Never eat bland or boring tofu again! This Marinated Tofu recipe easily transforms a regular brick of tofu into the most delicious protein with amazing flavors. Perfect for frying, baking, or air frying!
Are you skeptical of tofu? The secret to delicious tofu is how you prepare it! You’ll love my Perfect Fried Tofu, Crispy Baked Tofu and Air Fryer Tofu recipes as well.
And here are a few of my all-time-favorite tofu based dinners:
- Orange Tofu (tastes just like the popular take-out!)
- Sesame Tofu
- Peanut Tofu with Coconut Rice
If you think tofu is bland, boring, or difficult to make, think again! This Marinated Tofu recipe teaches you how to easily make the best tofu ever. All it takes is a really simple marinade!
Here’s what one reader had to say:
“Holy smokes. You nailed it. I haven’t been this excited about food for a long while! I couldn’t stop eating it out of the marinating dish lol. Thank you! So appreciate you sharing this with us.”
Jolene
Why I love this recipe
- The tofu marinade is super flavorful and simple to make with pantry staples.
- The tofu soaks up the marinade like a sponge, taking it from a bland soy blob to an incredibly flavorful protein source or snack.
- Marinated tofu is extremely versatile. Add it to a stir fry, salad, noodle bowl, sandwiches and so much more!
How to marinate tofu
Cut the tofu into cubes and place them in a single layer on a flat surface, like a cutting board lined with paper towels. Add a layer of paper towels on top, followed by a baking sheet. Weigh it down with something heavy, like cookbooks or a cast iron skillet to drain the water.
You can also choose to press the whole block of tofu instead of cutting it first. Slicing it first simply cuts down on time.
Meanwhile, make the tofu marinade by whisking the soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger together.
Transfer the pressed tofu cubes to a shallow dish or a rimmed baking sheet. Pour the marinade over top.
Cover with a layer of plastic, then place the dish in the fridge. Let the tofu marinate for at least 1 hour or overnight for more flavorful results.
How to cook marinated tofu
There are 3 ways I love to cook marinated tofu: pan frying, baking, and air frying.
Pan fried tofu
Warm some oil in a skillet over medium-high heat. Place the marinated tofu pieces in the pan, then fry until golden brown on each side.
Pour some of the leftover marinade into the pan and stir to coat. Serve over rice with stir fried vegetables, then enjoy!
Baked tofu
Place the marinated tofu cubes on a parchment-lined baking sheet. Bake at 350ºF for 20 minutes. Flip, then continue baking for another 20 minutes.
If you want extra flavor, quickly fry the baked tofu in a skillet with the reserved marinade.
Air fryer tofu
Place the tofu pieces in a single layer in the air fryer basket (work in batches so the pieces aren’t crowded). Air fry at 400ºF for 10 to 15 minutes or until the pieces are golden and crispy, shaking the basket after 10 minutes.
Plate the tofu and drizzle the reserved marinade over top. Enjoy!
Frequently asked questions
A firm variety is best, like medium-firm, firm, or extra-firm tofu. This recipe does not work with soft or silken tofu because they’re too watery and delicate to be pressed.
The longer the tofu sits in the marinade, the better it will taste! That’s why I recommend you marinate it for a minimum of 1 hour or overnight for the best results. Some readers have even let the tofu cubes marinate for 2 days with great results!
You can use tamari instead of soy sauce to make a gluten free tofu marinade.
The best way to prevent your fried tofu from sticking to the bottom of the pan is to preheat the oiled skillet and not move the tofu cubes AT ALL for the first 3 to 4 minutes. This helps the bottom get nice and crispy, making the pieces much easier to flip. Be very gentle when you do eventually move them around in the pan and use a quality spatula or even a fork.
The leftover cooked or uncooked tofu can be stored in an airtight container in the fridge for 3 to 4 days.
Absolutely! Add the tofu cubes and marinade to a large ziplock bag, seal it closed, and freeze for up to 6 months. Before cooking, let the frozen tofu thaw in the fridge.
Serving suggestions
I love serving the cooked tofu stir fry-style. I’ll top the cubes over bowls of rice or noodles with stir fried vegetables, like bok choy, mushrooms, and carrots.
The Asian-inspired flavors in the marinade also help the tofu pair perfectly with Vegan Fried Rice and endless noodle bowls. Toss it into a batch of these Teriyaki Noodles and Easy Drunken Noodles for a nourishing and satisfying meal!
Lastly, you can use the tofu as an easy plant-based protein source on grain bowls, sandwiches and salads. I love to use it in my Vegan Poke Bowls or Buddha Bowls because they make every bite extra filling and satisfying.
