|For sesame marinade|
|Tamari/Soy sauce||6 Tablespoon|
|Chinese sesame oil||1 Tablespoon|
|Finely minced garlic||1⁄2 Teaspoon|
|Crushed toasted sesame seeds||1 Tablespoon|
|Minced scallions||2 Tablespoon|
|For nut & tamari marinade|
|Peanut butter||3 Tablespoon|
|Tamari/Soy sauce||1⁄3 Cup (5.33 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Powdered ginger||1⁄8 Teaspoon|
|For teriyaki marinade|
|Tamari/Soy sauce||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Packed brown sugar||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Grated fresh ginger/1/4 teaspoon powdered ginger||1⁄8 Teaspoon|
|For barbecue marinade|
|Prepared barbecue sauce||1⁄2 Cup (8 tbs)|
|For curry marinade|
|Peanut butter||2 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Vegetarian worcestershire sauce||2 Tablespoon|
|Onion powder||1 Teaspoon|
|Curry powder||2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
To marinate tofu: Combine marinade ingredients in a shallow bowl. Cut one pound of firm tofu into cubes or slices up to 1/2-inch thick. (Tofu may be pressed first, if desired. Place tofu in marinade and turn to coat all sides. Marinate from 2 to 4 hours, gently turning and basting tofu occasionally. Drain tofu before serving, reserving any remaining marinade for future use. For richer flavor and a chewier texture, skillet-fry, bake or charcoal-broil tofu after marinating.
To skillet-fry marinated tofu: Fry a single layer of cubes or slices of drained, marinated tofu in about 2 tablespoons of vegetable oil over medium heat. Turn occasionally with a spatula, cooking until all sides are well browned.
To bake marinated tofu: Place marinated tofu in a single layer on a well-oiled baking sheet. Bake at 350° F. for 40 to 60 minutes, turning tofu with a spatula several times during baking. Bake until firm and nicely browned.
To charcoal-broil: Use firm or extra-firm tofu. Cut into 1/2-inch thick slices. After marinating, grill tofu over glowing coals. Turn several times, basting with additional marinade.