That’s because very few flavor compounds can make it deep into the meat, no matter how long it soaks in the marinade. Tofu is often substituted for meat and poultry in recipes, but it doesn’t behave in exactly the same way. How would it respond to marinating? We set up an experiment to find out.
We marinated blocks of firm tofu in four different marinades—using soy sauce, red wine, yogurt, and lemon and garlic as the various bases—for 15 minutes, 30 minutes, 1 hour, and 2 hours. We then wiped off the excess marinade and baked the tofu in a 300-degree oven until hot throughout. We also baked a control block of tofu that we hadn’t marinated. We trimmed the outer 3 millimeters off each block and had 10 tasters sample the remaining tofus blind, asking them to identify the marinade for each.
Tasters were relatively unsuccessful at matching the sample to the marinade at the 15-minute mark, but their results improved dramatically for the 30-minute set. All 10 tasters correctly identified the sample soaked in the soy-based marinade, and eight of the tasters did the same for tofu from the lemon-garlic marinade, while six were accurate for the red wine and yogurt marinades. Interestingly, the accuracy increased only slightly for the 1- and 2-hour batches.
Unlike meat and poultry, firm (and extra-firm) tofu can be thoroughly seasoned by marinades of all types due to its relatively loose structure. Meat is made up of individual muscle fibers bundled together in tight packages by connective tissue, which translates to a dense, resilient texture. The flavors in most marinades don’t get much farther than skin-deep, with a few exceptions—alliums such as garlic and glutamate-rich foods such as soy sauce, both of which have small, water-soluble molecules. By comparison, firm tofu is made of coagulated curds of soy protein pressed into block form. Marinades are able to seep between curd clumps and migrate toward the center.
That said, some marinades are more effective than others. It was easier for tasters to identify the soy and lemon-garlic marinades because the water-soluble flavor compounds in soy sauce and garlic are better at moving through high-moisture tofu than are the compounds found in red wine or yogurt. 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.
FAQs
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.
Why is tofu not absorbing marinade? ›
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.
Should you press tofu after marinating? ›
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.
How to get marinade to penetrate tofu? ›
If using firm or extra firm tofu, it is recommended to press and drain the tofu for at least 30 minutes to remove excess water. This will help the marinade penetrate the tofu better and improve the texture.
What is the tastiest way to make tofu? ›
It tastes best when marinated, just not with oil.
Using oil in your marinade will actually create an oil slick on the tofu, meaning the flavors will never absorb. So skip the oil in your marinades and opt for extra vinegar, soy sauce, citrus juice, or stock.
Should I freeze tofu before marinating? ›
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.
How long is too long to marinate tofu? ›
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.
Do you put cornstarch before or after marinating tofu? ›
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.
How do you get the most flavor out of tofu? ›
Simply press firm tofu and use your hands to break it up by smashing it between your fingers until it mimics the texture of scrambled eggs. Then season with turmeric, black pepper, garlic powder, black salt (for an “eggy” flavor, or use sea salt or Tamari instead), and add in your favorite cooked veggies.
What happens if you don't drain tofu before cooking? ›
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.
If you want the flavor to get all the way inside, you have to get heat involved somehow, whether that's in the form of a dip in boiling salty water, or by pan-frying, baking, or my new favorite pre-marinade technique: Air-frying. Cold, raw tofu rejects marinades because of its high water content and low porosity.
Can you press tofu too much? ›
If you decide to press tofu, take care not to smoosh it too much, as it can break apart. Rinsing: Counterintuitively, you can use water to ultimately help you get rid of it.
How long does tofu last in the fridge? ›
If it darkens in color, begins to smell, or feels slimy, it should be thrown away. Bottom line: Open packages of tofu are good in the fridge for up to five days, provided you change the water daily.
Why do you squeeze water out of tofu? ›
However, in recipes calling for tofu to hold its shape, it's critical that you press the tofu to remove enough water so that it will hold its shape when used in recipes for salads, stir-fries, or grilling. Unless you do this, the tofu will fall apart and lose all shape.
Why do you soak tofu in salt water? ›
This salt water soak may seem counterintuitive but it actually helps draw the moisture out of the tofu.
How long can you leave tofu in a marinade? ›
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.
Do I need to soak tofu before cooking? ›
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.
Should I marinate my tofu before air frying? ›
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.
Is marinated tofu ready to eat? ›
Our organic Marinated Tofu has had a tickle of garlic and ginger, saving you the bother. It's ready to eat, or to pop in a veggie stir-fry with a stack of your favourite veggies. Quick, easy, and most importantly, delicious.
