Tag: tofu

Easy spicy gochujang ramen with chopsticks.
Main Course
2

Easy Spicy Gochujang Ramen Noodles Recipe (or with Udon)

This easy spicy gochujang ramen noodles recipe keeps things simple & healthy but is absolutely delicious. Can be made with either ramen or udon noodles, making it a versatile recipe. You know what they say — easy to make, easy to love!

Eating spicy gochujang ramen with chopsticks.

In this post you’ll learn:

Why You Will Love This Recipe

  • 🌶️ Flavor Explosion: The flavor-packed blend of spicy Gochujang sauce with umami soy sauce; they can never go wrong!
  • 🍳 Easy-Breezy: This recipe is as simple as boiling water and tossing ingredients together – perfect for kitchen novices or if you just don’t want to/can’t spend too much time cooking!
  • 💪 Easy but also Healthy: With whole wheat noodles and fresh veggies, you can make a comforting ramen bowl to be something nutritious too!
  • 🌱 Vegan Goodness: Delight in a completely vegan dish that’s both kind to your body and the planet.
  • 🎨 Customizable: Make it your own by choosing your favorite veggies, protein, and level of spiciness.
  • 📢 Share the Love: Impress your friends and family with this recipe that tastes so delicious, people won’t know it’s actually so easy to make!
Close-up of spicy gochujang ramen noodles with green onions and sesame seeds.

Ingredients

  • Whole Wheat Ramen or Udon Noodles: For a hearty and satisfying base. Use whole wheat for more protein and fiber!
  • Gochujang: This spicy Korean chili paste brings a fiery, bold flavor that’s essential for a kick.
  • Soy Sauce: A dash of this savory sauce adds depth and umami to your recipe.
  • Garlic: Minced garlic contributes a fragrant, sharp kick that elevates the overall taste.
  • Vegetable Oil (Olive Oil): A bit of oil to make your sauce glisten and just so it doesn’t stick to your pan!
  • Green Onion: Thinly sliced green/spring onions add a fresh, mild crunch and a pop of green color.
Ingredients for an easy spicy ramen recipe with labels.

For the optional veggies, I’ve chosen tofu and cherry tomatoes. Feel free to sub them with your favorite vegetables or whatever you have on hand!

  • Tofu: Cube-shaped tofu chunks,serve as a protein-rich and satisfying option.
    • You can also use thawed frozen tofu, which will have a texture that’s closer to that of a chicken for a plant-based alternative.
  • Cherry Tomatoes: For a burst of juicy sweetness and vibrant color.

How to Make Spicy Gochujang Ramen Noodles

Prep the Veggies: Peel and finely mince the garlic. Cut the vegetables into bite-sized chunks.

Boil the Noodles: Cook the ramen or udon noodles according to the package instructions. One to two minutes before they’re done, drain them with a colander, rinse them with cold water, and set them aside.

It’s okay to take it out when it’s still a bit hard! You want to undercook it a bit since it will cook further before and after tossing it into the pan. And you don’t want your noodles to be mushy if it’s overcooked!

Whip Up the Sauce: In a bowl, mix the gochujang and soy sauce.

Soy sauce and gochujang in a white bowl before mixing.
Soy sauce and gochujang before mixing
Gochujang and soy sauce after mixing, in a white bowl.
Mix it all up!

Sauté and Add Veggies: In a pan, sauté your garlic until golden for about 30-60 seconds. Then add the optional tofu (or any other hard vegetables) and stir fry for 5-7 minutes until golden brown.

Combine and Toss: Add the cooked noodles and the optional cherry tomatoes. If the noodles stick together because it’s too dry, add 1 Tablespoon of water at a time to loosen them up.

Pour and toss: Pour the gochujang sauce and turn up the heat to high for a smoky flavor. Toss it all together until the noodles are coated in that glorious spicy goodness, only for 15 to 30 seconds. Add a couple of splashes of water if they get sticky.

Stir-fried tofu, golden brown, in a pan.
First stir fry the garlic and tofu
Fried tofu with cherry tomatoes and ramen noodles in a pan.
Then add the tomatoes and ramen noodles.
Spicy ramen noodle with tomatoes and tofu in a pan.
Add the gohujang sauce last, and mix.

Garnish and Serve: Immediately turn the heat off afterwards, and sprinkle some sliced green onions and optional sesame seeds on top of your saucy gochujang noodles.

You can also drizzle some sesame oil or chili oil as garnish. Now, enjoy this bowl of quick & easy spicy gochujang noodles!!

Top Tips

Three tips about the cooking steps:

  • Do NOT skip the step of mixing the sauce in a small bowl. This method ensures an even coating of your noodles with the delectable sauce.
    • If you don’t mix it beforehand, the gochujang sauce will stick to only certain parts of the noodles, which trust me, is well worth that additional bowl you have to wash! 😉
  • Since this recipe comes together quickly, be sure to prep all your ingredients and prepare the sauce before you begin cooking.
  • Remove the udon or ramen noodles from the boiling water 1-2 minutes before the suggested cooking time, as they’ll continue to cook when added to the pan later on. This prevents them from becoming overcooked and turning mushy!

And one tip about the ingredients:

  • Feel free to adjust the quantity of green onions to your liking. If you like them, you can use the full sprig for each portion so that it becomes more of an ingredient rather than just a garnish.
Ramen gochujang noodles with tofu and green onions with chopsticks.

Tight on Time? Try These Hacks

Tip #1: The first thing you can do is to make this a one-pot meal. This means that you can just use the same pot you cook your noodles in to stir-fry the garlic and vegetables. Then just add the mixed-in gochujang sauce to that same pot.

Be sure to cook your ramen or udon the first thing when you make this recipe. They will cook as you cut and prepare the vegetables.

Tip #2: The second tip is that you can cook and meal prep your vegetables beforehand. For the garlic, simply stir-fry it and store it in the fridge. This way, this recipe becomes as simple as making instant ramen noodles since it’s literally just boiling the noodles & mixing the sauce!

Close-up look of gochujang ramen noodle on a chopstick.

Storage and Meal Prep Instructions

Storage: Store any leftover Spicy Gochujang Ramen (or Gochujang Udon) in an airtight container in the refrigerator. It should be consumed within 1-2 days to ensure the best taste and quality.

Meal prep: For meal prepping, cut and prepare the ingredients and the sauce beforehand. But just before serving, spend 10 minutes to cook so you get a fresh meal. It tastes so much better this way.

You can also choose to cook the vegetables beforehand so you only need to boil the Gochujang Noodles and mix it, which should only take 5 minutes once everything is prepared!

Spicy gochujang noodle with tofu and tomatoes, taken from above.

FAQ

Can I freeze this recipe?

No, I do not recommend freezing noodles.

If you’re tight on time, feel free to cut and prepare/even cook all the vegetables beforehand. This way, you only have to spend 5-10 minutes to cook the ramen and mix it with the sauce. See the “Meal Prep” section above for more details.

How to make ramen noodles spicy?

You can add spicy ingredients like Gochujang paste, red pepper/chili flakes, or hot sauce, and then mix it into your cooked noodles for a fiery kick.

Just be aware of how it might change the texture of your ramen noodles. For instance, red pepper flakes or chilli powder won’t usually change the textures of dishes. However, other hot sauces might make the sauce/broth thicker.

Can gochujang be used for ramen?

Absolutely! Gochujang is a great choice since it brings a unique, spicy, and slightly sweet element that pairs wonderfully with the other ingredients, creating a delightful, savory-spicy ramen gochujang noodles.

Can I add miso to this recipe to make gochujang miso ramen noodles?

Yes, feel free to do so. But be sure to reduce, or even omit the soy sauce. Otherwise, your sauce will be way too salty.

Gochujang noodles with tomatoes and tofu from above, with tomatoes and gochujang sauce on the side.

Looking for more Easy Dinner/Lunch/Main Recipes?

For another spicy noodle recipe, check out my Creamy Tandoori Sauce Pasta recipe.

If you’re just looking for something spicy and not specifically noodle, this flavor-packed Tandoori Vegetables Platter is another favorite of mine.

For an easy lunch recipe, check out my Hummus Bagel (Sandwich + 4 Open-faced Options!), or my Rainbow Poke Bowl which uses this 5-Minute Easy Marinated Tofu.

Gimme more Asian(-inspired) Recipes!

Yessir! If you like Korean flavors, check out my 5-Minute Kimchi Aioli recipe, my 3-Minute Gochujang Aioli, or my Kimchi Sushi recipe. And for an easy and pretty Korean drink, I have this 5-Minute Strawberry Oat Milk recipe!

For other Asian(-inspired) recipes, I have more sushi recipes such as this Shiitake Roll, Kappa Maki (Cucumber) Roll, and Natto Rolls (Japanese fermented soybeans).

