2 cakes of tofu, pressed and cut into 1/2-inch cubes or slices if you’re making sandwiches
1 Tbsp fresh grated ginger root
2 Tbsp. dry sherry, sake, or Chinese rice wine
1/4 cup tamari soy sauce
1/4 cup water
1 Tbsp. dark sesame oil
1 Tbsp. rice, white, or cider vinegar
2 Tbsp. minced scallions
1/2 tsp. sugar or honey
1/2 tsp. Chinese hot chili oil or Szechuan hot bean paste
pinch of cayenne
1 tsp. toasted sesame seeds
Place the tofu cubes in a strainer. Either pour boiling water over the tofu or dip the strainer into a pot of simmering water for 1 or 2 minutes. Set aside to drain thoroughly.
Whisk together all the marinade ingredients and add any of the optional ingredients that appeal to you. Pour the marinade over the tofu cubes in a large bowl and toss gently with a spatula. Chill at least 20 minutes before serving. A longer marinating time is fine, but we recommend that the tofu be served within a day for the texture to be at its best.
Serve Marinated Tofu as a side dish with any Asian meal or mix it at the last minute into stir-fried vegetables. It is good as a topping for tossed or grain salads or as an addition to Miso Broth. Try frying it with leftover rice or noodles. Jody and Lou fry it and use it in tomato-sprout-grated carrot sandwiches.
To press tofu: Most recipes call for pressed tofu because pressing makes the tofu firmer and more absorbent. To press tofu, place the cakes of tofu between two flat plates or baking sheets. Weight the top with something heavy. The sides of the cakes of tofu should bulge out a little, but not split. Let stand for at least 30 minutes, remove the press, and pour off the water.
Frozen tofu: The texture of tofu becomes chewy and spongelike when frozen and thawed. Freeze the cakes whole, thaw, and squeeze out the water. Frozen, then thawed, tofu soaks up the marinade immediately. SHARE With Your Friends: