Ultimate Umami Tofu

Ultimate Umami Tofu

This one is genuinely one of our all-time favourite tofu recipes, and we make it on repeat. There's something about that deep, savoury umami hit combined with crispy tofu and quick-pickled cucumber that just works on every level. The contrast of textures is brilliant, crunchy on the outside, tender in the middle, and that punchy pickle cuts right through the richness. It takes about 25 minutes and honestly it feels like way more effort than it is. Make this tonight, you won't regret it.

Cook: 25 min
Serves 2

Before You Start

  • Air fryer to 180°C (or large pan with 2 tbsp oil)
  • Mandoline
  • 2x medium bowls
  • 1x small bowl
  • Large pan (if not using air fryer)

Ingredients

  • ½ cucumber
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • salt
  • 280g block of firm tofu
  • 2 tbsp Marmite
  • 2 tbsp soy sauce
  • 3 tbsp maple syrup
  • 2 tbsp rice vinegar
  • spring onions
  • 1 pack of cooked microwavable basmati rice

Method

1

For the quick-pickled cucumber

  • Use a mandolin to finely slice the cucumber into rounds. Add the sliced cucumber to one of the medium bowls with the rice vinegar, sugar and a pinch of salt. Stir it all together and set aside to quick pickle
2

For the tofu

  • Cut the tofu into even sized pieces
  • Set the airfryer to 180*C. Cook the tofu for 15 minutes, shaking halfway through. Alternatively, heat 2 tbsp oil in a large pan over medium to high heat. Add the tofu to the pan and cook on each side until golden brown, you may need to do this in batches. Transfer the tofu to a plate lined with paper towel and allow to drain
3

For the marmite glaze

  • In a small bowl, combine the marmite, soy sauce, maple syrup and vinegar
  • Pour in the marmite mixture. Bring to a gentle simmer over a medium heat and allow to bubble for 2 minutes. Next, stir through the crispy tofu and leave to cook for another 2 minutes. The sauce will thicken slightly and coat the tofu
4

Serve and dig in

  • Divide the tofu between tofu bowls and serve alongside the cucumber pickle and fluffy rice. Sprinkle with sliced spring onions if you’d like!

Tips & Variations

  • Press your tofu well: The drier the tofu before cooking, the crispier it gets. We wrap ours in a clean tea towel and press it under a heavy pan for 10 minutes if we have time. Totally worth it.
  • No air fryer? No problem: A hot pan with a couple of tablespoons of oil works just as well. Just make sure the oil is properly hot before the tofu goes in or it'll steam instead of fry.
  • Make the pickle first: It only needs about 10 minutes to do its thing but the longer it sits, the better it gets. Start with the cucumber before anything else and let it work while you sort the tofu.

Why This Works

The trick here is getting the tofu properly crispy before it hits the sauce, whether you're using an air fryer or a hot pan, that golden exterior is what soaks up all that umami goodness without going soggy. The quick-pickled cucumber is doing a lot of heavy lifting too, it keeps everything feeling fresh and balanced rather than heavy. Trust us on this one, don't skip the pickle.