I get lots of emails from people asking what to do with tofu. I’m here to tell you, there are 2222 things you can do with tofu from dinner steaks to desserts. As I say in the book, tofu is basically a blank slate that is waiting for you to take action. Be big and bold and create something interesting and tasty. Here is a suggestion for a miso-marinade recipe from Katherine Breer Burns from Connecticut. If you have an interesting recipe you’d like to share with the Engine 2 community please email me at firstname.lastname@example.org.
Thank you, Katherine for this marinade that you got from your mother, Peggy!!!
Peggy Breer’s miso marinade recipe for tofu:
3-4 blocks of extra firm tofu. Place on cookie cooling rack with a
light weight on top (like a cutting board) and let water drain for an
hour or so. Slice into steaks about1/2 inch thick (or however you
like). I then put these slices on the cooling rack to drain a little
more water if I have time. Place flat in dish and pour marinade over
and let it sit for a few hours.
Marinade approximates (we’ve never measured)
In blender: 1/4 -1/3 cup miso, 1 tablespoon of ginger, roughly
chopped, little less than 1/4 cup water, 3-4 tablespoons sake, 3-4
tablespoon soy sauce and the final ingredient is sesame oil… I tried
it last week with a healthy addition of sesame seeds and it tasted
pretty good. Blend till smooth.
Grill and enjoy! I make a ton then it’s available all week for
salads, etc. My kids love it.