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 didn’t read the comments. My first time cooking Tofu, so didn’t know there was silken extra firm as opposed to regular. Still good, but will note that next time! Still cooking it…can I cook it longer?
Hi there! Yes, silken tofu is much different and very soft. You could probably cook it a little longer, but I’ve never tried it with silken tofu so I’m not sure what to tell you there. Hope you still enjoy it and can make it again with regular firm or extra firm tofu!
So, being the Thai-centric Great Dane puppy that I am, I’d take 10 oz of peanut oil and pretend I’m making Thom Ka Gai. Simply rough pulse lemongrass, galangal, ginger, lemongrass, and Kaffir lime leaf with 3
Cloves of garlic, 3 Thai bird chilis. I’m simply doing a rapid infusion. Strain the herbs. No you have the base to kill it with tofu. Enjoy,
bill-e-bob
sounds great gonna make it today
Let me know how it goes for you! Enjoy!
This is by far The Best marinade I have used for tofu. I have been using it for over a year now and it is consistently flavorful. Thanks to the genius inventor.
Thank you Judith! I appreciate you taking your time to share your review!
I always use this recipe whenever “marinated tofu” is called for in another recipe. So good!
Thanks for sharing your review, Rhonda! I’m glad you love the tofu!
Would this tofu be good to use in a banh mi sandwich with pickled veggies?
I think it would be good, yes!
I always knew tofu was healthy but I didn’t like its taste. I think this marination made it so tasty, I ate tofu for the first time in my life!
Hi Julia. I’m so glad you’ve discovered a way you like the taste of tofu! I think there are so many delicious way to prepare it! Thank you for sharing your review!
Thanks so much for sharing this recipe! It was absolutely amazing! My wife and I really liked it 🙂 Im trying to cook vegan dishes for my non-vegan family. This was the first time I cooked tofu and it was so easy to follow your recipe! 😀
Though I do have one question – my tofu at the end was still quite soft from the inside. Does it mean I didn’t cook enough in the skillet? The flavour was on point but I think I didn’t get the texture right. Also it was a little hard to navigate the tofu in the skillet because again, it was too soft. Please let me know your thoughts.
Couple of things I did differently –
1. I used the Mori-Nu Silken Extra Firm Tofu and I further pressed it for 20 minutes.
2. Used extra virgin olive oil instead of canola oil for cooking.
Thanks again! 🙂
Varun, India
Yes, the problem is that you used silken tofu. Even extra firm silken tofu is WAY different than regular firm or extra firm tofu. So that’s the problem right there! 🙂 Use firm or extra firm tofu for best results, and press it first. Then it won’t be so soft. Hope that helps, thank you!
This is beyond yummy. Roll in rice paper after putting favorite veggies in and top with peanut sauce. SO good!!
Oh yummy, Tracy! What a delicious sounding idea! I’m going to try that! Thank you for sharing your great review!
The marinade is great! The first time I used it, I only marinated the tofu for 5 min and it was amazing, even with such a short marinade time.
NOTE: DO NOT LEAVE THE TOFU IN MARINADE OVERNIGHT!! Man I tried it last night with extra firm tofu and the tofu was falling apart. I thought it would taste fine after crisping up the edges but no, the edges are crisp and the tofu melts in your mouth…. in a terrible disintegrating way 🙁
(Not the marinade’s fault)
Thanks Audrey, I’m glad you enjoyed it. I haven’t found that marinating it overnight does that, maybe you didn’t use extra firm tofu and press it first? That will help.
I have learned with extra firm tofu that freezing it first then defrost ing makes it spongy, firmer and easy to squeeze water out by hand w/ out wasting towels or pressing time. Love the marinade and continue to get better at sauté ing it with practice. No matter always tastes good in stir fry!
Thank you for sharing your comments, Debra. I’m glad you like the tofu recipe!
