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
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.
How long should you 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.
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 I 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. Pan-frying and frying.
Does tofu soak up flavor? ›
Removing water by pressing tofu will allow it to absorb flavor from marinades, sauces, and other flavors you might add. If the water isn't removed, the tofu lacks the ability to soak in flavor, and it will turn out bland and spongey. The exception to this is if you plan to cook tofu in a soup.
Is marinating tofu worth it? ›
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.
Is it possible to marinate tofu for 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.
Why pour boiling water over tofu? ›
It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.
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.
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.
What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.
Why is my tofu rubbery? ›
Why does tofu get rubbery? Because it was probably overcooked, it was probably exposed to too much heat. I don't know if it was roasted baked air fried or sauteed, but when it becomes, uh, overcooked, it's gonna get very, very tough.
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.
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.
Is tofu good after 3 days? ›
If it's opened, refrigerated tofu is generally good for 3 to 5 days, as long as you've stored it properly. Any more than that, and there's a risk it may have started to spoil, especially if the refrigerator door is opened frequently.
How long does cooked marinated tofu last in the fridge? ›
Make sure to store the tofu and marinades in clean airtight containers. You can keep the tofu and marinade in the fridge for up to 7 days.
How long to drain tofu before cooking? ›
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.
