I’ve had Veganomicon for years, but had never tried the marinated Asian tofu recipe, since I assumed it was baked. However, recently I noticed that the recipe actually called for either grilling the tofu or making it in a skillet. I haven’t experimented much with skillet-made marinated tofu, and it was the high heat of summer, so this caught my eye.
I was honestly thrilled with this recipe. The marinade came together really fast and I was able to just stick the tofu in it and leave it in the fridge overnight until I was ready to cook it. In some cases I’ve left the tofu in the marinade for days. It seems the longer it marinades the better it is. Then when I’m read to make it, I just throw it in the pan and ta da- delicious marinated tofu with very little effort. I made this with Pan Seared Summer Squash with Garlic and Mint for my neighbors and my neighbor discovered it made a delicious pho-type sandwich. Generally, I consider this one of my new stand by dishes. All around winner.
Nimble Veggies 