Try this Tasty Marinated Tofu recipe, or contribute your own.
- Carbohydrate 8.48747250642984 g
- Cholesterol 0 mg
- Fat 0.00700000001420189 g
- Fiber 0.0560000009480801 g
- Protein 0.78290500157519 g
- Saturated Fat 0.000770000001562208 g
- Serving Size 1 1 small serving (22g)
- Sodium 394.773500797853 mg
- Sugar 8.43147250548176 g
- Trans Fat 0.00196000000397653 g
- Calories 37 calories
Step-by-step
- Pat the tofu dry with a clean tea towel to remove excess moisture. Cut the tofu into 1" cubes.
- In a large container or Ziploc bag, combine the soy sauce (2 tbsp), olive oil (1 tbsp), balsamic vinegar (2 tbsp), brown sugar (1 tbsp), dried basil or oregano (1 tsp).
- Add the cubes of tofu and toss until all sides of the tofu are well coated.
- Marinate for 30 minutes or overnight in the fridge.
Can cold tofu actually absorb flavor without heat? Chemistry proves it can, provided the moisture barrier is broken down first. Extra firm tofu holds significant internal water, so pressing the block under a weighted plate for fifteen minutes forces out liquid before any marinade touches the surface. Soy sauce provides the sodium foundation, while balsamic vinegar introduces acidity that breaks down exterior plant proteins, allowing the liquid to penetrate deeper than a simple oil-and-herb mixture ever could. Brown sugar balances the sharp acidity at a one-to-two ratio with the vinegar, promoting browning if cooked later. Substituting tamari for soy sauce creates a gluten-free profile without altering the saline balance, and garlic-infused olive oil adds aromatic fat without burning raw minced garlic on the edges. Cubing the tofu into uniform one-inch pieces maximizes surface area for absorption during the thirty-minute rest. Resting the mixture overnight in an airtight container deepens the flavor profile significantly as the denser interior slowly equalizes with the exterior brine through osmosis. Pair these savory pieces with steamed grains or roasted brassicas to contrast the soft texture and vinegar-forward punch.
