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

FAQs

How do you get the best flavor in tofu? ›

One of the best ways to infuse tofu with flavour quickly and all throughout the tofu is to marinade it. You can literally use any meat marinades for tofu, just pump up the flavours.

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.

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.

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.

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.

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.

Once you have marinated your tofu, you can keep it in the fridge for two to three days before cooking. For best results, we recommend marinating your tofu overnight and cooking the next day. If you have the time, cook your tofu as soon as it's marinated.

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.

Cut tofu into 1/2-inch-thick slices. Combine brown sugar, paprika, chili powder, garam masala, oregano, garlic powder and salt. Dredge tofu in spice blend, covering all surfaces.

The traditional method of producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.

Is tofu worth marinating? ›

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.

Contains antinutrients

Like most plant foods, tofu contains several antinutrients. These compounds are naturally found in plant foods and lower your body's ability to absorb nutrients from food ( 6 ).

If you consider its minerals and vitamins alone, tofu is a healthy choice for people to consider, says Mok. But "a misconception is how soy impacts hormone levels," she says, "And [that] eating too much soy may be causing some health issues." Mok says this is untrue.

- It is said that tofu cannot be eaten together with spinach at the same time. As tofu and spinach contain calcium and oxalic acid respectively, the combination of the two will form kidney stones. But in fact, only prolonged and volumionous consumption of tofu and spinach at the same time will pose this risk.

Press it. Tofu contains a lot of water, and you'll want to squeeze most of it out, especially if you're baking, grilling, or frying it. I recommend using a tofu press to do this, because it gives the tofu a delicious chewy texture and makes cleanup a breeze. But having one isn't necessary.

"Usually the easiest way is to use salt, paper, shaoxing wine [a Chinese cooking wine], and cornstarch." Another easy marinade she loves is 2 parts soy sauce to 1 part maple syrup. Add cut or torn pieces of tofu to a resealable freezer bag holding the marinade. Let it sit for 15 to 20 minutes.

The key to crispy tofu is to heat the oil in your pan before adding tofu cubes. Coating the pan-fried tofu in corn flour helps create a crispy coating as the cubed tofu cooks in the oil. Another key to getting uber-crispy tofu is removing excess liquid/moisture from it before you cook tofu.