Marcy (triath) wrote in easyrecipes,

Marinated Tofu

This recipe is a tasty and quick way to cook tofu. It's vegan, and was a bit hit as finger food with kids at the potluck.

Yields: 4 servings, or 2 if you're really hungry
Marinating time: 1 hour to a full day
Cook time: 10 min

For Asian Tofu:
1 pound extra-firm tofu, drained and pressed
1/2 c mirin (rice wine)
3 T tamari (or soy sauce)
2 T rice wine vinegar
1 T sesame oil
2 t Asian chile sauce
1" chunk ginger, peeled and coarsely chopped
2 cloves garlic, smashed

For Italian Tofu:
1 pound extra-firm tofu, drained and pressed
1/2 c white cooking wine
2 T olive oil
2 T balsamic vinegar
2 T Bragg Liquid Aminos or tamari (or soy sauce)
2 T fresh lemon juice
2 cloves garlic, smashed
A big pinch each dried basil, marjoram, and thyme

Cut tofu into eight slices widthwise (optionally cut diagonally across each slice to make cool triangles)

Combine all marinade ingredients in a wide shallow pan/bowl. Add tofu to marinate for at least 30 minutes per side.

For grilled tofu:
Grease a stovetop grill or skillet with vegetable oil. Preheat over a high flame for about minutes. Use tongs to distribute the tofu slabs evenly onto the grill. Cook for 4 minutes on one side without lifting (or until browned), then flip over and cook for another 2 minutes.

For baked tofu:
Preheat the oven to 400°F. Place the tofu on a baking sheet and bake for 20 minutes. Flip over and bake another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.

Notes: Personally, I've only ever tried the Asian tofu cooked on a skillet.

Source: Vegan with a Vengeance by Isa Chandra Moskowitz
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