My tofu stuck to the fry pan and did not use a cast iron pan but followed all other instructions
Tofu can stick to certain pans. I suggest using a non-stick, quality pan for best results even though I do prefer cast iron. Also, make sure you place the tofu cubes on the oiled pan, and let them cook for a few minutes before attempting to move them at all. This lets the tofu form a crust, making it much easier to flip. And use a good spatula or even a fork to gently move them around. But if you are using a stainless steel or cheap pan of some kind, it might stick no matter what.
Best tofu ever! Made it a few times and love it every time! I sauté some leftover veggies incl cauliflower rice and throw this in … the best!
To absorb the liquid, I use Norwex cloths. Works like a charm and saves on paper towels
Hi Michelle. Thank you for taking time to share your review and comments! I’m glad you like the tofu!
I have tried many different marinades for tofu without being impressed. Yours is seriously good. I am looking forward to increasing my tofu repertoire. I am not a vegan but I enjoy vegan recipes so thank you very much for sharing yours.
Next on my list is your ravioli and your luscious looking chocolate cake.
Once again, thank you for sharing.
Andrea
London, UK
Hi Andrea in London! I’m so glad you like the tofu. Welcome to my site, and let me know how my recipes go for your as you journey through them! Thank you for taking time to share your wonderful review, and happy cooking!
if you do use paper towels to dry tofu (I do) I just hang them up to dry and re-use them! EasyPeasy 😉
Recipe was good–Ive been cooking tofu for years–was nice to try new marinade.
Thank you for sharing!
This was my first experience with tofu. I for some reason pressed the whole block first for a half and hour and then cut it up and pressed that for five minutes. Did the baking method, including sautéing it all in the marinade, and wow, it tastes amazing!! Makes me excited to do more with tofu! Thanks for the recipe!
Hi Gracie! That is definitely a lot of pressing! I’m so glad the tofu recipe turned out wonderful for you! Thank you for taking time to share your review!
The recipe/marinade sounds delish! This will be my first ever attempt at making Tofu. The look my husband gave me when unloading the groceries was hilarious. I would like to use the Air Fryer for this. Will it work the same? Do I follow your recipe for Air Fryer Tofu but with the added marinading? Thank you!
I hope you love it! Yes, you can marinate it, then follow the instructions for making it in the air fryer.
Can’t wait to try this!
Delicious! I baked mine the day before for meal prep then quickly pan sauted the second night. Very pleased.
Thank you for sharing your great review, Morgan. Glad you were pleased with the tofu!
This got a hearty nod of approval from my “not so easy to please when it comes to tofu” daughter. It is definitely the best tofu ever, as you so aptly named it. Thanks so much for this recipe. I will use it often going forward.
Thank you for sharing your kind review, Rosalie! I’m glad the tofu received the nod of approval! Thank you for using my recipe!
Thanks!!!! I have never cooked tofu. Now I can. Great recipes
I’m glad you like the tofu, Paula, and that you are finding delicious recipes on my site! Thank you for sharing!
I only used 1 1/2 tbsp rice vinegar and used olive oil instead of canola oil. I now have the family HOOKED on tofu. Thank you so much for this recipe.
Thank you for sharing your great review, Juan. I’m glad you and the family love the tofu!
I did not have Rice Vinegar so I used Blackberry Garlic Balsamic vinegar… Game changer
Best tofu I’ve had yet! Thank you ?
Please consider using terrycloth towels you use only for kitchen purposes instead of paper towels. I do occasionally use the latter on top of layers of newspaper ads that come unsolicited in the mail for draining rellenos or for wiping out cast iron post-fish cooking, but delegate a large (pretty green!) bath towel to roll up and leave on the counter or in the frig for cut produce pieces, and two smaller ones (white!) for pressing tofu. I air-dry them outside and seldom need to place them into the washer. It does truly cut back on the amount of paper toweling used in a year!
Thanks for the tips, Tricia! I often do use thin white towels to press tofu instead of paper towels.
will this work with tempeh?
Yes, absolutely!