If desired, press:

Prepare:

Cut the tofu crosswise into ½-inch-thick slabs and place in a wide saucepan (the tofu can be in more than one layer in the pan). Pour the marinade over the tofu. If the tofu is not submerged, add enough water to barely cover. Bring to a boil over medium-high heat, then cover, reduce the heat, and simmer for 15 minutes. Remove from the heat. Use the tofu immediately, or let it cool completely, then cover and refrigerate for up to 24 hours.

Preheat the oven to 425°F. Lightly grease a baking sheet.

Remove the tofu from the marinade (reserve any leftover marinade for another use), allowing any excess to drip off, and place it on the baking sheet. Bake until the tofu has firmed up and is starting to brown, about 20 minutes.

TEMPEH

Tempeh is a fermented food from Indonesia made from partially cooked beans that have been inoculated with a special mold. As the beans ferment, the mold binds them into a cake and a nutty flavor and firm, meaty texture develops. Soybeans are traditional, and still the most popular bean to use, but tempeh made with other legumes and grains (or a combination of them) is quite common. Though it may not be as versatile as tofu, tempeh is toothsome and has a more assertive, savory flavor—and even the blandest tempeh easily absorbs marinades. These qualities make it a favorite vegetarian protein substitute in many dishes that would normally rely on slices or cubes of meat, poultry, or fish. When crumbled and browned, tempeh is an excellent substitute for ground meat.

Tempeh may be stored refrigerated for up to 10 days in its original packaging or tightly wrapped. If you are able to find unpasteurized tempeh (virtually all commercially available tempeh is pasteurized), its shelf life is very short—about 3 days. Luckily, all tempeh freezes well, for up to 3 months, tightly wrapped. Packages of tempeh should be marked with a freshness date. White mold is to be expected, but sliminess or signs of darker molds is not desirable, nor is a strong ammonia smell.

Tempeh should be cooked before eating, and is usually cut into slices, strips, and cubes. Crumbled, it makes a fine substitute for ground beef or sausage in dishes like Megan’s Vegan Chili. Since the beans and grains used to make tempeh are only partially cooked before being inoculated, tempeh is much improved by steaming before marinating and grilling, or using in quick-cooking dishes like stir-fries.

To steam tempeh, leave whole or cut into slices or cubes, as desired. Transfer to a steaming basket, place over rapidly boiling water, cover, and cook for 10 minutes.