Let tofu marinade for at least 10 minutes, pouring
sauce over tofu occasionally with a spoon to ensure all is coated.
Once tofu is nicely saturated with flavor, place tofu pieces carefully into cast iron skillet, or nonstick pan, and pour
marinade over tofu.
Pour the soy sauce
mixture over the tofu and cook until most of the liquid has dried up, about 1 - 2 minutes longer.
Once the tofu is golden on both sides, pour the sauce
over the tofu in the skillet and cook over medium heat until sauce has thickened and fully coats the tofu.
But if you aren't already
all over tofu pudding, then I would highly recommend this recipe to you.
Use a baking dish or a large plate to pour the marinade
over the tofu slices, then turn them over to coat both sides.
If you pour the individual
ingredients over the tofu, whatever you put in first will be the only thing that flavours the tofu.
Drizzle 1 teaspoon of the sesame
oil over the tofu and add the minced garlic, sauté for 30 seconds until fragrant.
Poured this queso
over tofu balls in a wrap with baby spinach and roasted red peppers....
Pour the
glaze over the tofu and let sit for 30 minutes (or longer) to marinate, flipping halfway through.
Continue this again, this time pinching off half of the cheese you'll use and spreading it
evenly over the tofu mixture.
Then he drizzled the liquid smoke and the soy sauce in the pan and turned the slices over a few times to make sure they got an even coating, and crackled plenty of black pepper
over the tofu when it was ready.
If you're already all
over tofu pudding, I apologize for this interruption and you have my permission to go back to playing Farmville or whatever it is you do during your free time.
How many millions of times have people scrunched their faces up in
disgust over tofu or miso or Brussels sprouts.
Step 3: Squeeze sauce (or ginger water for babies)
over tofu into bowl.
Neatly fold the overhanging
cheesecloth over the tofu and top with a small plate or other light weight to gently press out excess water.
Pour 1/2 cup of the Korean BBQ
sauce over the tofu and toss to coat; cook 2 minutes more, until sauce has thickened and the tofu is coated.
Pour
over the tofu cubes and halved mushrooms and leave them to marinate for at least 20 minutes.
After you melt your margarine, and add you crumbled tofu to the pan, sprinkle the onion, garlic, salt and
pepper over the tofu, and stir.
Pour the leek
oil over the tofu mixture and toss.Add the salt, pepper, vinegar, and sesame oil, toss, and serve immediately.
Spread about 1/3 of the enchilada sauce
over the tofu in an even layer, and evenly sprinkle about half of the cheese over it.
I like the idea of pouring
it over tofu balls (also f-ing delicious!).
Heat up remaining marinade in a sauce pan and put in a bowl on the table (or floor, where ever you're eating) so guests (or room mates, or who ever is eating) can pour
it over the tofu.
Place Tofu in the middle, and drizzle about half of the sauce
over the Tofu and around the baking dish.
Pour
over tofu being sure to saturate each piece and let that marinate for a few hours.
Pour any extra marinade
over the tofu to let those flavors cook in nicely.