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.
I love this recipe. It makes the most flavorful tofu. I baked mine, and it was delicious.
Hi Laurie. I’m glad you enjoy the flavor of this tofu! Thank you for sharing!
Can I use this marinade tofu in sukiyaki?
I don’t see why not. Thanks!
Although we omitted the maple syrup (for personal dietary reasons) this was the yummiest marinated tofu we have made. Was perfect for our Buddha Bowls
Very good and easy to follow. Went easy on seasoning because I wasn’t sure but next time I will add more. Served if with the veggie fried rice . Delicious
I had never tried Tofu until this recipe and i was terrified to try it. This has become my favorite dinner of all time!!!! Best tofu ever!
Thanks!
this is so so delicious , easy, fool-proof recipe!! thank you !!
You’re welcome!
So good my husband now likes tofu!
That’s great!
Well done Nora!! The tofu is a big hit. I noticed in the picture of the dish that you apparently garnished the dish with chopped green onion tops—great idea—now that I know the dish is a winner, next time I’ll give it a try
Truly the best tofu I’ve had. I think fresh ginger is worth the extra work.
Thanks so much!!
Delicious. Simple and so yum. Both my boys gobbled it up.
Love this marinade…the only one I use for tofu, but I must admit I’m new at tofu delights….lol
This was the first time I cooked tofu and I ate the entire block. Thank you for a great marinade! It was surprisingly close to meat, I’m thinking a couple of tweaks and I can change this into a “meatless nugget” for my kiddos.
Delicious! WAY too salty for my taste, but I did use full-sodium tamari instead of reduced-sodium soy sauce. YOU MUST USE REDUCED-SODIUM SOY SAUCE!! Texture is awesome. Looks like chicken and tastes like heavily sauced teriyaki.
Yes, for sure, I always use low sodium soy sauce. If not, perhaps mix a little water in there to tone down the saltiness! Thank you!
Do you think coating the marinated tofu with corn starch than frying could work to make the tofu extra crispy on the outside?
Yes, after marinating you could toss it in some cornstarch and fry it to make it extra crispy.
First time cooking and eating Tofu and I liked it. I am looking for meat substitutes, even though I love meat, I am cutting back. Thank you for a successful first experience.
You’re welcome! I’m glad you enjoyed it!
I’ve been trying for many years to cook tofu and it always turns out so gross. This is the first time I’ve actually eaten the whole package of it. It’s a different world now. I’m planning to make it for salads and wraps.
Like another posted, I had coincidentally frozen my tofu after pressing, then thawed and pressed again. The texture was…dare I say, meaty. It was odd (and good) finally getting that umami flavor and feeling satisfied after eating tofu. I really enjoyed it!
sounds really good, and easy 🙂 Thanks for posting!
Delicious! The recipe is perfect as it is! Nice crisp outer with a strong flavour – the tofu really absorbed the marinade well. Thank you for this!
You’re welcome!
Thank you very much! I was looking for a quick fix to turn bland tofu into tasty and this worked. Looking forward to eating my leftovers tomorrow.
My kids unexpectedly ate all the tofu & asked for seconds so no leftovers!
That is great to hear, yay!
Nora! Live in Portland, too. Lucky us for easy healthy food choices available.
I marinated tofu in S&B Unami topping/crunchy garlic, mild. I added low sodium soy sauce and some of my favorite fish sauce.
The most amazing salad or noodle dishes I’ve ever tasted. Thank you so much!
Patrice from Portland, Oregon
Hi! I love all the vegan food spots in Portland, though I’m not too close to the city so I don’t get there as often as I like, especially since Covid. 🙂 Thank you!
I’m definitely gonna make this with the Marinate- sounds delicious !
I used the air fryer, turned out great.
Hi,
Love This!!!!! This is our second week as vegans and this was my best meal yet. I added some oregano and red pepper flakes and it was AMAZING!! Instead of rice, I tossed these tofu bites with whole green beans, carrots, onions, mushrooms, garlic, and baked Butternut Squash! A hit for sure! Thank you very much!
You’re welcome!
Thank you for your sharing, Nora. Your recipe is great for me to add to my vegan diet. I think that the marinated sauce is the key ingredient to create the tofu taste. Next time, I’ll try BBQ sauce to see how my marinated tofu is.
You’re welcome!
This was my first time using your recipe. I eat tofu regularly and this may well be my favorite marinade! Easy, quick, and so tasty. I did marinate the tofu overnight so it was quite flavorful. Thank you!
You’re welcome!