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

[arcanetrivia]

If you have a farmer's market near you, see if there's anyone there selling their own fresh-made tofu. There are some Korean guys at my local that make tofu so good I can eat it completely unflavored. The flavor is still subtle, and of course it's still tofu texture, so if that puts you off, such a thing might not convert you, but I find the texture is better than most store-bought tofu too.