Marinated Tofu (The Best Tofu Ever!)
Ingredients
- 14.5 ounce block extra-firm tofu
- 4 tablespoons low sodium soy sauce
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon toasted sesame oil
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger OR 1/2 teaspoon dried ginger
- 2-3 tablespoons neutral oil, such as canola or avocado
Instructions
- Quick press the tofu: Cut the tofu into cubes. Place them evenly on a flat surface such as a cutting board lined with paper towels or a clean towel. Cover with a layer of paper towels, set a baking sheet on top and then something heavy, like a large book or cast iron skillet. Press like this for 15 minutes while you make the marinade.
- Make the marinade: In a small bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger.
- Marinate the tofu: Place the pressed tofu pieces in a shallow dish. (In the photos above I doubled the recipe, so I used a 9 x 13 inch dish, but for one batch you will need a smaller dish, such as an 8 x 8 inch.) Pour the marinade over the tofu. Let it marinate for at least 1 hour, covered, in the refrigerator. If you want to leave it overnight, it will be even more flavorful.
- Cook the tofu: In a large skillet, cast iron preferred, add a few tablespoons of a neutral oil, such as canola oil and heat over medium-high heat. You can omit the oil if needed, but you will need a very good non-stick pan so the tofu pieces don’t stick. Remove the tofu pieces from the marinade and add to the pan. Do not discard the marinade sauce. Fry the tofu until golden brown on each side.
- Once the tofu pieces are browned, pour any leftover marinade sauce into the pan with the tofu, and stir to coat. This makes the tofu even more flavorful! The tofu will quickly absorb the sauce. Remove from heat, and serve with rice and stir fried vegetables such as baby bok choy, mushrooms and carrots.
- Store leftover tofu in a covered container in the refrigerator for 3-4 days. It’s also good cold, as a high protein snack or in sandwiches and salads.
Video
Notes
- For gluten free, use tamari instead of soy sauce.
- You can also bake the tofu if you prefer. Place the tofu pieces on a silicone mat or parchment paper on a baking sheet, and bake at 350 degrees for 20 minutes. Flip the pieces and bake for 20 more minutes. To add more flavor after baking, quickly saute in a pan with the leftover marinade sauce; you won’t need to use any oil.
- Instead of quick pressing, you could also press the whole block of tofu for at least an hour.
- This recipe can easily be doubled or even tripled, and stored in the refrigerator for 3-4 days, if it lasts that long! I always double it as my family gobbles it up fast.
- Nutrition information is for 1/4 of the tofu only, using 2 tablespoons of canola oil for frying.
Nutrition
Adapted from Genius Kitchen.
Thanks! 1/ wow! tastes REALLY good! 2/ long marinade time and strong browning are critical – had used another recipe w/1 hour marinading w/blah results; 3/ to brown w/o sticking’ or splatter – iron pan for high heat w/canola oil-plant ester spray (it’s totally natural) and splatter screen or just partly cover w/a lid.
Thought some Siracha would be good with this so I slightly decreased the soy sauce (by like half a tablespoon?) and added a tablespoon of Siracha. I let it marinade for about 6 hours which allowed the flavors to really get in there. I tried it uncooked and it tasted amazing. Then I cooked as directed and it took it to the next level. 10/10 my new go to tofu recipe
I really want to try this recipe, but I’ve never been a fan of maple syrup on anything. Is there a substitute you can recommend? Thank you.
You can simply leave it out or use agave instead. I hope you enjoy the tofu!
It was good, but I tried the pan fried and the marinate with the oil in the pan made it as messy as frying bacon. Lots of grease popping. I’d probably go a different cooking route on the next try, but at least it didn’t stick. Thank you for the recipe.
This is the second time making this and it’s my favourite! It has all the ingredients I have on hand which makes it so easy! 😋❤️
Hi Karen. I’m so glad that you have found a favorite tofu recipe! Thank you for your awesome review and comments! Wishing you happy cooking!
Thank you this works great!!!
Just made this. Really good and flavorful! Will make again 😀
Hi Janine. I’m so glad that you loved the tofu recipe! Thank you for sharing your stellar review! Happy cooking!
This is a very tasty recipe! I ate the tofu right out of the pan, barely made it to the plate!
Hi Erin. I relate! Thank for loving my recipe, and for sharing your terrific review! Wishing you happy cooking!
I brought these to a neighborhood Christmas party to serve as appetizers. They were a huge hit! It’s nice to have something besides a veggie tray that’s really flavorful but not especially rich.
Hi Marcia. I’m thrilled the tofu was a hit! What a great idea as an appetizer! Thanks for sharing your glowing review!
