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From Enchanted Broccoli Forest, p. 183
Tofu is an excellent absorber of marinades, especially when it is sauteed or boiled ahead of time. With the discovery of tofu's special marination talent, the world of simple tofu meals takes on a new dimension: FLAVOUR!!
Once you get in the habit of marinating tofu, you will be able to design more satisfying simple meals around salads and steamed or sauteed vegetables. You will dind that good food has never been so delicious and accessible.
HOW TO MARINATE TOFU:
Begin with the firmest plain tofu you can find. Cut into cubes or rectangles of any size, and either saute it in a little oil or boil it in water - about 10 minutes. Drain and proceed. You don't need to cool it first. This precooking process expels some of the tofu's water, firming it up considerably, and enhancing its ability to absorb strong flavours without diluting them.
FOR SALADS:
Simply add small cubes of precooked tofu to a jar of your favourite salad dressing. Let it marinate for a minimum of an hour or two - and up to a week or longer. Toss the tofu-au-jus into green salads immediately before serving.
FOR ADDING TOFU TO COOKED GRAINS OR VEGETABLES:
3 to 4 tablespoons soy sauce
2 medium cloves garlic, minced
2 teaspoons grated fresh ginger
1 Tablespoon sesame oil
1 Tablespoon vinegar (rice or cider)
1 to 2 Teaspoons sweetener (optional)
Combine all ingredients into a medium sized bowl. Add 1/2 lb tofu, diced and precooked. Stir, c over and let sit at least an hour. Stir gently into freshly cooked vegetables just before serving.
Tofu is an excellent absorber of marinades, especially when it is sauteed or boiled ahead of time. With the discovery of tofu's special marination talent, the world of simple tofu meals takes on a new dimension: FLAVOUR!!
Once you get in the habit of marinating tofu, you will be able to design more satisfying simple meals around salads and steamed or sauteed vegetables. You will dind that good food has never been so delicious and accessible.
HOW TO MARINATE TOFU:
Begin with the firmest plain tofu you can find. Cut into cubes or rectangles of any size, and either saute it in a little oil or boil it in water - about 10 minutes. Drain and proceed. You don't need to cool it first. This precooking process expels some of the tofu's water, firming it up considerably, and enhancing its ability to absorb strong flavours without diluting them.
FOR SALADS:
Simply add small cubes of precooked tofu to a jar of your favourite salad dressing. Let it marinate for a minimum of an hour or two - and up to a week or longer. Toss the tofu-au-jus into green salads immediately before serving.
FOR ADDING TOFU TO COOKED GRAINS OR VEGETABLES:
3 to 4 tablespoons soy sauce
2 medium cloves garlic, minced
2 teaspoons grated fresh ginger
1 Tablespoon sesame oil
1 Tablespoon vinegar (rice or cider)
1 to 2 Teaspoons sweetener (optional)
Combine all ingredients into a medium sized bowl. Add 1/2 lb tofu, diced and precooked. Stir, c over and let sit at least an hour. Stir gently into freshly cooked vegetables just before serving.