What's a good recipe for marinating firm tofu? (First-Timer) :)?!
I just want to marinate it and cook it so I can eat it alone. =D
Answers: I've never marinated tofu before, but in most of the recipes I've looked at when I wanted to make asian cuisine, it's said firm tofu.
I just want to marinate it and cook it so I can eat it alone. =D
Ummmm....that spices girl is dumb. Just eat it how it is. Stupid!
Marinating
Marinating tofu is one of the many ways of flavoring it. When a recipe instructs you to marinate tofu and it does not tell you the tofu texture or hardness to use, we recommend using a regular firm or extra-firm tofu. If you are marinating for less than one hour, it can be done at room temperature covered with wax paper, paper towels, or a towel. However, for longer periods of time, marinating should be done in a tightly-covered container in the refrigerator to prevent bacterial growth and spoilage.
Frozen and thawed tofu absorbs marinades faster than unfrozen tofu. In fact, if the marinade is thin, you may only need to quickly dip the tofu in the sauce on each side for it to be fully absorbed into the tofu. However, if the marinade is thick, the tofu may still require several hours or even overnight to absorb the marinade fully.
Marinated Tofu Stir FryServes 6-8
Marinade Ingredients:
? cup Soy Sauce (I prefer low-sodium tamari, a wheat-free Japanese soy)
Sesame Oil, a few drops
Rice wine vinegar, to taste
Garlic (2 cloves minced)
A pinch of crushed red pepper flakes
1 lb. block of Firm or Extra Firm Tofu
Stir-Fry Ingredients:
1 each medium sized red and green pepper (julienne cut)
1 medium onion (julienne cut)
1 carrot (julienne cut)
2 stalks celery (bias cut)
1 cup fresh brocolli florettes
1 cup fresh bean sprouts
4 cups cooked rice
Oil (for cooking)
Directions:
Gently squeeze the extra liquid out of block of tofu with a paper towel. Cut tofu into ? inch by 1inch pieces.
Mix all marinade ingredients together and toss tofu in marinade. Let stand for at least 30 minutes (the longer the better) tossing occasionally.
While tofu is marinating, cut all ingredients for the stir-fry. If necessary, cook the rice and have ready.
In a wok or deep sided fry pan, heat to medium-hot, 1-2 TBS of good quality oil (canola or olive oil work well).
Remove tofu from marinade and stir-fry for 2 minutes(save marinade for sauce). Remove tofu and set aside.
Stir-fry peppers, onion, carrot and celery for 3-4 minutes. Add brocolli and sprouts and fry another 2 minutes. Add marinade and bring liquid to a boil.
Thicken the sauce with 1 TBS of cornstarch or arrowroot mixed with a little water then add cooked tofu. Simmer for 1-2 minutes and serve over hot rice.
What I do is cut the tofu into cubes or slabs, deep fry them quickly, and then drop them in a cooked or raw sauce.
As a chef for many years, 5 of which were cooking vegetarian, I would recommend marinating Tofu in a mix of soy sauce, italian type seasoning, and sauteing it in olive oil.
Before you marinate it, slice it into "steaks" about 1/2" thick. Sprinkle on soy sauce or tamari a few minutes before you begin cooking and as you are sauteing it, sprinkle on seasoning.
A few that go well (not all at once):
Italian Seasoning
Basil
Thyme
Chili Powder
Cumin
Curry Powder
Pick-a-peppa or Worcestershire (if you use either of these, reduce soy sauce).
Tofu is good with onion, garlic, and sweet peppers sauteed with it for additional flavor.
If you use Silken or Soft Tofu it will fall apart and be hard to turn after it heats up because it is so delicate, especially if it is sliced into steaks.
Bleh. Thats how.