Top Tofu Marinade
Time Prep: Overnight Actual 1- 1 1/2 hour
- 5 tbsp rice vinegar
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 1/2 tsp sesame oil
- 1 tsp granulated sugar
- 3/4 tsp chili paste
- 1 1/2 tsp finely chopped fresh garlic
- 1 1/2 tbsp olive oil
- 500 grams extra-firm tofu
To press tofu, wrap the uncut block in a clean tea towel and position between two plates with a weighted item (e.g. a pot), on the top plate. Set aside for an hour. ‘Pressing’ removes liquid from the tofu allowing it to absorb the marinade.
In a bowl, whisk together the rice vinegar, soy sauces, sesame oil, sugar, chili paste, garlic and olive oil – the lot. Cut tofu into desired segments and soak in the marinade overnight in a watertight container, flipping the pieces occasionally to evenly coat.
Add oil to med-high heat skillet. Once skillet is hot fry pieces for 3~4 minutes on each side, alternatively barbeque tofu on skewers with vegetables.
TIP: You can reserve extra marinade for cooking or use as a sauce to stir-fry vegetables.