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We know that, contrary to popular belief, marinades do most of their work on the surface of meat and poultry.
That’s because very few flavor compounds can make it deep into the meat, no matter how long it soaks in the marinade. Tofu is often substituted for meat and poultry in recipes, but it doesn’t behave in exactly the same way. How would it respond to marinating? We set up an experiment to find out.
Experiment
We marinated blocks of firm tofu in four different marinades—using soy sauce, red wine, yogurt, and lemon and garlic as the various bases—for 15 minutes, 30 minutes, 1 hour, and 2 hours. We then wiped off the excess marinade and baked the tofu in a 300-degree oven until hot throughout. We also baked a control block of tofu that we hadn’t marinated. We trimmed the outer 3 millimeters off each block and had 10 tasters sample the remaining tofus blind, asking them to identify the marinade for each.
Results
Tasters were relatively unsuccessful at matching the sample to the marinade at the 15-minute mark, but their results improved dramatically for the 30-minute set. All 10 tasters correctly identified the sample soaked in the soy-based marinade, and eight of the tasters did the same for tofu from the lemon-garlic marinade, while six were accurate for the red wine and yogurt marinades. Interestingly, the accuracy increased only slightly for the 1- and 2-hour batches.
Takeaway
Unlike meat and poultry, firm (and extra-firm) tofu can be thoroughly seasoned by marinades of all types due to its relatively loose structure. Meat is made up of individual muscle fibers bundled together in tight packages by connective tissue, which translates to a dense, resilient texture. The flavors in most marinades don’t get much farther than skin-deep, with a few exceptions—alliums such as garlic and glutamate-rich foods such as soy sauce, both of which have small, water-soluble molecules. By comparison, firm tofu is made of coagulated curds of soy protein pressed into block form. Marinades are able to seep between curd clumps and migrate toward the center.
That said, some marinades are more effective than others. It was easier for tasters to identify the soy and lemon-garlic marinades because the water-soluble flavor compounds in soy sauce and garlic are better at moving through high-moisture tofu than are the compounds found in red wine or yogurt. 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.
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Cube and use a flavor seal for 1/2 hour.
marinatin time
actually with a saturated substrate similar to tofu you shouldn't be using a wet marinade at all instead you should use a dry rub
Marinade denialists are the flat-earthers of cooking
Imagine being so arrogant and stuck in your ways that you think you know more than food-scientist, or actually any scientist on their studied subject…
100% agreement. Marinating meats simply does not significantly penetrate the meat…beef or chicken or pork or whatever…enough to make a significant difference The meat in the outer 3 millimeters or so may retain the flavors…but nothing else. You can prove this to yourself by carefully cutting any of your marinated meat dishes apart, and separating the outer surfaces from the inner, without exposing them to whatever sauce that's accumulated.
Then taste…I think you'll find inner portions lack any of the flavours contained in your marinades.
flavor
As for tofu. Yes…it can be thoroughly marinated throughout. It can absorb almost anything you care to throw at it
This is so fucking stupid. What's the point of marinading even though you're going to remove the part of the meat touching the marinade. What the hell is the point.
Yes, marinating generally only affects the taste of the surface of the meat. And nobody eats the surface of the meat right?! We just carve off the good stuff and go for the center like any "good" chef 🙄
If you use the same logic America’s test kitchen does with marinates, using sauce makes no sense because it only penetrates the skin :/
Can I say something?
There’s a reason why marinades work
Pineapple juice
Who came here from Adam Raguseas video?
To bad! because U put CC no match with tittle U loose viewers
Beta
When I make my signature mapo tofu recipe, I cut the tofu into cubes and boil the cubes in salt water with some MSG and granulated garlic added as additional flavorings. So far, almost everyone who has tried it comments that they are amazed at how well the flavors of the sauce have penetrated the tofu. I strongly believe that boiling the tofu in salt water for ~15 minutes and quenching in cold water primes the tofu to absorb flavors. My hypothesis is that the tofu proteins become more hydrated and better able to interface with any water-based sauce they encounter, allowing the sauce to penetrate deep into each piece.
