For the best marinated tofu you need to ensure the tofu is as dry as it can possibly be. Store-bought options tend to be packaged in water to keep it moist and fresh, but you need to remove as much of this moisture as possible to allow the marinade to absorb into the tofu and infuse the most flavor.
Paper towels will remove the majority of the excess moisture, but taking the time to press the tofu will achieve optimal results for your dish. If your tofu has too much water left in it, you may find it gets soggy after marinating and cooking. Use a heavy object, such as a skillet, to press the tofu effectively.
If you’re unsure on how long to marinate tofu, then the longer the better. In the recipe above we’ve suggested a minimum of 30 minutes to allow the flavors to properly infuse into the tofu, but if you can leave the tofu for two hours then you’ll get even tastier results.
You don’t have to strictly follow the recipe above. It’s certainly possible to swap in other ingredients to suit your flavor preferences. For example, you could experiment with different kinds of soy sauce to alter the sweetness or saltiness of the marinade depending on the soy sauce you use.
Marinade Ideas from Different Cuisines
While tofu is commonly associated with Asian cooking, there’s no reason why you need to stick exclusively to Asian flavors for your marinade. A cilantro and lime marinade introduces fresh and citrus flavors to the tofu, taking inspiration from Mexican cuisine.
Or you could add a classic American flavor with a barbecue sauce marinade, even featuring a dash of liquid smoke if you have it on hand in your kitchen. Lastly, try exploring European cuisine with an Italian balsamic vinegar marinade, introducing sweet, acidic, and umami flavors. Whichever style you choose, make sure you keep the flavors in balance between the sweet, salty, savory, and umami notes for the tastiest marinade.
How to Cook it After Marinating
It’s easy enough to cook the tofu after marinating and it only needs a few minutes in a frying pan. Just add a dash of oil and fry until the tofu is golden and slightly crispy. If you’d prefer not to cook the tofu, it’s possible to use cold marinated tofu in dishes.
You can follow the recipe for the marinade above and use the tofu cold in salads or trendy grain bowls straight from the fridge.
