All-purpose 

• 1/2 cup Braggs Liquid Aminos (for a salty, smoky flavor)
• Splash of rice vinegar
• 1/2 large sweet onion, diced
• 5 cloves garlic, crushed
• water to cover

Chinese 

• 1/2 cup shoyu (or soy sauce)
• 1/4 cup rice wine (or sherry)
• 1 clove garlic, crushed
• 1/2 tbsp fresh ginger, grated or crushed
• 1 tsp palm sugar (or brown sugar)

Thai 

• 1/2 cup fish sauce (or soy sauce)
• 1/2 cup rice wine (or sherry)
• 1/4 cup palm sugar (or brown sugar)
• Splash of rice vinegar
• Juice from 1/2 lime
• 1 small shallot (or half onion), finely minced
• 1 tbsp chili paste
• 1 tbsp finely minced lemon grass (fresh or dried)

Chili Lime

• juice of 1 lime
• zest of 1/2 lime
• 2 tbsp oil
• 2 cloves garlic
• 2 tbsp soy sauce
• 2 tbsp ancho chile powder
• 1/2 tsp ground coriander
• 1 tsp chipotle puree

Cut tofu into slices 2” long and 1/2” wide. Combine ingredients in a small pot and bring to a boil; simmer 5 minutes. Pour hot marinade over tofu slices. Cover and refrigerate overnight. Pour off the marinade and bake for 15 minutes at 350 degrees. Baste with reserved marinade.

Sesame Baked

• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1/4 tsp cracked pepper

Cut tofu into 1/2” cubes. Toss with ingredients, spread on an oiled baking sheet and bake at 350 degrees for 15 minutes.

Thai Basil Soy

• 1/4 cup light soy sauce
• 2 tbsp dark soy sauce
• 2/3 cup vegetable soup stock
• 2 tbsp lime juice
• 1 tbsp minced ginger
• 2 garlic cloves, minced
• 1 tsp sambal oelek
• 2 oz palm sugar
• 1/4 tsp cracked pepper
• 1/4 cup thai basil, chopped

Slice each tofu block in half to create 2 thinner slabs. Combine the remaining ingredients except the basil in a pot and heat to simmer. Cook 5 minutes. Add basil and pour sauce over tofu slices. Marinate for up to 8 hours. Pour off the sauce and reserve. Grill or bake tofu using the sauce as a baste, or to season a vegetable stir fry.

Portobello Mushroom Marinade

• 1/4 cup olive oil
• 1/2 tsp red chili flakes
• 2 garlic cloves, minced
• 1/4 cup balsamic vinegar
• 1 tsp lemon zest