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
We can read the history of meal recipes far back into distant history, in fact as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old recipes were just primitive pictorial recipes for meal preparation.
In fact, the most ancient recipe found, according to experts is a series of 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 people feel blissful and exhilarated. Later on, we have a couple of books which appeared in the 1300s - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of food prepared for the rich people of that time. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from the East, such as coriander, parsley, and rosemary. The introduction of these new foods and spices caused an explosion in publications on food, most of which are now in academic collections. For the next few years, the wealthy families of Europe strove to serve the most exotic meals, and as a result cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, recipe books were starting to become popular mostly as a result of increased literacy, more spare time and disposable income. The introduction of the TV brought us celebrity TV chefs 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 access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this 3 Tofu Marinades~ Pressing Tofu recipe.
