Tofu Marinade (2024)

FAQs

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.

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.

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.

Toss the cubes with olive oil, tamari or soy sauce, and sriracha. If desired, you could also add cornstarch to make the cubes extra crispy.

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.

How long to press tofu? Pressing tofu can take up to one hour. The longer it's pressed, the more moisture will be drawn out, making it a better consistency for recipes that call for marinades.

Potential Risks of Tofu

Some people believe that eating too much soy can increase the risk of breast cancer, disrupt thyroid function, or "feminize" men (who naturally have lower estrogen levels than women) due to the estrogen-like isoflavones. However, the research is "mixed and inconclusive," according to Iu.

While people with inflammation should generally avoid dairy, soy protein products like tofu and tempeh have been found to reduce pain in joints according to a study from Oklahoma State University. An easy way to add soy to your diet is using soy protein powder. Spices.

- 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.

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.

Should you press tofu before marinating? ›

Drain the firm or extra tofu from its package and pat it dry with paper towels to remove excess moisture. Tip: We don't find it necessary to press tofu, but if you like, you can do so. Break the tofu apart with your hands into bite-size pieces and add it to the bowl with the 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.

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.

Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips. Toss the tofu pieces in the spiced cornflour to coat all over.

Toss in seasonings- Toss the tofu cubes in oil, then in the cornstarch (1 tablespoon at a time). Once the tofu is completely coated in cornstarch, add the salt, pepper, paprika, onion powder and garlic powder, and toss to coat.

Why should you marinate tofu? On its own, tofu has a very neutral, bland flavor—but this isn't actually a bad thing. Its lack of strong flavor means that tofu is the perfect blank canvas. Its soft, spongy texture means that it soaks up the flavor of whatever spices or sauces you're marinating it in beautifully.

You can also choose to press the whole block of tofu instead of cutting it first. Slicing it first simply cuts down on time. Meanwhile, make the tofu marinade by whisking the soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger together.

Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip. Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for 30 mins. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.