Given our fearless (führless?) leader’s inexplicable rudeness toward Australia, I interrupt the series about banned countries to include a recipe with an Australian ingredient: Vegemite. I picked up a jar after the strange political upset and tried a bit, and found it very salty. If it’s an acquired taste, I don’t know that I plan to acquire it. But I put a tiny bit in a marinade for tofu steaks this evening and they came out the bomb.

240g extra-firm tofu
1/4 cup soy sauce
1/2 tsp vegemite
1 tsp ground ginger
1-2 tsp hot sauce

Slice tofu into 1/4-inch-thick rectangles, then slice each by half to get smaller pieces (this way it absorbs more marinade.) Place at the bottom of a shallow dish. Mix all other ingredients of the marinade and pour on top of the tofu. Heat up a grilling skillet and grill the tofu well on both sides.

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