3 Tofu Marinades, Pressing Tofu

Title:
3 Tofu Marinades, Pressing Tofu

Yield:
1 Servings

Categories:
Vegetarian




Ingredients:





          None






 Pressing: Split the block lengthwise.  lay several layers of paper towel on


 a flat surface; place the tofu cut side down on the towels, put another


 couple of layers of paper towel on top, cover with something flat and rigid


 (I use a cutting board) and place a weight on top (I use a gallon jug of


 brandy :-)


 


 I read somewhere that baking the tofu after pressing the water out and


 before marinating helps the tofu to absorb the marinade better.  So, I cut


 up the tofu after pressing, then bake at 375 deg for 15 min.  Then I put


 the tofu in the marinade, wait awhile, then stir fry or grill.  Works great


 for me. From: pasquale@lanl.gov (Gina Pasquale).


 


 let it sit for 45 minutes or longer; this presses out the excess water in


 the tofu, and makes it chewier and less likely to crumble. It can then be


 grilled or baked, or cut up for use in stir-fries. I usually marinate it


 after pressing. Here are a couple of marinades to get you started:


 


 1) 1/2 cup light soy 1/2 cup dry sherry 2 tbs fresh grated ginger 2 cloves


 minced garlic


 


 2) 1/2 cup fresh soy 1/2 cup lime juice 1 TBS ground cumin 1 TBS olive oil


 2 serrano chiles, seeded and diced


 


 3) 1 cup orange juice 3 tbs jamaican jerk sauce


 


 From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94 Issue


 #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com


 using MMCONV.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip