This sesame tofu marinade is a good one to try I think if you are new to tofu or think you don't like it. No doubt about it, in its basic form, tofu can be bland. There are many ways to liven it up but a good marinade is one of the easiest ways to inject it with flavour.
This is a nice lazy marinade because it only involves a bit of stirring. The tofu is doused in a rich blend of sesame, soy and honey and then fried with vegetables and pineapple. The pineapple originally found itself in this dish because the fridge was a little under-stocked but it works really well. If the idea doesn't appeal, you could always substitute about one pound or half a kilo of vegetables although I actually love the sweetness that pineapple brings to this recipe.
By the way, this is also a low cholesterol recipe.
4 tablespoons of light soy sauce
2 tablespoons of sesame seeds
2 tablespoons of honey
1 tablespoons of sesame oil
250g/half pound of firm tofu
peanut oil or similar flavorless oil
1 garlic clove, crushed
5 spring onions, sliced
1 red chilli, sliced
1 small pineapple, cut into chunks
150g/5oz mange tout or sugar snap peas (a good handful)
Noodles or rice to serve
Generally I press tofu before I marinate it (see how to cook tofu for instructions). It isn't essential but it will improve the texture quite a lot. If you don't press it, you should at least pat it dry with paper towels to remove any excess moisture. Next cut the tofu into cubes or rectangles, about an inch or 2cm long.
Place the soy sauce, sesame seeds, honey and sesame oil in a large bowl and mix well. Add the tofu and stir to coat. Tofu is a little delicate so do this with care. Ideally you should leave the tofu in the marinade for an hour or two but it isn't absolutely necessary. Just make sure that the tofu gets a good coating of the liquid.
Heat 1-2 tablespoons of the oil in a wok or large frying pan over a medium-high heat. Reserving the marinade, take the tofu from the bowl using a slotted spoon and fry for a few minutes until golden. You'll need to turn the tofu pieces often to stop them sticking or burning. Again, you need to be pretty gentle. Stirring the tofu with a spatula is likely to break it. I find that using a tongs works best. When the tofu pieces are golden, remove them from the wok and set aside.
Heat another tablespoon of oil, then and add the garlic, spring onions, chilli, pineapple and spring onions. Stir fry for a couple of minutes till lightly cooked. Add the reserved marinade and the tofu and cook for another minute or two. Serve with noodles or rice.