What are some good marinades for tofu?

Question

I just ate some pan fried tofu with herbs/spices for flavour and it was okay but I'd still like osmething better(marinades). I have 1.5 blocks left/

oh and after u marinate it in whatever.. what do u do with it then? (bake, fry, etc..)

Answer 1

im sure any meat marinade would work just fine.

Answer 2

Tofu Marinade

2 T. soy sauce

1 T. dijon mustard (or regular is fine in a pinch)

1 T. vinegar (red or white or others would probably work)

1 green onion, chopped

2 T. parsley, chopped

pepper

salt

Mix and use as marinade or as a great ff salad dressing.

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          Marinated Vegetables and Tofu en brochette





1 green bell pepper                                  

1 sweet onion

6 new potatoes (or any other golf-ball size white potato) cut in half

1 small sweet potato or yam

12 cherry tomatoes



Prepare tofu marinade 3 to 5 days in advance (see below). Cut vegetables into

1 inch pieces and immerse in vegetable marinade. Place on skewer (10 inch/

25cm stick or longer) alternating the green pepper, potato, mushroom pieces

(from tofu marinade) tofu, onion, sweet potato, cherry tomato. Place on grill

or hibachi and turn frequently, basting occasionally with the vegetable

marinade. Cook till potato is done and tofu is golden brown. For faster

cooking, potatoes can be microwaved or boiled partially in advance.

Serve with a mix of brown and wild rice cooked in vegetable broth and whole

wheat sourdough bread.



Tofu Marinade



2 packages Mori-Nu Lite firm tofu.

1/2 oz. (15 gm) dried wild mushrooms (porcini or shitake)

1 cup water

2 t dried oregano (or marjoram)

2 cloves garlic, sliced

1/2 cup red wine vinegar or sherry vinegar

1/2 cup tamari (or salt-reduced shoyu)  +

4 cloves (the spice)

1/2 t salt and several twists of freshly ground black pepper



Cut tofu into 1 inch (2.5 cm) slabs, let drain on a slanted board. Weigh down

to press out the water (so marinade will be absorbed and not diluted) with a

heavy object (a can of tomatoes, etc.).



Toast oregano (or marjoram). Simmer mushrooms in a cup of water for 15

minutes, add all other marinade ingredients and then strain through a coffee

filter. Place tofu in a non-corrosive dish or container and cover with

marinade.   Keep in refrigerator 3 to 5 days.



Tofu marinade can be used again if the tofu was well drained. After removing

tofu, boil. strain and refrigerate.



Vegetable Marinade



2 T red wine vinegar

1 clove garlic, finely chopped

1 T Dijon mustard

1 T herb mixture (parsley, thyme, marjoram; all finely chopped)

1 t corn starch

salt and pepper



Dip vegetables (but not the tofu or mushrooms) in vegetable marinade

and arrange on skewer, alternating veggies, tofu, mushrooms, etc.

On barbeque/hibachi, rotisserie or under broiler, turning often,

cook until done and evenly browned.

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Hope you Enjoy?