Today, stores sell a huge number of soy products that replicate meat: sausages, sausage, bacon. Great choice! 
Many of them not only have a controversial taste, but also questionable ingredients. 
It's scary to read the ingredient list. 
It’s better to eat nothing than to eat such a complex chemistry of ingredients. Believe me! 
For myself, I decided a long time ago that tofu couldn’t be better or simpler. 
The beauty of tofu is that it has absolutely no taste and can take on absolutely any shade, you just need to add the right spice. 
Today we are preparing absolutely incredible marinated tofu. The latter not only creates a pleasant aroma, but also makes the tofu very tasty. 
The preparation is simple, and the result is delicious! This tofu is not fried in oil, but baked in the oven. Tasty and healthy. I guarantee you will like it! 
Are we ready? Let's try!
We will need:
1/2 package of the firmest tofu (200 g)
For the marinade
1.5 tbsp. tablespoons agave syrup or brown sugar
1 teaspoon toasted sesame oil
1.5 tbsp. spoons of peanut butter
1 tbsp. spoon lemon juice
3 tbsp. spoons of orange juice
1.5 tbsp. spoons of soy sauce (I use liquid aminos)
Red pepper to taste
Preheat the oven to 205C/400F. 
Squeeze the water out of the tofu. Many recipes recommend actively squeezing water out of dense tofu, but my experiments showed that no extreme force is simply needed. Just squeeze out the water a little. Cut the tofu into cubes or rectangles. 
Some chefs advise frying tofu before marinating, but I am not a supporter of multiple treatments and I can safely tell you that my tofu comes out crispy without it. We dilute the marinade. 
Marinate tofu in it. The longer the better. I recommend leaving the tofu in the refrigerator for 2-3 hours. 
After some time, the tofu will absorb the marinade like a sponge and will be ready for baking. 
Cover a baking tray with baking paper and distribute our cubes. There is no need to oil anything. Tofu does not stick to the paper coating. Save the remaining marinade; it makes a wonderful drizzle on the finished dish. 
Bake for 20 minutes at 205C/400F, then turn the pieces over and lower the temperature to 165C/325F and bake for the remaining 20 minutes. 
Be careful not to burn the tofu. Turn it over several times during its time in the oven. 
Ready! Serve with noodles or vegetables, or you can have both. I serve this tofu with brown rice noodles and broccoli greens. 
Bon appetit!
A light and fresh salad can be a complete lunch or dinner! This is a real mix of vitamins, seasoned with spicy tofu cheese! All ingredients combine perfectly with each other, and large number greenery makes this spicy salad a real boon for the body in the spring!
Author of the publication
She was born into a military family, so during her life she managed to live in many cities and countries of the USSR and Russia, and also acquired an irresistible passion for travel, new knowledge and cuisine different countries. From her travels she brings back not only souvenirs, but also new recipes. Now he lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely combines the traditions of Austria, Italy and Germany.
- Recipe author: Inna Belyaeva
- After cooking you will receive 4
- Cooking time: 30 min
Ingredients
- 200 gr. Tofu cheese
- 15 gr. basil
- 15 gr. parsley
- 2 cloves garlic
- 1/2 pcs. lemon
- 4 tbsp. vegetable broth
- 2 tbsp. soy sauce
- 200 gr. cucumber
- 150 gr. tomatoes
- 200 gr. olive
- 100 gr. bell pepper
- 60 gr. red onion
- 50 gr. lettuce leaves
- 50 gr. arugula
- 2 tbsp. white wine vinegar
- 40 gr. olive oil
- ground black pepper
Cooking method
Wash the pickling greens and pat dry with paper towels. Peel the garlic. Coarsely chop the greens and garlic with a knife.
Cut the tofu into 1.5 x 1.5 cm cubes.
Place chopped herbs and garlic into a blender bowl, pour 4 tablespoons of cold broth, soy sauce. Squeeze the juice out of half a lemon, set aside one tablespoon for dressing, and add another two tablespoons of lemon juice to the blender. Beat everything and pour the resulting mixture over the tofu. Leave to marinate for 20 minutes.
