I have a pantry full of delish Asian ingredients which I use to make varied marinades, dressings, etc. You would be shocked how great chickpea miso, oil, vinegar and some Sriracha sauce are as a salad dressing in a pinch. The ingredients are flexible, tasty and many of them vegan. This weekend we got together with Chef Dewicki and Andrea which means amazing food shall be had and this time was no exception. I opted to use all ingredients from my house, meaning no trips to the grocery store which challenges me in a very, very good way. Taking a cue from a recipe I’ve been eyeballing over on Pinterest, here is a marinated tofu recipe that I dropped atop peanut noodles and then added grilled veggies and roasted Urban Mushroom CSA goodies from their last delivery for a quick pasta salad.
- 1 tsp Ume plum vinegar
- 3-4 T low sodium soy sauce
- 1 tsp rice wine
- 1 glug maple syrup, use agave or other favored sweetener here if you want
- 1 T nonflavored oil, I used canola
- 1 T chopped garlic
- 1/2 tsp powdered ginger
- 1 tsp roasted sesame oil
- 1 1/2 tsp Sriracha
- 1 tsp water
Whisk all ingredients together in a medium bowl. Drop in your pieces of tofu or tempeh, let soak for about 20 minutes, turning once at 10 minutes to cover all pieces. As I was roasting mushrooms anyway, I put the tofu pieces on a foil-covered roasting pan in the oven with the excess sauce at 375 for about 40 minutes. You want it firm and cooked, all marinade soaked up, but not dry. So keep an eye on it. I cut up my barely pressed tofu into matchsticks so they roasted pretty quickly. This method yields pretty concentrated flavor in the tofu, so go easy on the seasonings of the salad, wrap, pita or pasta you drop it on as you don’t want to make a salty mistake.
**Roasted mushroom images here to make you a little jealous. Although they would taste super yummy in the marinade too.