Marinated Tofu Recipes

Steps:

• Drain tofu and cut into 1" cubes.
• Mix all other ingredients together except olive oil.
• Pour marinade over tofu and cover.
• Refrigerate overnight or longer (I've left it for 3 nights).
• Lightly grease baking pan or sheet with olive oil.
• Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish.
• Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.

Steps:

• Preheat oven to 450 degrees.
• Slice tofu into 1/4-inch thick slices. Places slices into a shallow baking dish with the above marinade ingredients. Be sure to coat each slice of tofu well. Marinate for at least 15 minutes or up to 1 hour. Place the tofu slices on a lightly oiled baking sheet and bake 30 minutes or until deep golden brown and crispy on the outside. The marinade can be saved to use again. Be sure to boil the marinade before each additional use.
• Heat the toasted sesame oil on a skillet and add the scallions. Saute for 3 to 5 minutes on medium heat until they become soft and becoming translucent. Turn the heat down to low and add the remaining ingredients except the blanched scallion greens) incorporating the scallions into the miso. Heat through for 2 minutes, adding a little water if necessary.
• Make Asandwiches@ with the tofu slices, slathering one piece of tofu with the miso scallion mixture and placing another piece of tofu on top. Cut the sandwiches in half for hors d=oeuvres size or leave whole for main course. If desired, place a piece of nori on top of the tofu Asandwich@. Tie the piece together to form a package with the blanched scallion ribbons. Serve at room temperature.

Steps:

• Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
• Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
• Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
• Preheat oven to 400 degrees F (200 degrees C).
• Spread tofu onto a baking sheet in a single layer.
• Bake in preheated oven until slightly browned, 10 to 15 minutes.

Steps:

• Press tofu block gently to release as much water as possible. Rub grill seasoning all over the block of tofu. Put into a resealable plastic bag and freeze for at least 4 hours, or overnight.
• Remove from the freezer and thaw on the counter until soft enough to cut. Slice in half lengthwise. Return to the bag, drizzle with olive oil, and seal. Rub the outside of the bag to help coat the tofu steaks with oil and seasoning. Let rest for 15 minutes.
• Heat a griddle or an outdoor grill over medium heat. Add tofu steaks and cook until crispy, 3 to 5 minutes. Turn over and cook until the other side is crispy, 3 to 5 minutes. Serve hot.

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!