Marinated Tofu Recipe (for the BEST Tofu Flavour!) (2024)

FAQs

Do you put cornstarch before or after marinating tofu? ›

Cut the pressed tofu into 1 inch pieces and toss it with the marinade until fully covered. Let the tofu marinate for at least 30 minutes or up to 2 days. Using a slotted spoon, transfer the marinated tofu into a gallon size plastic bag. Sprinkle with the cornstarch and gently shake the bag to coat.

But if you want to marinate it in something, getting out all of the moisture from the tofu is key. The problem with a tofu press or pressing with paper towels is that it doesn't do well at all with pulling moisture from the center.

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.

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.

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

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.

Not Using Enough Seasoning

"Coat tofu generously in herbs, spices, and sauces. You can marinate it before or after cooking, just make sure you use plenty of seasonings like ginger and garlic, soy sauce, sweet and sour sauce, green onions, vinegar, cajun seasoning, and other strong flavors," she says.

Plain tofu has no specific flavor and is honestly, quite bland. This might be why people tend to hate it but the fact that it's bland is exactly why we should LOVE it. The texture of tofu is more important than the taste- all the different types of tofu have different textures.

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.

Is marinating tofu worth it? ›

Its soft, spongy texture means that it soaks up the flavor of whatever spices or sauces you're marinating it in beautifully. It's worth noting here that it's always worth pressing the water out of your tofu as much as possible before you marinate it, or opt for an extra firm version.

Pressing is a technique used to remove some of the moisture and make it easier to cook with. In some recipes, if the tofu is too wet, it can break up during cooking, which may not be what you wanted.

It's not recommended to use oil in marinades. Depending on the amount of moisture in the tofu, the oil can form a layer around the tofu, preventing it from absorbing flavours. For example, when grilling tofu, brush with oil only after it has been marinated.

You can marinate tofu on the countertop for a short period of time, but if you plan on doing it longer than 30 minutes, it should be refrigerated. How Do You Make Tofu Absorb More Flavor? Pressing your tofu first will help it absorb more of the tofu 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.

Cornstarch: When added to marinades, cornstarch provides a light coating to meat that protects it slightly from the intense heat of the wok. This helps prevent overcooking and toughening of the outer layers of meat.

It just takes four simple steps — press, slice, coat with cornstarch (or arrowroot powder), and pan-fry — to transform tender tofu into bite-sized crunchy bits. Besides being a little easier for your average weeknight, pan-frying tofu has the added advantage of using less oil.

The cornstarch also seals in the juices of the meat and makes the protein crispy. An added advantage of using starch in a marinade is that it helps thicken the liquid ingredients in the stir-fry dish, meaning you may not need to add a sauce in the final stages of cooking.

Make sure that each piece gets coated. Cover it and put it in the fridge for about 30 minutes. Again, while your meat is marinating and the cornstarch is turning into a nice, gelatinous coating, prep the other ingredients for your meal. For a stir fry, chop some fresh veggies and prepare your sauce.