Serves: 8

1 pkg (350 g) extra-firm tofu, drained
1 egg
2 tbsp (30 mL) all-purpose flour
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) water
1 cup (250 mL) unsweetened
medium-shred coconut, or more as needed
Canola oil for frying
Salt to taste
1 tsp (5 mL) water until smooth.
Place coconut in a separate shallow bowl.

1/2 cup (125 mL) plum sauce
1 tsp (5 mL) sriracha sauce
1 tsp (5 mL) mayonnaise

• preparation

1. Cut tofu lengthwise into four even slabs. Cut each slab in half lengthwise and again crosswise.
You will have 16 tofu fingers.Place on a baking sheet linedwith a clean kitchen towel or
paper towel. Drain for 10 minutes, turning occasionally.
2. In a small shallow baking dish, use a fork to stir together
egg, flour, cornstarch and 1 tsp (5 mL) water until smooth.
Place coconut in a separate shallow bowl.

3. Working two at a time, gently coat tofu with egg mixture, letexcess drip off and gently dredge
in coconut. Place on baking sheet.
4. In a large frying pan or skillet, add enough oil to come up sides by 1/2 inch (1 cm). Place over medium heat. Working in two batches, carefully place tofu fingers in hot oil. Cook until golden brown, about 30 seconds per side. (Coconut burns easily,
so watch carefully.) Transfer to a cooling rack set over a baking sheet. Season with salt.


5. Whisk together plum sauce, sriracha and mayo in a small bowl and serve with tofu fingers.

Tofu


Tofu recipes

• preparation

The 7 Main Types of Tofu And How to Cook With Them

From Firm to Silken, Know Which Type to Use

Silken Tofu
This style of tofu is complete with minimal curdling and processing, resulting in a product that is delicate in both texture and flavor. There are several ingredients that can be used to coagulate silken tofu, each producing a slightly different effect. For more jiggle and bounce, glucono delta lactone is added, whereas to achieve a softer result, nigari or gypsum is stirred in. Either way, it’s set in the same container it’s made in.
Historically, the Koreans enjoyed silken tofu in their jigae stew, while the Japanese incorporated it into hiyayakko, a simple dish made from chilled tofu and toppings with ginger, scallions, and soy sauce. Now, this doesn’t preclude silken tofu from packing a punch—it’s 40 percent protein, making it a lovely addition to your health-conscious smoothies, sauces, and even desserts.

Medium Tofu
In terms of texture, there is a range between silken and firm tofu that we’ll grant the ambiguous title of “medium.” This category of tofu has an additional step built into the process: pressing. After the soybean is sufficiently curdled, it’s transferred into a press that squeezes out most of its water. How you enjoy medium tofu is a matter of personal preference since its definition isn’t as firm (get it?) as others. That said, most agree it doesn’t hold up well when heavily handled, such as in a stir fry or on the grill. Try dropping it into miso soup or showcasing it in a Szechuan mapo tofu.

Firm Tofu
Firm tofu stands strong in a frying pan and excels as a meatless stand-in for a steak. Here again, this style encompasses several textures and as more water is pressed out of the curd, the firmer it becomes. Most firm varieties are popular in the West, so finding it is typically a cinch. Yet, if you fancy something on the far end of the spectrum such as su ji—a tofu so firm its name literally translates to “vegetarian chicken” in Chinese—your hunt may lead you to an Asian specialty store. If you have a taste for the traditional, try vegetarian potstickers, but if you like to reinvent the norm (and enjoy alliteration) give tofu tacos a go.

Tofu Skins
Also known as yuba in Japanese, tofu skins are made from successively peeling off the top layers that form while simmering soymilk. But if we’re being technical, tofu skins aren’t a tofu product at all—true tofu is made by adding a coagulant, whereas tofu skins coagulate from heat alone. Despite what they lack, tofu skins still make for a toothsome companion in many dishes! They can be found fresh or bought in a package, but if you choose the latter, you’ll need to rehydrate them before using. Serve 'em up as orange sesame yuba rolls or simply nest them in a soup. No matter how you get your hands on them, you’ll soon fall in love with their versatility and easy preparation.

