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.
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!