I can kick some bean and vegetable *** but tofu, well lets just say it kicks mine every time.

I'm trying it again tonight so fingers crossed. I'm thinking a marinade of soy sauce, nutritional flakes, rosemary, thyme, and basil. I'll use this to add to salads.

How long do you marinate? What's your pressing method? I'm thinking press between two towels, pan fry for a few and then marinade for about an hour.

I also thought we could share some of our favorite marinade ideas here. There's a section in the recipe portion but it hasn't been added to in a while.

I don't press, I just buy extra-firm nigari tofu and marinate that (it stands up to stirfrying better too.)

My favorite marinade comes from Molly Katzen's Still Life With Menu Cookbook.

Here it is:
2 cloves of garlic, minced
2T sesame oil (I normally use only 1T)
2T soy sauce
1T mirin (I've used regular sake with no problems)
1-2t of honey or brown sugar (to taste)
1T lemon juice
1/4t salt
crushed red pepper to taste (optional)
1 pound nigari tofu

Combine all the marinade ingredients and whisk to combine. Put marinade in container you are marinating in.

Cut tofu into desired shapes and marinade for several hours at room temperature or overnight in fridge. Turn the tofu periodically to make sure the marinade it penetrating both sides.

This is a little off the subject, but I did something different with tofu the other day. I made tofu fingers. I dredged tofu slices in flour, egg, and ww panko bread crumbs and then oven fried them in a little canola. They were surprisingly good! DH loved them. I'm sure you could dredge in something other then egg to make them vegan.

Well, my first experiment in cooking tofu was blah... I used the method and recipe on this page: http://lowcarbdiets.about.com/od/mai.../bakedtofu.htm

With the Szechuan-Style Marinade. I pressed it for more than 30 minutes and I marinated it overnight. The marinade is excellent, I think I have a texture problem with tofu.

It was by no means BAD, it just didn't do it for me. I guess I'll keep trying new recipes.

That sounds darn good.

Hmm was going to give the tofu another whirl tonight but sounds like I need to soak it overnight. The tofu fingers sound delish!! Just gotta think of something instead of egg - I'll get on that because again it sounds awesome!!
Josephine- Mine's the same, it's not bad per se but not great. Basically that means I'll eat it to not be wasteful but I wouldn't want to serve it to anyone else!

I just use soymilk instead of egg to get stuff to stick to tofu or seitan, works fine for me.

I usually press tofu for about 20 - 30 min, but I usally do the "freeze & squeeze method" first, I think that gets a lot more water out than not freezing it and just draining it.

The hot sauce glazed tempeh marinade from veganomicon is my favorite for everything!

1/2 c wine (or a few splashes of wine vinegar and water = 1/2 c liquid)
1/4 c thai sweet chili sauce
2 T tamari or soy sauce
1 T olive oil
1 T cumin
1/2 oregano
1/8 t cayenne
2 cloves minced garlic
3 T fresh lemon juice

This is off topic but how do you properly store leftover tofu? After one very bad experiance a few years ago I'm going to try it again, but I don't want to take any chances.

Once the tofu package is opened, you have to rinse, submerge in water, and replace the water daily. Otherwise the tofu'll go bad more quickly.

If it turns pink or orange, it has gone bad. If it is slightly yellow or brown, cut off the affected part and its still fine.

I tried something new today - I'll let you know tomorrow how it turned out

I sliced the tofu into thin strips and put wheat-free tamari, some hot <spicy> sesame oil, some garlic powder and cayenne.

i'm marinating it overnight and I'm going to cut it into smaller pieces to put into my supersalad tomorrow for a protein.

Ps - It Was Deeeeeeeeeeelicious!!!

Has anyone else tried the White Wave Baked Tofu? My local store carries the Roma Tomato & Basil version. I know it also comes in Thai and Terriyaki. I use it in stir frys and chili. I have found them in stores many miles from home...I like them...just not willing to drive 85 miles to buy it.

I am a recovering tofuphobe, and have yet to buy plain tofu and marinade it myself. What is this I read about pressing it?? I have never heard that needs to be done before....good thing I didn't try making it on my own.