— Paul Delva

If you want some deeper flavor penetration, um, you know, what you can do is, um, consider a firmer texture, tofu, you know, there's a, a firm or even an extra firm tofu, um, you know, which gives you a particular texture that often, you know, can, can mimic, uh, chicken or something that we're trying to, uh, to replicate, uh, in a plant-based form. Uh, and then marinate it. Um, you can marinate it overnight or multiple nights, uh, uh, and, and experiment with it, right? Uh, you know, as the penetration rates will vary depending on the style of tofu, you know, medium firm, extra firm, for example. Um, you know, as well as the marinade solution itself, you know, how concentrated it is, perhaps even what else is in, uh, that mixture. Um, if you happen to have a vacuum sealer sort of a device, and you seal the marinade, uh, marinating liquid and the tofu, uh, in a vacuum pack, then those flavors will be drawn into the tofu, uh, even quicker and deeper. And so that's another way to, uh, go about that. Okay? Um, and then, uh, you can always, uh, season on top of that as well, you know, adjust seasoning, you know, you can, uh, add more of a similar flavoring or add a contrasting flavoring, um, you know, during the cooking process to create these layers of flavor, um, or flavor intensity, uh, for more interest and satisfaction, you know, while you're eating the finished dish. Okay? Um, so, uh, yeah, you know, give that a try. Uh, I guess, you know, I'm, I'm reviewing your question here, and you start out by talking about straining the liquid. Um, for these firmer styles of tofu that can handle some pressing, um, I would recommend step number one, uh, to be pressing, uh, some of the liquid out of the tofu, and then that will help, uh, the absorption of the marinade as well. Okay? Uh, so give that a try. And I'm bound, uh, I'm, I'm certain that you're, you're bound to find some, uh, satisfaction in there. Thank you.