Now I always take the trouble to boil my tofu in salt water for 15 minutes before adding it to saucy dishes.
Geeeeez, and how many recipes have America's Test Kitchen and Cook's Country have marinated meat? Quite a few, right?
MEN, STAY AWAY FROM SOY IT WILL MAKE YOUR DONG GO LIMP
Marinating tofu seems like an unnecessary step before throwing it out. What is the point? Does it help the trash smell better?
people still eat meat?
That is nice to know and I am not crazy about tofu, but love my meats and won't be marinading them any longer.
I wanted to know if it were possible to make homemade bacon bits. Take out the residual fat faster too.
That sirloin tofu just did not match up to the beef sirloin and I only marinated it for 10 minutes.
As much as i like learning, i would prefer absorbing more data to better my understanding. People are just "told" things here and despite constant comments on this through most videos, the production team seem to just shrug it off. I guess ill stick to Alton Brown and Heston.
Overnight marinades in the refrigerator always improve taste for me and my family to recognize. But then again most of what marinade with has sugars and/or vinegar, and you didn't seem to use either
Best trick for tofu:
1) Chop tofu into 1” cubes.
2) Place in trash.
jeeez. .whatever..
What began as an interesting concept has quickly devolved into vapid click bait devoid of any practical value.
With all due respect, the sad fact that all most Westerners know about tofu is the soft/medium/firm block forms is actually rather sad. There is a whole world of many more – MUCH MORE interesting and tssty – forms available. A shame ATK is SO damned 'white bread' when it comes to their awareness of such useful, varied, and interesting foods.
Don’t eat tofu. Its really bad, especially for men
I find that it's works even better after the tofu has been frozen and then thawed before marinating.
People still eat tofu?
Thank you for your PowerPoint presentation with no pictures.
Clickbait nonsense. You used to have a fucking radio show, are you serious?
I’m confused. If marinating meat doesn’t work, why do so many of the recipes you’ve demonstrated on your show marinate the meat?
So don't bother marinating meat bc it still tastes like meat too much? Marinades are supposed to be used as a way to enhance a flavour or give a twist of flavour. Yeah chicken won't absorb as much as a sponge but you're not trying to!
Tofu does not equal meat….anyways proves the point that meat DOES have flavour and that tofu is shit that needs extra seasoning…
I love your stuff, but lately, it feels like you guys have been uploading half a video. I'd like some visuals on the marinated tofu, the colours of the blocks before and after slicing, the gradient of the colour, etc. I mean this is good, but it just feels incomplete.
Trick for flavorful tofu? Throw it in the trash and eat some meat.
Inb4 soyboys
I love these researches, may I join you please
What about the acid component of a marinate reacting with the meat? Isn't that what takes the longest time?
Tofu is poison. 🙁
You should marinate your tofu because it tastes like garbage if you don't. What else is there to discuss?
I don’t understand why you say don’t marinate meat when you guys do it all the time on the show.
Health safety announcement : Do not be a SoyBoy.
every asian that cooks tofu already knows this, like literally 20% of planet earths population
Thanks for confirming what I’ve long maintained about marinating meat and poultry.
I challenge the America's Test Kitchen to get some real, fresh tofu. The real tofu flavor is good! (Get some traditional, non-Americanized soy milk while you're at it.)
This is the kind of content I need, no fluff, just results. Thank you
I'm allergic to tofu. Should I marinate my faux-fu?
When Chris Kimball left, did he take
ALL the "Huevos?" Sounds like it!
Can we PLEASE get some testicular
videos? Or, has that "jumped the Shark?"
Time to cancel my subscription to the
"Chick Video Channel!"
I'd use "tofu" for patching a leak. But,
it doesn't work for that, either!
steve