Citrus Tequila Tofu is a bright, flavorful plant-based main protein. Tofu is marinated in a bright, citrus tequila marinade that is bursting with flavor. 

Since Hector loves tofu, I am always looking for new ways to jazz it up. Tofu can be really bland if it isn't seasoned well. The plus side of the blandness is that tofu will absorb any flavors and marinades. This Citrus Tequila Tofu is bursting with flavor from fresh orange juice, lime juice, and Mexican tequila.

As the tofu marinates in the citrus + tequila mixture, it absorbs the flavors. When I first tested the recipe, I used all little too much tequila and it was a little overpowering. I retested the recipe and lowered the tequila amount and achieved the perfect ratio of tequila to citrus. I also added a little hot sauce for some heat. Right now, I am loving the new yuzu hot sauce from Trader Joe's. Have you tried it? Let me know in the comments if you have.

After the tofu is done marinating, it gets dipped into rice flour and then pan-fried. The rice flour acts as a breading that crisps up really nice. I like serving this Citrus Tequila Tofu with my taqueria salsa.

For a  complete entree, a side of rice or a nice green salad would go well alongside the Citrus Tequila Tofu. 

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Citrus Tequila Tofu

Yield: 2 to 3

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Tofu is marinated in a bright citrus and tequila marinade. The tofu is infused with fresh orange juice, lime juice, and tequila. I recommend serving my taqueria salsa with the tofu. For a complete meal, I recommend serving a side of rice or a light green salad.

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Ingredients

• 1 Package Extra Firm Tofu, drained and pressed

Marinade Ingredients:

• Zest of 1 Orange
• Zest of 1 Lime
• Juice of 1 Orange
• Juice of 1 Lime
• ⅓ Cup Silver Tequila
• ¼ Cup Olive Oil
• 1 Tablespoon Hot Sauce
• 1 teaspoon Agave Nectar
• 1 teaspoon Sea Salt, plus more
• Black Pepper to taste

For cooking the tofu:

• 1cup Rice Flour
• ¼ Cup Vegetable Oil, plus more if needed

For serving:

• Salsa {I recommend my taqueria salsa}

Instructions

1. Slice tofu into 8 rectangles. I like to slice the tofu in half and then slice each half into 4 pieces. Season with salt and pepper.
2. Combine the marinade ingredients in a shallow baking dish. I like to use an 8 by 8 pan. Place the cut tofu slices into the marinade. Marinate for 30 minutes.
3. In a shallow bowl or baking dish, add the rice flour. Using a slotted spoon or tongs, remove the tofu from the marinade and place directly into the rice flour. Dredge the tofu on both sides. Shake off any extra flour.
4. In a deep skillet or saute pan, heat the vegetable oil over medium-high heat. Once the oil is hot, working in batches, place the dredged tofu into the oil. Season with a pinch more salt and pepper.
5. Cook for 3-4 minutes on each side until golden brown. Remove the tofu to a serving platter or plate. Continue cooking the rest of the tofu. Add additional oil if needed.
6. Serve with salsa. For a full entree I recommend serving some rice and a green salad on the side.

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XO Jeni