When it comes to marinating tofu, one might wonder: how long should I marinate tofu to achieve the most delectable flavor infusion? Is there a specific duration that optimizes the absorption of the marinade? Perhaps a mere thirty minutes suffices for a light flavoring, but could a time frame extending to several hours—like two to four—yield a more profound enhancement of taste? Furthermore, what variables might influence this timing, such as the marinade’s composition or the tofu’s texture? For instance, does firmer tofu necessitate a longer marinating period compared to its silken counterpart? Are there culinary techniques that can accelerate absorption, such as scoring the surface or pressing the tofu beforehand? Should one consider the overall dish being prepared when determining marination time, as certain cuisines may benefit from a subtler touch than others? Ultimately, is there a consensus among culinary experts on the optimal marinating duration?