1 none
Directions
Pressing: Split the block lengthwise. lay several layers of paper
towel on a flat surface; place the tofu cut side down on the towels,
put another couple of layers of paper towel on top, cover with
something flat and rigid (I use a cutting board) and place a weight
on top (I use a gallon jug of brandy :-)
I read somewhere that baking the tofu after pressing the water out and
before marinating helps the tofu to absorb the marinade better. So, I
cut up the tofu after pressing, then bake at 375 deg for 15 min. Then
I put the tofu in the marinade, wait awhile, then stir fry or grill.
Works great for me. From: pasquale@lanl.gov (Gina Pasquale).
let it sit for 45 minutes or longer; this presses out the excess
water in the tofu, and makes it chewier and less likely to crumble.
It can then be grilled or baked, or cut up for use in stir-fries. I
usually marinate it after pressing. Here are a couple of marinades to
get you started:
1) 1/2 cup light soy 1/2 cup dry sherry 2 tbs fresh grated ginger 2
cloves minced garlic
2) 1/2 cup fresh soy 1/2 cup lime juice 1 TBS ground cumin 1 TBS
olive oil 2 serrano chiles, seeded and diced
3) 1 cup orange juice 3 tbs jamaican jerk sauce
From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94
Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
3 Tofu Marinades~ Pressing Tofu Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
Written cooking instructions as an idea can be observed far back into the distant past, at least as far as ancient Egypt, and maybe even further. Interesting though that maybe, these, old cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are some clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Progressing into Roman times 25BC a roman called Apicius created a few scripts describing recipes enjoyed by the Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius informs us how the Roman cooks used a good variety of spices and herbs, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Continuing our culinary historical journey, we find two interesting books which date from the 1300s ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that is popular today, but instead recipes for the types of meals cooked for the rich people of the period. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy lands, including spices such as basil and coriander. The introduction of these new herbs and spices prompted an outbreak in publications on food, many of which are now in private libraries. Over the succeeding few hundred years, the families of Europe competed with each other to serve the most exotic meals, and consequentially chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s that fine cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, cookbooks were in high demand, mostly due to better eduction, leisure time and a general increase in wealth. The TV revolution gave us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this 3 Tofu Marinades~ Pressing Tofu recipe.
