Ingredients
Protein
- 900 - 1000g firm tofu, in 1 - 2 cm thick slices (or batons - we use it for wraps)
Marinade
- 1/2 cup (125ml) tamari or soy sauce
- 1/4 cup (60g) white sugar
- 2 tsp mustard powder
- 2 tsp dried onion flakes (1 tsp powder)
- 1/2 tsp garlic powder
- 1/4 tsp dried chilli flakes (korean)
Cooking
- 1 Tbsp vegetable oil (optional)
To Serve
- 2 Tbsp toasted sesame seeds
- 2 fresh scallions/ green onions sliced diagonally.
Instructions
Prepare the tofu
- If cooking soon, slice tofu and boil in salted water for a few minutes, drain and set aside (this helps the marinade to infuse faster)
- If using later and over a longer period of time the boiling is not necessary as the marinade will do its work eventually.
Mix up the Marinade
- add all the ingredients for the marinade to a bowl or small pot, depending on the sugar you use you may want to bring the mixture to a boil to ensure the sugar is dissolved before adding it to the tofu, otherwise, just whisk and pour.
- Marinade for 24 - 48 hours minimum, but if covered it can realistically stay in the marinade all week without corruption.
Cooking
- Remove desired pieces, cut if necessary and fry on a lightly oiled surface at medium heat. Serve with the optional addition of sesame seeds and or green onions if desired.
Notes
- My husband uses this to add to his salad wraps in summer time, as such we cut the strips into batons for ease of weekday morning assembly.
- I have a large glass container that the required tofu fits in rather well but I tend to make double the marinade which I keep, and reuse by bringing it back to the boil and topping up the volume for the next batch.
- Depending on your container you may get away with a single batch but for ease of testing the recipe i would say to try it all in a zip lock plastic bag your first time, the recipe will be fine in the above quantity and it can travel well, I just use my glass containers because I already know we like the recipe and I'm clearly not going anywhere :)
- original recipe says 3 x 320g packets of TLY Nigari Hard Stir fry Tofu... we use 2 x 450g - 500g packs of firm tofu from Aldi or any supermarket Asian or otherwise.
- My brother in law made this as per his mother's request for a family festive gathering, he marinaded it for 48 hours and it became very dark, near black in colour. I have marinaded mine for up to a week and while the flavour sinks in deeper over time, the colour was mild regardless, leading me to believe he used either a darker rawer sugar and or a GF soy sauce or equivalent with more colour than regular light soy sauce.