Title: 3 tofu marinades~ pressing tofu
 Categories: Vegetables, Sept.
      Yield: 1 Servings
 
           None
 
  Pressing: Split the block lengthwise.  lay several layers of paper
  towel on a flat surface; place the tofu cut side down on the towels,
  put another couple of layers of paper towel on top, cover with
  something flat and rigid (I use a cutting board) and place a weight
  on top (I use a gallon jug of brandy :-)
  
  I read somewhere that baking the tofu after pressing the water out and
  before marinating helps the tofu to absorb the marinade better. So, I
  cut up the tofu after pressing, then bake at 375 deg for 15 min. Then
  I put the tofu in the marinade, wait awhile, then stir fry or grill.
  Works great for me. From: pasquale@lanl.gov (Gina Pasquale).
  
  let it sit for 45 minutes or longer; this presses out the excess
  water in the tofu, and makes it chewier and less likely to crumble.
  It can then be grilled or baked, or cut up for use in stir-fries. I
  usually marinate it after pressing. Here are a couple of marinades to
  get you started:
  
  1) 1/2 cup light soy 1/2 cup dry sherry 2 tbs fresh grated ginger 2
  cloves minced garlic
  
  2) 1/2 cup fresh soy 1/2 cup lime juice 1 TBS ground cumin 1 TBS
  olive oil 2 serrano chiles, seeded and diced
  
  3) 1 cup orange juice 3 tbs jamaican jerk sauce