Marinated Tofu For Meat Eaters Who Hate Tofu Recipes

Steps:

• Place the tofu (still in its packaging) into the freezer for at least 24 hours. Keeping it in there longer doesn't hurt it.
• Remove the tofu from the freezer and defrost by bringing a pot of water to a boil and placing the frozen block of tofu (still in its packaging) in the pot for 10 minutes or until defrosted.
• Remove the tofu from the packaging (finally!) and cut the block laterally in half so you have two block-sized slabs that are half the width.
• Slice each slab lengthwise into three and place on a clean dish towel or paper towels. Cover the six pieces with another dish towel and place a cutting board or baking tray or other flat object on top. Place heavy cans or books onto the board and let sit for 15-30 minutes.
• Cut the tofu lengths into cubes and place into marinade for a minimum of 30 minutes.
• Remove from the marinade and dust the tofu cubes with flour.
• Heat the oil in a frying pan over medium heat.
• Shallow fry the cubes until all sides are golden brown and crispy.
• Serve hot with rice or couscous and a puddle of the marinade as a dipping sauce.

Steps:

• Combine the Wine, Oil, Vinegar, Bragg's or Tamari, Garlic, Basil, Dill, And Oregano in a shallow bowl. Whisk lightly to combine, and place tofu squares into marinade. Swish to cover, then cover the bowl and leave alone for 30 minutes.
• Flip. Leave alone for another 30 minutes.
• Heat a medium skillet over high heat, pour a small amount of olive oil in and swirl til the skillet is covered.
• Pour the marinade into the skillet, let it begin to heat. Place tofu squares (which now should be lightly gold-brown instead of the milky white it began as) into the skillet, and use a spatula to squish and cut the tofu into smaller peices.
• Cook, stirring occasionally, for about 15 minutes or until the marinade is basically gone.
• If desired, cook until tofu is drier and darker. Or closer to burned, whichever. I stopped mine when it was golden and there was still a bit of liquids left.
• Spoon out onto a plate and eat as is, or place a little in a lettuce leaf and wrap and eat, or eat on bread.
• If desired, top with pepper, soy cheese shreds, broccoli sprouts, more dried spices, pasta sauce, mix with rice or vegetables, or basically anything.
• Since this is an 'Italian' style marinade, consider matching it up with like foods.
• However you take it, enjoy!
• You can try doubling the recipe, if you do, please post how it went!

Steps:

• Cut tofu into 1-inch thick slices. Arrange tofu sliced in a 3 quart rectangular baking dish; set aside. If using dried mushrooms, in a small bowl combine dried mushrooms and enough hot water to cover; let stand for 5 minutes. Drain and rinse mushrooms; chop mushrooms.
• For marinade, in a blender or food processor combine all the ingredients for the chosen marinade and blend together until nearly smooth. Spoon mixture over tofu in dish. Turn tofu slices to coat with marinade. Cover and marinate at room temperature for 30 minutes, carefully turning tofu slices occasionally.
• In a large skillet heat remaining 1 tbsp of oilie oil over medium heat. Remove tofu slices from marinade, allowing excess to drip off; discard marinade. Add tofu to skillet. Cook for 6 to 8 minutes or util browned and heated through, turning once.

Steps:

• Place tofu in dish and splash with about 1-2 TBS soy sauce, then spread the marinade over tofu and let marinate overnight or for a day.
• When ready to make either brown on both sides in a pan sprayed with pam or bake in the oven until golden brown at 350.