Does anyone have any favorite tofu marinades they’d like to share? I just discovered freezing tofu as a method of getting the water out of it, and it’s the first tofu I’ve actually enjoyed the texture of . It could use a little flavor though!
We must be vastly different people, because I once trashed half kilo worth of thawed tofu. It was inedible for me, like this rubbery sponge, yuk.
As far as marinating tofu goes I either buy smoked stuff and only add soy sauce or, alternatively, I buy pre-marinated, which comes with soy sauce and onion powder (and garlic powder and “herbs and spices”, whatever that means exactly) and this is how I like it the most.
Freezing tofu is absolutely a gamechanger. Welcome to the first day of the rest of your life!
We love doing the hawaiian garlic sauce from this recipe https://www.rabbitandwolves.com/crispy-hawaiian-garlic-tofu-vegan, and my husband (he’s the cook in this house, I am clueless) also does a great marinade that’s basically soy sauce, maple syrup and rice wine vinegar although what it’s called and what amounts everything is in I could not tell you. Nommy though.
When you freeze tofu do you do you press it prior? Or do you press it after it thaws? Or both? What’s the best meathod?
I asked the expert and he says both.
@jzzvid @thegiddystitcher press it first. Thaw it and give it another. This make it real dense, making it a fun texture
