How to Tofu: Marinated Style
Marinating tofu to my liking has always been a challenge. But this time, I went for it and doused my tofu in two contrasting flavors -- coconut milk and sriracha sauce -- and it worked!
Here's an easy Asian inspired pasta -- basically 5 ingredients and you can cook it up in minutes. Prep the tofu in the morning and make this for a work-from-home lunch or a quick dinner.
1 block of firm tofu
angel hair pasta
asparagus or green beans
seasoning (soy sauce, salt, pepper, oil)
1. Prep the tofu
Remove the block of tofu from the container and gently press out the excess water with a kitchen towel. Cut up the tofu into bite sized cubes. Put the cubes in a large Tupperware and cover them in coconut milk and sriracha sauce. (Note: I liked a 2:1 ratio of coconut milk to sauce, but it depends on how spicy you like it. I used way more sriracha than I thought I could handle and it ended up perfect after cooking, so use a heavy hand to really flavor the otherwise bland tofu.) Toss the tofu in the sauces and then refrigerate for a few hours or overnight.
2. When you're ready to eat:
Boil the pasta in salted water. While the pasta cooks, sauté the asparagus and marinated tofu on high heat in an oiled pan. Cook and toss intermittently until the tofu and asparagus are browned and crispy on the edges. Plate up the pasta, top with tofu and asparagus, and add soy sauce, sriracha, salt and pepper, as desired.