How to marinate tofu like a pro | Cauldron (2024)

FAQs

How long should you marinate tofu for? ›

You should aim to marinate tofu for at least 2 hours in the fridge. To infuse more flavour, you can leave it to marinade for up to 2 days before cooking up. Top tip: Don't ditch the leftover marinade when you come to cook your tofu.

Coat it in a lot of dry seasonings.

You can also use your favourite potent seasoning mix and coat your tofu in it. Pre-season it, then let it soak in a sauce to soak up flavours. My Slow Cooker Tofu Butter Chicken wasn't even pre-seasoned, but it was well pressed, and so it truly soaked up the flavours of that sauce.

Once the tofu is marinated, I use a cornstarch coating with some cumin powder in it. Not only does it create a super crispy result, but the seasoning further brings out the flavor of the tofu.

Considering that we often cut tofu into bite-size pieces with greater surface area (thus creating more points of entry for marinade), marinating can have a profound impact, seasoning the tofu not only at the surface but also deep inside.

I recommend always pressing tofu before baking it, especially if you're marinating it first — removing excess liquid will make room for all that flavorful marinade.

Previously frozen tofu more readily absorbs the flavors of marinades, has a meatier texture similar to chicken, and is easier to press to remove excess water which gets it crispier upon cooking. You do not need to press the tofu if you are freezing it. Freeze for a minimum of 24 hours.

Cold, raw tofu rejects marinades because of its high water content and low porosity. It will eventually suck up a marinade, but mostly on the surface, and only after a long, long time (think a couple of days). Par-cooking it speeds up the process by driving out some of that water, leaving more room for seasonings.

Substitutions: If you prefer not to cook with cornstarch, you can substitute in an equal volume of all-purpose flour or potato starch. Tofu: This recipe can also be made with medium-firm tofu, but you'll need to be a bit more gentle while pressing and coating it.

Unwrap tofu and cut into small cubes (see photo), then add to a medium mixing bowl and season with a pinch of salt and desired seasoning, which will vary depending on your dish. I was adding mine to a curry, so I added curry powder. If adding to a BBQ dish, try a BBQ seasoning blend.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Can you soak tofu too long? ›

You can leave the tofu in the bag with the marinade for as little as 30 minutes, or up to 4 hours. Can I marinate tofu overnight? Technically, yes, but in our tests, the tofu that marinated for longer than 4 hours absorbed too much of the marinade and ended up less flavorful and crispy.

Probably it has too much water in it. One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu.

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

On its own, tofu is bland. Letting it sit in a marinade for as little as 15 minutes makes all the difference in the world. Cornstarch. I tested this air fryer tofu both with and without cornstarch.

Use a skimmer or fine sieve to transfer the curds to your chosen press (see notes for what we use), which we place on a grill over a tray. Then press for a minimum of 15 minutes or longer depending on how firm you like your tofu (we leave ours to press for over an hour so it's extra firm).

Whichever make you have, simply put the tofu between two plates, tighten the press, and place it somewhere that will catch the liquid drained (inside a clean sink or a rimmed baking sheet). Press the tofu for 15 to 20 minutes.