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.
Delicious!!! I want to have this once a week.
Glad you love it! Thank you, Jennifer!
I tried this recipe and now I’d like to marry you please Nora
Hi Graham! LOL! I”m glad you love the tofu! Thank you for your great review!
Yummy and easy. Fortunately had all the ingredients on hand. Put on bed of grilled chard from the garden instead of rice along with grilled maitake mushrooms, purple potatoes and cherry tomatoes. Marinade was so good.
Oh yum! The image in my mind is beautiful! I’m glad you like the tofu recipe, Susan. Thank you for sharing!
Tried this tonight & the whole family loved it. The tofu took on the flavor so well. Thank you!
Glad you enjoyed the tofu, thanks!
I had never had tofu before that I liked because of the texture and bland taste. This was SO GOOD. I made some couscous and put the tofu and sauce on top. For the sauce I just took the rest of the marinade, added a little cornstarch, mixed, then added to the hot pan for like 30 seconds. It was incredible. I’m excited because I have leftovers for tomorrow. Thank you!!
Hi Meghan. I’m thrilled you like my tofu recipe! Thank you for taking time to share your wonderful review!
MY picky eater kid loved it. Said it was as good as anything she gets at a restuarant.
Hi Susan. That is a true winning compliment! Thank you for sharing!
Thank you SO much for this recipe! I whipped it up in record time, and I actually started eating some of the marinated tofu BEFORE I even fried it. I subbed the rice vinegar with ACV, and forgot the maple syrup but it was still delicious.
I’m glad you loved the tofu, Janet! Thank you for sharing!
Tried this tonight, it was scrumptious. I never know what to do with tofu. This is a winner.
Thanks Caroline! I’m glad you loved the tofu!
I’m going to try it. Hope its good
Fabulous! Family loved it.
Thanks Darline! I’m glad the family loved the tofu!
I typically make some substitutions (tamari for soy sauce, ACV for rice vinegar, dried garlic for fresh) and use less of the sweet ingredients. No matter how I adjust it, it is delicious every time! Thank you for this tasty and flexible marinade!
Thank you, Lucy! I’m glad the tofu works out for you! Thank you for using my recipes!
Hi! I own Secret Aardvark. We are a Portland hot sauce and marinade company. I love this recipe and the photos! You did a beautiful job! I use our Drunken Garlic Black Bean Sauce or our Drunken Jerk Sauce to marinate my tofu and then basically follow the same recipe that you describe. Could I link to your page from our recipes to show people how to marinate tofu?
Hi Stacy! Those sauces sound incredible, and I’m sure they would go well with marinated tofu! Yes, feel free to link to this page, no problem at all. I appreciate it!
Awesome recipe although I substituted honey and added a little cayenne to give a little zing. Great flavor. First time ever frying tofu.
Thank you for sharing! I’m glad you love the tofu!
A new staple my whole family adores! We love love this recipe
Hi Vanessa! I am so glad the tofu is a hit with your family! Thank you!
OMG!! This is amazing!!! I never knew tofu could taste so good!! I’m hooked!!
I’m so glad you love it! Thank you!
Thanks for this great recipe, Nora! It was so simple, but very flavorful. I will definitely use this recipe again.
Thank you, Diane. I’m glad you like the tofu recipe!
Convenient easy thanks.d martin
Thank you!
so good
I’ve tried this recipe before and it was great. Just got an air fryer for Xmas and was wondering if anyone has tried that before and what the outcome was? Maybe even some temp and cook time tips?
Yes, I make tofu in my air fryer all the time, it works very well! I’d try 10-15 minutes, shaking occasionally, at 400 degrees. Hope that helps!
Can you grill the tofu instead? I was thinking of making them into skewers with veggies!
Yes, the tofu can be grilled instead. So yummy!
This was an incredible recipe for tofu. My boyfriend hates tofu and he absolutely loved it and ended up having seconds of this tofu, thank you so much for sharing!!
HI Sam. I’m so glad you both loved the recipe! Thank you!
Can you substitute date or coconut syrup for the maple syrup?
Yes, that’s not a problem.
Can you use molasses instead of maple syrup? Trying to use what I have at the house!
I would probably just leave it out instead actually, molasses will add a strong flavor here. Thanks!
Excellent flavor. Best marinade! We air-fried. Will try cast iron and baked next time due to the volume Kids devoured! The ginger and low-sodium soy sauce is the key. Thank you. Tofu weekly.
Thank you, Chalene. I’m glad your family loved the tofu!
This is no joke! It IS the best tofu marinade recipe ever. Quick and easy with ingredients I keep on hand typically, but especially now. If I don’t make it at least once a week, my family let’s me know Ive dropped the ball! There are never leftovers. (Ps: I’m also near Portland) ?
Hi Rebecca. We’re neighbors! I’m glad you and your family love the tofu recipe. Thank you for sharing!