And speaking of fermented soybeans, check out this Indonesian Sticky Tempeh recipe (which is another umami-packed recipe), or this Authentic Vegan Jackfruit Rendang (Indonesian ‘curry’) recipe!

Easy spicy gochujang ramen with chopsticks.
Print Recipe
5 from 2 votes

Easy Spicy Gochujang Ramen Noodles Recipe (or with Udon)

This easy spicy gochujang ramen noodles recipe keeps things simple & healthy but is absolutely delicious. Can be made with either ramen or udon noodles!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Asian, Korean
Keyword: easy spicy ramen recipe, gochujang ramen, gochujang udon, ramen gochujang
Servings: 1 person
Calories: 478kcal
Author: Jem @ The Fruity Jem

Ingredients

  • 1 packet ramen noodle or udon noodle (use whole wheat for more nutrients)
  • 1 Tablespoon gochujang
  • 1 Tablespoon soy sauce
  • 1 clove garlic finely minced
  • ½ teaspoon vegetable oil I used olive oil
  • ½ to 1 sprig green onion thinly sliced

Vegetables of choice (OPTIONAL):

  • ½ cup tofu cubed (100 grams)
  • ¼ cup cherry tomatoes halved (5 pieces)
  • sesame seeds for garnish

Instructions

Prep Time

  • Finely mince the peeled garlic and cut the vegetables into bite-sized pieces.
  • In a small bowl, mix the gochujang and soy sauce using a fork until you get a smooth sauce.
  • Cook the ramen or udon according to package instructions. Turn the heat off about 1-2 minutes before it’s fully cooked, then drain and rinse with cold water.
    The noodles will continue to cook a little bit afterwards, so it's totally okay to take it out when it's still a bit hard!

Cooking Time!

  • Add the vegetable oil to a heated pan. Once the oil is hot, add the minced garlic and stir fry on medium heat until the garlic turns golden for about 30 to 40 seconds.
    Be careful not to burn the garlic since minced garlic can burn easily as they are chopped finely.
  • Then add the cubed tofu and stir fry on medium to high heat for 5-7 minutes, until it turns golden brown.
  • Now add the cooked ramen and cherry tomatoes into the pan. If it gets too dry and the noodles are sticking together, add 1 Tablespoon of water to loosen up the noodles.
  • Pour the gochujang sauce and turn up the heat to high to get that smoky flavor. Stir to coat evenly for about 15 to 30 seconds. Then immediately turn the heat off.
  • Top with chopped green onions and optional sesame seeds, give it a good mix, and enjoy!

Notes

Top Tips
  • Do NOT skip mixing the sauce in a small bowl.
    • I know this is one extra bowl to clean but this ensures that your noodle will be coated evenly with the sauce.
  • Be careful not to overcook the ramen noodles so they won’t get mushy. Take them out 1-2 minutes before the suggested cooking time since they will cook further because of the steam, and when you add them to the hot pan.
  • Customize how many green/spring onions you want to use. This is a great recipe to add a lot of it so it becomes more like an ingredient, instead of just using it as a garnish.
  • The recipe cooks quickly so you definitely want to cut all the ingredients and make the sauce before you start cooking.
  • For storage, meal prep notes, and other time-saving hacks, read the post above!

Read More

November 1, 2023
2 Comments
Tandoori Vegetables Platter with black spatula
Main Course
2

Tandoori Vegetables Platter (+ Step-by-Step PHOTOS!)

Indulge in the rich flavors of the Tandoori Vegetables Platter and bring the essence of Indian cooking right to your table, just with 20 minutes of ‘real cooking’, leaving the other 30 minutes for the veggies to roast in the oven.

Imagine the smoky aroma of roasted vegetables, marinated in a rich blend of spices, wafting through your kitchen. Oh, that wonderful smell! That’s the magic of the Tandoori Veg Platter, a dish that brings a burst of flavors with every bite!

I love Indian food and always will. And I’ll take any chance I can to share recipes like this with others. Next time you’ve got a friends or family get-together, bring this platter along. Everyone, like…everyone, will love it!

Roasted tandoori vegetables in a baking sheet.

In this post you’ll learn:

Why You Will Love This Recipe

  • Healthy & Hearty: Packed with nutrient-rich vegetables, this veggie platter is a wholesome meal in itself.
  • Versatile: Perfect for a family dinner, potluck, or barbecue party.
  • Vegan-friendly: With tofu as a substitute for paneer, it caters to all dietary preferences.
  • Aromatic & Flavorful: The garlic ginger paste and all the spices in the marinade elevate the taste.
  • Easy to Prep: Minimal prep time means you can whip this up even on busy weekdays.
  • Customizable: Feel free to add or swap vegetables as per your liking.
  • A Culinary Journey: Experience the essence of Indian cuisine right at home.
  • Grill or Oven: Whether you have a grill or just an oven, this recipe has got you covered.
  • Perfect for every occasion: Whether you want to make a full fancy meal out of this, or have them as snacks, this recipe works for both and everything in between!
Tandoori veg platter, some with skewers on a large plate.

What is Tandoori Vegetables Platter?

The Tandoori Platter Veg is a great assortment of vegetables marinated in a spicy and tangy tandoori sauce marinade and then roasted or grilled to perfection.

The term “tandoori” comes from “tandoor”, a traditional clay oven used in Indian cooking. While the authentic tandoori flavor is derived from this clay oven, you can easily replicate it at home with your oven or grill. The result? A smoky, charred exterior with a tender and juicy inside, making every bite an explosion of flavors.

My Story with Tandoori

The first time I tried tandoori was in Malacca, Malaysia in 2016. They had barrels of huge tandoors and the flavor of the tandoori chicken was something that I was very very impressed with.

This was back when I was not eating vegan yet so I made a spin-off to the classic tandoori chicken recipe to make this veg platter instead. So here’s to all you vegan and vegetarian eaters out there that are always looking for a good recipe, (I know how it is), this one is for you. 💚

What is tandoori marinade made of?

Tandoori marinade is typically made from a blend of garlic, ginger, yogurt (or plant-based yogurt for a vegan version), paprika powder, garam masala, chili powder, salt, lemon juice, and cooking oil.

If this sounds yums to you, also check out my Creamy Tandoori Pasta recipe which uses tandoori spices to elevate your pasta dish! Or my 5-Minute Tandoori Mayonnaise recipe if you’re a fan of spicy sauces/dips!

Grilled tandoori vegetables, scooped with a black spatula.

Is tandoori the same as tikka?

Tandoori and tikka dishes share similar ingredients, both being marinated and roasted. However, tandoori dishes are typically cooked in a tandoor oven, while tikka dishes can be prepared using various cooking methods.

If we are talking about the classic chicken dishes, chicken tikka uses pieces of boneless chicken whereas tandoori uses parts of chicken with bones. For more information, you can check out this article written by Mashed.

Ingredients

First up, the veggies!

  • Cauliflower: Adds a meaty texture and soaks up the marinade beautifully.
  • Bell Pepper: Brings a sweet crunch to the mix.
  • Baby Bello Mushrooms: Their earthy flavor complements the spicy marinade.
  • Tofu: A vegan substitute for paneer, it adds a soft contrast to the roasted veggies.
Raw ingredients required to make the tandoori veg platter with labels.

And now, the Tandoori Marinade.

  • Ginger and Garlic: The heart of the marinade, creating a rich base flavor.
  • Yogurt: Helps in tenderizing the vegetables and gives a creamy texture to the marinade.
  • Paprika Powder: Adds a mild heat and a vibrant color.
  • Garam Masala: The spice heroes, adding depth and warmth. You’ll love what they do to this dish.
  • Chili Powder: For that kick! Adjust according to your heat preference. Use Kashmiri chili powder for a spicier kick.
  • Salt: We all need a bit of salt in our lives, right? 😉
  • Lemon Juice: Balances the flavors and adds a tangy touch.
  • Cooking Oil: Helps in roasting and brings everything together.

Is Greek yogurt better than plain yogurt for marinade?

Greek yogurt is a good option for tandoori marinade due to its thicker consistency and tangy flavor, which can help adhere the marinade to the vegetables or meat effectively.

However, plain yogurt and any plant-based yogurt (like what is used in this recipe) also work well if that’s what you have on hand.

Step-by-step Instructions

Prepare all the vegetables by cutting them into bite-sized chunks.

Peel and finely mince the ginger and garlic.

In a medium-sized bowl, combine all the remaining ingredients to create the marinade.

Ingredients to make tandoori sauce marinade in a white bowl.
Mixing tandoori marinade with a spoon.
Mixing the tandoori marinade further.
Tandoori yogurt marinade after mixing thoroughly.

Add the vegetables to a sheet pan or a large bowl, followed by the marinade, and mix to ensure even coating.

(Optional) Let it sit in the fridge for up to 24 hours to marinade for bolder flavors.

