Ingredients
- one 14 oz (about) block of firm or extra-firm tofu
Instructions
- Drain the tofu for as much time as possible — I would say for at least an hour if possible. This is how I drain it: place block of tofu in a colander. Place the package (or some other similar-sized vessel) on top of it and weigh it down with a can of tomatoes or some other relatively heavy canned good. Note: this also can be done ahead of time. I essentially leave mine out all day, but if leaving it out all day worries you, you could line a bowl with paper towels and stick the tofu on the paper towels, weigh it down as described and leave it in the fridge until you are ready to slice and cook it.
- Remove tofu from colander or plate and dab it dry with paper towels. Lay the large surface of the block on a cutting board. With your knife parallel to the short side of the block, slice down every quarter or half inch. After you have made four or five cuts, stack these slices on top of one another and cut again into strips about a quarter- or a half-inch thick. Note: You can cut the tofu however you wish. You just don’t want the slices to be too thick because they will take longer to marinate and might not marinate as well; you also don’t want the slices to be too thin, because if they marinate for too long, they tend to fall apart a bit.
- Place tofu slices in flat-bottomed vessel. Pour marinade overtop to submerge. Let sit for at least an hour and for as long as overnight.
- Prep Time: 5 minutes