Priyanka Naik emphasizes the importance of preparing tofu properly to achieve an optimal grilling experience: 'First drain and press your tofu, freeze overnight, completely thaw, and then marinate. This helps create a more 'meat-like' texture and makes it easy to grill or fry.' The process of freezing tofu alters its texture significantly, making it less watery and more absorbent for marinades, resulting in tastier dishes.
Naik suggests various marinades to elevate grilled tofu: 'One delicious option is to use orange juice, soy sauce, rice wine, ginger, garlic, and sesame oil. Its citrusy sweetness will soak into the tofu, creating a zingy counterpoint for salty and umami-rich ingredients in a grilled main, or equally in a stir-fry recipe.' This showcases how certain flavors can enhance the dish.
For those who enjoy a bit of spice, Naik introduces a Korean-inspired marinade: 'Try a bulgogi marinade for your tofu. While traditionally used to flavor beef, this sweet and sour sauce will bring out a wonderful flavor profile. This versatile approach demonstrates that tofu can cater to a variety of palates and meal inspirations.'
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