Fermented Tofu
Fermented tofu may sound more dubious than delicious, but many compare its flavor to another familiar and well-loved food: cheese! It’s produced by inoculating tofu with mold, allowing the strains to proliferate for a few days, then packing it with a seasoned brine. There are many varieties of fermented tofu and each carries a distinct flavor, so be careful to follow your recipes precisely. Yet just as with cheese, you need not search long to find a dish it compliments just perfectly. Stir white fermented tofu in your bowl of congee or add red fermented tofu into a dipping sauce, destined for hot pot.

Aburaage Tofu
Mexico has the tortilla, Greece has the pita, and Poland has the pierogi—no matter where you are in the world, people enjoy stuffing their food into pockets and eating it. Aburaage is Japan’s answer to this. To make aburaage, tofu is cut into thin slices and fried until it puffs up and hollows out, ready for a variety of fillings. Although cooking with aburaage is a cinch, it’s best to boil it first to remove excess oil. Looking for something unhampered and delicious? Enter inarizushi. Or perhaps you craving a remix on your usual soup routine. This recipe for kitsune udon noodles should do the trick.

Shredded Tofu
In theory, shredded tofu is similar to other soy-based noodles, but in practice, they are light years tastier. You’ll likely spot them at an Asian specialty store sitting in their crinkly packaging, hankering to be used in any one of your usual noodle dishes. Just as with typical pastas, you’ll need to boil them first, but then it’s game on. Drizzle chili oil on top of a cold or hot shredded tofu noodle salad for a no-fail addition to your meal spread. Or drop them in the work with heaps of vegetables for a low-carb take on a noodle stir fry.

Source: www.thespruceeats.com

Serves: 4

2 bay leaves
2 cloves garlic, smashed
2 to 3 sprigs fresh thyme
1 cup dried chickpeas, sorted through and rinsed
1 tsp. kosher salt
For the soup:

3 Tbs. extra-virgin olive oil
1 yellow onion, diced
1 medium carrot, peeled and diced
1 inner rib celery, diced
Kosher salt and freshly ground black pepper
1 clove garlic, minced
2 tsp. chopped fresh thyme
1/4 cup heavy cream
1 Tbs. sherry vinegar
10 oz. firm tofu, cut into 1/2-inch dice
3 Tbs. thinly sliced fresh chives

• preparation

Cook the beans:
Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the chickpeas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the chickpeas are tender (try biting into one) but not splitting and falling apart, about 2 hours (check occasionally to be sure the chickpeas aren't boiling and are covered with liquid; add water if needed). Discard the herb bundle. Set aside the chickpeas and their cooking liquid.

Make the soup:
Heat 1-1/2 Tbsp. of the oil in a large saucepan over medium-high heat for 30 seconds. Add the onion, carrot, and celery, season with salt, and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add the garlic and cook for 30 seconds, stirring. Add the chickpeas and their cooking liquid (there should be about 5 cups; if not, add more water to equal this amount) and half of the thyme. Season well with salt and pepper. Bring to a boil, reduce the heat to a bare simmer, and cook for 30 minutes so that the chickpeas soften a little more but don’t break up. Working in batches, purée the chickpeas and broth in a blender. Return the puréed soup to the saucepan, stir in the cream, vinegar, and remaining chopped thyme, and keep warm over low heat, stirring occasionally to prevent scorching. Taste for salt, pepper, and vinegar.

Set a large skillet over medium-high heat for 1 minute. Cook the tofu in the remaining 1-1/2 Tbs. oil until it’s brown, about 5 minutes; With a slotted spoon. transfer half the tofu to a plate lined with paper towels and stir the rest into the soup.
Laddle the soup into shallow bowls. Sprinkle with the tofu, scatter with the chives, and drizzle with a bit of the reserved tofu oil, if you like. Serve immediately.

