Tofu Marinade (2024)

FAQs

What should I marinate tofu in? ›

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.

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.

Between pressing tofu and using starch, you can eliminate spongey textured tofu most people don't enjoy and create a result that tastes delicious. If desired, you can add various dried herbs, spices, and salt to the bowl and starch for even more flavor for your tofu.

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.

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

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.

Stir fry sauce is a versatile and savory option that can add depth and richness to your tofu. Give your tofu a tangy twist with a classic sweet and sour sauce. Mix pineapple juice, rice vinegar, ketchup, soy sauce, and a touch of sweetness from brown sugar for a lip-smacking marinade.

Easily sorted :- crush a couple of cloves of garlic into a bowl, add about a tablespoon of Tamari (or any soya sauce). Drop in sliced Tofu and let it marinate briefly, giving it a couple of shakes to ensure even coating and soaking, saute gently in a little hot oil.

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.

But I found that marinating for a longer time without pressing the tofu yields a better result than say, pressing the tofu and marinating it for a shorter time. So, if you can get organized and do the prep ahead of time, you can skip the pressing part and still yield a super flavorful result.

What happens if you don't squeeze water out of tofu? ›

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.

Cover with plastic wrap or a lid, then refrigerate for 12–48 hours. (The smaller the tofu pieces, the less total time you'll need to marinate.) The top of the tofu might poke out of the marinade, so give it a shake every so often to make sure each piece is thoroughly soaked.

Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months. Modern factory-produced stinky tofu is marinated in brine for one or two days to add odor.

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.

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.

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.