I recently discovered how much I enjoy extra-firm tofu that has been marinaded long enough for the flavors to really sink in - particularly when I used vacuum-packed tofu where I don’t have to do anything to press out extra water. My only challenge is that my favorite recipe, which combines soy sauce, rice vinegar, sesame oil, ginger and canola oil, doesn’t make enough marinade to completely soak through 16 ounces of tofu, even when I cut the tofu into really small cubes and let it marinade for a day. I’m wondering if there would be a problem of increasing the amount of marinade I use - perhaps making a recipe-and-a-half.
The original recipe uses four tablespoons of soy sauce - and perhaps I don’t understand the mechanics of marinades, but I’m concerned that if I use six tablespoons of soy sauce, the tofu will end up being too salty, even if I increase the amount of all of the other ingredients proportionately as well. The recipe also calls for three tablespoons of rice vinegar, a teaspoon of sesame oil, two tablespoons of canola oil, and a tablespoon of mirin - so there are other ingredients to essentially dilute the soy sauce. But I just want to make sure I’m not missing something about how the soy sauce would work in a larger amount.
Thanks in advance for any recommendations!