We are having a rainy weekend
here in Los Angeles. With rain comes that urge to cook and enjoy traditional
comfort food. Typically that would lead to chicken and dumplings, pot pie, or
something along those lines. All I had to make this happen was a block of
organic sprouted tofu, so I gave this a whirl. The secret to making tofu
taste great lies in two simple steps: 1) You need to press the tofu, and 2)
you need to marinate it. The marinade should always have an acidic base with
flavors that compliment whatever theme you are going for. You should never
use oil in your tofu marinade. Since tofu contains a lot of water, and is
packed in water, it will naturally repel anything that has oil mixed into it.
My experience has been that oil free marinades absorb into tofu the best,
resulting in a variety of uses. In this case, I used vegan chicken flavoring
to conjure up the experience of eating a chicken fried steak. It came out
delicious, tender on the inside, crispy on the outside. This is easy to make,
but you need to allow for about 90 minutes to press and marinate the
tofu.

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