Last week we got the last “big” purchase for our new place in Colorado. A grill! We bought it on a 70-degree day, believing spring was here. Today, as I write this, we’re under a blizzard watch and I’m working near a lit fireplace.Anyway…
I was excited to whip up a marinade for grilled tofu. I was thinking about a barbecue sauce, but my eyes kept wandering toward a section of the cupboard with some of my Asian ingredients: mirin, tamari sauce, rice vinegar. Hmm, with a liquid smoke, I could make an Asian barbecue sauce! An idea was born but I will get to the recipe in a moment because I have to explain why the grilling didn’t happen.
We purchased the grill at Home Depot on Thursday but needed them to remove one of the side shelves so it would fit in the car. They said it would be done in an hour. That didn’t happen. We decided to pick it up Friday – which is the morning I made the Tamari, Mirin and Date Marinade – but we both got way caught up in our work and didn’t make it to Home Depot. Lucky for me, I read lots of blogs. Thursday Ginny Messina posted Iron Nutrition: Why the Rules are Different for Vegans and after reading the post I was a wee-bit obsessed about using my cast iron skillet both for it’s iron properties and because Isa convinced me I could make amazing browned tofu. There was one problem. I had already marinaded the tofu! So instead of browning it according to Isa’s instructions, I simply chose to bake the marinated tofu on a cast iron grill skillet.
This is the best baked tofu I have ever made!
The cast iron skillet is my new tofu baking method of choice! I removed the tofu from the skillet, placed it stove top on medium heat and quickly “grilled” bok choy for three minutes.
We picked up the grill Saturday morning and later that day I made the exact same marinade – halving the recipe – this time for tempeh.
On tempeh: I’m mentioned here before that I have found soaking tempeh
or steaming tempeh
to be an important first step because the texture can be a little “tough” and it really helps absorb the sauce or marinade that you may be using to prepare it. So Saturday I steamed the tempeh and let it marinade for an hour before placing it on the grill.
I chopped up that grilled romaine and onion and served it was a warm salad with the tempeh.
This marinade is absolutely delicious and is omnivore approved because my husband says I should use it anytime we have guests over and are making tofu. Hmmm, maybe it’s the umami?
Both the tofu and tempeh made for great meals over the next several days.
Tofu leftovers:
Tofu Breakfast Sandwich
Tofu and Black Bean Salad
Tempeh leftovers:
Green beans and arugula sautéed in salsa verde with almond slivers and reheated tempeh
Oh, before I finally give you the recipe, I want to remind you that if you Go Vegan for 7 Days and You Could Win a Free Vegan Lifestyle Coaching Session! Enter today!
And now, the recipe!
Tamari, Mirin and Date Marinade for Tofu and Tempeh
by
Ingredients
For the Baked Tofu
- 1 14-ounce package of extra-firm tofu, pressed and drained
For the Grilled Tempeh
- 1 8-ounce package tempeh (I used Organic Three Grain Tempeh
For the Marinade
- 1/4 cup tamari sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 – 2 large cloves garlic, peeled and quartered (3 ounces)
- Approximately one inch fresh ginger (3 ounces)
- 2 medjool dates, pitted and quartered
- 1/8 teaspoon liquid smoke
- 2 tablespoons water
MARINADE NOTES
- Use full recipe for 14 ounces of tofu.
- Reduce marinade recipe in half for 8 ounces of tempeh.
Instructions
For the Baked Tofu
Cut the tofu into 4 slices.
Add all marinade ingredients to a blender and puree for about a minute.
Pour marinade over the tofu in a shallow pan, cover and refrigerate for one hour or overnight (I marinated it for eight hours, turning at four hours).
Heat oven to 400F.
Spray oil on a cast iron skillet (I used a grill style skillet).
Place tofu on the skillet and bake for 25 – 28 minutes (flipping half-way).
For the Grilled Tempeh
Cut tempeh in to two pieces.
Steam for ten minutes.
Add all marinade ingredients to a blender and puree for about a minute.
Pour marinade over the steamed tempeh in a shallow pan, cover and refrigerate for one hour or overnight (I marinated it for one one hour, turning at thirty minutes).
Grill for 10 minutes (medium heat in a gas grill), flipping at five minutes.
YIELD
Baked Tofu Serves 4
Grilled Tempeh Serves 2
14 thoughts on “Tamari, Mirin and Date Marinade for Tofu and Tempeh”
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I gotta try this!! It sounds like a perfect combination of flavors!!
Thanks, @twitter-28581534:disqus! It really worked!
That tofu looks wonderful! And BTW, the “first day of summer” in Colorado is Memorial Day 😉
Ugh, @twitter-464809434:disqus! LOL
I love the sound of this tofu marinade – yummy! I also agree with the steaming recommendation for tempeh. When I started doing that last year I realized it really does improve the texture and the taste (gets rid of the bitterness you sometimes taste).
I really didn’t like tempeh until I started steaming or soaking it, @betterwithveg:disqus. It makes such a big difference!
Um, why do I need to turn the oven to 400F for the tofu version??? What heat do you use in the skillet???
@9d518dbf6295946b9e3b48b6145b8050:disqus, The skillet goes in the oven. From the recipe: “Place tofu on the skillet and bake for 25 – 28 minutes (flipping half-way).
Thanks for the clarification!
Just made the marinade and am enjoying it on tofu right now. Instead of the skillet I baked it on a pan. So tasty.
So glad you enjoyed it! Thanks for letting me know!
3 ounces of garlic cloves sounds like a powerful amount (and I love garlic!!)
I love garlic, @disqus_zzxyuwgiYY:disqus! 2 cloves of garlic is nothing compared to the four and five I use in sauteed greens! 😉
You could be my sister…. 🙂