Marinated Tofu
Makes: 4 to 6 servings
Time: 30 minutes, plus time to marinate
M V
You can grill, broil, or pan-cook marinated tofu, and you can use pretty much any marinade you can think of, from Japanese style to Italian style to barbecue sauce.
- ¼ cup olive oil, plus more for panfrying (optional)
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped or grated onion or shallot
- 1 teaspoon minced garlic
- Salt and pepper
- 1½ pounds firm or extra-firm tofu, prepared by any of the methods on page 483 or blotted dry, cut into 12 to 16 slices and pressed lightly
- Chopped fresh parsley for garnish (optional)
- Lemon wedges for serving
- Combine the oil, lemon juice, onion, garlic, and some salt and pepper in a shallow bowl broad enough to hold the tofu in one layer. Add the tofu, turning to coat it, and marinate, turning occasionally, for 30 minutes or longer (24 hours is okay; cover and refrigerate if it will be longer than 2 hours).
- To broil Turn on the broiler and adjust the rack so it is about 4 inches from the heat source. Put the tofu slices on a baking sheet and broil until lightly browned on both sides, turning once. Total time will be 10 minutes or less.
To grill Prepare a charcoal or gas grill for moderate heat; adjust the rack to about 4 inches from the flames. Put the tofu on the grate and grill until lightly browned on both sides, turning once. Total time will be 10 minutes or less.
To panfry Put a couple of tablespoons olive oil in a nonstick or well-seasoned cast-iron skillet over medium-high heat. When it’s hot, sear the tofu on both sides, for a total of about 5 minutes.
- Garnish with parsley, if you like, and serve with lemon wedges.
Marinated Tofu with Japanese Flavors Instead of the olive oil, lemon juice, onion, and garlic, marinate in 3 tablespoons soy sauce, 2 tablespoons sesame oil, 1 tablespoon each mirin and rice vinegar, and 1 teaspoon minced fresh ginger.
Marinated Tofu with Spanish Flavors Add about 1 teaspoon each ground cumin and smoked paprika (pimentón) to the marinade.
Crisp Marinated Tofu For ultra-crisp and crunchy slices: This technique works for the main recipe or either of the variations. Slice the tofu even thinner, into 18 to 24 slices, and broil, grill, or panfry until the slices are very crisp and dry. (You may have to panfry in 2 batches.)