Marinated Tofu

"Delicious basis for many meals."
 
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photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:
20mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Combine apple juice and soy sauce and place in jar with cut up tofu.
  • Keep jar on side and rotate often.
  • Marinate for 2-3 hours.
  • Dissolve 1 T rice malt syrup in small amount of boiling water.
  • Add rice malt syrup, fresh ginger slices and marinated tofu to skillet with sesame oil.
  • Stir tofu while heating gently.
  • Tastes great when mixed with rice and/or vegetables.

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Reviews

  1. This was really good. I had some packaged seasoned rice we weren't eating so I mixed this tofu with the rice. Needless to say there won't be a bit left. Am anxious to try this again with stir fry veggies over rice. I did mess up and put the ginger in with the marinade, but didn't seem to matter.
     
  2. Made for PAC Spring 08. I am not a big tofu fan, so for me to rate this 5 stars says it was good! It has a nice flavor that is not overpowering. We served it over rice. The suggestion to marinade the tofu in a jar was helpful. I added the marinade into the pan and cooked the tofu until the marinade was about gone, maybe 15 minutes.
     
  3. I love tofu, and I loved this recipe:) I didn't have an appropriate jar to use, so I used a small bowl and basted the top layer from time to time. Mixing it probably would have made it crumble. I did not use silken tofu, as that would have been inappropriate. The right kind to use is usually sold soaked in water. I didn't have malt syrup or maple syrup, but I did have a sweet Japanese mirin that I added instead. I threw out the marinade, although the recipe didn't specify either way. Only thing I could recommend would be to cook this longer so it browns on the exterior. I served this sprinkled with scallions. BF wanted more but I had to tell him there was none left:(
     
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Tweaks

  1. I love tofu, and I loved this recipe:) I didn't have an appropriate jar to use, so I used a small bowl and basted the top layer from time to time. Mixing it probably would have made it crumble. I did not use silken tofu, as that would have been inappropriate. The right kind to use is usually sold soaked in water. I didn't have malt syrup or maple syrup, but I did have a sweet Japanese mirin that I added instead. I threw out the marinade, although the recipe didn't specify either way. Only thing I could recommend would be to cook this longer so it browns on the exterior. I served this sprinkled with scallions. BF wanted more but I had to tell him there was none left:(
     

RECIPE SUBMITTED BY

My husband and I moved to Israel 1 1/2 years ago..the fulfillment of a 30 year dream. We have been vegetarians for six years.Our younger son had moved here four years ago, is a combat soldier, and a vegan. Our older son and daughter-in-law are expecting their first child (and our first grandchild!) in one month. They live in Boston. I have rarely cooked my entire adult life...never was very good and was always working full time. Since I've moved here, I've taken lessons and really studied hard. Now my son takes his vegan chocolate cookies (from this website) to his base...and they all love them. A new experience for me! ...Well it's 1/1/10 (wow, cool) and my husband I and moved back to the States for a while to be with our grandson, son and DIL in Washington, DC. Our son has completed his Army service in the IDF and will be getting his graduate degree in Israel. We will be returning to Israel in the future, but now is a chance to be a part of our grandson's life. I'm back to working full time, and really cook only on the weekends...but all is good.
 
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