MARINATE TOFU RECIPE RECIPES

Steps:

• Drain tofu and place on a plate.
• Cover with another plate and weight the top with a food can or other object of about 1 pound.
• Let stand 20 to 30 minutes to extract excess liquid.
• Pour off liquid and cut tofu into 3/4 -inch-thick slices.
• Place slices in a single layer in a shallow dish.
• In a small bowl, whisk together vinegar, mustard and herbs.
• Pour mixture over the tofu and let marinate 30 minutes.
• Preheat the oven to 350F.
• Line a large baking sheet with parchment paper.
• Remove tofu from the marinade and place on the baking sheet.
• Bake until firm and lightly browned, about 1 hour.

Steps:

• Rinse and drain rice and quinoa. Cook in a rice cooker with water and salt, or in a heavy-bottomed 2-quart saucepot over medium heat. Cover, and bring to a boil, then reduce to a faint simmer. Cook for 35 to 40 minutes, or until all water has been absorbed.
• Line a baking sheet or large plate with paper towels. Set aside.
• Pat tofu blocks dry, then halve lengthwise. Cut into 1/2-inch-thick slices. Drizzle 2 tablespoons aminos onto the bottom of a large, shallow glass or ceramic dish, then lay a layer of tofu in it. Drizzle with another 2 tablespoons of aminos, then layer in remaining tofu, and drizzle with remaining aminos. Marinate for 5 minutes, then rotate and flip tofu slices, and tilt dish to coat evenly. Marinate 5 more minutes. Drain away excess aminos.
• Set a 10-inch cast-iron or nonstick pan over high heat. When the pan is hot, add 2 tablespoons coconut oil. Just as oil begins to smoke, carefully lay in pieces of tofu in a single layer, leaving room between each piece.
• Reduce heat to medium high, do not touch the tofu and cook 6 to 7 minutes per side until golden brown. Use a thin metal spatula to carefully flip the pieces. Cook the rest the same way, adding more oil as needed.
• Remove cooked tofu to prepared baking sheet, and allow to drain.
• Use a fork to fluff rice and quinoa. Serve tofu with rice. Garnish with cilantro leaves.