This recipe might change your life. Serious! I can’t imagine not having it in mine. I’ve used it at least once a week, for about 15 years now. It’s a mainstay, and serves me well. Thank you, tofu marinade. Things have come and gone in my life, but you — you — are here, through it all.
This concoction makes tofu shine. Many people are confused about what to do with tofu because on its own, it’s… well, it’s just tofu. It needs help. This helps.
I should say that while I’m calling this a “recipe,” I don’t measure it out. It’s easy. You don’t have to think. Which is exactly what you need some nights, right?
I like to put it on top of a bed of sautéed greens topped with this peanut sauce, or mix it in with a stir fry. You could slice the tofu into patties to make an easy veggie burger that’s way better than the frozen stuff in a box. Sometimes I’ll roast up cubes and keep them in the fridge to add to salads. It’s a good trick to have in your cooking arsenal, one that I come back to again and again and again. (And that’s my cat Quinn jumping into the shot. Hi, Quinn.)
- 2 tablespoons tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon hot sauce*
- 1 block of tofu**
* I said “hot sauce” but what I mean is Arizona Gunslinger Jalapeño Pepper Sauce. My family discovered it on vacation years ago, and can’t go back to anything else. The first ingredient in most is vinegar, but in this it’s red ripened jalapeños. So much flavor. I ran out recently and used something else and it wasn’t good. I’m telling you — try this! I’ve never seen it in stores in the Northeast, but you can buy it through their site or Amazon. You can use an inferior — errr, different — hot sauce though, or even Sriracha.
** I only use extra firm tofu. I know it’s a thing people do, but I never press tofu to get the water out, and I’ve never had it be an issue. I find pressing tofu to be either wasteful (if you use paper towels) or annoying (if you have to wash regular towels), and it adds a step, which makes it less likely that you’ll cook and more likely that you’ll say, meh, let’s go out. But if you press, have at it, and more power to you. But I find it completely unnecessary. Maybe it’s because I use extra firm tofu. Use that!
- Turn the oven all the way up to broil.
- Mix the tamari, sesame oil and hot sauce. Cut the tofu and let it sit in the marinade while the oven is heating up. I use a large bowl so the tofu has a large area to sit in and soak it up.
- Lay the tofu out on a pan and broil it for 5 minutes.
- Brush the tofu tops with the rest of the marinade (I use this silicon pastry brush), and then flip them over and roast for 5 minutes. More if you like it crispier.
- That’s it. Enjoy your delicious tofu.