marinating tofu

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* Exported from MasterCook *

 

The Myth of Marinating

 

Recipe By : This Can't Be Tofu! by Deborah Madison (p. 8-9)

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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Along with the notion that tofu will become whatever you wish by virtue of its

seasonings comes the idea of marinade, the liquid means of transformation. I

have always felt that marinades are terribly overrated, and that they don't

really accomplish much except to flavor the very outside of the tofu itself.

When I was a chef at Greens restaurant, we used to keep blocks of firm Chinese

tofu submerged for days in an extremely strong marinade of red wine, mustard,

dried mushrooms, soy sauce and other ingredients, but it never did much more

than affect the appearance and taste of the tofu's outermost surfaces. When we

cut into it, it was pure white, the marinade clearly never having penetrated the

tofu.

 

A more effective use for a marinade is as a cooking liquid. Pour it over the

tofu as it cooks and the marinade will reduce and leave lustrous, flavorful

sheen. I think you'll be very happy with the results. Here's the basic method:

 

1. Drain, then slice or cube the tofu. No need to use the serious pressing

method, just blot dry the tofu to remove some of the water. Assemble your

marinade ingredients. Many marinade recipes are similar to each other,

consisting of garlic, ginger, scallions, soy sauce, sugar and maybe some

molasses or dark vinegar. The sugar or molasses give the tofu its glossy sheen.

 

2. Heat a large nonstick or cast-iron skillet. Spray the skillet with peanut

oil from your own mister, or spray such as Oriental Mist, add the tofu and sear

until golden on both sides. Even if you don't use any oil, the tofu will color,

but it's best if it colors a lot and for that you need some oil. If you use

enough oil to shallow-fry, the tofu will also get a crisp, golden crust.

 

3. When the tofu is nicely colored, pour the marinade over the tofu and

continue cooking until it has reduced to a glaze. As the marinade cooks down,

the sugars caramelize, leaving behind some very delectable tofu. You can simply

serve the tofu as is, or garnish it with toasted sesame seeds and slivered

scallions. You can also slice the tofu and add it to a noodle or rice salad or

a stir-fry.

 

 

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