We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are the Best Tips for Marinating Tofu?

By Christian Petersen
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Tofu is coagulated soy-milk. It is a staple food in many countries of the world, particularly the far east. It comes in different forms, including soft, silken and firm. Tofu is versatile and may be prepared in a variety of ways. It can be sliced and deep-fried, ground, mashed, cubed for soups, stir-fried, or grilled. Tofu has very little of its own flavor, so marinating tofu is a great way to add character and flavor to this nutritious food.

Vegetarian and vegan dishes often call for tofu. Softer tofu grades absorb these flavors more quickly than firmer tofu. Soft or silken tofu will tend to get even softer when marinated, as they absorb more of the liquid. For this reason, firmer grades of tofu are better for marinating.

Marinating tofu can be quick if the marinade is thin. Very thin marinades like soy sauce can be absorbed so quickly that all that may be required is simply dipping the tofu in the marinade. If a stronger flavor is desired, allow it to soak a few minutes. For quick marinades that require less than an hour, the marinading tofu does not need to be refrigerated. It should be covered, but may be left at room temperature.

For thicker marinades, the tofu may need to soak for several hours or even overnight, depending on the desired strength of the absorbed flavor. Long-soak marinades should be refrigerated to avoid spoiling. Tofu should also be kept in a covered container, whether marinading or not, as it will tend to absorb odors from other foods.

A good way to help speed the absorption of the marinade is to freeze and thaw the tofu before marinating it. Tofu that has been frozen and thawed will take up the marinade faster. This trick can help lessen the marinating time when using thicker marinades. Cutting the tofu into smaller pieces will also help speed absorption.

Generally, tofu should be marinated before cooking. This helps ensure the final character of the tofu in the recipe. Marinating after cooking will result in a tofu that may not have the desired taste or texture. Some recipes may call for marinating tofu after cooking however. Follow the instructions for each recipe.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By Pippinwhite — On Mar 22, 2014

A popular marinating method has been to put everything in a zip top bag, seal it and put it in the fridge. That would probably work with tofu, also.

I do know that tofu tends to take on the flavors of whatever it is cooked with -- or marinated in -- so a cook really needs to think about what he or she is cooking the tofu with in order to make sure the dish tastes like it's supposed to.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.