I agree with this u003ca href=u0022https://www.thekitchn.com/guide-to-tofu-258180u0022u003eGuide for Cooking Tofu for Beginnersu003c/au003e. Firm and extra firm tofu is best for marinating because it will keep its shape and not break down during the process. I normally pan-fry my tofu so I generally reach for the extra firm variety.