Roast in the oven at 390°F (200°C) for 25 minutes, then increase the temperature to 430°F (220°C) for an additional 5-10 minutes to achieve a nice char.

Cut out tofu, cauliflower, mushroom, and bell peppers on a baking sheet.
Cubed vegetables and tofu with tandoori sauce marinade drizzled.
Cubed vegetables and tofu after mixing with tandoori marinade.
Tandoori platter veg on a baking sheet after roasting in the oven.
Tandoori vegetables platter with basil as garnish on a baking sheet.

Alternatively, you can skewer the vegetables and then roast them in the oven or grill them.

Top Tips

  • Marination Time: While you can roast the veggies immediately after marinating, letting them sit for a few hours (or overnight) will intensify the flavors.
  • Veggie Choices: Feel free to experiment with other veggies like zucchini, carrots, broccoli, red onion, cherry tomatoes, corn, asparagus, green peppers, potatoes, and artichoke.
  • Paneer vs. Tofu: If you’re only looking for vegetarian recipes (and not necessarily vegan), paneer cubes are a delicious addition.
  • Yogurt Substitutes: Greek yogurt or other types of yogurt can be used in place of plant-based ones.
  • Frozen Veggies: If using frozen broccoli or other vegetables, ensure they are thawed and drained of excess water before marinating.
  • Make Some Skewers! Make it fun by piercing the veggies through some skewer and get that barbecue party vibes going!
Tandoori vegetables skewers before grilling.
Tandoori vegetables skewers after grilling.
Tandoori vegetables skewers after roasting with garnish.

Serving Suggestions

The Tandoori Veg Platter pairs beautifully with Indian bread like naans and chapatis. I mean, in my opinion, it’s not Indian food if you don’t have some naan!

And okay okay, if you don’t want to go the authentic route, serving them with this Healthy Garlic Bread (or its Garlic Bread with Regular Sliced Bread alternative) is also super yummy! 😋

If you’re serving tandoori chicken to your guests, this veggie platter complements it perfectly, offering a balanced meal. Drizzle some lemon juice, garnish with parsley, coriander, or any other fresh herbs, and you’re set for a culinary journey!

Have you got any other great recipes that would go well with this veg tandoori platter? Let me know in the comments! I love hearing your ideas!

Storage and Meal Prep Instructions

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.

Meal prep: For meal prep, marinate the veggies and store them in zip-lock bags or containers. When you’re ready, just roast or grill them.

Close-up of tandoori vegetables skewers as a platter.

FAQ

Can I use ginger garlic paste instead of fresh ginger and garlic?

Absolutely! That’s a great way to change things up a bit. Replace the fresh ginger and garlic with 2 tbsp of ginger garlic paste.

Do I need a tandoor to make this?

No, while it would be amazing to make this in authentic tandoor, a regular oven or grill works perfectly. If you only have an oven, you can also use a broiler. Just keep a close eye to avoid burning.

How long should I marinate the vegetables?

While 30 minutes is good, marinating overnight enhances the flavors even more.

Can I use frozen vegetables?

Yes, especially veggies like cauliflower and broccoli. Just ensure they’re thawed and well-drained before marinating.

What goes good with tandoori chicken?

Tandoori chicken pairs well with Indian bread such as naan and chapati, with basmati rice, or even better…some roasted tandoori vegetables!

Black spatula scooping up roasted tandoori vegetables.

Looking for More Recipes with a Kick?

😋 If you’re a fan of these Indian spices, check out my Tandoori Pasta recipe for another easy mid-week recipe, or my Tandoori Mayonnaise recipe which is a super versatile sauce/dip!

🔥 If you like spicy food, check out my Mum’s Vegan Rendang (Indonesian curry) with Jackfruit recipe. For Korean flavors, try my Kimchi Sushi, 5-Minute Kimchi Aioli, and 3-Minute Gochujang Aioli recipes.

🍸 Looking for some drinks to pair this with? Try my Strawberry Oat Milk recipe to mellow out the heat.

🍰 Want some sweet treats instead? Then try my Nutella Mochi Daifuku recipe. If you’re a fan of cakes, try my Baked Oats Without Banana (with 5 Flavor Variations!) or my Chocolate Chip Baked Oats recipe, both of which only require 5 minutes of actual cooking!

A platter of tandoori veg on a beige napkin.
Tandoori Vegetables Platter with black spatula
Print Recipe
5 from 2 votes

Tandoori Vegetables Platter

Indulge in the rich flavors of the Tandoori Vegetables Platter and bring the essence of Indian cooking right to your table, just with 20 minutes of 'real' cooking.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Indian
Keyword: tandoori platter veg, tandoori veg platter, tandoori vegetables, veg tandoori
Servings: 4 servings
Calories: 131kcal
Author: Jem @ The Fruity Jem

Ingredients

Vegetables:

  • ½ small cauliflower cut into florets of about 1 inch (2.5cm) in length
  • 1 medium bell pepper cut into 1 inch (2.5cm) squares
  • 2 cups baby bello mushrooms quartered (or halved if they’re small)
  • 7 oz (198g) tofu , about half a block (or sub with paneer if you are not necessarily vegan)
  • (OPTIONAL) a bunch fresh parsley, coriander, or basil , or any other fresh herb for garnish

Marinade:

  • 3 cloves garlic
  • 1 inch (2.5cm) ginger
  • ½ cup yogurt any plant-based yogurt if making a vegan version
  • 2 Tablespoons paprika powder sweet, not the hot ones
  • 2 teaspoon garam masala
  • 1 teaspoon chili powder Kashmiri or regular chili powder (cayenne pepper)
  • ½ teaspoon salt
  • 1 Tablespoon lemon juice
  • 1 Tablespoon cooking oil I used olive oil

Instructions

  • Cut all the vegetables into bite-sized chunks.
  • Peel and mince the ginger and garlic.
  • In a medium bowl, mix all the rest of the ingredients together to make the marinade.
  • Either to a sheet pan or to a large bowl, add the vegetables and then the marinade. Mix to coat evenly.
  • OPTIONAL: Let it sit to marinade for up to 24 hours in the fridge.
  • Roast in the oven at 390F (200°C) for 25 minutes. Then increase the temperature to 430F (220°C) for 5-10 more minutes to get a nice char.
    You can also thread the vegetables onto the skewers, then roast them in the oven or grill them.

Notes

Ingredients Notes
    • Veggie Selection: Don’t hesitate to get creative by trying out different vegetables such as making tandoori carrots, zucchini, broccoli, red onion, cherry tomatoes, corn, asparagus, green peppers, potatoes, and artichoke. These are all super yummy veggies when roasted!
    • Paneer vs. Tofu: If you’re looking for vegetarian options, and not necessarily vegan, you might want to add paneer cubes instead of tofu.
    • Substituting Yogurt: Greek yogurt or other yogurt varieties can serve as substitutes for plant-based alternatives in the recipe.
Instructions Notes
  • Marinating Time: While you can roast the veggies immediately after marinating, letting them sit for a few hours (or overnight) will intensify the flavors.
Storage Notes
  • Storage: Store leftovers in an airtight container in the refrigerator, where they can stay fresh for up to 3 days.
  • Meal Prep: If you’re planning ahead, you can marinate the vegetables and keep them in sealed zip-lock bags or containers. When you’re ready to cook, simply roast or grill them!

Read More

October 15, 2023
2 Comments
close up of kimchi aioli with a spoon pointing to top right corner
Sauces and Dips
2

Kimchi Aioli

This super easy 5-minute Kimchi Aioli is a hot and fresh twist on a classic condiment that adds that zing to your dishes!

P.S. The recipe includes step-by-step photos to make it even easier for you! 😉

close up of kimchi aioli with a spoon pointing to top right corner

In this post you’ll learn:

Why You Will Love This Recipe

  • A unique and tasty fusion of Korean kimchi and creamy aioli
  • Bursting with tangy and spicy flavor that will tantalize your taste buds!
  • Easy to make, even for beginners since it only has 2 super simple steps!
  • Adds a delightful twist to your fries, veggie dips, sandwiches, burgers, and even tacos
  • A guilt-free indulgence with the health benefits of fermented kimchi, and with zero oil unlike the usual aioli
  • Completely plant-based, dairy-free, egg-free, and vegan!🌱
    • Although note that some brands of kimchi do include anchovies and shrimp paste. So definitely check the labels if you’re concerned!

What is the Difference Between Aioli and Mayo?

Traditionally, aioli is made up of only garlic and olive oil. Whereas mayo is made using eggs and neutral oil. Mayonnaise often includes vinegar, mustard, and salt too.

However, an emulsifier might be added to aiolis, such as egg yolk and bread. The same thing with vinegar which is also often added to aiolis, making things a bit more confusing. Because then an aioli using vinegar and eggs is technically considered a mayonnaise.

