{"id":44,"date":"2007-10-17T22:19:19","date_gmt":"2007-10-18T02:19:19","guid":{"rendered":"https:\/\/frogfood.peace.net\/index.php\/2007\/10\/17\/grilled-marinated-tofu\/"},"modified":"2007-10-17T22:19:19","modified_gmt":"2007-10-18T02:19:19","slug":"grilled-marinated-tofu","status":"publish","type":"post","link":"https:\/\/frogfood.peace.net\/index.php\/2007\/10\/17\/grilled-marinated-tofu\/","title":{"rendered":"Grilled Marinated Tofu"},"content":{"rendered":"<p>Despite being a long-time veg*n and lover of bean curd in many forms, I was never really into marinating it.  I&#8217;d tried, but it rarely seemed worth the trouble.  Until I found this recipe in <a href=\"http:\/\/www.amazon.com\/gp\/product\/0936399651?ie=UTF8&amp;tag=inthekitcando-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0936399651\" target=\"_blank\">The Kripalu Cookbook<\/a>, that is, and my life changed forever.  Designed to be served cold, it is indeed delicious out of the fridge on its own or in a salad, but is also wonderful grilled, baked, fried, or just heated in the microwave.  Even my self-proclaimed tofu-hating (and non-veg) roommate, who humors me by tasting whatever I cook, surprised us both by going back for seconds the very first time I made it, and, even more shockingly, has since asked me to make it again!<\/p>\n<p>I usually cut the tofu into slices, but cubed it this time to facilitate skewering.  It was hands-down the best grilled tofu I&#8217;ve ever had.<\/p>\n<p><a href=\"https:\/\/frogfood.peace.net\/wp-content\/uploads\/2007\/10\/grilledtofu.jpg\" title=\"Grilled Marinated Tofu\"><\/a><\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/frogfood.peace.net\/wp-content\/uploads\/2007\/10\/grilledtofu.jpg\" title=\"Grilled Marinated Tofu\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/frogfood.peace.net\/wp-content\/uploads\/2007\/10\/grilledtofu.jpg\" alt=\"Grilled Marinated Tofu\" height=\"246\" width=\"480\" \/><\/a><\/p>\n<p> <!--more--><\/p>\n<p><strong>Marinated Tofu<\/strong><\/p>\n<p>Ingredients<\/p>\n<ul>\n<li> 1 pound firm tofu, drained<\/li>\n<li>1\/2 cup water<\/li>\n<li>scant 1\/4 cup olive oil<\/li>\n<li>1\/4 cup red wine vinegar<\/li>\n<li>1\/4 cup tamari<\/li>\n<li>1 1\/2 Tbsp mirin<\/li>\n<li>1 tsp dried oregano<\/li>\n<li>1 tsp whole cloves (or 1\/8 tsp ground)<\/li>\n<li>1\/2 tsp dried marjoram<\/li>\n<li>1 tsp chopped garlic<\/li>\n<li>1\/4 tsp salt<\/li>\n<li>A grind or two ground black pepper<\/li>\n<\/ul>\n<p>Wrap the tofu in a clean towel, top with a weighted plate or other heavy object for at least 10 minutes to press out water, or use your preferred method for same.  (Don&#8217;t do this if you&#8217;re using silken tofu!)<\/p>\n<p>In a small saucepan, combine the remaining ingredients and bring to a boil.  Reduce heat to a simmer and cook for 5 minutes.<\/p>\n<p>Cut the tofu into cubes or slices are desired and put into a bowl.  Cover the tofu with the marinade and marinate overnight.<\/p>\n<p>Add to a salad, grill, fry, eat plain, whatever.  Or top slices with caramelized onions and bake.  (Sometimes I include the caramelized onions with the marinade, too.)\u00c2\u00a0 This stuff is so good baked.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Despite being a long-time veg*n and lover of bean curd in many forms, I was never really into marinating it. I&#8217;d tried, but it rarely seemed worth the trouble. Until I found this recipe in The Kripalu Cookbook, that is, and my life changed forever. Designed to be served cold, it is indeed delicious out &hellip; <a href=\"https:\/\/frogfood.peace.net\/index.php\/2007\/10\/17\/grilled-marinated-tofu\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grilled Marinated Tofu&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[36,35],"tags":[],"_links":{"self":[{"href":"https:\/\/frogfood.peace.net\/index.php\/wp-json\/wp\/v2\/posts\/44"}],"collection":[{"href":"https:\/\/frogfood.peace.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/frogfood.peace.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/frogfood.peace.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/frogfood.peace.net\/index.php\/wp-json\/wp\/v2\/comments?post=44"}],"version-history":[{"count":0,"href":"https:\/\/frogfood.peace.net\/index.php\/wp-json\/wp\/v2\/posts\/44\/revisions"}],"wp:attachment":[{"href":"https:\/\/frogfood.peace.net\/index.php\/wp-json\/wp\/v2\/media?parent=44"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/frogfood.peace.net\/index.php\/wp-json\/wp\/v2\/categories?post=44"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/frogfood.peace.net\/index.php\/wp-json\/wp\/v2\/tags?post=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}