However: we’ve developed a quick way to do it! How to press tofu: fast! Why do you need to press tofu? Well there’s quite a bit of water in tofu, so in order to infuse it with flavor you’ll need to press it. This marinated tofu is the definition of easy: there are basically two steps. But after the first bite, none of us could stop eating it: including Larson! It was seriously savory and satisfying, but tasted fresh and healthy at the same time. Somehow, Alex found some sushi and a box of marinated tofu. Alex and I were at Chicago Midway and we needed a healthy dinner fast. AN AIRPORT? Yes, I know, I can confidently say that this is the first and only recipe on A Couple Cooks that has ever been inspired by airport cuisine. Where did we get the idea for this marinated tofu recipe? Well, we actually had it at an airport. How to make this easy marinated tofu recipe More great ways to serve tofu? Pan Fried Tofu and Grilled Tofu. Throw it in a bowl with quinoa, tahini sauce and some fresh veggies, and you’ve got a healthy lunch or dinner. You’ve got to try this one…we promise it’s a winner. But with this easy tofu recipe: we’re 1000% excited about it. Oh: and you don’t have to cook it! All you have to do is throw in the fridge to marinate: so it’s almost totally hands off. There’s a touch of maple to balance, and it’s mixed with green onion and sesame seeds. It’s packed with savory umami: toasted sesame oil and ginger and garlic and soy sauce. But this marinated tofu: well, it’s special. (It’s ours.)Īlex and I don’t eat a lot of tofu. Considering that we often cut tofu into bite-size pieces with greater surface area (thus creating more points of entry for marinade), marinating can have a profound impact, seasoning the tofu not only at the surface but also deep inside.This marinated tofu doesn’t even need to be cooked! Flavored with soy, sesame oil and ginger, this easy tofu recipe will be your new favorite. It was easier for tasters to identify the soy and lemon-garlic marinades because the water-soluble flavor compounds in soy sauce and garlic are better at moving through high-moisture tofu than are the compounds found in red wine or yogurt. That said, some marinades are more effective than others. Marinades are able to seep between curd clumps and migrate toward the center. By comparison, firm tofu is made of coagulated curds of soy protein pressed into block form. The flavors in most marinades don’t get much farther than skin-deep, with a few exceptions-alliums such as garlic and glutamate-rich foods such as soy sauce, both of which have small, water-soluble molecules. Meat is made up of individual muscle fibers bundled together in tight packages by connective tissue, which translates to a dense, resilient texture. Unlike meat and poultry, firm (and extra-firm) tofu can be thoroughly seasoned by marinades of all types due to its relatively loose structure. Interestingly, the accuracy increased only slightly for the 1- and 2-hour batches. All 10 tasters correctly identified the sample soaked in the soy-based marinade, and eight of the tasters did the same for tofu from the lemon-garlic marinade, while six were accurate for the red wine and yogurt marinades. Tasters were relatively unsuccessful at matching the sample to the marinade at the 15-minute mark, but their results improved dramatically for the 30-minute set. We trimmed the outer 3 millimeters off each block and had 10 tasters sample the remaining tofus blind, asking them to identify the marinade for each. We also baked a control block of tofu that we hadn’t marinated. We then wiped off the excess marinade and baked the tofu in a 300-degree oven until hot throughout. We marinated blocks of firm tofu in four different marinades-using soy sauce, red wine, yogurt, and lemon and garlic as the various bases-for 15 minutes, 30 minutes, 1 hour, and 2 hours.
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