Anyways, the TLDR answer would be: The easiest difference between the two is that aioli contains garlic while mayo generally doesn’t. On the other hand, mayo usually contains mustard and aiolis typically do not. When in doubt, just check the ingredients to really see what’s inside!

What is Kimchi Aioli?

Kimchi Aioli is a flavorful condiment that combines the creamy goodness of aioli with the bold and tangy flavors of fermented Korean kimchi, resulting in a unique fusion that adds a zesty and spicy kick to your dishes!

Is Kimchi Aioli Spicy?

Yes, Kimchi Aioli does have a spicy kick to it due to the inclusion of kimchi, which is fermented and typically carries a bit of heat. However, the level of spiciness varies depending on the kimchi used since different brands of kimchi have slightly different flavor profiles.

Ingredients

  • Garlic: Finely minced aromatic to infuse the aioli with the classic garlicky flavor.
  • Silken tofu: Adds a velvety texture to the aioli, making it lusciously rich. Psst, it’s the secret ingredient to this super creamy vegan mayo!
  • Rice vinegar: Either of these tangy liquids provides a refreshing acidity that balances the flavors of the aioli. You can substitute this with lemon/lime juice, or apple cider vinegar (see recipe note for more details).
  • Agave syrup: A natural sweetener that adds a touch of sweetness to counterbalance the tanginess of the kimchi and vinegar. Substitutable with maple syrup, or other liquid sweetener of choice.
  • Salt: Just a pinch of salt enhances the overall taste by bringing out the flavors of the other ingredients.
  • Kimchi: These fermented cabbage pieces add a unique and vibrant kick to the aioli, infusing it with a bold and zesty taste.
  • Kimchi juice: A bit of this liquid extracted from the kimchi might be needed to create a more luscious texture!
silken tofu, kimchi, and other ingredients for kimchi aioli with labels

Are All Kimchi Fermented?

Yes, all kimchi are fermented. Fermentation is a key step in making kimchi, where the vegetables, usually cabbage and radishes, are salted and left to undergo a natural fermentation process that develops their distinct flavors.

Is Kimchi a Pickle?

While kimchi is often referred to as a type of pickle due to its tangy and preserved nature, it is not a traditional pickle in the same sense as cucumbers or other vegetables soaked in a vinegar-based brine. Kimchi is primarily fermented using sea salt instead of vinegar.

Does Kimchi Have Alcohol?

During the fermentation process, natural bacteria convert sugars in the vegetables into lactic acid, and in some cases, a small amount of alcohol may be produced as a byproduct. However, the alcohol content in kimchi is typically very low and generally considered negligible. It is unlikely to have any significant intoxicating effects when consumed.

Step-by-step Instructions

Just two super simple steps to make this sauce, I promise it cannot be easier! 😉

Prepare the ingredients: Peel and finely mince the garlic, and drain 3 Tablespoons of kimchi while saving some of that kimchi juice. You might need the kimchi juice if the texture is too thick for you.

minced garlic on a rustic bamboo cutting board
kimchi, silken tofu, rice vinegar, and other ingredients in a tall glass jar

Blendy blend: Combine all the ingredients in a tall cup (except the kimchi juice), then use an immersion blender to blend for at least 20 seconds until the mixture is smooth and creamy.

Adjust with kimchi juice: If the texture is too thick, add 1 teaspoon of kimchi juice and blend again. One teaspoon is probably enough but if it is not, feel free to repeat by adding 1 more teaspoon of kimchi juice at a time.

blending the kimchi aioli using an immersion blender from above

And that’s it. I told you it cannot be easier than this! ✌

What to Serve This Aioli With

  • Poké or Buddha Bowls: Incorporate the Kimchi Aioli into nourishing bowls featuring grains, greens, and protein sources like tofu or tempeh for a burst of tangy creaminess. Think of this Rainbow Poké Bowl recipe, plus creamy kimchi aioli, yums!😋
  • French Fries or Sweet Potato Fries: Classic combination which never fails!
  • Sushi Rolls: Use the aioli as your dipping sauce for your homemade sushi rolls to elevate their taste and create a unique fusion of flavors. Double up the kimchi with this Kimchi Sushi recipe, or choose simpler flavors such as this Kappa Maki (Cucumber Rolls) and Shiitake Roll.
  • Veggie Dips: Think of carrot sticks, cucumber slices, or bell pepper strips for a flavorful and healthy snack.
  • Sandwiches and Burgers: Spread a generous dollop of Kimchi Aioli on veggie burgers, grilled sandwiches, or wraps for an extra kick of flavor.
  • Tacos and Quesadillas: Drizzle the aioli over tacos or quesadillas to add a zesty twist that complements the fillings.
  • Roasted Vegetables: Use the aioli as a delicious sauce for roasted veggies, such as cauliflower, broccoli, or sweet potatoes, to enhance their natural flavors.
a dipping bowl of kimchi aioli from above

Storage and Meal Prep Instructions

Storage: This Kimchi Aioli is best when eaten fresh but can be stored for up to 5-7 days, depending on the freshness of the silken tofu. Be sure to keep them in an air-tight container to keep them as fresh as possible!

Note that the water might set on top of the aioli but when this happens, just give it a quick stir to even out the texture.

Meal prep: Since the aioli can be stored for up to 5-7 days, feel free to make a big batch and store it in an air-tight container, or even a sauce bottle. Whenever you want to add them, then it’s super easy to do so!

Freezing: This recipe does not freeze well as it will alter the texture of the aioli. So please refrain from doing so!

a white dipping bowl of kimchi aioli with gochugaru from above

FAQ

I don’t have an immersion blender. What else can I use?

You can also use a regular blender or food processor for this recipe. But just make sure that there are enough ingredients.

Note that you might need to double the recipe if you have a big blender or food processor.

What can we do with leftover kimchi juice?

You can add them to marinades, soups or stews, or make kimchi fried rice. The kimchi juice is so flavorful and is a great addition to many dishes!

Can I use a firm or extra firm tofu instead of silken tofu?

No, silken tofu is a MUST in this recipe and they are not substitutable. With normal tofu, you will not get that smooth texture.

dipping a baked potato fry into kimchi aioli

Want More Recipes Like This?

This recipe is based on my 3-Minute Oil-Free Mayonnaise recipe. If you just want a plain aioli/mayonnaise version, check that out!

For another spicy Korean kick, check out my Gochujang Aioli recipe! Or my Easy Gochujang Ramen recipe for a full meal!

And for some Korean drinks to complement this recipe, I have this Super Pretty 5-Minute Korean Strawberry Oat Milk (Vegan) recipe!

Looking for some Asian snacks? Then check out The Fruity Jem’s sushi series:

Or if you don’t want to bother with rolling your sushi, try this deconstructed sushi recipe aka Rainbow Poké Bowl!

close up of kimchi aioli with a spoon pointing to top right corner
Print Recipe
5 from 2 votes

Kimchi Aioli

This super easy 5-minute Kimchi Aioli is a hot and fresh twist on a classic condiment that adds that zing to your dishes!
Cook Time5 minutes
Total Time5 minutes
Course: Side Dish, Snack
Cuisine: Asian, Korean, Mediterranean
Keyword: kimchi aioli
Servings: 16 Tablespoons
Calories: 14kcal

Equipment

  • immersion blender (see recipe notes for alternatives)

Ingredients

  • 2 garlic cloves finely minced
  • 10.6 oz silken tofu (300 grams)
  • 2 Tablespoons rice vinegar (30 ml) or sub with apple cider vinegar or lemon / lime juice (see recipe notes)
  • 1 Tablespoon agave syrup (15 grams) or sub with a liquid sweetener of choice
  • ¼ teaspoon salt (5 grams)
  • 3 Tablespoons kimchi drained (45 grams)
  • kimchi juice (5 ml) optional, from the drained kimchi

Instructions

  • Mince and drain: Peel and mince the garlic finely. Then drain your kimchi, saving some of that kimchi juice.
  • Blend: Add all the ingredients together in a tall cup. Using an immersion blender, blend for at least 20 seconds until smooth and creamy.
  • (Optional) Adjust: If the texture is too thick for you, add 1 teaspoon of the kimchi juice. Blend for 5 seconds and enjoy!

Notes

Ingredients Notes:
  • Lemon and lime juice is not as acidic so you might want to add a bit more. Although note that your aioli might then have that lemony/limey flavor, which is also yums!
Equipment Notes:
  • You can also use a regular blender or food processor for this, making sure that there are enough ingredients. Note that you might need to double the recipe if you have a big blender or food processor.
Other Notes:
  • The recipe yields 16 Tablespoons (thus 16 servings) of aioli, which is equivalent to 1 cup.
  • The calorie count shown refers to the count per serving.

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June 26, 2023
2 Comments
Main Course
3

Rainbow Poke Bowl

Impress your friends and family with this easy and delicious rainbow poke bowl. The marinated tofu poke makes for an easy-to-find protein base, served in a bowl of hearty brown rice, colorful vegetables, and either a creamy mayo or a light soy-based dressing.

