Marinated tofu

[Snakeface]

I got started doing this after reading Isa Moskowitz' cookbook Vegan with a Vengance. It's a great, easy, tasty way to prepare tofu, and the best part is nothing is wasted.

First, drain and press a pound of tofu. Then, mix up a marinade. You can find specific recipes, but personally I just think of what kind of "worldly" flavor I want. For example...

An Italian marinade would have white wine, olive oil, vinegar, herbs like thyme, basil, marjoram etc.
An Asian marinade could be mirin, rice wine vinegar, and sweet chili sauce.
A Mexican marinade might have lemon or lime juice, and spices such as paprika, chili, coriander.

Slice the tofu up and set it in the marinade.
When it's done marinating, you can fry or grill it, but I pop it in the oven, 400 degrees for 20min, then flip the pieces, and let sit for another 10min.

The tofu comes out with a delicious texture, crispy on the outside and chewy on the inside. With the leftover marinade, add some arrowroot or cornstarch and you got a gravy! Or add it as-is to a stir-fry.

Delicious, simple, and cheap. That's how I do.

[britdoc]

I like to use previously frozen (then thawed) tofu, and do the above; texture is chewier. Vegan worcestershire sauce is also good - once baked, I even like this cold in sandwiches.

[Snakeface]

I like to use previously frozen (then thawed) tofu, and do the above; texture is chewier. Vegan worcestershire sauce is also good - once baked, I even like this cold in sandwiches.

Oh, yes! I love the chewy texture. Tofu was just on sale at my local Asian market for 89 cents a pound, so my freezer's full And I'll have to try it with the sauce next time.