Frozen tofu absorbs marinade like a sponge and makes a firm and flavorful mock meat. | ||
Yield | 1 pound | |
Time | 20 minutes hands on, plus tofu freezing, thawing, pressing, and marinating | |
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Ingredients |
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Directions |
While the tofu is pressing, heat the oil over medium heat. Add everything up to the bay leaf and sauté for 4-5 minutes, until the veggies are tender. Add vinegar, bring to a boil, and simmer until the liquid reduces by a third, about 5 minutes. Stir in the stock and remove from heat. Slice the tofu into four equal pieces and arrange in a single layer in the dish. Cover with marinade and let sit for at least an hour, or refrigerate overnight. Remove from marinade and sauté (3-4 minutes per side) or grill (5 minutes per side). Or you can bake it in the marinade for 20 minutes at 350. |
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Notes | Serving suggestions
"Corned" comes from the term "corns of salt," meaning large rock salt.
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Corned Tofu