Serves: 4

1 (14 oz) block firm or extra-firm tofu
2 tablespoons low salt soy sauce
2 cups vegetable oil
1/3 cup all-purpose flour to dredge the tofu
2 tablespoons all-purpose flour for the batter
2 tablespoons cornstarch
1/3 cup water
1 cup panko breadcrumbs
optionals
Serve witn Tomato sauce, green beans, cooked brown rice.

• preparation

Drain the tofu and Cut into roughly 1-inch slices. Marinate in the soy sauce to cover and blend.

Whisk together 2 tablespoons all-purpose flour, 2 tablespoon cornstarch, and 1/3 cup water to form a very thin batter.

Dredge each tofu cutlet in flour. Shake off excess. Then dip in the flour and cornstarch mixture.
Allow excess to drip off. then, coat with the panko crumbs.

Fry the Tofu

Heat about 1/2 – 1" of vegetable oil to about 375°F in a heavy-bottomed skillet or pot.
Place the breaded tofu cutlets in several batches (about 4 or 5 at the time) in the preheated oil and fry until deep golden brown.
Transfer the tofu to a paper towel lined plate. Sprinkle with salt to finish.

Serves: 4

1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinkiang (Chinese black) vinegar
2 teaspoons granulated sugar
3 tablespoons plus 1 teaspoon cornstarch, divided
1 pinch salt
14 to 16 ounces firm tofu (depending on package size), drained
vegetable or canola, for cooking
1 (3-inch) pieces ginger, peeled and minced
3 dried chiles (such as Thai or serrano), halved
3 garlic cloves, thinly sliced
2 scallions, finely chopped
1 teaspoon toasted, crushed Sichuan peppercorns (optional)
2 tablespoons unsalted or salted roasted peanuts
Cooked rice, for serving

• preparation

1. In a small bowl, whisk together 2 tablespoons of water, the soy sauces, vinegar, sugar, 1 teaspoon of cornstarch, and salt until well combined.
2. Cut the tofu into 1-inch cubes and transfer to a large bowl. Rub with the remaining 3 tablespoons of cornstarch until all sides are lightly coated.
3. Pour enough oil to coat the bottom of a large non-stick pan and set it over medium heat. Add the tofu into the hot oil and panfry until golden brown all over, 1 to 3 minutes per side, adding more oil if the pan looks dry at any point. Transfer to a plate.
4. Using the same pan, sauté the ginger until fragrant, 2 to 3 minutes, adding more oil if the pan looks dry. Add the chiles, garlic, and white parts of the scallions. Stir-fry for about 1 minute, until the garlic is fragrant.
5. Add the tofu, sauce, and Sichuan peppercorns (if using), then quickly toss until the tofu is evenly coated with sauce, about 1 minute. Fold in the remaining green parts of the scallions and the peanuts.
6. Serve warm with a bowl of rice.

Serves: 6

Tofu marinade:

5 tablespoons, about 3 lemon grass stalks, finely chopped
1 tablespoon minced ginger
2 teaspoons Sambal oelek (chili paste)
1 1/2 tablespoons soy sauce
1 teaspoon turmeric
2 teaspoons sugar
1/2 teaspoon salt

1 pound tofu, firm, pressed and drained, cut into 3/4 inch cubes
3 tablespoons soybean oil or olive oil
1 yellow onion, thinly sliced lengthwise
2 teaspoons minced garlic
2 tablespoons chopped roasted peanuts,
2/3 cup Asian basil leaves (halve large leaves)
5 cups cooked farro wheat and brown basmati rice
2 tablespoons vegetable oil
1 cup sliced Wood ear mushrooms
1 cup sliced brown mushrooms
3 tablespoon shallots, minced
1 tablespoon minced garlic
1 1/2 cups cooked Chinese long beans, cut into 2 inches
salt and pepper to taste


1 cup micro greens (cilantro, baby spinach and arugala)
1/4 cup lemon grass vinaigrette (recipe below)
1/4 cup fried shallots (recipe below)


To serve:
Place a portion of the tofu on top of the rice. Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.

