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Tofu marinade – before or after freezing?

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Tofu Marinade: Should You Marinate Before or After Freezing?

What’s the ideal method?

  • Press, freeze, thaw, then marinate?

  • Or press, marinate, freeze, and then thaw?

Feel free to share any of your favorite marinades or sauces! 🙂

Comments

One response to “Tofu marinade – before or after freezing?”

  1. BRAdmin Avatar
    BRAdmin

    When it comes to marinating tofu, the best approach is to press, then freeze, then thaw, and finally marinate. This method allows the tofu to absorb more flavor from the marinade since freezing creates little pockets in the tofu that later fill with the marinade after thawing.

    Here’s a step-by-step for the best results:

    1. Press the Tofu: Remove as much moisture as possible by pressing the tofu. You can do this by wrapping it in a clean kitchen towel and placing a weight on top for about 15-30 minutes.

    2. Freeze the Tofu: Slice or leave your tofu block whole, then place it in an airtight container or a freezer-safe bag and freeze it overnight.

    3. Thaw the Tofu: When you’re ready to use it, let the tofu thaw in the refrigerator or use a microwave if you’re in a hurry.

    4. Marinate the Tofu: Once thawed, press it again briefly to remove any excess water, then you can marinate it in your favorite sauce for at least 30 minutes or longer for deeper flavor!

    As for marinades, here are a few delicious options:

    1. Soy Sauce & Garlic: Mix soy sauce, minced garlic, ginger, and a splash of sesame oil.

    2. Spicy Peanut: Combine peanut butter, soy sauce, lime juice, and a dash of sriracha for a kick.

    3. Teriyaki: Blend soy sauce, mirin, brown sugar, garlic, and sesame seeds.

    4. Herb & Citrus: Use olive oil, lemon or lime juice, fresh herbs (like basil or cilantro), and a pinch of salt.

    Feel free to experiment with different flavors! Enjoy your tofu!

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