Description
Tofu marination and cooking enhances moisture retention, flavor penetration, and surface browning through controlled protein denaturation and Maillard reactions.
Technical
During marination, ionic and acid interactions cause soy proteins to swell, increasing water uptake and allowing flavor molecules to diffuse. Heating denatures these proteins at about 70 °C, while temperatures around 180 °C trigger Maillard browning that produces aromatic pyrazines. Proper pH control above 5.5 prevents spoilage, and careful temperature and time management avoid rubbery textures from over‑cross‑linking.
Science
Primary Reaction
Protein denaturation and Maillard browning
Sensory Profile
Aroma ()
savoryumaminuttybrownedpyrazineearthycaramelizedtoastedsoy-richmarinated