Beer-marinated tofu

Name: Beer-marinated tofu
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: Tofu 1.3 cups; Delica pumpkin ¾ cup; Shallot 4; Chives to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Beer double malt 8.5 oz; Extra virgin olive oil 3 ½ tbsp; Orange peel ½; Fine salt to taste; Black pepper to taste

it de fr es br

225

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 225
Carbohydrates g 4.8
of which sugars g 3.9
Protein g 6.4
Fats g 17.6
of which saturated fat g 2.14
Fiber g 2.4
Sodium mg 413

Difficulty: Easy
Prep time: 40 min
Cook time: 20 min
Serving: 4
Cost: Average
Note + the marinating time

PRESENTATION

Tofu is one of those ingredients that's super adaptable—really, it can take on almost any flavor you throw at it. Beer marinated tofu gives this classic, tender ingredient a bold twist. And you know what? It soaks up all those tangy and slightly sweet notes from a good beer. The thing is, tofu’s mild taste is just waiting to be transformed by whatever marinade you choose. Throw in beer, and it gets a whole new personality—making tofu the star of the plate.

While tofu’s been a staple in Japan for ages, this beer marinade feels fresh and exciting, especially for folks who love experimenting. Pair it with seasonal sides like roasted pumpkin or caramelized shallots—seriously good—and you add depth and balance to those crispy and moist bites. This beer-marinated tofu recipe is bound to surprise everyone at the table, showing how plant-based food can pack big, punchy flavors without being heavy.

People around the world are getting creative with tofu, using it in everything from vegan carbonara to alternative tiramisù. And but adding beer into the mix? Way way better. The beer-infused tofu gains so much character from the marinade. Fry it up or toss it in the air fryer, and you get these golden, crispy edges that are super hard to resist. For real, you can experiment with different beers—maybe a light and tangy brew or a dark and slightly sweet one. Each brings a new vibe to the dish.

There are countless tofu marinade ideas out there, but this one? It stands out for its simplicity and flavor. You could even try versions with lentil-based tofu—pretty much reinventing the basics. Beer-battered tofu makes a fantastic main dish and pairs well with all sorts of sides, from veggies to new favorites. It’s perfect for anyone wanting to explore vegan beer recipes or just enjoy trying out new plant-based beer dishes at home. And look, you can’t go wrong with that.

INGREDIENTS

225

Calories per serving

Tofu 1.3 cups (320 g)

Delica pumpkin ¾ cup (200 g)

Shallot 4

Chives to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

for the marinade: Beer 8.5 oz (250 ml) - double malt; Extra virgin olive oil 3 ½ tbsp (50 g); Orange peel ½; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Beer-marinated tofu

To prepare beer-marinated tofu, start with the marinade. In a bowl, pour the beer, oil, salt, and pepper, then grate the orange zest and mix. Cut the tofu into cubes measuring 2 cm (about 0.75 inches) on each side and immerse them in the marinade. Cover with plastic wrap and let rest in the refrigerator overnight. The next day, drain the tofu, which will now be well-flavored, and set it aside, do the same with the marinade liquid. Peel and halve the shallots; then clean the pumpkin and cut it into slices. Transfer everything to a bowl, season with the tofu marinade, and place the ingredients in a large baking dish measuring 11x16 inches. Bake in a preheated oven at 400°F for about 15 minutes or until the vegetables are well cooked. Meanwhile, braise the tofu cubes in a pan with a drizzle of oil, turning them only when they are golden on one side. Plate the tofu and vegetables, but before serving, deglaze the cooking juices from the pumpkin with beer and a splash of water. Serve the tofu with the vegetables and sprinkle with chopped chives, salt, and pepper.