Marinated Oven Dehydrated Pressed Tofu & Garlic Green Lettuce Wrap

Repeated my Oven Dehydrated Pressed Tofu experiment this week and am happy to report the results. Will try not to bore you with details. Also remember this is just my opinion regarding texture and taste. What I like is not necessarily what you like, so use this as a guide to make changes to suit your individual taste. Also keep in mind different brands of tofu may produce different results.

I repeated the experiment with the same 4 varieties of tofu – firm, lite firm, extra firm and soft. Cut each block of tofu into 8 pieces. Marinated 4 pieces of each variety in 1 tablespoon of regular soy sauce overnight. Baked at 210°F (100°C)

Tasting after one hour: Liked the texture and taste of the lite firm (marinated and unmarinated). The firm, extra firm and soft (marinated and unmarinated) were still not the right texture (too soft)

Tasting after two hours: Liked the texture and taste of all 4 varieties (marinated and unmarinated). With the soft having a velvety texture, the lite firm having a denser texture, the firm and extra firm somewhere in between.

Tasting after three hours: The texture of all 4 varieties were a bit firmer overall than after 2 hours.

Tasting after four hours: Liked the texture and taste of the soft (marinated and unmarinated). Texture and taste of the others were OK.

Tasting after 5 hours: The texture of the lite firm and extra firm were quite dry. All the unmarinated had an unpleasant taste (a tad bitter).

Conclusions: Glad I repeated the experiment and made the hourly comparison. Now I know the texture and taste I like best are the marinated tofu baked for 2 or 3 hours. All 4 varieties slice/shred easily (did not fall apart) and also froze well (this is what I was really hoping for). The recipe below were made using frozen slices.

Marinated Oven Dehydrated Pressed Tofu & Garlic Green Lettuce Wrap

6 – 8 ounces oven dehydrated pressed tofu, shredded or thinly sliced
3 – 4 dried Chinese mushroom, soaked for at least ½ hour to soften, discard stems, thinly slice caps
4 – 5 garlic green, cleaned and slant cut both green and white parts
4 – 8 ounces snow peas, stringed and cut into smaller sections
1 carrot, peeled, shredded or thinly sliced
1 yellow squash, shredded or thinly sliced
½ – 1 red onion, thinly sliced lengthwise
1 teaspoon kosher salt or to taste
freshly ground black pepper to taste
¼ – 1 teaspoon Asian chili sauce (optional)
2 – 3 tablespoons ginger wine
1 – 2 tablespoons regular or gluten free soy sauce or oyster sauce
1 – 2 tablespoons oil
2 tablespoons toasted sesame seeds
1 – 2 teaspoons Asian sesame oil
Boston lettuce or leaf lettuce of choice
1 teaspoon cornstarch combined with 1 tablespoon water

1. Add oil to preheated wok or frying pan. Add mushroom and stir-fry until fragrant, 1 – 2 minutes. Add salt, garlic green, snow peas, carrots, yellow squash and onion. Stir-fry until snow peas turns bright green.
2. Add tofu, black pepper, ginger wine and soy sauce/oyster sauce. Stir-fry until vegetables reached desired doneness.
3. Stir in cornstarch mixture. Stir in sesame oil and sesame seeds. Adjust taste and serve.
To serve: Spoon desired amount of tofu mixture onto lettuce leaf, fold and enjoy.

NOTE: The garlic greens are from my garden. Substitute Chinese chives (garlic chives) or scallion. Also feel free to substitute seasonal vegetables for any of the vegetables.


Marinated Oven Dehydrated Pressed Tofu & Garlic Green Wrap
Substitute: Flour tortilla for the leaf lettuce
Add any of the following: Cilantro, fresh chili, fresh fruits (mango, pineapple, papaya), dried fruits (cherries, cranberries)

You may also like the following tofu dishes:
Click here for Marinated Tofu, Asparagus & Portabella Mushrooms Stir-fry
Click here for Hoisin Tofu with Nuts & 3 Peppers
Click here for Corn & Tofu Chowder
Click here for Frozen Tofu Fried Rice

Left photo: Chinese mushrooms – soaked (left) and dried (right)

Copyright © by Norma Chang

Robin, The Gardener of Eden, is the host for Thursdays Kitchen Cupboard. Head on over to Thursday’s Kitchen Cupboard to see what others are cooking.

