Here we have a quasi-banh mi. Baked Tofu on Home Made, Organic Sourdough (bucket bread!) with Spicy Organic Arugula and Vegenaise.
Amazing Asian Marinade
Yield: One cup
1/2 cup soy sauce and/or tamari
1/4 cup sesame oil
1/4 cup hot chili oil
Lots of fresh ginger, peeled and sliced.
Lots of fresh garlic, peeled and sliced.
Put ingredients into a deep Tupperware or Pyrex container with a lid. The container is going to hold all your marinade and all your tofu, so make sure it will fit. Whisk well. Add pressed, drained and sliced tofu (OR steamed tempeh or seitan--yes, any of the holy trinity are wonderful in this marinade, but I especially recommend tofu.). Top up with filtered water. The marinade should cover the tofu completely. Give your container a few gentle shakes to re-mix the marinade and incorporate the water. Store in the fridge.
That's it. Allow to marinade for as long as you can stand. Overnight for starters, longer for even better results, up to a week or even more (mine never lasts that long, so I'm not sure how long it's good for because I've eaten it all in the first few days)! Then, I bake mine either in the oven or in the toaster oven (it's great for doing baked tofu) at about 375 for about 10 minutes per side, or longer, depending on how well-done you like your baked tofu.
Tofu Trick: Once you are done using your tofu, leave your marinade alone! Do not dump it! Simply add more tofu, tempeh or seitan to the marinade. You can also add more marinade ingredients to the marinade (but I never need to). These kinds of marinades last a long time in the fridge, like two weeks, or even more! I am usually done with it by two weeks, but I'm sure it would last even longer.
This is a lovely trick to keep super tasty plant proteins at the ready in your fridge. You can just take some right out of the fridge for breakfast, lunch or dinner anytime.
Have a great week, everyone!