This was excellent! I doubled the recipe and think I overdid the oil just a bit (my bad). I can’t wait to make it again and try it with fresh ginger rather than powdered. Thank you for sharing.
Thank you for this great recipe! I added scallions, mushrooms, broccoli and peppers. It was restaurant worthy I put it over farro mixed with rice.
Will be a regular on my meal planning.
You are welcome, Kathleen! I’m so glad that you enjoyed the recipe! Thank you for sharing your recipe experience and your glowing review! I’m excited you found a new recipe to add to your meal rotation list! Happy cooking!
I found this recipe way too salty, but it had a good taste. I’m going to cut the soysauce and vinegar in half and try again.
Try low sodium soy sauce.
Lovely! I added cornstarch (dissolved with water) at the end.
This is such a great recipe. Before I marinate my tofu, I freeze it and then drain/squeeze all the water out. This makes the tofu more like a sponge with lots of little holes soaking up the marinade.
I’m so glad you are enjoying the recipe! Thanks for sharing your tofu idea! I appreciate your stellar review! Wishing you happy cooking!
It’s hard to find just tofu recipes to add as a protein 🙂 This is a great recipe and looks appetizing as well. I use it for my meal prep and it pairs well with most everything I make (: I marinated it for about 3 hours and it had the perfect level of saltiness. Thanks for the recipe, appreciate you :)🏔️🌙💜
Hi Adam. I’m so glad that you enjoyed the tofu recipe! Thank you for your encouraging feedback and terrific review! Wishing you happy cooking!
I just accidentally put the neutral oil in with the marinade, do you think that will mess up the taste?
I think it should still be okay. Hope you enjoy it! Use a little more oil in the pan if you’re going to pan fry it – otherwise you can bake it.
Hi Nora,
Absolutely love your recipes. When you use the oil for frying, could you please note that beside the ingredient on the ingredient list? I too added it to the marinade. I will be trying for the first time tonight and so hope it still turns out okay. Thank you so much and happy cooking.
I’ve hardly ever made anything twice, without changing it up. This is delicious just as written and so easy. I cook in the air fryer at 370 for 20 minutes and find no need to use the marinade over it after cooking. It’s crisp on the outside and tender on the inside. What I did do, was add water and cornstarch to any leftover marinade and cook down to make somewhat of a gravy. I’ve used that on anything I’m eating with or without the tofu, if it’s gone, and it’s wonderful.
Thank you so much Nora!
You are welcome, kathi. I am thrilled that you are loving the marinated tofu recipe! I love the way tofu cooks in the air fryer as well. Thank you for sharing your recipe experience and ideas, as well as your glowing review! I appreciate you using my recipes, and wish you happy cooking!
Please disregard my question. Saw that the marinade is added to the pan after cooking tofu! Thanks!
I’m glad you found what you are looking for! Want to share that I like to serve it on a bed of rice with stir fried or roasted vegetables of choice. I also slice it for sandwiches. It’s a perfect addition to salads, too! I hope you enjoy!
Easy and delish! I made this as written. I think using cast iron helps create the crispy, caramelized edges. I was worried that adding the marinade at the end would make the tofu soggy, but I kept the heat high and it created more caramelization and flavor. A new go-to recipe!
Can you just make the sauce and store it in the fridge? How long would it last for?
Yes, you could make just the sauce and sore it in the refrigerator for 3 to 4 days. For longer storage, you could freeze the marinade in an airtight container for up to six months.
Easy and delish! I made this as written. I think using cast iron helps create the crispy, caramelized edges. I was worried that adding the marinade at the end would make the tofu soggy, but I kept the heat high and it created more caramelization and flavor. A new go-to recipe!
I’m so glad that you loved the recipe! Thanks for sharing your recipe ideas and glowing review! Wishing you lots of happy cooking!
I am going to make this for dinner, should I flavor the white rice or is the tofu flavorful enough on its own? Guess I was considering making sushi rice or sticky white rice to add more flavor. Thanks!
This was delicious. Thank you!
My favorite marinade for tofu! I eat it cold right out of the container!
Hi Melissa. Thank you for sharing your terrific review and feedback! I’m so glad you are loving the marinated tofu! Happy cooking!
Going to make this tonight but I just have regular soy sauce. I’ve noticed a lot of recipes have low sodium soy sauce. What is the reasoning for this?
Thank you!
I just mostly use low sodium soy sauce as I like the flavor profile, but you can use regular. You might want to use a little less though or it will be too salty. Thanks!
I’m now making this for the 2nd time in 2 weeks. Looking forward to trying your other recipes! Cheers!
Planning on making it tonight . Thank you .
This was my first time cooking tofu and it was soo good! Thank you so much for your recipe!