I got a good query from Lisa Hundt, who asked about marinating tofu. My personal preference would be about 30 minutes to an hour, after slicing or cubing. But I've seen recipes calling for anywhere from 15 minutes to one week! (I can't imagine a week is safe, since you aren't supposed to keep tofu around that long once it's opened.) I'd say go longer if: you've left the tofu in bigger pieces; it's a lighter-flavored marinade; or you like a stronger flavor. Or of course, you want to throw it in the fridge before leaving for the day and cook as soon as you get home. I think you'll be okay doing that.
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