Ever since my sister uttered these words, maybe two years ago, declining dinner with my mom and me, we have been relentless with our teasing. It’s not so much the actual process of marinating tofu that is the issue, but the way she said it, with such innocence and conviction, that made it so funny. We have often used the statement as an excuse as to why we don’t want to do something. “Oh sorry, I can’t empty the dishwasher, have tofu marinating,” or “I have tofu marinating, I can’t drive you to the airport.” We can’t have it over-tenderized.
With such a response, lasting so many years, you can imagine my chagrin when I asked my sister for a recipe for marinated tofu. Though hesitant, I’ve been becoming more disenchanted with meat, so I need to differ my protein choices. I’ve never been adverse to tofu itself and have enjoyed it a few times when it has already been prepared for me, but now I had to take matters into my own kitchen.
My sister laughed and obliged, though I still have yet to see the actual recipe. Instead, I made my own, and the result was a yummy, healthy, delightful combination of flavors.
Add a little honey, ginger, and soy sauce to a bag with however much tofu you want. Let it marinate for a few hours. Toss some olive or coconut oil into a pan, chop up whatever veggies you want. My favorites are red peppers, carrots, zucchini, portabella mushrooms, and sugar snap peas. Add cashews or peanuts, and grain of choice, I like brown rice or quinoa, and it’s a great, filling meal!
Lesson Learned: Don’t mock it till you try it. Or, at the very least, listen to your wise older sister, even if she doesn’t know it.