The basic principle of this simple tofu dish is to suck every lil bit of moisture out of that tofu and make a tasty paste to pour over that it can suck up. I usually just use white miso paste, garlic, and tamari but sometimes I will add in some ginger or ‘Veri Veri Teryaki‘ instead of tamari or sesame seeds at the end as a little finish. The best part about this easy side is the diversity of its application – it ends up being a useful component to complete dinners, and a lot of my lunches; usually in a wrap with rice and whatever vegetables I have laying around like broccoli or kale…it also ends up being a not-so-guilty foraging snack – you know, the scrounging around in the fridge post-lunch/pre-dinner nibble. Hope it’s as useful to you as it is to me!
Mum's Marinated Tofu
- One pack extra-firm tofu
garlic, 2 cloves, minced- mellow white miso paste, 2 tablespoons
- sesame oil, 1.5 tsp
- tamari, 1 tsp
- optional splash of water to loosen in blender.
Select favorite piece of tupperware. Drain tofu. Cube tofu. Dry tofu even more by squeezing it with paper towels. Place in prized tupperware. Pop all ingredients in a blender. Puree. Pour over your tofu. Lid it. Shake it like a polaroid picture. Fridge it. Next day for lunch, find and destroy.
