YMCA Healthy Living Magazine, powered by n4 food and health Spring 2016 | Page 15

RECIPES:
SPICY MARINATED
TOFU
Serves: 4

Ingredients
• 500g fresh tofu (can be smooth in texture or firmer, doesn’t
matter) – cut into cubes and drained of liquid between
paper towels for about 30 minutes
• ½ cup Japanese Mirin (this sweet rice wine is available
from Asian groceries or in the Asian section of major
supermarkets)
• 2-3 tablespoons of low-sodium soy sauce
• 2 tablespoons rice wine vinegar, or white wine vinegar
works as well
• Few drops of sesame oil
• 1 tablespoon (or to preference) Sriracha Chilli Sauce
• 2 cloves garlic, finely chopped

Method

1
2

Combine all marinade ingredients in a container with a lid.
Once tofu has finished draining (the paper towel should
be completely drenched), transfer to the container and
place in the fridge to marinate for at least an hour (the
longer the better). Turn the container upside down every

20 minutes or so to allow better absorption, or you can
manually turn over the tofu cubes.
You can now do one of two things: grill it or stir/pan-fry it.

To grill:
Line oven tray with foil and turn grill on about medium heat.
Place tofu onto tray and let it grill for about 15-20 minutes.
During this time, flip the tofu pieces around so all sides are
browned and dried out. Reduce heat if tofu is cooking too
quickly. When ready, the tofu cubes will puff out a l ittle bit –
take out and cool.

To stir/pan-fry:
Heat 1 tablespoon of oil in a wok or frying pan, and add tofu.
Cook for about 5 minutes or until browned on all sides.
Remove from pan and serve.
The inside of the tofu should be soft and still silky while the
outside is firm.

Serving suggestions
• Serve with any warm or cold salad
• Serve with rice and stir-fried vegetables (pictured)

GRILLED
BEANCURD
BITES
Method
WITH
1
SATAY
SAUCE

Line oven tray with foil and

Serves: 3-4

Ingredients
• 2 blocks of beancurd, cut into
cubes or slices
• 2 tablespoons satay sauce
• 2 tablespoons of peanut butter,
crunchy preferably

turn grill on medium heat.
Place tofu onto tray, flesh (white part)
side up. Grill for 5 minutes or until it achieves a golden
brown colour. Continue flipping beancurd until all sides are golden brown. Take
out and cool.

2

In a small saucepan, combine satay sauce and peanut butter with a splash of
water. You can adjust the amount of water to achieve your preferred
consistency of the sauce. Turn heat to low and continuously stir until well
combined. Remove from heat and transfer to a dipping bowl.

Serving suggestions
•
•
•
•

Serve with rice or stir-fried noodles and vegetables (pictured)
Serve with crunchy Asian slaw, or a gado-gado (Indonesian salad)
Use as a pizza topping
Serve in wraps, rolls or sandwiches – the peanut satay sauce is perfect for this!
SPRING 2016 YMCA HEALTHY LIVING MAGAZINE

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