The working woman's marinated tofu

[stgulik]

Tonight I get to show you how I usually marinate tofu ahead of cooking stir-fry. Most chefs on TV, you know, use Limoges bowls and cut-glass eyedroppers when they marinate tofu. Now for something completely different.




Before you leave for work, cut open a container of extra-firm tofu. Drain the liquid. Using a butter knife, slice the tofu into 1/2" pieces.

Pour about 3 tablespoons of soy sauce over the top, followed by about 2 tablespoons of the oil of your choice. Sesame oil is delicious. Flax seed oil has omega-3.

Add other stuff like ground ginger or minced garlic if you like.

Slide the container into a produce bag from the grocery store. Tie closed, carefully set in the refrigerator. Let it sit all day and think on its sins.

Here's what you get come dinner time:



Ready for anything!

Comments

[stgulik.livejournal.com]

Bacon, eh? I'll have to try this. I miss the taste of bacon.

[iqeret.livejournal.com]

*grin* It's that lovely combination of fat and salt. Mind you, I've never used oil in my marinade, just diluted the soy sauce with water. I'll try the oil next time I've got a pack of tofu. And I cook the things until they're just shy of charcoal and probably about half the size from when they went in. (Again, Does Not Cook.)

[arcanetrivia]

Frying tofu is a bit tricky. Make sure to press excess moisture out of it or you'll get glop that sticks to the pan. I've had OK results dusting the pieces with cornstarch after that but I still haven't quite got the hang of it. Getting the oil temperature right has been a problem for me.