Pan-Grilled Marinated Tofu With Two Variations

An easy, mild flavor marinated, mainly to use in recipes such as stir frys, pasta, noodles, rice, soups and practically anything else, when you want to add a little flavor and texture to otherwise plain tofu. I also find this flavorful enough to eat plain with a little rice and steamed veggies. Time does not include the 30 minute marinade time.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Basic Marinated Tofu

• 1 (16 ounce) package  water packed firm tofu, well drained
• 2  tablespoons  chopped fresh stemmed shiitake mushrooms or 1  tablespoon  dried shiitake mushroom
• 2  tablespoons extra virgin olive oil
• 2  tablespoons soy sauce
• 1  tablespoon red wine vinegar
• 1  tablespoon water
• 6  garlic cloves, minced or 1  tablespoon garlic granules
• 1  tablespoon  chopped fresh flat-leaf parsley
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper

• Asian-Style Marinated Tofu

• 1 (16 ounce) package  water packed firm tofu, well drained
• 2  tablespoons  chopped fresh stemmed shiitake mushrooms or 1  tablespoon  dried shiitake mushroom
• 2  tablespoons extra virgin olive oil
• 2  tablespoons soy sauce
• 1  tablespoon  rice wine vinegar
• 1  teaspoon  toasted sesame oil
• 1  tablespoon water
• 1  teaspoon  grated fresh ginger
• 6  garlic cloves, minced or 1  tablespoon garlic granules
• 1  tablespoon  chopped fresh flat-leaf parsley
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper

• Latin-Style Marinated Tofu

• 1 (16 ounce) package  water packed firm tofu, well drained
• 2  tablespoons  chopped fresh stemmed shiitake mushrooms or 1  tablespoon  dried shiitake mushroom
• 2 -3  chipotle chiles in adobo
• 2  tablespoons extra virgin olive oil
• 2  tablespoons soy sauce
• 1  tablespoon red wine vinegar
• 1  tablespoon water
• 6  garlic cloves, minced or 1  tablespoon garlic granules
• 1  tablespoon  chopped fresh flat-leaf parsley
• 1  teaspoon oregano
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. Cut tofu into 1-inch thick slices. Arrange tofu sliced in a 3 quart rectangular baking dish; set aside. If using dried mushrooms, in a small bowl combine dried mushrooms and enough hot water to cover; let stand for 5 minutes. Drain and rinse mushrooms; chop mushrooms.
2. For marinade, in a blender or food processor combine all the ingredients for the chosen marinade and blend together until nearly smooth. Spoon mixture over tofu in dish. Turn tofu slices to coat with marinade. Cover and marinate at room temperature for 30 minutes, carefully turning tofu slices occasionally.
3. In a large skillet heat remaining 1 tbsp of oilie oil over medium heat. Remove tofu slices from marinade, allowing excess to drip off; discard marinade. Add tofu to skillet. Cook for 6 to 8 minutes or util browned and heated through, turning once.