Wash the vegetables, cut the onions and cucumbers into thin half rings, the tomatoes into slices, and the red pepper into strips.
Prepare salad dressing: Combine vinegar, tablespoon lemon juice, salt, pepper and olive oil in a small bowl.
Remove the tofu from the marinade and discard the marinade. Place greens, chopped vegetables, tofu and olives in a salad bowl. Add dressing and stir.
Salad with tofu cheese ready!
Bon appetit!
suitable for vegans
contains garlic
Usually at this time we overeat with cucumbers from the garden, but the notorious Arctic summer has made adjustments to our country menu. Lettuce season is still in full swing here. Recipe simple salad from tofu and different types leaves I am going to offer you.
But. Leaves are leaves, but the real king of today's ball in the kingdom of Lost Hope will be the lemon marinade for tofu. It's beautiful and versatile. It can be a marinade, it can be a salad dressing, or it can be both at the same time. Thing!
For the marinade and salad with tofu we will need:
- 1/4 cup lemon juice;
- 3 tbsp. soy sauce;
- 2 tbsp. olive oil;
- 2 tsp any mixture of herbs;
- 1/4 tsp. ground black pepper;
- 2-3 cloves of garlic (optional);
- 200 grams of tofu;
- 30 leaves of different lettuces.
- Ball! - the cat squealed shrilly© Let's begin... We will prepare the marinade very first, although we will cook it in in this case practically no requirement: we simply mix all the ingredients of the tofu marinade. Lemon juice, soy sauce, herbs, oil, pepper, garlic... Have you counted them all?
By the way, instead of a mixture of herbs, you can use dill, rosemary or oregano. 
Cut the tofu into cubes... 
...fill them in the marinade to the very top and leave them alone for at least half an hour. Longer is better. 
It is preferable to bake marinated tofu pieces in the oven, but I don’t have an oven at my dacha, so I had to fry them in oil in a frying pan. 
All that remains is to tear a few leaves of each lettuce into small portioned salad bowls. You can use any lettuce, spinach, Chinese cabbage, pak choy - everything that grows in the garden or is found in the vegetable section of the refrigerator. 
Spray the lettuce leaves with marinade and place the baked tofu pieces on top. We serve it right away and eat it right away. This is how we have everything today: fast, sour, a little spicy and very, very fresh. Bon appetit!
- Well, actually, when I was young and crazy, I thought about running away and learning how to cook tofu. So why didn't he run away? Because it was a stupid dream. Can you imagine me making tofu? © Kung Fu Panda
/editor's epigraph/
Meet bean curd, aka tofu. Few people around me know what it is and what they eat it with. Until recently, I didn’t know anything about him either. It turns out that this is an excellent menu item, with a ton of beneficial properties, the legends of which go back centuries. Tofu is a haven for your imagination, because it does not have its own aroma, but, like a sponge, it perfectly absorbs “neighboring” smells and tastes.
In the store I came across tofu with Provençal herbs, I was interested in trying it and bought it. It turned out to be very bland and really tasteless. And I decided to give it some extra flavor by keeping it in the marinade. 
For the marinade I used:
olive oil
balsamic
Worcestershire sauce. You can break your tongue while you're speaking. My husband calls him Cheshire cat :)
Cayenne pepper
fennel seeds
Provençal herbs (because there weren’t enough of them in the cheese for my taste)
lemon
salt
I add a couple of drops of Worcestershire sauce to the olive oil. 
Then a tablespoon of balsamic 
I grind fennel seeds (1 tsp) and cayenne pepper (3 pcs.) in a mortar. I add this mixture of spices and Provençal herbs (1-2 tsp) to the olive oil. 
I stir and taste. Something is missing. I add another tablespoon of lemon juice and half a teaspoon of salt. 
Stir the marinade well again. I pour the diced cheese over it. 
Then with another dish, which I will talk about another time.
Happy culinary discoveries!
© Sycamore
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