I've been doing the previous marinades forever. This new one is first cousin to a good barbecued tofu: piquant, sweet-hot-rich, and scintillatingly tasty. The tofu is baked in the marinade/sauce, which cooks down and coats it, caramelizing them. You'll probably have to soak the baking dish overnight before washing it, but it's worth it. Vary this using fruit juice concentrate instead of honey or sugar, and adding extra ginger, orange zest, or both. For an incendiary smokiness, add chipotle in adobo.
Ingredients
Enough for 12 to 14 ounces of tofu or tempeh
Step 1
1. Combine the peanut butter, tamari, honey, apple cider vinegar, garlic, ginger, tomato paste, chipotle, and orange juice and zest in a food processor and buzz until the ginger is finely chopped.
Step 2
2. To use the marinade, place the tofu in a nonreactive bowl or zip-top bag and pour or spoon this luscious mixture over it. Refrigerate the tofu, covered, overnight.
Step 3
3. The next day, preheat the oven to 375°F and generously spray a nonreactive baking dish with oil (I use an 8 or 9 by 12-inch deep glass baking dish).
Step 4
4. Place the tofu and its marinade in the baking dish, spreading the marinade as needed so both sides of the tofu slices get a good smear of it. Bake, turning once, until fragrant, firmed up, and golden to deep brown in spots with the marinade considerably thickened, about 30 minutes.
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Reviews (1)
Back to TopI used crunchy peanut butter, tamari, honey, ketchup, cayenne, no orange (had none), and substituted ground ginger as I was out of fresh. I wanted to cook some tempeh I had purchased, actually, but ended up using half a block of tofu as well because there was only 8 ounces of tempeh. It was tasty, but I prefer the tofu (tempeh is so expensive anyway). I used aluminum foil to cover my baking dish. I forgot to grease it but it was fine. I love the versatility in choice of ingredients, and since I am always looking for ways to cook tofu, I will try variations of this in the future. I had cut the tofu and tempeh into sticks beforehand but won't do that again; I'll cut it into slabs or "steaks" so that turning the pieces over is quick.
BlueMona
Montreal, Canada
11/4/2012