Lemongrass Vinaigrette

Yield: 1 cup
8 Lemon grass stalks, fleshy bottom third only, minced
1 cup seasoned rice wine vinegar
2 tablespoons sugar
1/4 cup fresh lime juice
2 tablespoons Thai bird chile, minced
2 tablespoons Fish sauce

Fried Shallots

Yield: 2/3 cup
Ingrediends
1/2 cup shallots, cut crosswise into 1/8 inch thick slices
1 cup vegetable oil

• preparation

Pound the lemon grass and ginger with a mortar and pestle to pulverize. Add the sambal oelek, soy sauce, turmeric, sugar, and salt, and mix well to form a paste. Add the tofu and turn gently to coat evenly. Marinate for 30 minutes or longer.
Heat 1 tablespoon oil in a small sauce pot over low heat. Add the onions and garlic. Season with salt. Let cook covered 1 minute, add 1 tablespoon water, and continue to cook, covered, until the onions are translucent and soft—approximately 5 to 8 minutes. Set aside.
Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add the marinated tofu (there should be enough room in the pan for all the tofu pieces to be in a single layer). Shake pan slightly and let the tofu brown all over, using chopsticks or a wooden spoon to turn the pieces periodically so they cook evenly. Cook, uncovered, until tofu is lightly browned. Remove from heat and transfer to a heated platter. Set aside.
Add 1 tablespoon oil to frying pan and toss in the onion mixture. Cook over medium heat until onion is tender. Add tofu to warm. Adjust seasoning with a pinch of salt and sugar. Add half of the peanuts and Thai basil leaves. Remove from heat.

For the farro or rice:
Heat a sauté pan over high heat and add oil. When the oil is hot, add the mushrooms and sauté until just tender. Add the garlic, shallots, and long beans, and cook until hot and aromatic. Add the cooked farro or rice to the mushrooms and beans and divide between 6 individual serving plates.

To serve:
Place a portion of the tofu on top of the rice. Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.

Lemongrass Vinaigrette

In a small saucepan, bring the lemon grass, vinegar, and sugar to a boil over high heat. Reduce the heat to medium and boil until the liquid is reduced by about half, about 20 to 25 minutes.
Remove from the heat and strain, discarding the lemon grass. Add the remaining vinaigrette ingredients, mix well, and refrigerate until ready to serve. Note: For a vegetarian version of this sauce, replace the fish sauce with soy sauce.

Fried Shallots

Spread the shallots out on paper towels and allow to air dry for 30 minutes.
Combine the shallots and oil in a skillet and bring to a slow boil. Reduce the heat to low and cook until the shallots are golden, about 15 minutes. Stir so the shallots brown evenly.
Remove with a slotted spoon or strain the oil through a wire-mesh sieve. Transfer the shallots to a plate or tray lined with paper towels. Discard the oil or save it for later use in stir-fries. Once cool, the shallots are ready to use. If stored in a jar with a tight lid at room temperature, the shallots will keep up to 1 week.

Serves: 4

FOR SERVING: optional
3-4 cups (474-632 g) cooked brown rice
Steamed broccoli
TOFU
1 lb (450 g) extra-firm tofu
4 Tbsp (60 ml) tamari or soy sauce
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp (15 ml) coconut sugar or maple syrup
4-5 Tbsp (28-35 g) cornstarch
2 Tbsp (30 ml) canola oil

SAUCE
1 tablespoon sesame oil
1 tablespoon cornstarch
3 large cloves garlic, minced (1 tablespoon)
1 Tbsp (6 g) ginger, minced
1 Tbsp (15 ml) rice vinegar (or sub white vinegar)
1/4 cup (48 g) coconut sugar or maple syrup, plus more to taste
3 Tbsp tamari or soy sauce,
1/3 cup water

