AKA, “you should write a blog post about this” tofu. Quite high praise from my somewhat tofu-skeptical husband.
Though I somewhat enjoy uncooked, unseasoned tofu, Matthew won’t go near the stuff. Many of my more basic, chop it up and add it to a dish while cooking methods also fail to meet his taste and texture standards.
We enjoyed the results of the preparation method I mentioned in this post, but it’s actually a bit labor intensive, and it involves either a good bit of oil to make it work in the cast iron or using the nasty non-stick skillet. Enter the marinate and broil method.
It requires just a little planning, because marinating the tofu for at least 12 hours yields the best results. You can also let it sit in the marinade for a few days, refrigerated of course — prep it on the weekend for a weeknight meal.
Recipe by Melissa
1 block extra firm tofu (preferably organic)
2-3 T. soy sauce
1-2 T. ginger spread*
1/2 t . onion powder
1/2 t. garlic powder
Drain tofu and slice into six pieces. Place tofu slices on clean dish towel, top with a cookie tray, and use hand weights, cans, etc. to weigh down the tray. Let sit for at least 30 minutes to remove excess moisture. This will help the tofu absorb more of the yummy marinade.**
While the tofu is “weighting,” mix the soy sauce, ginger spread, onion powder, and garlic powder in a shallow container. I just eyeball the amounts. More soy sauce = saltier. More ginger spread = sweeter. [Sometimes I add a bit of water (1-2 T.?) to help stretch out the marinade without adding too much sodium.]
Dip each side of the pressed tofu slices in the marinade, then arrange in single layer in the container and refrigerate for at least 12 hours. More marinating time = more flavor!
When ready to cook, brush a light coat of olive oil on both sides of each slab and arrange on the broiler pan. I prefer to broil my tofu in our toaster oven, which is just the right size for one block (6 slices) of tofu. This uses less energy than firing up the oven’s broiler, but if you don’t have a toaster oven, that’s fine.
Broil 6-10 minutes per side. Actual time will depend on your broiler — keep an eye on it after the shorter amount of time so it doesn’t burn.
- After broiling, let cool slightly, then chop into bite sized pieces and add to any one-dish meal (e.g., stir fry, big pan of sauteed veggies, etc.) at the end of cooking.
- Serve whole slice of tofu (like you would a piece of meat) on top a bed of grains with some nice veggies sides.
- Chop into bite-sized pieces and use as a salad topper.
- Other ideas???
The marinate and broil method should also work with just about any marinade. What are your favorite marinade ingredients?
*Ginger spread: I first encountered this ginger spread as a gift from my sister while I was pregnant. Using it as a spread on toast was not appealing, but I quickly discovered that it was a great way to add flavor and a touch of sweetness to marinades, salad dressings, and stir fries. You could also buy fresh ginger and make your own spread, or, for the sake of this recipe, add some finely grated fresh ginger (a citrus zester works well for this) along with your sweetener of choice.
Here’s my favorite recipe for broiled tofu:
Your version sounds delicious with all that ginger.
Thanks for sharing — I’ll add that to our “to try soon” list 🙂
Definitely something to try. I usually just cook mine stove top and it’s perfect for my liking but I’ve never actually run it by anyone else (don’t know a lot of other tofu lovers). I’ve honestly never tried marinating and I bet I’m in for a fun surprise!
I was wondering if you have a link that shows the energy use of a toaster oven compared to an actual oven. We have both and I have always wondered. Typically, I try to use my oven for more than one purpose when I do fire it up…so a few loaves of bread, dinner, homemade crackers, and if I am feeling nice a good dessert. 🙂
This article has a decent comparison of factors to consider when deciding between toaster oven vs. regular oven, including the average wattage used by each.
Basically, it depends on a lot of things. Using the regular oven like you mention, getting multiple uses out of one preheat is a great practice, and something we try to do as well (though it’s gotten harder to do marathon baking sessions with a baby in the picture). On the other hand, if you really are going to bake one batch of tofu, or reheat a couple of slices of pizza, it’s more efficient to use the smaller appliance.
Another factor is time of year — is it winter, when the heat from the oven is a welcome contribution, or is it summer, when the A/C will have to run more to cool the house?