About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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45 Responses to Marinated Oven Dehydrated Pressed Tofu & Garlic Green Lettuce Wrap

  1. Daphne says:

    That looks delicous. I’d probably love it with mango, but then I rarely have mango in my kitchen.

  2. Liz says:

    Really interesting comparison. I do enjoy a food experiment.

  3. Kristy says:

    This looks so healthy and colorful! Great meal for a busy weeknight too. 🙂

  4. ChgoJohn says:

    Lettuce wraps are so good and yours here looks fresh & delicious. Great “experiment” and thanks for sharing your results with us.

  5. zestybeandog says:

    I love your process, It looks very tasty as well!

  6. Eva Taylor says:

    I have a stronge feeling I would like the same texture that you liked, Norma. And I love using the Chinese mushrooms, they are so earthy and flavourful, and not nearly as expensive as the commercially grown wild dried mushrooms. Hope you have a great weekend.

    • Norma Chang says:

      Hello Eva,
      I do not know if the texture of the different varieties of tofu in Toronto is the same as ours. Next time I visit Toronto I need to pay attention. A great weekend to you too.

  7. I’ve tofu in the fridge now. I’m going to try this dehydrating recipe. I’ll let you know what I think when I’m done.

  8. Norma, you always have such colorful photos. Great job!

  9. I’m glad that your experiments were successful — especially freezing the oven-dried tofu, since that is a helpful time-saver. There’s nothing worse than those experiments that don’t turn out quite the way you want. I need to boost my veggie intake and your recipe has inspired me to do so! Have a great weekend Norma!

    • Norma Chang says:

      Hello P and P,
      Me too. I am constantly looking for cooked foods that not only freeze well but thaw and reheat well also, dislike foods that taste like they came out of the freezer even though they really did.

  10. I love lettuce wraps and the texture of that tofu looks like it will hold up really well! What a tofu adventure!

  11. Lou Murray's Green World says:

    That is real dedication to repeat your marinated and dehydrated tofu experiment. You have the soulf of a scientist as well as a chef.

  12. Loveforfood says:

    Looks delicious! Want to have a bite

  13. I’m glad you redid the experiment. I don’t think you would have been happy until that happened. 🙂 this salad is beautiful!

  14. Norma,
    What a beautiful dish you’ve made! My taste buds are already tasting it. Wonderful!

  15. throve says:

    Enjoying reading your experiments with tofu. Details are necessary! 🙂

  16. Wow very impressive Norma you actually tested it so many times hehe looks and sounds healthy!

  17. Hi Norma,

    I used a package of tofu to make some dehydrated tofu over the weekend. I didn’t dehydrate the tofu for the full 5 hours (3 hours only) because I needed the oven for another cooking project, but I thought it was delicious! The tofu had a consistency close to cream cheese and super flavor. I will definitely make it again, but this time I’ll make a very large batch (using all three racks in my oven) to warrant running the oven for so long.

    • Norma Chang says:

      Hello FC,
      Glad you like the dehydrated tofu. I like the texture better after 2 or 3 hours, glad I did the 2nd experiment and discovered this, NO more 5 hours. Did you marinate before baking? Definitely a large batch project. Thanks for giving me feedback.

  18. I did marinate in a good quality soy sauce overnight per your recommendation. I agree with you 2-3 hours in the oven seems perfect to me considering how I intend to use it.

    I think I will make some sushi with this tofu. It would pair well with avocado (and other ingredients which I’m mentally paring before making a decision!) I’ll let you know how that turns out.

  19. Katerina says:

    It is only recently that my son has discovered tofu and he loved it! I am sure he would love this dish as well. So many tasty ingredients combined in it!

  20. Hi Norma,
    I know I would love this. I love the flavor of chinese mushrooms and this looks great!

  21. Charles says:

    “Norma: doing the experiments so we don’t have to” 😀

    I think it’s great you did the hourly tasting… now I know I definitely want to try the 2/3 hour marinated one… I’m really interested as to what it’s like!

    • Norma Chang says:

      Hello Charles,
      The texture is similar, to me at least, to the texture of mozzarella cheese. Not sure about the tofus in France, one of my follower from Germany mentioned that the tofu there is quite different from ours, so you may need to tinker a bit. In the first experiment, I liked the 5 hours result of some but after the 2nd experiment I had a different opinion. Now to develop some recipes.

  22. samology says:

    wow! Your experiment looks so complicated!! haha.. but I really love the taste of baked tofu though, especially when it is heavily marinated. So yummy!!

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