2 tablespoons balsamic vinegar
2 tablespoons Bragg Liquid Aminos or tamari
2 tablespoons fresh lemon juice
2 cloves garlic, smashed
A big pinch of dried basil
A big pinch of marjoram
A big pinch of thyme
PREPARE THE marinade: Combine all the marinade ingredients in a wide shallow bowl.
For Grilled Tofu: Cut the tofu widthwise into four equal pieces. Marinate for an hour, flipping over after 30 minutes.
Grease a stove-top grill pan (preferably cast iron) with vegetable oil. Preheat over a high flame for about 3 minutes. Use tongs to distribute the tofu slabs evenly onto the grill. Gently use the tongs to press the tofu into the grill ridges, to get nice dark lines. Cook for 3 minutes on one side without lifting, then turn the slabs 90 degrees to create a crosshatched pattern on the bottom of the tofu. Cook for 2 minutes, then flip over and cook for another 2 minutes. Move to a cutting board and cut each piece diagonally across into two triangles with a sharp knife.
For Baked Tofu: Preheat the oven to 400F.
Cut the tofu widthwise into eight equal pieces. Marinate for an hour, flipping after 30 minutes.
Place the tofu on a baking sheet and bake for 20 minutes. Flip over and bake for another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.
MARINATED ASIAN TOFU.
SERVES 4.
TIME: 1 HOUR 20 MINUTES, NOT INCLUDING TOFU-PRESSING TIME.
This tofu goes great with Wasabi Mashed Potatoes (page 110) and asparagus. It's also perfect to top off the Corn and Edamame Salad (page 82).
1 pound extra-firm tofu, drained and pressed
cup mirin
3 tablespoons tamari
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons Asian chile sauce
1-inch chunk of ginger, peeled and chopped coarsely
2 cloves garlic, smashed
PREPARE THE marinade: Combine all the marinade ingredients in a wide shallow bowl.
For Grilled Tofu: Cut the tofu widthwise into four equal pieces. Marinate for an hour, flipping over after 30 minutes.
Grease a stove-top grill pan (preferably cast iron) with vegetable oil. Preheat over a high flame for about 3 minutes. Use tongs to distribute the tofu slabs evenly onto the grill. Gently use the tongs to press the tofu into the grill ridges, to get nice dark lines. Cook for 3 minutes on one side without lifting, then turn the slabs 90 degrees to create a crosshatched pattern on the bottom of the tofu. Cook for 2 minutes, then flip over and cook for another 2 minutes. Move to a cutting board and cut each piece diagonally across into two triangles with a sharp knife.
For Baked Tofu: Preheat the oven to 400F.
Cut the tofu widthwise into eight equal pieces. Marinate for an hour, flipping after 30 minutes.
Place the tofu on a baking sheet and bake for 20 minutes. Flip over and bake for another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.
HOT SAUCE-GLAZED TEMPEH.
SERVES 4 AS A SIDE, 2 AS A MAIN.
TIME: 20 MINUTES, PLUS TIME FOR MARINATING.
There is no shortage of ways to serve this spicy and succulent tempeh. It goes well with mashed potatoes and Jalapeno Corn Gravy (although, doesn't everything?) (page 216). Or try sauteed greens and baked sweet potatoes. If you wanna go all out, serve with Creole Stuffed Peppers (page 61) and Messy Rice (page 118).
If you don't cook with wine, use vegetable broth here instead.
Our preferred cooking method here is grilling, but we give you broiling and panfrying directions as well.
1 (8-ounce) package tempeh
cup wine
(whatever kind you've got on hand,
just nothing sweet, Manischewitz lovers!)
cup hot sauce
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons fresh lemon juice
(juice of 1 lemon)