If you have the energy, while you’re making the marinade, drain the tofu. It will absorb more of the marinade’s flavor if you do. Here’s how:
Cover a cutting board with a couple layers of paper towels. Set it next to your sink.
Add a chopstick or other utensil under one side of the board to tilt it slightly so that any water from the tofu drains into the sink. Lay the block of tofu on the board and cover with more paper towels.
Lay a second board on top of the tofu + a weight of some sort – I use bottles of water. Leave the tofu like this for about 30 minutes. You’ll be amazed by how much water comes out of it.
Pat the tofu dry, slice and proceed with the recipe as above.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.