Marinated Tofu with Rice Noodles
This is a slightly (two weeks) late entry for 52weeks, however it was cooked in time so hopefully it will still count 🙂 When I saw the challenge was for marinating I drew a blank at first, since most vegetables aren’t prime candidates for marinating. While some, like carrots, do alright others tend to fall apart and become a messy yet tasty disaster. Since I still have a fair amount of cherry tomatoes and peppers left, I decided that I needed to marinate either tofu or eggplant and that it was going to have a slight Asian influence.
When Joe and I were in Austria one of our meals had included marinated tofu, the fact that it turned out to be a citrus marinade did not take away from how delicious it was. Knowing that it could be done gave me the confidence needed to try it myself, after recruiting one of my sisters to find tofu since my local stores were out of it. Armed with the extra firm tofu I started to plot out how I could get the tofu to retain the flavor of the marinade without falling apart the moment it hit the wok. I knew that I would need to drain and press the tofu before starting to get out all the water and from there divided the tofu in half to try two methods for the actual marinating step. I’m only going to post the instructions for method 2, since that method worked FAR better than the other.
16 oz extra firm tofu
1/4 cup dark soy sauce
2 tbsp light soy sauce
2 tbsp pineapple juice
1/2 tbsp rice wine vinegar
1 tbsp siracha sauce (or to taste)
2 tbsp vegetable oil
3 shallots, minced
1 tsp grated ginger
1 tsp cumin seeds
3 garlic cloves
1 cup cherry tomatoes, sliced
1/4 cup crushed pineapple
1 jalapeno (or thai chili), minced - optional
8oz rice noodles (pre-cooked)
- Take the tofu and firmly press between two plates, or between a plate and a panini press, lined with paper towels. Press for 15minutes and then switch out the paper towels before pressing for an additional 15minutes. Test with additional paper towels to make sure the tofu is as dry as possible.
- Prepare the marinade by mixing the soy sauces, vinegar, siracha, and pineapple juices. Cut the tofu length wise in to 2in strips. Layer the tofu in the bottom of a tupperware container and pour the marinade on top. Refrigerate for 20minutes before rotating the tofu, giving all of them a chance to soak up the marinade, and place back in the fridge for a final 20minutes. Remove tofu from the marinade and lightly toss the tofu in flour. Reserve marinade for later.
- Heat up the oil in a large wok over medium heat. Add the shallots, cumin, ginger, and garlic. Cook, while frequently stirring, for 5minutes. Add the flour covered tofu and cook for 10minutes, flipping the tofu as needed to prevent sticking.
- Once the tofu has turned golden add the tomatoes, pineapple, peppers, pre-cooked noodles and the reserved marinade. Stir, cover, and turn heat to low. Cook for 7-10minutes, stirring as needing to prevent sticking. Serve with additional siracha sauce (optional)
I have a feeling there are other methods out there for marinating tofu, but I have to say this worked rather well. The tofu had a strong taste to it while remaining as firm as possible for tofu. I’m looking forward to trying out some pre-made marinades and finding out how well those work as well!