Two hands holding a bowl of vegan poke bowl from above.

In this post you’ll learn:

Why You Will Love This Recipe

  • Quick and easy: Ready in just 30 minutes, this will be your next favorite weekday meal.
  • Full of flavor: The marinated tofu is packed with umami and the creamy mayo rounds off this recipe, making it even better than the one you order at a restaurant!
  • Perfect for meal prep: The marinated tofu absorbs more flavor the longer they sit and it’s easy to cut and prepare the toppings ahead. Plus, if you bring this for lunch, your friends will be drooling looking at this rainbow poke bowl!
A bowl of vegan rainbow poke bowl on a white background

What is a rainbow poke bowl?

A rainbow poke bowl just means a poke bowl that has colorful vegetables and toppings in them. Think of fresh, vibrant vegetables like radish, purple cabbage, cucumber, avocado, and mango. The wide variety of colors not only makes your bowl look pretty and therefore appetizing, but it’s also good for your health!

Each color represents different sets of nutrients present in that vegetable. So the more color you have in your bowl, the greater the variety of nutrients that you get! In fact, a recent study done by researchers at the American Gut Project encourages people to get at least 30 different plant varieties every week. Seems like a lot, but in this recipe, you’re already getting 10 of them!

Is Poke Bowl Really Healthy?

Of course, this depends on what you put into your poke bowls. But if you make this Rainbow Poke Bowl recipe, you’re definitely getting a great variety of nutrients due to the various vegetables present! Plus, this plant-based recipe ensures that you’re getting all your fiber and a wide variety of nutrients since each color of vegetable represents different sets of nutrients!

And oh, speaking of dressing, my Homemade Oil-free Mayonnaise is also way healthier than the traditional mayonnaise too so you can eat them guilt-free! 😉

Are poke bowls Hawaiian or Japanese?

I have to admit that for the past 22 years, I had assumed that poke bowl is Japanese. Besides, isn’t a poke bowl just a deconstructed sushi? But nope, poke bowls are not Japanese. The influx of Japanese migrants to Hawaii influenced the creation of this dish, but poke bowls originated in Hawaii.

What is Hawaiian Poke?

The classic Hawaiian poke is made up of cubes of raw fish served over rice. In the cookbook Aloha Kitchen, it’s explained that the most common fish used is yellowfin tuna (called “ahi”) but the most important thing is that you want the freshest fish. So whether you are using tuna or salmon, you want them to be sushi grade.

With a plant-based twist in this recipe, we substitute the salmon or tuna poke with tofu poke. Tofu is much easier to find and cheaper than sushi-grade fish. And it’s also vegan!

Ingredients

  • Marinated tofu: Our protein base for this recipe. Say goodbye to going to multiple grocery stores just to find one that sells sushi-grade fish. Tofu is so easy to find and this version is as good as the original one!
  • Brown rice: Packed with fiber and complex carbs, rest assured that this recipe does not only taste good but is also good for your body. Feel free to sub with quinoa or your favorite whole grain.
  • Radish: For some nice crunch and pretty pink goodness.
  • Mango: Adds some sweetness and a tropical punch to this recipe.
  • Edamame: Packs even more protein and also loads of fiber, the edamame also adds some Japanese twist to this recipe
  • Avocado: Because who does not love avo?
  • Cucumber: Adds a bit of crunch and they’re refreshing.
  • Purple or red cabbage: For more crunch and all the cancer-fighting benefits (link) from our cruciferous veggies.
Brown rice, purple cabbage, cucumber, avocado, edamame, mango, radish, marinated tofu in small white bowls.

And for the spicy mayo dressing:

I’m feeling like having a lighter dressing. Do you have a substitute for the sauce?

Yes! You can skip the spicy mayo dressing altogether and double up on the tofu marinade to use it as a dressing. Fuss-free, this light soy-based dressing is just as tasty as the mayo one.

Step-by-step Instructions

Marinade your tofu. This is as easy as cutting your tofu into blocks and leaving them to sit in the marinade. No tofu pressing is required and you can marinate it for as little as 15 minutes. The full recipe can be found in this 5-Minute Marinated Tofu post.

Cut and prepare ingredients. This is the most time-consuming part of the recipe. So once this is done, know that your poke bowl will be ready in no time!

Assemble! Put all the ingredients in a bowl and you’re ready to go!

Brown rice, red cabbage, and sliced radish on an off-white bowl.
Brown rice, red cabbage, sliced radish, edamame, and tofu poke on an off-white bowl.
Brown rice, red cabbage, sliced radish, edamame, marinated tofu, mango, and avocado on an off-white bowl on a white background.

Topping Substitutions

Some substitutions if you want to keep all the 7 colors of the rainbow on your plate

  • Red: red bell peppers, beets
  • Orange: carrots
  • Yellow: corn, yellow bell peppers
  • Green: microgreens, wakame
    • I also like mixing some lettuce greens with brown rice for a lighter base!
  • Blue: The color blue is actually very rare in nature and therefore I have not included a blue vegetable in this recipe. But if you really want to make this poke bowl to contain all the colors, some options are blue corn, blue carrots, or eggplants.
  • Purple/pink: purple carrots, watermelon radish

Storage and Meal Prep Instruction

Storage: Store your leftovers in the refrigerator for up to 4-5 days.

Meal prep: This is the perfect recipe for meal prepping. The marinated tofu absorbs more flavor the longer they sit and it’s easy to cut and prepare the toppings ahead. Keep the sauce separate when meal prepping to avoid the vegetables getting soggy.

FAQ

Should I use fresh edamame or can I use frozen ones?

Both are good. I usually just buy frozen edamame since they are cheaper and last longer. To thaw, you can move the frozen edamame from the freezer to the fridge at least 8 hours before (I like to do it the night before). Or for a quicker solution, microwave them for 1 minute.

I won’t be able to finish a jar of vegan mayo since I don’t eat mayo a lot. Can I sub the dressing?

I get you. I understand the struggle of having mayonnaise sitting in your fridge for months. So yes! You can skip the spicy mayo dressing altogether and double up on the tofu marinade to use it as a dressing.

Shouldn’t I be using sushi rice instead of brown rice?

Definitely feel free to substitute the brown rice with sushi rice if that’s what you feel like having! I like using brown rice in my recipes since they have more fiber, protein, and other nutrients but it is definitely substitutable with sushi rice.

A hand reaching to grab a bowl of veggie poke bowl.

Want More Recipes Like This?

I often say poké bowls are deconstructed sushi so if you would like to make sushi instead, check out this Kimchi Sushi or this Shiitake Roll recipe. Prefer something more authentic? Check out this Kappa Maki (cucumber roll), Natto Rolls (Japanese fermented soybeans roll), or Umeshiso Maki (Japanese pickled plum and shiso leaves roll).

And if you love rice as much as I (and all Indonesians) do, I recommend checking this Authentic Vegan Rendang recipe (Indonesian curry-like dish traditionally made with beef, recipe from my mum). Or maybe try this Sticky Tempeh recipe if you’re a fan of tempeh!

Print Recipe
5 from 3 votes

Rainbow Poke Bowl

Impress your friends and family with this easy and delicious rainbow poke bowl. The marinated tofu poke makes for an easy-to-find protein base, served in a bowl of hearty brown rice, colorful vegetables, and either a creamy mayo or a light soy-based dressing.
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Japanese
Keyword: rainbow poke bowl
Servings: 4 servings
Calories: 341kcal

Ingredients

Marinated Tofu:

  • 1 block tofu 14-16 oz (400-450 grams), firm or extra firm, cubed into 1 inch (2.5 cm) on each side
  • 5 Tablespoons soy sauce
  • 1 Tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1.5 Tablespoons ginger (grated, about 2.5 cm or 1 inch when whole)
  • ¾ teaspoon sambal oelek (optional but recommended) or sub with sriracha, cayenne pepper powder, or chili powder

Poke Bowl:

  • 1 cup brown rice; 190 g uncooked or sub with quinoa or your favorite rice
  • 4-6 radish thinly sliced
  • ½ small mango
  • ½ cup edamame (80 grams)
  • 1 avocado
  • 1 cucumber (medium, about 20 cm)
  • 1 cup purple cabbage (shredded)

Dressing:

    Option 1 – Spicy Mayo, recommended

    • ¼ cup vegan mayo homemade (see recipe notes for full recipe) or store-bought
    • 1 Tablespoon sriracha or sambal oelek or sub with 1 tsp cayenne or chilli powder (adjust for your preferred spiciness level)

    Option 2 – Spicy Soy, less effort but still delicious

    • Essentially the same as your tofu marinade, but without the tofu 😉
    • 5 Tablespoons soy sauce
    • 1 Tablespoon rice vinegar
    • 1 teaspoon sesame oil
    • 1.5 Tablespoons ginger (grated, about 2.5 cm or 1 inch when whole)
    • ¾ teaspoon sambal oelek (optional but recommended) or sub with sriracha, cayenne pepper powder, or chili powder

