Adapted from
Eat Your Vegetables by
Joe Yonan
I’ve marinated tofu before, but it seemed unusual to press the water out of the tofu before adding the marinade which, interestingly, also has water added. But it was explained in the book that pressing the tofu to extract the water, and wiping it dry, helps the tofu absorb the marinade.
I made half the recipe that is in the book (which are the quantities that I give here), so you can certainly double it. The only thing I did differently was to dial up the chili paste, because I don’t mind a little extra zing. You could use more, and I may do so the next time I make it.
Joe recommends making a big batch of these tofu cubes and keeping them in the refrigerator for other uses, scattering them in a stir-fry, tossing them with ramen noodles, or tucking them into an Indonesian wrap. Mine got eaten almost immediately.