2 lb firm tofu (900 g)
1 cup dried shitake mushrooms or 2 cups fresh shitake or oyster mushrooms
1 1/4 cups water
2 tsp dried oregano
4 cloves garlic – pressed
1 ¼ cups olive oil
1 cup red wine vinegar (I use balsamic if necessary)
1 ¼ cups red wine
1 ¼ cups soy sauce
- Use a saucepan that will hold all ingredients except the tofu and simmer the mushrooms in the water. If using fresh mushrooms then use very little water to cook them slightly.
- Toast the oregano in a small dry pan. Do not use any oil. It will be toasted when you can smell it but don’t burn it.
- Add the oregano and all other ingredients except the tofu to the mushrooms and bring to a boil, then simmer for about 5 minutes.
- While the marinade is boiling: cut the tofu into small rectangles or cubes and arrange in a deep casserole dish. Avoid layering the tofu so that when the marinade is poured on it can reach all the pieces of tofu.
- Pour the boiling marinade over the tofu and jiggle it around so that the marinade gets in between the pieces. Cover and let this stand for several hours or overnight. Do not refrigerate because the oil may congeal.
- Serve the tofu and mushrooms and set the marinade aside for future use – it also makes a great salad dressing.