    Garnish:

    • 1 Tablespoon sesame seeds
    • 2 Tablespoons nori sheets (optional) (shredded to small pieces)

    Instructions

    • Cook the rice: Cook the rice according to package instruction.
      If the package instruction is missing, here is the general instruction for cooking brown rice. Add 1 cup of uncooked rice and 2 cups of water to a pot, then bring to a boil. Once boiling, reduce the heat to low and simmer for 20-25 minutes, until all the water is absorbed and the rice is fluffy. Afterward, turn off the heat and cover the pot to let it steam for 10 more minutes.
    • Marinade: In a shallow container, mix all the ingredients for the marinade together. Add the cubed tofu and stir so that each tofu cube can absorb the marinade. Set aside for at least 15 minutes while you prepare the other ingredients.
    • Cut: Cut the radish, cucumber, purple cabbage, and avocado into thin slices. Cube the mango.
    • Dressing: Make your choice of dressing by whisking all the ingredients together in a small bowl.
    • Assemble: Your rice should be cooked by now. Assemble your poke bowl by layering the rice first as the base. Then top with all the prepared vegetables and the tofu marinade, followed by the dressing.
    • Serve: Garnish with sesame seeds and nori flakes if using. Enjoy your poke bowl!

    Video

    Notes

    Ingredients Notes:
    • Use firm or extra-firm tofu for your tofu poke. You don’t want your tofu to break apart too easily in this recipe.
    • You can use both fresh and frozen edamame. If they are frozen, first thaw them by leaving them in the fridge for at least 4 hours, or by microwaving them for 30 seconds.
    • Feel free to substitute the vegetables with what you currently have. Some options include bell peppers, carrots, salad greens, and corn. For more ideas, see the post above.
     
    About the Dressing/Sauce:
    • Choose the spicy mayo dressing if you want a creamier dressing. For a lighter version, go with the soy-based one.
     
    Storage and Meal Prep:
    • This is the perfect recipe for meal prepping. The marinated tofu absorbs more flavor the longer they sit and it’s easy to cut and prepare the toppings ahead. Keep the sauce separate when meal prepping to avoid the vegetables getting soggy.
    • Store in the fridge for up to 4-5 days.
     
    Other Notes:

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    October 20, 2022
    3 Comments
    Side Dish
    3

    Easy Marinated Tofu

    This easy marinated tofu only requires cutting, mixing, and 5 minutes of actual cooking. Flavorful and versatile, it is a great protein base for any meal!

    Close-up of marinated tofu held by a chopstick from the right side.

    In this post you’ll learn:

    Why You Will Love This Recipe

    • Quick and easy: With just 15 minutes of marinating time, this quick marinated tofu recipe is perfect if you’re tight on time or just don’t want to spend hours in the kitchen.
    • Full of flavor: Say goodbye to bland tofu. This marinade has a lot of umami from the soy sauce and sesame oil.
    • Versatile: You can add this marinated tofu to any of your favorite meals. Serve it on a bed of rice or noodle, add it to a salad, or even use it in your sandwich!
    • Vegan: This easy tofu marinade makes for a great plant-based protein source.

    Ingredients

    • Firm or extra firm tofu: The plant-based protein goodness in this recipe.
    • Soy sauce: Giving this marinade that rich umami flavor.
    • Rice vinegar: A bit of acidity to give a rich tanginess and a flavor boost. Feel free to experiment using the vinegar that you have at home!
    • Sesame oil: It helps the marinade to be absorbed better by the tofu. And the smell of sesame oil will make anyone want to dig in immediately!
    • Ginger: Having a slightly peppery and sweet taste, ginger gives this marinade a kick.
    • Sambal oelek: To add a punch of heat to this tofu marinade recipe. Feel free to sub with sriracha sauce or chili powder, or skip entirely if you’re not a fan of spicy food!
    Cubed tofu, soy sauce, ginger, sesame oil, rice vinegar, and sambal oelek on small white bowls with labels.

    Step-by-step Instructions

    Mix – Marinade. Just two simple steps to make this tofu.

    Mix: Mix all the marinade ingredients together.

    Marinade: Add the tofu, stir well, and leave it to rest.

    With just 15 minutes of marinating time, this is a quick tofu marinade. Although the longer you marinade, the better the taste will be. I like to marinade mine overnight and make a bigger batch such that I can have them for the next couple of days.

    Do I Have to Press My Tofu?

    Nope, unpressed tofu is just as good as pressed tofu in this recipe. The benefit of pressing your tofu is that it squeezes extra moisture out. This makes it easier for the tofu to absorb the marinade and it should make the tofu crispier if they are stir-fried or baked.

    I have tested this and the most noticeable difference for me was in the texture. The pressed tofu is a bit chewier and has more of a bit to it whereas the unpressed tofu is softer. The pressed tofu does absorb more of the marinade, but the unpressed tofu is just as flavorful as the pressed one, especially if you marinade them longer.

    So my recommendation is to only press your tofu if you would like to have more bite to your tofu. If you do like your tofu to have a little bit of that “melt-in-your-mouth” feel, then skip the pressing and save yourself some time and effort there.

    Wait, Can I Really Eat Tofu Raw?

    Yes, tofu is safe to eat right out of the package! Tofu is already cooked in the process of making it as it was made by boiling crushed, dried soybeans.

    Close-up of easy marinated tofu held by a chopstick from above

    But I Like My Tofu Crispy!

    No worries! You can either stir-fry or bake your marinated tofu.

    Stir-frying gives it more flavor because, in the end, you will have a nice glaze using the leftover marinade. However, with baking, you can just pop it in the oven and forget about it instead of having to constantly keep an eye on your tofu when stir-frying. So if you’re tight on time, I’d recommend baking but otherwise, stir-frying is the way to go!

    How to Stir-fry Tofu (Optional)

    Preparation: Add 1/2 Tablespoon of your favorite cooking oil over medium-high heat to a frying pan (I like to use olive oil). Once hot, add the tofu into the pan without the leftover marinade but do NOT throw the leftover marinade away.

    Crisping the tofu: Fry the tofu for 2-3 minutes on each side, without turning or moving it. Not moving it will help the marinade caramelize and give the tofu that crispy texture and nice golden brown color. After the first 2-3 minutes, flip it over and cook for another 2-3 minutes. Repeat until all sides are crispy and golden brown.

    While waiting for the tofu to turn crispy, add 1 Tablespoon of cornstarch to your leftover marinade. Mix well.

    Adding that glaze: Once all the sides of the tofu look golden brown, turn off the heat and immediately pour in the leftover marinade and stir. The residual heat will cook the sauce while the cornstarch will thicken it. Continue mixing for 1 more minute to coat the tofu evenly.

    How to Bake Tofu (Optional)

    Adding cornstarch to make the tofu crispy: Scoop out the tofu from the marinade. Add 1 Tablespoon of cornstarch and mix well. Put the tofu back in and mix well.

    Bake: Then on a baking sheet, bake your tofu for 20 minutes at 205 °C (400 °F). You can flip the tofu midway but feel free to skip if you are short on time. The tofu will still be crispy as long as the baking tray is not overcrowded.

    Is the Stir-frying or Baking Worth It Though?

    If you are planning to meal prep with this, I would say no. After all, this recipe is about how easy and effortless it is to make marinated tofu. But if you are planning to eat them directly, I have to say stir-frying is worth it.

    This is because when stored overnight, the stir-fried or baked tofu tends to get soggy. On the other hand, the longer you leave the raw tofu marinating, the stronger the flavor will be. That said, feel free to experiment and only stir-fry or bake half of the batch, then decide for yourself if it’s worth it!

    A bowl of tofu sitting in a marinade with spring onions.

    Meal Prep, Storage, and Freezing Instruction

    Meal prep: Feel free to make this tofu ahead for up to 2 days, stored in the fridge. The tofu will absorb more sauce the longer it sits in the fridge. So if you would like to still have a bit of sauce left, then make more of the marinade.

    Storage: This marinated tofu will keep well in the fridge for up to 5 days, depending on the expiry date of the tofu when you bought it. But let’s not waste food! As always, the best way to know if any food is still good to eat is to see, smell, and taste it. If it looks, smells, and tastes alright, it probably is.

    Freezing: You can freeze the leftover tofu for up to 2 months. To thaw, place it in the fridge overnight for at least 10 hours. The texture of the tofu will be more spongey and chewier but it’s still yummy!

    FAQs

    What type of tofu should I use?

    Use firm or extra-firm tofu. The firmer the tofu, the better it will hold its shape. Since firmer tofu has a lower moisture content, it will also absorb the marinade better.

