Marinated Tofu and Vegetables

From Simply in Season by Mary Beth Lind

  • 1/2 cup / 125 ml vinegar or white wine vinegar
  • 1/3 cup / 75 ml soy sauce
  • 6 Tblsp olive oil
  • 2 Tblsp sesame oil
  • 2 Tblsp ginder root (peeled and minced)
  • 1 Tblsp brown sugar
  • 2 cloves garlic (minced)
  • 2 Tsp Tabasco pepper sauce

Mix together.  Divide into two shallow pans.

2 block firm tofu (drained and sliced in 1/4 inch / 5-mm slices)
Place slices in one pan of marinade, making sure all sides are covered with liquid.  Marinate in refrigerator 8-24 hours; the longer the tofu is in the marinade the more flavorful it will be.  Remove from marinade and fry in frypan over medium heat until lightly browned.  (The oil in the marinade will prevent sticking without adding more to the pan.)

7 cups / 1.75 L fresh vegetables such as summer squash, Asian eggplant, peppers, potatoes, or carrots (cut in 1-inch / 2.5 cm chuncks).  Whole mushrooms, or onion wedges
Potatoes and carrots should be precooked 5 minutes.  Add all vegetables to other pan of marinade and refigerate 8 - 24 hours.
Drain off excess marinade.

1 cup / 250 ml cherry tomatoes
Add to vegetables.  Place in non-stick grilling pan (with sides and drain holes) and grill over medium-high heat until crisp-tender.  Or stir-fry on stovetop.  Or spread on baking sheets in a single layer and roast in preheated oven at 425F / 220C until tender.


For kabobs: If using wooden skewers soak at least 30 minutes in water, to prevent scorching.  Thread a variety of vegetables on each skewer, keeping mushrooms separate as they will cook faster.  Grill over medium-high heat until vegetables are tender, turning occassionally for even cooking.

Marie Harnish, Indianopolis Indiana
Samira Musley, Abbotsford, British Columbia

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