I used to organize tofu in handiest two tactics. I might blitz a block in a velvet noodle sauce or coat the cubes in cornstarch and air fry till crispy. Those had been my textural extremes. Now I have embraced a 3rd chewy measurement: marinated tofu.
Within the abdominal of a Boeing 747 I met my muse. As an alternative of frantically purchasing a bag of cheese popcorn on the airport, I deliberate forward and grabbed a sandwich at of Carlucci Italian Bakery in Salt Lake Town. The forearm-sized bagel contained the TSA-approved lineup: sprouts, lettuce, onion, cucumber, tomato, and fats slices of grilled tofu crowned with melted mozzarella.
I flew to LA for a chum’s marvel engagement, however the true love tale this weekend used to be between me and tofu. The sides had been agency and springy, whilst the internal retained the long-lasting tofu crunch. Every chunk unleashed a punch of salty, tangy and deeply highly spiced marinade. “Garlic?” I mentioned to my noisily snoring seatmate. “Certainly. And vinegar?” I ate the sandwich in 4 mins.
Once I were given domestic, I messaged the bakery on Fb, asking them for the marinated tofu recipe. Proprietor and head baker Terez Martin regarded amused. “I have attempted a number of instances now to take it off the menu and make a distinct vegetarian sandwich,” she informed me by means of e-mail. “Each time I made it, I were given severe backlash.” Because of its passionate supporters in Utah, melted tofu has held sturdy for 21 years.
From the comfortable baguette to the crunchy veggies, I really like the entirety about this sandwich; with out remarks. However the tofu is the famous person. To make the marinade, the bakery combines highly spiced garlic, umami-rich soy and a nimble, house-made balsamic French dressing – and we could the tofu soak for a number of days. In our home-cooking-friendly riff, we have added store-bought balsamic dressing and lowered the marinating time to suit a hectic time table.
This tofu shines brightly past the confines of a sandwich, easiest for any form of meals preparation. Ruin it up and toss it in a salad (dressed with an additional drizzle of tofu marinade) or load up some tofu and veggie tacos. Position slices of fats over a grain bowl. Prepare diced tofu on most sensible of a bowl of noodles or upload them to a stir-fry. Or be like me and stand over the pan, popping still-hot cubes into your mouth like tartans.
Here is find out how to make balsamic soy marinated tofu:
Warning: Prep time is minimum, however it must marinate for a number of hours, so plan forward.
In an hermetic container, combine the elements for the marinade: ¾ cup store-bought balsamic French dressing (or equivalent portions balsamic vinegar and olive oil), 3–4 tbsp. soy sauce or tamari (relying on how salty the dressing is)and 3 minced garlic cloves (or a beneficiant sprinkling of garlic powder or onion powder). Be at liberty so as to add a spoonful of herbs, reminiscent of dried Italian seasoning or contemporary cilantro, and a drizzle of maple syrup or somewhat brown sugar in case you desire a sweeter marinade.
Drain 1 (14- to 16-ounce) bundle extra-firm tofu. (Do not exchange one thing softer like silken tofu—it is too fragile right here.) In case you have a tofu press, be at liberty to make use of it, however there is not any wish to press the tofu right here; simply wrap it in a blank kitchen towel or paper towels and gently squeeze to eliminate extra water. Use your palms to damage the block of tofu into chunky items (in regards to the dimension of strawberries). Or take a reducing board and minimize it into slices or cubes in case you desire a uniform form.
Drop the tofu items into the marinade and gently toss to coat. Quilt with plastic wrap or a lid, then refrigerate for 12–48 hours. (The smaller the tofu items, the fewer overall marinating time you can want.) The highest of the tofu would possibly pop out of the marinade, so shake it sometimes to verify every piece is absolutely soaked.
When able to consume, preheat oven to 375°F. Use a fork or slotted spoon to switch the marinated tofu to a baking sheet. For more straightforward cleanup, you’ll be able to line the tray with parchment paper, however it is going both method. (Reserve leftover marinade for salad dressing.) Frivolously distribute the tofu items. Bake for 30–45 mins, stirring the combination midway thru for even cooking, till the tofu is a deep golden brown.
To reheat leftover tofu, fry it over medium to medium-high warmth on your favourite cast-iron, toss it within the deep fryer, or microwave it.