    But if you like softer tofu, regular tofu (usually labeled as just “tofu”) would also work although it might break apart when mixing with a spoon.

    Can I substitute the rice vinegar?

    You can definitely substitute it with rice wine vinegar since they are the same.

    I have not tried other types of vinegar but I can imagine it will work just as well. Feel free to experiment by substituting with a 1:1 ratio. You can try lime/lemon juice, apple cider vinegar, or whatever vinegar you have at home.

    Can I substitute the sesame oil?

    No, I do not recommend this. Sesame oil has a very rich flavor that adds a nice complexity to this marinade. You will know it once you smell it. Most other oils (such as olive oil) are flavorless so they are not a great substitute for sesame oil.

    Can I use an air fryer to crisp my tofu?

    I personally do not own an air fryer but I imagine it will work as well. If you are comfortable using an air fryer, feel free to experiment and let me know how it went in the comments!

    Close-up shot of marinated tofu in an off-white bowl.

    Tasty Ways to Eat Your Marinated Tofu

    This marinated tofu is perfect to add to a rainbow poke bowl, served with spicy mayo. Want to make your own mayonnaise? Check out my oil-free mayo recipe here.

    It is also a great protein-packed source for your buddha bowls. For easy lunches, I recommend using it in sandwiches while for easy dinners, serve it with brown rice and stir-fried vegetables. So many options for this versatile recipe!

    Print Recipe
    5 from 3 votes

    Easy Marinated Tofu

    This easy marinated tofu only requires cutting, mixing, and 5 minutes of actual cooking. Flavorful and versatile, it is a great protein base for any meal!
    Prep Time5 minutes
    Marinating Time15 minutes
    Total Time20 minutes
    Course: Main Course, Side Dish
    Cuisine: American, Japanese
    Keyword: easy marinated tofu
    Servings: 8 servings
    Calories: 67kcal

    Ingredients

    • 1 block tofu 400-450 grams (14-16 oz), firm or extra firm, cubed into 2.5 cm (1 inch) on each side

    For the Marinade

    • 5 Tablespoons soy sauce
    • 1 Tablespoon rice vinegar
    • 1 teaspoon sesame oil
    • 1.5 Tablespoons ginger (grated, about 2.5 cm or 1 inch when whole)
    • ¾ teaspoon sambal oelek optional, or sub with sriracha, cayenne pepper powder, or chili powder
    • 1 Tablespoon cornstarch optional, for stir-frying or baking

    Instructions

    Make Marinated Tofu

    • Mix: In a shallow container, mix all the ingredients for the marinade together.
    • Marinade: Add the cubed tofu and stir so that each tofu cube can absorb the marinade. Set aside for at least 15 minutes.

    Optional – Stir Fry

    • Add 1/2 Tablespoon of your favorite cooking oil to a frying pan over medium-high heat. Once hot, add the tofu into the pan without the leftover marinade, but do NOT throw the leftover marinade away.
    • Let the tofu fry for 2-3 minutes on each side, without turning or moving it. This helps the tofu caramelize.
    • While waiting for the tofu to get crispy, add 1 Tablespoon of cornstarch to your leftover marinade if using. Mix well.
    • After the first 2-3 minutes, flip it over and cook for another 2-3 minutes. Repeat until all sides are crispy and golden brown.
    • Once all the sides of the tofu look golden brown, turn the heat off. Immediately pour in the leftover marinade and stir. The residual heat will cook the sauce while the cornstarch will thicken it. Continue mixing for 1 more minute to coat the tofu evenly.

    Optional – Bake

    • Scoop out the tofu from the marinade. Add 1 Tablespoon of cornstarch to the leftover marinade if using. Mix well.
    • Put the tofu back in and stir.
    • On a baking tray, bake your tofu for 20 minutes at 205 °C (400 °F). You can flip the tofu midway but feel free to skip if you are tight on time. The tofu will still be crispy as long as the baking tray is not overcrowded.

    Video

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    October 5, 2022
    3 Comments
    Sauces and Dips
    2

    3-Minute Vegan Oil-Free Mayonnaise (Easy, with Tofu or Cashew, Low Fat)

    Ready in 3 minutes, this creamy vegan oil-free mayonnaise (plant-based) is an easy and much healthier alternative to store-bought vegan mayo. Free from preservatives, dairy, eggs, and excess fat. Just the good stuff!

    With this creamy and rich plant-based mayo, I bet you wouldn’t feel like you’re missing out just because you opt for a plant-based diet this time!

    Close-up shot of a spoonful of silken tofu mayonnaise.

    In this post you’ll learn:

    Why You Will Love This Recipe

    • Quick and easy: Done in 3 minutes, with only 5 simple ingredients. Making this DIY vegan mayo cannot be easier!
    • Rich and creamy: This no oil vegan mayo recipe gives that rich and creamy texture of the classic mayonnaise.
    • Healthy: Stop feeling guilty when eating mayo. Free from oil, preservatives, excess fats, and eggs, this oil-free mayonnaise is therefore also free from cholesterol.
    • Cheap: A jar of vegan mayonnaise could be quite expensive, depending on where you live. Which is why this recipe!
    • Oil-free: This easy vegan mayo recipe is the perfect one if you want to reduce your oil consumption!
    • Nut-free or soy-free: The perfect no oil mayonnaise recipe made with tofu is perfect for those of you who have nut allergies. And the cashew substitutes work well for those with soy allergies! Win-win! 😉
    • Versatile: A great base recipe that is great for sauces in poke bowls and Buddha Bowls (such as my Rainbow Poké Bowl recipe). You can also get creative, add some garlic and flavor to make stuff like my Gochujang Aioli and Kimchi Aioli recipes!
    A jar of creamy, oil-free mayonnaise with a spoon.

    Is Vegan Mayo Healthier Than Regular Mayo?

    Yes, this low-fat and oil-free vegan mayo recipe is definitely much healthier than the regular mayonnaise! A regular mayonnaise is made by emulsifying eggs and oil. Eggs are high in cholesterol and oil is highly processed. This makes your regular mayo something that you would not want to consume too often.

    And although most vegan mayo recipes eliminate the eggs, they use a lot of oil which make them highly processed and high in fat. On the contrary, this mayonnaise recipe uses silken tofu as a base, with no oil at all. Silken tofu is full of fiber, plant-based protein, and contains no cholesterol. The wholesome ingredients we use create a completely whole food plant-based (WFPB) mayo. Talking about plant-power! 🌱

    Furthermore, since you will be making it at home, this plant-based mayo is also free from preservatives. Plus, you can control how much salt and sweetness you want to add. The best and healthiest mayonnaise to date!

    Does vegan mayo contain oil?

    Yes, most vegan mayo uses a neutral oil as its main ingredient to produce that creamy texture. However, there are recipes such as this Vegan Oil-Free Mayonnaise, which does not use oil at all. The secret ingredient in this recipe to get that creamy texture while going oil-free at the same time is using silken tofu, which can also be substituted with some cashews!

    Another ingredient that I have seen being used to help get that creaminess is aquafaba, which is the water in a can of chickpeas. Aquafaba is a great ingredient to whip something up, in fact, you can make whipped cream just by using aquafaba, cream of tartar, and sugar. Check out this article from King Arthur Baking for how to use aquafaba in vegan cooking!

    However, I have decided to not use aquafaba to turn this into an aquafaba mayonnaise recipe since I know that not everyone is familiar with this ingredient. However, if you have them on hand, and you are making the cashew-based version, feel free to substitute the water with aquafaba!

    Ingredients

    • Silken tofu: For that creamy and light texture. Do NOT use regular tofu (non-silken tofu) as it will not work for this recipe.
      • Or sub with cashews: A creamy and rich alternative to silken tofu! It will make for an even creamier mouthfeel so definitely try both versions if you are curious!
    • Vinegar: A classic ingredient for your mayo to give it that tang. I used rice vinegar but you can also use apple cider vinegar, white vinegar, or lemon juice.
    • Mustard: To give that flavor boost and a rich tanginess.
    • Agave syrup: A bit of sweetness to round off the flavor.
    • Salt: A natural flavor enhancer.
    Ingredients for oil-free vegan mayo: silken tofu, vinegar, agave syrup, mustard, and salt.

    Instructions

    Option 1: Using Silken Tofu

    Making your homemade vegan mayo is as simple as gathering all the ingredients and blending them. Easy peasy lemon squeezy! 😉

    Silken tofu, mustard, vinegar, and salt in a jar.
    Overhead photo of silken tofu blended using a hand blender to make mayo.
    Creamy texture of silken tofu after blending.

    Option 2: Using Cashews

    For a no soy option, you can substitute the silken tofu with cashews!.

    If you’re using cashews instead of silken tofu, you first have to soak 1 cup of cashews in hot water for at least 30 minutes. Then just add those cashews, together with an additional 1/4 cup of water to substitute for 1 packet of silken tofu (10.6 oz, or 300 grams).

