 tablespoons water
Rest of Recipe
- 2 teaspoons oil , (any oil)
- 1 teaspoon cornstarch
Instructions
- In a medium-size bowl place the pressed and cubed tofu. Add the soy sauce and toss to coat. Add in all of the other marinade ingredients (rice wine vinegar, sesame oil, agave, garlic powder, onion powder, black pepper, paprika and water) and toss to thoroughly combine. Ensure all the pieces are coated and let the tofu sit in the marinade for at least 30 minutes, up to 2 days.
Rest of the Recipe
- In a pan over medium high heat, add the oil. Once hot, scoop your tofu out of the leftover marinade (do not toss your marinade) and add into the pan. Crisp up your tofu on each side for about 2-3 minutes on each side, until all sides are crisped up and browned.
- While your tofu is cooking, add 1 teaspoon of cornstarch to the marinade and whisk vigorously to combine.
- Once tofu is finished cooking. Turn off the heat. Immediately add in your marinade and stir to combine. The residual heat will heat through the sauce and cook off the cornstarch. Stir to combine and let it all sit together for at least 2 minutes. Remove from the stove, serve and enjoy!
Notes
- Allowing the marinade to sit on the tofu for at least 30 minutes really makes a massive difference to penetrating the tofu and giving it a deep flavour. Marinated tofu really is the best!
- Make sure you’re not buying silken tofu! That will yield the wrong texture and will break apart if you try and press it. Check out my Tofu 101 post for more, or watch my tofu 101 IG series .
- If you want to bake the tofu instead, I recommend following my Baked Tofu post instructions – 400°F for 20 minutes, flipping in between. I would still recommend doing the marinade with cornstarch step afterwards (just heat up the pan a bit and add the tofu right after it comes out of the oven).
- How to press tofu: I cover this in detail in my How to Cook Tofu 101 post ! The prep time includes the time to press the tofu
- Often times tofu sticks in your pan if you’re trying to flip it too early, the heat is too low, or your non-stick coating is gone. If your tofu is sticking, consider one of these and adjust accordingly – it’s usually that you’re trying to flip it too quickly!
