Tofu is a wonderful substance but it isn't meat. If one expects that brothy flavor, that texture, the fluids... it isn't going to hold up. Tofu is a sauce sponge. If one wants MASSIVE QUANTITIES of a spice or taste then BAM tofu is what you want.
For the tofu steak we left it overnight in just a worcestshire and mustard marinade. When we cooked it it on the stovetop (we also had success later grilling it. Be sure to get extra firm tofu if you want to try this.) the outside got crisp and trapped the smooth saucy juices inside. So delicious! (the green onion on top is also a delicious touch!)
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