Tofu Recipes / Complicated Recipes

Tofu Recipes

Baked Marinated Tofu Recipe-13Someday, someone is going set up a camera in my place. At least I hope so. Because over the last three years, I can safely say that the craziest things have happened to me. I’ve often toyed with writing a book about it, but no one would believe me, and it would quickly get tossed into the fiction bin, dismissed as folly. Oddly, I’ve been finding comfort in the easy-listening music of James Taylor, who seems to understand what I am going through, as he gently reassures me that, indeed, all is okay – because I’ve got a friend.

In addition to JT, as I’ve taken to calling him, I also find security in Asian food. I’m not entirely comfortable with the term “comfort food, ” but I have to admit that whenever something isn’t going the way I hope (or the way any sane person would hope), I am rejuvenated eating a bowl of bò bún (Vietnamese cold noodle bowls, as they’re called in France), or gai lan (Chinese broccoli). Perhaps because I come from San Francisco, where Asian food is seamlessly integrated into our culinary consciousness, a bowl of noodles or Asian greens makes me happy. (Although a well-timed pain au chocolat has a similar effect.)

Recently, I found out that I’ll be doing an event with Joe Yonan, a really super fellow. And if he didn’t live three thousand miles away, I’d be able to rely on his cheery presence more often than I do (and more often than Mr. Taylor), to make me feel better. Fortunately, I have his latest book in my kitchen, which is the next best thing.

I’ve marinated tofu before, but it seemed unusual to press the water out of the tofu before adding the marinade which, interestingly, also has water added. But it was explained in the book that pressing the tofu to extract the water, and wiping it dry, helps the tofu absorb the marinade.

I made half the recipe that is in the book (which are the quantities that I give here), so you can certainly double it. The only thing I did differently was to dial up the chili paste, because I don’t mind a little extra zing. You could use more, and I may do so the next time I make it.

Joe recommends making a big batch of these tofu cubes and keeping them in the refrigerator for other uses, scattering them in a stir-fry, tossing them with ramen noodles, or tucking them into an Indonesian wrap. Mine got eaten almost immediately.

Alice P.

  • Macrobiotic, Vegan, Gluten-Free
  • Naturally extracted from clean ocean water by solar evaporation
  • Nigari (magnesium chloride) is not food, but is used as a coagulant in making tofu
  • Makes over 50 pounds of tofu!

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