Tofu is a healthy superfood that can be used in a number of ways. But for some people, tofu's taste is not that super. Try marinating the tofu before tossing it in the wok or on the grill. It is a meat substitute, so treat it like meat.
Open the tofu and drain the water, then seal in an airtight bag and freeze overnight. The next day, thaw and squeeze out the water. Use two paper towels and press the tofu on the counter with your palm to squeeze out the water. This makes the tofu more meaty and helps it better absorb the marinade. If you don't have time to freeze, just squeeze as much of the water out as possible.
The type of marinade depends entirely upon the dish you're preparing. Tofu is typically found in Oriental cuisine, but can be used in pastas, salads, soups and sandwiches and can even be grilled and fried. So experimentation and a good recipe are key.
The marinating technique varies depending on the marinade. If you use a thick marinade, such as olive oil and fresh herbs or Dijon mustard and anchovies, let the tofu sit, covered tightly in the refrigerator for several hours, preferably overnight. But if you use a light marinade (soy sauce, minced garlic, ginger, sesame oil, brown sugar and crushed red pepper) you do not need to let the tofu marinate as long; about an hour. With really light marinades, such as straight red wine vinegar or lemon juice, simply dipping each side of the tofu in the liquid may be enough.
Tofu comes in many forms varying in texture and firmness. Each type absorbs different flavors uniquely. Unless a recipe calls for a specific type of tofu, just experiment.
Try these marinades
1/2 Cup soy sauce 1 tsp sesame oil 1/2 Cup pineapple juice 2 Tsp red pepper flakes Serve with stir fry or grilled.
1/4 Cup Dijon mustard 2 Tbsp white wine 1 Tbsp honey 1 anchovy fillet mashed to paste 1 clove garlic minced 1 Tbsp fresh basil minced salt and pepper to taste Cut tofu into cubes. Marinate overnight. Coat with bread crumbs. Brown in olive oil and serve on salad or pita bread with spinach, tomatoes, mushrooms and capers.
1/2 cup red wine vinegar 2 Tbsp dry red wine 1/2 cup olive oil 1 bay leaf 1 Tbsp fresh oregano 1 Tbsp fresh thyme Try this grilled on a salad.