Bite-size chunks of tofu in a spicy, garlicky vinaigrette.
Inspired by the Marinated Italian Tofu recipe from Oh She Glows Every Day.
| Cook Time | 60 minutes (total time from start to finish) |
| Passive Time | 30 minutes (marination time) |
| Preparations |
(each preparation makes 2.5 cups)
|
Ingredients
Ingredients by volume:
- 14 oz firm tofu (extra firm is also fine)
- 4 cloves garlic
- 1 lemon (small)
- .25 cup olive oil
- .25 cup balsamic vinegar
- 2 tbsp tamari (or regular soy sauce if gluten is okay)
- 1 tsp maple syrup
- .5 tsp dried basil
- .5 tsp dried oregano
- .25 tsp dried thyme
- .25 tsp ground black pepper
Ingredients by weight:
- 400 g firm tofu (extra firm is also fine)
- 20 g garlic
- 150 g lemon
- 50 g olive oil
- 60 g balsamic vinegar
- 34 g tamari (or regular soy sauce if gluten is okay)
- 7 g maple syrup
- .4 g dried basil
- .3 g dried oregano
- .2 g dried thyme
- .6 g ground black pepper
Ingredients
Ingredients by volume:
Ingredients by weight:
|
|
Instructions
- Drain the tofu and press it. (That is - put it in the middle of a baking sheet or something else flat that will catch the water you're squeezing out, put another large flat piece of cookware on top, then weigh it down with lots of heavy pans or cookbooks.) Press the tofu for at least 30 minutes.
- While the tofu is pressing: Grate, press, or mince the garlic. Zest the lemon. A microplane is the ideal tool for both grating and zesting, if you have one available.
- Make the marinade by combining the garlic, lemon zest, olive oil, balsamic vinegar, tamari, maple syrup, basil, oregano, thyme, and pepper in a bowl. Whisk to mix.
- Cut the tofu into roughly 2-centimeter cubes and add to the marinade, trying to cover as much of the tofu as possible. Marinate in the fridge for at least half an hour, as long as overnight. If possible, stir occasionally.
