When I first started to study tofu, I had just dipped into the vegan kitchen. My experience with this food was limited to “none”, so I first tried to prepare the tofu the way I would have done with meat earlier: chop it, marinate tofu, fry it. This is the best tofu marinade I have tried.
400 g of natural tofu (frozen and thawed again)
2 tablespoons of neutral vegetable oil for frying
70 ml dark soy sauce
4 tablespoons of maple syrup or agave syrup
4 tablespoons of orange juice
1 large garlic clove
3 cm long piece of ginger
Leave the tofu in the transparent plastic packaging and – as it is – place in the freezer. Freeze at least overnight. The tofu block should completely “freeze through”. To thaw overnight in a bowl and put in the refrigerator. Or thaw in about 4 hours at room temperature.
Carefully remove the thawed tofu (it is now a little crumbier than it was in its original condition) and gently squeeze it out over a bowl between the palms. Press out as much water as possible, then pat dry with a clean towel or kitchen paper. Cut the tofu into slices or cubes and marinate.
The Best Tofu Marinade
Prepare the tofu as described above and squeeze well and pat dry. Then cut into 1 cm thick slices or cubes and place next to each other on a large plate or in a casserole dish. For the marinade mix oil, soy sauce, maple syrup and orange juice. Peel the garlic and ginger and finely grate with a fine grater and add to the marinade. Spread the marinade evenly on the tofu slices with a spoon and cover for 30 min. Alternatively, let stand covered in the fridge for up to 12 hours. To prepare a pan (I prefer an iron pan) heat and sear the tofu from all sides.
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