Tofu is a dinner staple in our household. Most people don't like tofu because they think it is tasteless, but it's all about the marinade and squeezing the water out of it first. If you squeeze effectively, the tofu takes on the flavor of whatever liquid you put it in afterward. I'll grant that the texture can be boring, but if you pan-sear it or fry it, it's quite good. Just ask the folks at your local Thai restaurant. Anyway, we marinated a block of tofu (cut in half) for two days in an all natural grape jelly based marinade that also had Worcestershire sauce, soy sauce, onion powder, garlic powder, and black pepper. We were going to use grape juice, but we couldn't find a small enough bottle at the grocery, so we found a jelly that didn't have a bunch of chemicals and high fructose corn syrup in it and rolled with that instead. It worked out. Once we finished searing the tofu off, we reduced the leftover marinade in the same pan for a kind of home made steak sauce (more like a glaze, really). We served it with NearEast brand rice with lentils, green beans, and King's Hawaiian rolls. Yum!
