I've made various tofu dishes before but this was some of the best. The marinade was delicious.. If you like your food spicy I'd recommend putting in both (whole) serrano peppers as it tends to mellow out during the simmering time.
I cant wait to use this with beef or chicken.
You will have plenty of marinade leftover.

Thanks again Rouxbe!

Does anyone know how long the marinade lasts for re-marinating?

Leftover marinade will keep for quite some time. I have had some in the fridge for weeks before and it was perfectly fine.

That is why this recipe makes more than enough because leftover keep so well. That and the fact that the marinade goes well with almost any protein. Enjoy!!!

This tofu is a great vegetarian dish - we really enjoyed it although I did marinate some chicken as well . Not only that , my 1 and 3 year old grandsons polished off the cold left over tofu the next day and were asking for more. Because I was using the light Chinese soy sauce, I took the suggestion to replace 1 cup with water. I was glad I did as the marinade was perfect. I am happy to have so much marinade left ( I froze it) - it will be a super easy lunch or dinner next time.

I made this the other night for dinner and had the leftovers, as suggested, for lunch the next day. It's wonderful. I threw some toasted sesame seeds on the slices and that was perfect. A great way to make enough marinade to last a long time and I will give it a try on chicken and beef this weekend. Another winner and something I can share with my veggie kids.

Great recipe, hoping for more Vegetarian dishes in the future?

I have been looking for good tofu recipies that are light and easy. This sounds like a winner. I like the idea of serving it with a simple fresh salad. Some rice could be served as a side dish to make it a bit more substantial.

Is their an option to email (myself) this recipe?

Hi Tammy, just copy and paste the URL for this address (URL is the web address). Here it is:

http://rouxbe.com/recipes/29-indonesian-tofu/text

That's it. I just sent it to you btw...

Cheers, Joe.

Thanks Joe!

I've tried making a lot of different tofu dishes but this is the first one (besides desserts) that had enough flavor to cover the base flavor of tofu, which I don't really care for. The marinade is amazing.

One suggestion: pressing the tofu for about an hour before marinating allows more marinade to infuse the tofu.

Glad you enjoyed the tofu Joel. As for pressing it prior to marinating it, it does depend on the tofu. Really firm tofu generally does not need this added step as it is not very wet to begin with. Cheers!

I will give that a try next time. Maybe I'll get some more volume if I don't press it. Thanks.

I don't have any molasses at hand, but i do have some molasses powdered sugar, can i just use them instead? also, if i leave out brown sugar and substitute with white granulated sugar or molasses sugar will the flavoring be completely off? thanks!

White sugar does not have the flavor that brown sugar has, so yes, it will taste different. Try experimenting with your molasses powder and molasses sugar or use another substitute. Taste both to get an idea of how much you want to add (maybe it's a combination of molasses powder, molasses sugar and white sugar depending on how strong they are). You just have to get in there and give it a try. As mentioned before, this site offers many good options for food substitutes. Cheers!

Did anybody try baking this tofu, instead of frying?
I would like to give it a try, unless somebody tried it already and says it is not nearly as good as frying it :)

Thank you

You can certainly bake tofu. You may not achieve the same texture and color, but it will still be good. Just be sure to put it on a lined baking sheet so it doesn't stick. Cheers!