Beer-Marinated Tofu

I can offer you a recipe to prepare beer-marinated tofu with an Italian twist. This version will use readily available ingredients and will add a pinch of aromatic herbs to give a unique flavor to the dish.

Ingredients

• 200 g of tofu
• 330 ml of beer (preferably craft or amber type)
• 2 cloves of garlic
• 1 sprig of fresh rosemary
• 1 sprig of fresh thyme
• 1 bay leaf
• 1 tablespoon of soy sauce
• 1 tablespoon of extra virgin olive oil
• Black pepper to taste

Preparation

1. Dry the tofu well with kitchen paper to remove excess water and cut it into slices about 1 cm thick.
2. In a bowl, prepare the marinade by combining the beer with the soy sauce, crushed garlic, rosemary, and thyme torn by hand, the bay leaf, and a grinding of black pepper.
3. Immerse the tofu slices in the marinade, ensuring they are completely covered. Let the tofu marinate for at least 1 hour in the refrigerator, turning the slices halfway through.
4. After marinating, heat a drizzle of extra virgin olive oil in a non-stick frying pan.
5. Drain the tofu from the marinade and sauté it in the pan for about 2-3 minutes per side, until it becomes golden brown and has absorbed the marinade.
6. Serve the tofu warm, accompanied by your favorite side dishes, perhaps some grilled vegetables or a fresh salad.

Curiosity

Beer is not just for drinking, but it’s also an excellent ingredient in the kitchen. With its flavor and bubbles, it can add depth and lighten some dishes. In Italy, it’s not uncommon to find recipes that include beer, especially in meat preparations or stews, but also in some bread or focaccia recipes. In the case of tofu, beer helps to give character to an ingredient that might otherwise be somewhat neutral.