    Cashews and water being soaked.
    Cashews after 1 hour of soaking in hot water.
    All ingredients of vegan oil free mayo in a cup.
    Blending cashew mayo oil free with an immersion blender.

    If the consistency is too thick, add 1 Tablespoon of water at a time until you reach the desired consistency.

    P.S. Cashews are on my ultimate List of 35 Brown Vegetables + Photos. Check it out if you want to see 34 other Brown Vegetables, complete with stunning images! 🤎

    How does the taste of Tofu Mayo differ from the Cashew Mayo?

    You can see from the pictures above how the textures differ. The vegan tofu mayonnaise has a smoother texture as compared to the cashew mayonnaise. However, even if both mayonnaise are oil-free and vegan, they are both super creamy and smooth!

    Taste-wise, the mayonnaise with cashews has a richer flavor, whereas the tofu mayonnaise tends to have a milder flavor.

    I don’t have a hand blender. Can I use a normal blender or a food processor?

    Yes you can! If you have a big food processor or blender, just make sure you have enough tofu in there.

    If you are not sure that your food processor or blender is too big, I suggest buying two blocks of silken tofu so you can double up the recipe if needed.

    Storage Instruction

    Store this tofu mayonnaise in the fridge for 1 week, depending on the best before date of your silken tofu. The water might set when storing but give it a quick stir and you’re all set! (no pun intended 😉)

    Can I Freeze My Mayonnaise?

    No, this oil-free mayonnaise does not freeze well as the texture will change. It will not be creamy and smooth if you freeze it.

    A jar of vegan oil-free mayonnaise on top of wooden planks.

    Top Tips

    1. You do NOT have to press the silken tofu in this recipe. In fact, you probably can’t.
      • However, silken tofu is quite soft in texture and thus you cannot really press it. If you try to press it, it might actually break apart.
      • Pressing the tofu is often done when you want to squeeze out the moisture inside the tofu. This is usually done to firm or extra firm regular tofu. People often do this when they will eat the tofu such as in making this Marinated Tofu recipe.
    2. If you find that your vegan mayo is too thick, add 1 Tablespoon of water at a time to thin it.

    Ingredients Substitutions

    • For the tofu, please do NOT use regular tofu (such as firm or extra firm tofu). You HAVE to use silken tofu. A firm tofu will not blend smoothly to give that light and creamy texture of a mayonnaise.
      • Some brands sell “firm silken tofu”. This is okay to use. As long as the word “silken” is there, you can use that tofu.
      • If you cannot find silken tofu, go with the cashews option instead.
    • You can substitute the rice vinegar with other vinegars.
      • I’ve tested this recipe with lemon juice and apple cider vinegar and both works well.
        • Lemon juice is not as acidic so you might want to add a bit more. Although note that with more lemon juice, your mayonnaise might have a lemony flavor, which sounds yummy too!
      • You can also use regular white vinegar but I suggest to start with 1.5 table spoons since white vinegar tastes stronger than other vinegars.
    • I do not recommend omitting the sweetener (the agave syrup/nectar) since a sweetener rounds off the flavor really well.
      • However, you can substitute them with any liquid sweetener such as maple syrup.

    FAQs

    What can vegans use instead of mayo?

    Those opting to eat plant-based could make vegan mayo (both oil-based and the oil-free option such as this 3-minute tofu mayonnaise recipe).

    Other than that, there are many other alternatives depending on the use. For instance, if it’s for dipping, vegans could use hummus, avocado-based spread like guacamole, or even the surprisingly creamy bean spreads!

    Is vegan mayo dairy-free?

    Yes, vegan mayo is dairy-free as it is made with plant-based ingredients. However, to be sure, always read the ingredient labels!

    Is vegan mayo egg-free?

    Yes. Some people add black salt (kala namak) to add that ‘eggy’ flavor. However, I personally don’t think that there is a strong eggy flavor in mayonnaise so I do not substitute the egg in this recipe.

    Why is mayo not vegan?

    Regular mayo typically contains eggs, which is an animal product. Additionally, some brands might include dairy or other non-vegan additives.

    Is veg mayonnaise a healthy choice?

    Of course this depends on the ingredients used. Some vegan mayo options are healthier than traditional mayo because they are lower in cholesterol, but others may still contain processed ingredients.

    Having said that, you can totally make a healthy mayonnaise with this recipe which uses silken tofu instead of oil! You only need 3 minutes to make this recipe, and have complete control over what gets into your mayo!

    Does vegan mayo taste like regular mayo?

    In general, yes. Of course, it depends on the brand or recipe that you are using. However, there have been multiple times when my guests do not even know that this mayo is vegan and they are always surprised to learn that afterwards!

    Vegan oil-free mayo (from tofu) with a nice swirl from above.

    Looking for Varieties?

    Want to pimp your low fat vegan mayonnaise? Here are some flavors you can try!

    • Sriracha Mayo: Combine 3 Tablespoons of your silken tofu mayonnaise with 1 teaspoon of sriracha and mix well. If you like things spicier, add more sriracha sauce (or sub with sambal oelek or cayenne/chili powder).
    • Tandoori Mayo: Add some tandoori spices, following my 5-Minute Tandoori Mayonnaise recipe to spice this recipe up!
    • Chipotle Mayo: Mix 5 Tablespoons of mayo with 1/4 teaspoon of ground chipotle powder. Adjust the chipotle powder to taste.

    Want more subtle flavors instead? Try these!

    • Garlic Mayo or Aioli: Combine 5 Tablespoons of this plant-based mayonnaise with 1/2 teaspoon of garlic powder. Adjust the garlic powder for a more garlicky taste.
    • Truffle Mayo: If you have access to black truffle, grate some of them and get a rich umami homemade black truffle mayo!
      • P.S. If you also love going to the market and checking out produce, check my list of 33 Black Vegetables (+ Pictures!) for some inspiration for the next time you’re produce-hunting at the farmers market! 👩‍🌾🖤

    Tasty Ways to Eat Your Mayo With

    This oil-free vegan mayonnaise is perfect as a sauce for this Rainbow Poke Bowl and buddha bowls in general. And speaking of Poké Bowls, of course, it makes it a perfect dipping sauce for sushi rolls too! So check out my sushi recipes such as:

    You can also turn this into an oil-free vegan salad dressing! Perfect for dishes such as potato salad too!

    Print Recipe
    5 from 2 votes

    Vegan Oil-Free Mayonnaise (Low Fat, with Tofu or Cashews)

    Ready in 3 minutes, this creamy vegan oil-free mayonnaise (plant-based) is an easy and much healthier alternative to store-bought vegan mayo. Free from preservatives, dairy, eggs, and excess fat. Just the good stuff!
    Cook Time3 minutes
    Total Time3 minutes
    Course: Side Dish
    Cuisine: American, French
    Keyword: mayonnaise without oil, oil free vegan mayo, vegan oil free mayonnaise
    Servings: 1 cup
    Calories: 8kcal
    Author: Jem @ The Fruity Jem

    Equipment

    • 1 hand blender (or a normal blender/food processor, see recipe notes)

    Ingredients

    Option 1: Silken Tofu Variation

    • 300 g silken tofu

    Option 2: Cashew Variation

    • 1 cup cashews unsalted, raw or roasted
    • ¼ cup water start with 1/4 cup, then add 1 Tablespoon at a time to adjust if necessary

    Other Necessary Ingredients

    • 2 Tablespoons rice vinegar or sub with apple cider vinegar or lemon juice (see recipe notes)
    • ¾ teaspoon mustard
    • ¼ teaspoon salt
    • 1 Tablespoon agave syrup/nectar or sub with your favorite liquid sweetener

    Instructions

    • (Only for the cashews option)
      Soak and Drain: Soak your cashews in hot water for at least 30 minutes in a covered bowl. Then drain out the water.
    • Add: Add the silken tofu (or the soaked cashews + 1/4 cup of water), depending on which variation you are making). Then add all the remaining ingredients to a tall cup, or a blender/food processor.
      Blend: Blend for 15-30 seconds until smooth and enjoy your vegan oil-free mayo!
    • Check and adjust: Check if the consistency is right for you. If it is too thick, add 1 Tablespoon of water at a time.

    Notes

    On the vinegar:
    • Lemon juice is not as acidic so you might want to add a bit more. Although note that with more lemon juice, your mayonnaise might have a lemony flavor, which sounds yummy too!
    • You can also use regular white vinegar but I suggest to start with 1.5 table spoons since white vinegar tastes stronger than other vinegars.
    Other notes:
    • If you have a big food processor or blender, just make sure you have enough tofu in there.
    • The recipe yields 1 cup of mayonnaise, about 16 Tablespoons (16 servings).
    • The calorie count for this recipe is based on the silken tofu variation.

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    September 16, 2022
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