Tassajara Cookbook by Karla Oliveira
Author:Karla Oliveira
Language: eng
Format: epub
ISBN: 9781423600978
Publisher: Gibbs Smith
Published: 2010-06-07T16:00:00+00:00
marinades for tofu,
tempeh & vegetables
“In the beginner’s mind there are many possibilities, but in the expert’s there are few.”
—SHUNRYU SUZUKI ROSHI
At Tassajara, the Bag Lunch Crew often uses an experimental approach to marinades. They try using different amounts of soy sauce, mushroom stir-fry sauce, mirin, sake, rice vinegar, and sesame oil in combination with pickled ginger, minced fresh ginger, minced garlic, chili flakes, red onion slices, red pepper slices, scallions, basil, peanut butter (thinned with water), and tahini (thinned with water).
They also went for an Italian approach with olive oil mixed with equal parts of balsamic vinegar and soy sauce in combination with fresh herbs such as rosemary, oregano, basil, thyme, sage, and savory.
For marinating tofu, simply cut each block into 1/3-inch-thick slices or for triangles, cut each slice again diagonally to make a triangle. (A block of tofu could be anywhere from 4 to 6 ounces depending on the brand.) The marinade is then poured over the tofu and baked for 20 to 30 minutes at 350 degrees F.
If pressed tofu is needed, place the tofu on a pie plate and top with a second plate. Weight the plate with a heavy pan and press for at least 30 minutes. If the tofu used was fresh and fairly dry when marinated, the marinade can be boiled, strained, and kept refrigerated for reuse.
Although some recipes call for marinating the tofu for hours or overnight, Deborah Madison (Green’s Cookbook), says that another effective use of a marinade is to use it as a cooking liquid. Simply pour the marinade over the tofu as it cooks. Try it either way.
The marinades listed for tofu can also be used for vegetables. For vegetables such as zucchini, squash, and eggplant, cut them into 1/4- to 1/3-inch-thick slices, dip into bowls of marinade and place on an oiled sheet pan. Leave the portobello and shiitake mushrooms whole so they retain their juices. Bake for 15 to 20 minutes at 375 degrees F. Turn over and bake another 15 to 20 minutes, or until tender but still retaining their texture. For deeper flavors, marinate the vegetables for up to 2 hours, then cook as desired.
Suggested vegetables that lend themselves well to marinating are red and green bell peppers, summer squashes, new potatoes, onions, fennel, mushrooms, southwestern peppers, and eggplant. Try roasting, grilling, or baking after marinating. At Tassajara, the marinated vegetables are baked or roasted when used for the Bag Lunch.
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