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How To Prepare Tofu

Source: Garden of Vegan
There are so many ways to prepare tofu, but these are the methods I (Garden of Vegan girl) generally use:Lazy Method: (good for salads)
Cut up block of tofu, pat it with paper towel to absorb excess water. Brown tofu on high heat in a small amount of vegetable oil. Add a few dashes of soy sauce, and remove from heat once the soy sauce is absorbed. (if you’re using spices, add them while the tofu is still on the soft side)Not Lazy Method:
Draining tofu makes a firmer texture, and any flavours you use will soak right into the tofu.
To drain tofu:
1. Place your tofu on a few layers of paper towel.
2. Put a few more layers of paper towel over the tofu and cover with a level, heavy object on top.
3. Let it sit for half an hour, flip the block over (refresh the paper towel if you need to) and leave for another half hour.
4. Now you can marinate, 1 hour will make flavourful tofu.

Here’s 2 good marinade recipes, they’re both from Vegan with a Vengeance, they’re very adaptable to whatever ingredients you have on hand.

Italian Tofu
Serves 2-4

1 lb extra-firm tofu, drained and pressed
1/2 cup white cooking wine (or vegetable broth)
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp soy sauce
2 tbsp lemon juice
2 cloves garlic, mashed
a big pinch each of basil, marjoram, and thyme

Asian Tofu
Serves 2-4

1 lb extra-firm tofu, drained and pressed
1/2 cup mirin (or vegetable broth)
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp sesame oil
2 tsp Asian chile sauce
1 inch chunk ginger, peeled and chopped
2 cloves garlic, smashed

Mix ingredients in a shallow dish and marinate tofu for 1 hour.

Saute: Brown tofu over medium-high in a frying pan.
Bake: Preheat oven to 400F, place tofu on a baking sheet and bake for 20 minutes. Flip over and bake for another 10. Place under broiler for 1-3 minutes. 
Or grill it, 5 minutes on each side, giving each piece and 90 degree turn halfway through to create a cross hatch pattern.


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