Remove the tofu from its carton and set it on a stack of 3 or 4 paper towels. Although you don’t have to work with firm or extra firm tofu, the process of marinating it is easier the firmer the curd.
Place 3 or 4 more paper towels on top and gently squeeze the tofu to remove some water.
Take the tofu from the sodden paper towels and place them on a stack of dry paper towels.
Wrap the tofu in the paper towels and place it inside a clean dish towel.
Wrap the dish towel around the tofu and set a heavy object like a book on top. This will remove any excess moisture from the tofu and allow the marinade to be absorbed. Leave this in place for 30 minutes to overnight. The longer you press it, the better the tofu will soak up the marinade.
Unwrap the drained tofu and place it in a bowl, dish or jar.
Mix your marinade in a bowl. You could use a stir fry sauceor a different recipe from a cookbook or the internet.
Pour your marinade into a bowl, making sure you have enough to cover most of the tofu and coat the rest of it.
Cut the tofu into the size chunks you want.
Stir or shake well, cover and refrigerate for a minimum of 1 hour. The tofu can marinate overnight if desired. Stir the mixture if you combine everything in the bowl. Shake the mixture if you choose to combine it separately in a jar or other closed container before adding it to the tofu.
Take the tofu out of the marinade once finished. Now your tofu is ready to cook. Enjoy!
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