My fave is to freeze, marinade and grill tofu!
Why freeze?
Whoa, freeze my tofu? YES! I never used to do this, and it turned out fine. However, freezing changes it's texture into a firmer, more lean, and meat-like consistency. Also you can press A LOT more liquid out of it, and it will then absorb A LOT more flavor.
Ingredients:
- 4 blocks tofu
- 1/2 cup soy sause
- 1/2 Tbspn powdered ginger
- 1 Tbspn lemon juice
- 4 drops liquid smoke
- 4 cloves garlic
- 1 Tbspn onion powder
- 1/2 tspn smoked paprika
- 1/2 tspn pepper
- 4 Tbspn sriracha, Korean bbq paste or regular bbq sauce
Fancy additions:
- 1/2 tablespoon freshly ground ginger and tumeric root
- freshly ground lemon or orange peel
- a dash cayene
- any savory fresh herb
Instructions:
- Press tofu lightly and put on a wire rack. Freeze for at least 4 hrs
- Take out of the freezer and thaw at least 6 hrs
- Press again and cut / crumble if you like
- Mix your marinade ingredients
- Toss everything into a Tupperware or zip lock
- Leave in the fridge for up to a week (the longer – the stronger the flavor is gonna be), or on the counter for at least 30 min if you’re cooking immediately
- Pan sear, bake, air fry (one of my friends just eats it uncooked lol)…
- Top with fresh chives and roasted sesame seeds if desired
Watch me make this recipe: