Marinated Tofu

from the Greens Cookbook We added this just for Julia because she is cooking tofu so frequently these days. Makes 2 ½ cups marinade (enough for two packages of tofu). Use firm (Chinese style) tofu rather than the soft regular tofu. Tofu tastes best if it has been marinated for several days, and should be marinated for at least one full day before using.

Course: Main Course

Cuisine: American, Chinese

Keyword: Vegan, vegetarian

Ingredients

1 or 2 packages firm tofu 14 to 18 ounces each
½ ounce dried wild mushroom porcini or shitake
1 cup water
2 teaspoons dried oregano or marjoram
2 cloves garlic sliced
½ cup olive oil
½ cup sherry vinegar or red wine vinegar
½ cup red wine
½ cup tamari soy sauce
4 cloves
½ teaspoon salt
Several twists of black pepper

Instructions

Cut the tofu into slabs one inch thick - firm tofu often comes in pieces that size - and drain.
Set the pieces on a bread board or the back of the baking sheet and raise one and; point the lower end toward the sink and let the water drain off.
Cover the tofu with another baking sheet and weighs it down with something heavy, such as a few cans of tomatoes.
Let the tofu drain for about a half hour.
This will remove excess water and allow the marinade to penetrate without being diluted.
While the tofu is draining, prepared the marinade.
Simmer the mushrooms in water for 15 minutes.
Heat a small heavy skillet and toast the oregano or marjoram slowly until it is fragrant.
Add the oregano and the remaining ingredients to the pot with mushrooms, bring to a boil, and simmer slowly a few minutes more.
Remove the tofu from the draining board and arrange it in a single layer in a square or rectangular non-corrosive pan.
Strain the marinade through a coffee filter or paper towel and pour it over the tofu.
Cover with plastic or a lid and refrigerate at least one day, preferably longer.
The tofu can be grilled, baked, sautéed, or stir-fried.

Notes

The marinade can be boiled, strained, and reused if the tofu was well drained.