STIR-FRY
1 Tbsp (15 ml) sesame oil
4 green onions, chopped
1 large red or yellow pepper, thinly sliced.
1 Tbsp red pepper sauce (sriracha sauce) or 1 Tbsp chili garlic sauce
optional: Sesame seeds, for garnish

• preparation

1. Prepare the rice and broccoli.
2. Chop green onions, garlic, and ginger . Set aside.
3. Prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine.
4. Unwrap tofu, rinse under cold water; dry well in a towel to remove moisture and cut into even pieces, about 3/4-inch cubes.
5. Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
6. Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a white sticky layer- about 5 Tbsp.
7. Heat a large metal or cast iron skillet over medium heat.
Add 2 Tbsp canola oil and heat for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan.
8. Cook on all sides until light golden brown. Remove tofu from pan. Set aside.
9. Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions and sliced peppers . Sauté for 2 minutes, stirring frequently.
10. Add the sauce and tofu with the red pepper sauce or garlic sauce. Cook, stirring frequently, to coat the tofu and vegetables for 2 minutes, or until warmed the sauce has slightly thickened.
11. Remove pan from heat and add sesame seeds (optional). Toss to coat.
12. Serve with rice and steamed broccoli (optional).

Serves: 1

2-inch (5-cm) piece English cucumber, cut into thin rounds
Salt and sugar to taste
4 tsp (20 mL) mayonnaise
Hot sauce, preferably sriracha, to taste
1 block (397 g) firm tofu
1 1/2 tsp (7 mL) canola oil
2 tbsp (30 mL) teriyaki sauce
1 large burger bun, split

• preparation

1. Place cucumber in a small bowl. Season generously with salt and lightly with sugar. Mix well with your fingertips. Set aside. In a ramekin, mix mayo and hot sauce. Set aside.

2. Cut tofu in half through middle so you have two thick burger-like slabs. (Save one slab for another use.) Press tofu firmly between paper towel to extract as much moisture as possible. Season both sides with salt.

3. Heat oil in a small, nonstick frying pan over medium-high heat. Add tofu. Cook until nicely browned, about 5 minutes per side. Remove from heat and drain off oil. Add teriyaki sauce. Turn and baste tofu off heat until well coated.

4. Toast bun and smear both sides with spicy mayo. Place tofu on bottom bun, top with cucumbers and bun top. Serve immediately.

Serves: 8

1/4 cup (11 g) nutritional yeast
2 tablespoons (30ml) olive oil
2 tablespoons (30ml) soy sauce
1 teaspoon garlic powder
2 blocks (350g each) extra-firm tofu, drained

• preparation

1. OVEN: Preheat your oven to 375F (190C). Line 2 large baking sheet with parchment paper.
AIR-FRYER: Preheat your air-fryer to 350F (180C).
2. In a large bowl, mix together the nutritional yeast, olive oil, soy sauce and garlic powder.
3. Break the block of tofu into small chunks and add them to the bowl. (No need to press the tofu first). Toss the tofu well to evenly coat in the sauce mixture.
4. OVEN: Spread the tofu evenly across the baking sheets and bake for about 30 minutes, stirring halfway through, until lightly golden.
AIR-FRYER: add the tofu to the air-fryer and cook for about 20 minutes, shaking halfway through, until lightly golden.
Serve hot or store in an air-tight container in the fridge, or freeze to use later. Great as main, as nuggets, on salads, in sandwiches, in tacos, on pasta, on nachos, the options are endless, use these everywhere!

Serves: 4

2 tablespoons nutritional yeast
1 tablespoon soy sauce (gluten-free if preferred)
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon liquid smoke
1 block (350g) extra-firm tofu, drained (no need to press it)
3 cups tomato sauce (700ml jar or homemade)
1 pound spaghetti or pasta of choice (gluten-free if preferred)

• preparation

Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture.

Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan.

Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned.
In the meantime heat the tomato sauce, and cook pasta according to package directions. Stir the tofu into the sauce, and heat through. If you find the sauce is too thick, stir in a bit of water until desired consistency is reached. Serve over hot pasta with a sprinkle of Parmegan.

Serves: 4

14oz | 400g | 1 block firm tofu
4oz | 130g | 1 small potato
3tbsp brown rice flour or any flour of your choice
1oz | 40g | 3/4 cup grated carrot
2tbsp chopped green onion
1 garlic clove

Seasonings:
1/4tsp chilli flakes
2oz | 60g | 1 cup breadcrumbs, panko, or chickpea crumbs
salt to taste

Dipping sauce ingredients:
1oz | 30g | 1/2 cup parsley or cilantro
1tbsp lemon juice
4oz | 115g | 1/2 cup vegan mayonnaise
black pepper

• preparation

Peel and grate potato.
Mash the block of tofu in a bowl. Add the grated potato, flour, grated carrot, green onion and minced garlic.
Season with salt and chilli flakes.
Add the breadcrumbs. Mix well and set aside while making the dipping sauce.
In a blender, combine parsley, lemon juice and vegan mayonnaise and black peppr. Blend until smooth. Transfer to a bowl.

Shape tofu mixture into 3oz, 70g patties about half inch thick.
Coat patties with breadcrumbs.
Heat a little oil in a non stick skillet. Fry tofu patties 5 to 7 minutes on each side, until golden brown and crispy.
Top with the prepared sauce and enjoy.

Serves: 6

For chicken seitan:

1 400 g package extra firm tofu
1 tablespoon better than bouillon vegetarian no chicken soup base
¾ cup water
2 tablespoons toasted sesame oil
1 tablespoon yellow mustard
¼ cup nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1 and ½ teaspoons paprika
1 and ½ teaspoons lemon pepper
¾ teaspoon ground coriander
½ teaspoon salt
1 and ½ cups vital wheat gluten

For marinade (optional):

2 tablespoons oil, I use grapeseed oil
1 tablespoon white wine vinegar
2 tablespoons brown sugar, lightly packed
1 tablespoon better than bouillon vegetarian no chicken soup base
1 tablespoon fresh lemon juice
½ tablespoon vegan Worcestershire sauce
⅓ cup water
½ teaspoon garlic powder

• preparation

Drain tofu and wrap in a few layers of paper bowl squeeze out extra moisture with your hands. Break into chunks and add to food processor with rest of ingredients EXCEPT GLUTEN and process until smooth like a puree, scraping down sides with spatula a few times if needed.
Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until just combined (it won't stick to your hands) don’t over mix

Turn the seitan dough onto the counter. Do not kneed the dough! Press into a disc approximately 8-9 inches in diameter and about ½ inch thick. Portion the chicken like you would a pie, into 6 pieces.
With fingers shape into chicken breast shapes if you like. Wrap pieces individually in aluminum foil, leave a little room for expansion during steaming.

To cook the raw seitan: Place in steamer basket (pot) with lid and steam for 30 minutes over medium heat (water should be boiling), flipping them halfway through.
While the chicken is steaming make the marinade (optional): Add all the ingredients to a medium bowl and whisk together until sugar is dissolved. Set aside

When chicken pieces are done, remove from tin foil packets and place in a shallow dish like a glass pie plate or a large freezer bag. Pour the marinade evenly over the chicken. Cool to room temperature. Cover and marinade in fridge for a minimum of one hour or longer.

Marinade:

The marinade is optional, as soon as they are steamed they are ‘cooked’ and you can treat them like raw or cooked chicken in any dish except they only need a few minutes of frying/grilling on both sides to essentially add more flavour and heat through.
Whether you use this marinade or make your own I recommend basting the chicken with the marinade while cooking, adds juiciness.