• Alison Elliott

Tofu Marinade


1 Block of extra firm organic tofu

1 tbsp. Fresh ginger (minced)

4 Garlic cloves (minced)

2 tbsp. Sesame oil

1 tbsp. Rice wine vinegar

3 tbsp. Tamari (or soy sauce or coconut aminos)

2 tbsp. Maple syrup

1 tbsp. Water

Wrap the tofu in a towel and place it in between two plates. Put a heavy object such as a cookbook on top of the tofu. Press the juice out of the tofu for 4-8 hours. Check on the towel and replace it if it becomes saturated.

Combine the ginger, garlic, sesame oil, rice wine vinegar, tamari, maple syrup and water in a bowl. Mix all the ingredients and add the tofu. Let the tofu absorb the marinade for 2-6 hours.

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