Does anyone have any favorite tofu marinades they’d like to share? I just discovered freezing tofu as a method of getting the water out of it, and it’s the first tofu I’ve actually enjoyed the texture of . It could use a little flavor though!
Does anyone have any favorite tofu marinades they’d like to share? I just discovered freezing tofu as a method of getting the water out of it, and it’s the first tofu I’ve actually enjoyed the texture of . It could use a little flavor though!
Freezing tofu is absolutely a gamechanger. Welcome to the first day of the rest of your life!
We love doing the hawaiian garlic sauce from this recipe https://www.rabbitandwolves.com/crispy-hawaiian-garlic-tofu-vegan, and my husband (he’s the cook in this house, I am clueless) also does a great marinade that’s basically soy sauce, maple syrup and rice wine vinegar although what it’s called and what amounts everything is in I could not tell you. Nommy though.
I’ll never forget the day I introduced my mum (who had been veggo since the late 70s) to freezing tofu, completely changed an ingredient she’d been using for 20-30 years!
When you freeze tofu do you do you press it prior? Or do you press it after it thaws? Or both? What’s the best meathod?
@jzzvid @thegiddystitcher press it first. Thaw it and give it another. This make it real dense, making it a fun texture
I asked the expert and he says both.