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Nutrition Facts
Serving Size 1 (236g) Recipe makes 2 servings The following items or measurements are not included below: marinade
Calories 312
Calories from Fat 138		(44%)
Amount Per Serving		%DV
	Total Fat 15.4g	23%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 7.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 24mg		1%
Potassium 327mg		9%
Total Carbohydrate 27.2g		9%
	Dietary Fiber 2.6g	10%
	Sugars 1.3g
Protein 19.5g		38%
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Marinated Tofu for Meat-Eaters Who Hate Tofu

Recipe #133469 | 1¼ hours | 1 hour prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: Pfil
Aug 15, 2005

This is the tofu recipe that opens everyone's closed minds about this much maligned ingredient. The texture of the tofu was described as "similar to chicken and fish but not." I came up with it after many (failed) attempts at creating the perfect meatlover's tofu dish. The key is in the freezing of the tofu, so make sure you plan ahead. Prep time does not include freezing time.

SERVES 2 -3 (change servings and units)

Ingredients

1 (14 ounce) package extra firm tofu
1 cup marinade (I like a spicy peanut satay sauce)
1/2 cup flour (to dust)
1-2 tablespoon oil

Directions

1
Place the tofu (still in its packaging) into the freezer for at least 24 hours. Keeping it in there longer doesn't hurt it.
2
Remove the tofu from the freezer and defrost by bringing a pot of water to a boil and placing the frozen block of tofu (still in its packaging) in the pot for 10 minutes or until defrosted.
3
Remove the tofu from the packaging (finally!) and cut the block laterally in half so you have two block-sized slabs that are half the width.
4
Slice each slab lengthwise into three and place on a clean dish towel or paper towels. Cover the six pieces with another dish towel and place a cutting board or baking tray or other flat object on top. Place heavy cans or books onto the board and let sit for 15-30 minutes.
5
Cut the tofu lengths into cubes and place into marinade for a minimum of 30 minutes.
6
Remove from the marinade and dust the tofu cubes with flour.
7
Heat the oil in a frying pan over medium heat.
8
Shallow fry the cubes until all sides are golden brown and crispy.
9
Serve hot with rice or couscous and a puddle of the marinade as a dipping sauce.

Questions about this recipe?

Featured Reviews for This Recipe

From: Alexander Mar

On Jan 4, 2010

I didn't find that this method significantly improved the texture of the tofu. It was firm right up until cooking, but soggy again by the time it was cool enough to be eaten. My family complained as much as ever, so considering all the extra effort this method is, with the freezing and boiling, I won't be trying it again.

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From: SallyThatsWho

On Jun 6, 2009

Pfil - You're a freakin' genius! Even my husband had to admit that this is THE GREATEST! Thank you for the (freezing) tip. I used it with Asian ginger-garlic-sesame-soy sauce (fish sauce, I think). It was masterful! SallyThatsWho

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From: Bergy

On Sep 8, 2005

I can see this as a starting point to experiment and add garlic, hot peppers vary sauces etc. The texture does improve . The person that I cook tofu for said that for the extra work not to bother it was fine without freezing and boiling.However for a first time taster I think this may be the answer. I boiled it for 12 minutes and when I went to cut through it the center was not defrosted so a center frozen chunk came off.I recommend boiling it for 15 minutes. Thanks Pfil I love to try new ways!

9 people found this review helpful

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From: Prophet

On Jul 3, 2006

I, myself have never really eaten tofu like this; mostly it has been with Chinese food. This recipe was excellent, although I did not make enough BBQ marinade. It came out tasting almost like chicken and was excellent.

6 people found this review helpful

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