Tantalizing Tofu Marinade

Tantalizing Tofu Marinade. That's right. This is tofu, not meat!

This recipe is my newest magnum opus. (Yes, I learned that phrase from “Charlotte’s Web”…and you did too. Don’t lie). If you’ve never tried to grill extra firm tofu then you really don’t know what you’re missing. Of course, the trick is to get a really good marinade to soak the stuff in. I have tried creating a few marinades in the past, but I finally hit upon one that is really good. Of course, you need to make sure your tofu is well drained before you marinate it. You want less tofu water and more flavor in there. If you have to prep it the night before, drain it overnight and plop it in the marinade the next morning then do so. Obviously, the longer this sits in the marinade the more flavor it’s going to absorb. Make sure it sits at least an hour. Anything less is really cheating you out of some taste. Also, don’t be afraid to get a nice char on the tofu. It doesn’t hurt it; it only helps it. I mean…look at that picture. Don’t you want to shove all of that in your mouth right now? I know I do. Give this marinade recipe a try the next time you’re grilling. Tofu’s never tasted so good!

Tantalizing Tofu Marinade
1 block extra firm tofu, drained
2 tablespoons spicy brown mustard
2 tablespoons whole grain Dijon mustard
1/2 tablespoon chili garlic sauce
1 teaspoon apple cider vinegar
2 tablespoons toasted sesame oil
1/2 cup bottled teriyaki marinade
1/2 bottle Alaskan Black IPA
3-4 tablespoons sesame seeds
1 tablespoon parsley
sea salt and freshly ground pepper, to taste

1. Cut block of tofu in half to make two thinner slabs of the same rectangular size. Cut each slab into 2-4 pieces (depending on how large you want them to be).
2. Combine spicy brown mustard, whole grain mustard, chili garlic sauce, cider vinegar, toasted sesame oil, and teriyaki marinade in a roomy bowl and mix well.
3. Add Alaskan Black IPA and mix again.
4. Add sesame seeds, parsley, sea salt and ground pepper and mix well again.
5. Place tofu slabs in the bowl, making sure each is coated with the liquid.
6. Marinate at least an hour. Pour spoonfuls of marinade over the tofu slabs often if they happen to stick up above the rest of the liquid.
7. Grill on medium heat, coating often with leftover marinating liquid, till slabs have good char on both sides. Be careful when flipping so the tofu does not fall apart and into the charcoal.

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One thought on “Tantalizing Tofu Marinade

  1. Pingback: Austrian Pickled Red Onions « A Poet in the Kitchen

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