In the past I have had difficulty getting marinade to stick to cauliflower when roasting. It wants to slide off, and ends up in a puddle in the bottom of the pan. Basting with more marinade partway through roasting just slides off again. There have been similar issues with marinated tofu. It just doesn’t want to stick.
The solution for the tofu is obvious. It is already saturated when brought home from the store, so common sense says that it cannot absorb anything fluid in nature. I was just unwilling to go to the bother of pressing out the moisture.
My objective today was to marinate and roast both cauliflower and tofu and serve them with rice. This time I had frozen and thawed the tofu. Freezing changes the consistency making it more spongelike. I also made the effort to remove as much moisture from the thawed tofu as I could. I put it in a steamer basket, placed a flat bottomed bowl on top of the tofu, then set weights on top of that (about 24 pounds). Within about an hour it was no longer draining any liquid.
I then placed the tofu in one of my favorite marinades / barbecue sauces to soak up the flavors. I ended up cutting the tofu into cubes and letting it continue marinating.
The marinade / barbecue sauce was made with, in no particular order or amounts:
- soy sauce
- apple cider vinegar
- black bean paste
- ginger paste
- toasted sesame oil
- peanut powder (I use Jif™ brand because it is just peanuts. Another brand contains sugar. I don’t know why)
- minced jalapeño
- minced onion
- minced garlic
- sriracha sauce
The Cuisinart® Oven Central® seemed like a good option for roasting the tofu and cauliflower. Of course the regular convection oven would have worked as well.
I cut the cauliflower into florets and, after washing them, coated them with tapioca flour while they were still wet.
After they had roasted for about 15 minutes I again coated them with tapioca flour then covered them with the marinade / barbecue sauce.
Into the Oven Central they went to roast. I turned them a couple of times before adding the roasted tofu back in to reheat.
As you can see the sauce adhered just fine to both the tofu and the cauliflower. This truly was a tasty meal.