(serves 8)
2 lbs. medium-firm or firm tofu (NOT silken tofu), frozen at least 48 hours
Marinade:
1 1/2 cups water
2 tablespoons soy sauce (regular or mushroom)
2 tablespoons ketchup (fruit-juice sweetened, cane-sugar sweetened, or organic)
2 teaspoons Marmite, Vegemite or other yeast extract (gives a "beefy" flavor) or 4 teaspoons red miso
1/4 teaspoon garlic granules
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon onion powder
Thaw out the tofu. Slice each pound block into three thick slices. Place the slices on a cookie sheet covered with a couple of clean, folded tea towels. Cover the slices with more tea towels and another cookie sheet. Weigh this arrangement down with something heavy for about 15-20 minutes. Now the tofu slices are ready for marinating. Mix the marinade ingredients together and pour over the prepared tofu slices in a shallow container in one layer. Cover and let marinate for several hours or days.
Just before serving, pan-fry on a lightly-oiled heavy skillet or nonstick skillet over medium-high heat until browned on both sides. Or cook on an indoor grill. Serve on buns with all the trimmings.
Orange-Ginger Tofu Triangles
1 pack firm tofu, pressed
Marinade:
1 cup fresh orange juice
¼ cup rice vinegar
1/3 cup soy sauce
¼ cup canola oil
1 Tbsp sesame oil
3 garlic cloves, minced
1 Tbsp minced ginger
¼ tsp crushed red pepper
1 green onion (or more), chopped
2 dried chipotle chiles
¼ cup cilantro, chopped
Mix marinade and pour into a baking dish. Cut the thawed out tofu into 4 thin slices, then cut the block in half diagonally to make 8 triangles. Marinate for at least 30 minutes, up to overnight. Pour off some marinade so that tofu is covered halfway, and bake at 350F for 40-45 minutes, until tofu is golden and most of the marinade has been absorbed.
Kung Pao Tofu or Gong Bao Doufu
1 lb tofu, drained
1/2 c. Water (approx.)
1/3 c. tamari or soy sauce (or more)
2 tbsp. sesame oil
1 tbsp. balsamic vinegar
1 tbsp. molasses
Pinch cayenne
Salt and pepper
Begin by draining the tofu. Place it on a plate or cutting board and put another plate on top of it. Set a heavy can on top of the plate to press the water out of the tofu. Leave it like this for 20 min.While the tofu drains, combine the rest of the ingredients (excluding the water) into a sauce and mix well.
Once the tofu is drained, slice it into several pieces that are about 1/2 inch thick. Arrange the slices of tofu in the bottom of a shallow pan. Pour the liquid on top. If the marinade does not cover the tofu, add water. Cover the container and refrigerate overnight.The next day, bake tofu and marinade at 350 F for about 20 min.
Tips
If you want, add scallions to the marinade.
If you do not have cayenne pepper, use red pepper flakes instead.
Do not add too much water. The final product should be salty from the tamari. The marinade may already taste salty but if you do not add enough salt and/or tamari or you dilute it with too much water, the tofu will come out tasting like it lacks flavor.
