Elgan�s Fantabulous Marinated Tofu Recipe

Dice 1 block (usually about a pound) of firm tofu into small cubes, no more than 1/2 inch to a side. Sprinkle liberally with a high-quality tamari (I use this one, it�s a little more expensive, but well worth it), a generous quantity of garlic granules (not powder) and onion granules, perhaps a grind or two of black pepper if that�s what you like. Gently turn so that every little tofu cube gets to play in the bath, and let marinate for at least a half-hour, but longer is better. Occasionally turn the tofu so they soak evenly.

Heat oil in a wok or frying pan (I use light olive oil, but canola is fine too) until quite hot and dump your now brown and spotty tofu cubes into it, left-over marinade and all. It will spatter, so beware. I just use a little bit of oil, and let them cook until they are lightly browned, turning often. You can use more oil and deep fry them. They will come out crispy and definitely more fun for the younger set. In any case, when they are done to your satisfaction, drain on absorbent paper and serve with brown rice, noodles, or what-have-you.

I find they even make a great addition to a stirfry if added right at the end and allowed just to heat through. My son likes them so much that he will snitch them uncooked out of the marinade when he thinks I�m not looking (and even if I am), just showing that they don�t even have to be heated up. Quantities are of course approximate, since I never measure anyway, and they change each time. Remember to use firm or extra-firm tofu. The soft stuff will just not do.

Enjoy!

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