Why does tofu absorb flavors?

Answer: Sponge-like protein structure

Sponge-like protein structure ✓ — Correct! Tofu is made by curdling soy milk (protein coagulation), creating a network of protein with liquid-filled pockets—like a sponge! When you marinate tofu or cook it in sauce, it absorbs flavors into these spaces. Pressing tofu removes water, making room for more flavor absorption!

Fermentation creates cavities — Wrong. Most tofu isn't fermented. Flavor absorption comes from its porous protein structure that can soak up liquids like a sponge.

High water content dilutes taste — Wrong. Fresh tofu is ~80% water, but it's the sponge-like protein structure that allows liquid and flavor exchange, not just water content.