There’s a basic all-purpose tofu marinade at the bottom of this page.
Remove the tofu from its packaging and drain any remaining liquid from it.
Fold a kitchen towel to make a medium sized rectangle. Line with a folded paper towel. Set the tofu on the top third of the towel . Wrap the top of the tofu block with the kitchen towel by folding the bottom 2/3s up and over the tofu block.
Set a small cutting board on top of the tofu. Weight it down with something heavy, like a 28-ounce can of tomatoes or a cast iron frying pan. Allow the tofu block to press for 15 to 30 minutes.
Remove the weight and drain off the excess liquid. Pat the tofu dry with more towels. Slice the pressed tofu into cubes, thick rectangles, or sticks, according to how you plan to use it.
The tofu will now be able to accept a marinade or is ready for a starch coating.
A good all-purpose tofu marinade
Course: Kitchen basics
- 1 pkg Extra Firm Tofu – drained and pressed
- 3 Tbsp Rice vinegar
- 2 Tbsp Maple syrup
- 3 Tbsp Tomato paste
- 2 Tbsp Soy sauce or Tamari
- 1.5 Tbsp garlic/ginger paste or 2 cloves garlic, 1 Tbsp minced ginger.
- Cut the drained and pressed tofu into the shape you want.
- Mix all remaining ingredients in a bowl. Add tofu and mix gently. Cover and refrigerate for 2 to 24 hours. Food safety: uncooked tofu must be refrigerated.
- Cook as called for in your recipe. If grilling, use the leftover marinade to brush onto the tofu burgers, kebabs, etc.