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

FAQs

How to make tofu more flavorful? ›

Coat it in a lot of dry seasonings.

You can also use your favourite potent seasoning mix and coat your tofu in it. Pre-season it, then let it soak in a sauce to soak up flavours. My Slow Cooker Tofu Butter Chicken wasn't even pre-seasoned, but it was well pressed, and so it truly soaked up the flavours of that sauce.

Marinade Ingredients: For this recipe, we use a classic and simple marinade of soy sauce, maple syrup, rice wine vinegar, sesame oil, garlic, and ginger. Cornflour: To make the tofu really delicious and crispy, we coat the marinated tofu in cornflour before cooking with it. This is the secret to super crispy 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.

If you want the flavor to get all the way inside, you have to get heat involved somehow, whether that's in the form of a dip in boiling salty water, or by pan-frying, baking, or my new favorite pre-marinade technique: Air-frying. Cold, raw tofu rejects marinades because of its high water content and low porosity.

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.

Start by pressing your tofu to remove the water. Then, toss pressed tofu pieces in a marinade made with a combination of oil, soy sauce, sweetener, and other flavorings of your choosing, such as garlic and ginger. The sweetener is essential for the caramelization to occur.

Smoked Paprika: Imparts a smoky profundity, just the ticket for a barbecue-style tofu escapade. Cumin Powder: Delivers an earthy warmth, a star in spice rubs or marinades. Garlic Powder: The universal maestro of flavor, perfect for a savory twist.

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.

Do You Have To Press Tofu Before Cooking It? If you just want to remove some of the water from the tofu for something like a scramble or fried tofu, this method is perfectly fine. But if you want to marinate it in something, getting out all of the moisture from the tofu is key.

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.

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.

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.

With a few easy but critical steps, your tofu will turn out firm, crispy, and delectable. PLUS! Since air fryer tofu uses very little oil to crisp, it is much healthier than regular deep-fried tofu, which is completely submerged in oil.

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.

You can easily flavor silken tofu by adding grated or minced lemon or lime zest, ginger root, or fresh mint leaves to the soy milk right before adding the coagulant. You can temper three tablespoons of creamy peanut butter with a little of the hot soy milk, then use the mixture to flavor your soy milk.

Combine brown sugar, paprika, chili powder, garam masala, oregano, garlic powder and salt. Dredge tofu in spice blend, covering all surfaces.