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.
You are right, this is the best tofu! The cast iron skillet really browns it well. I served it in a bowl with cauliflower rice and other veggies. I made an extra batch of marinade, thickened it with cornstarch and drizzled it on the bowl. Thanks so much for a great recipe!
You are welcome, Maggie! I’m really glad you loved the tofu! Thanks for taking time to share your great comments!
Delicious. First time I’ve cooked tofu and it was so good – the marinade is perfect. No changes. Thanks for sharing this recipe!
I’m glad your first time cooking with tofu was a success, Colleen! It is so delicious when cooked well! I’m glad you love this recipe. I appreciate you taking your time to share your review. Thank you!
Great recipe and this is from a non-tofu eater. I ended up putting most of it in a salad with balsamic dressing and it was delicious!
So good!!! Was only able to marinate for 10 minutes and the little tofus came out amazing! Thank you!
I’m so glad you loved the tofu! Thanks for sharing your terrific review!
My first tofu dish. I wish that I had discovered it before and I would have been eating more tofu in lieu of avoiding it. It was delicious with my baked beans and salad. No no doubt about it, I will be eating more and more and more tofu.
I’m glad you loved your first tofu recipe! Thanks for taking time to share your wonderful review, I appreciate it!
I have been trying to get into eating tofu for quite awhile. So glad I found your recipe,Nora!! I love it and will be sharing with family and friends.
I’m so glad you love the tofu! Thank you for sharing your comments, and for sharing with your family and friends! Happy cooking!
Should I drain the oil after browning tofu, before adding leftover marinade?
I don’t drain it, but if you used a lot of oil you probably should yes.
Amazing. Yes. It’s true. The best tofu ever.
Thanks for sharing your great review! I’m glad you love the tofu!
Sensational!!! Had some ginger syrup that needed to be used instead of maple syrup. Tofu was good even without cooking.
This really IS the most flavorful tofu I have ever eaten!!!!!!!! I just followed the recipe…
super easy. kids loved it. wished i had made a double batch!
I have never had Tofo. My first time buying it And obviously definitely my first time cooking with it. So this was the only recipe I looked up and I am hoping for a great outcome. All I newand obviously definitely my first time cooking with it. So this was the only recipe I looked up and I am hoping for a great outcome. A whole I knew what I was supposed to do with tofu was to dry it out. Wish me luck
Great recipe! Been eating it for days…warm with rice, or cold tossed into a salad.
I added a pinch of Cayenne to the marinade with my 2nd batch.
Definitely a keeper!
I’m so glad you are loving the tofu recipe, Beth! Thank you for sharing your comments!
This was amazing! Served over veggies and rice on its own and also with a little extra sesame sauce. Was great with peanut sauce, too. Finally a tofu recipe worth saving.
Thank you for sharing your great review! I’m glad you love the tofu!
I can tell it would have been the best ever, unfortunately I ignored the “reduced” sodium soy sauce part … And didn’t have ginger. Ended up with extremely salty tofu. My bad lol
Excellent way to make tofu tasty. I served over barley cooked in chicken stock and garnished with chopped radishes, spring onions and threw in some sliced cooked butternut squash. Next time I will marinate the tofu overnight.
Recipe comes out great! The first time I made it I miscalculated how much soy sauce was left in the bottle and ended up with a little less than was recommended, and even then it still came out great! It’s definitely become a recurring recipe.
This IS the best marinated tofu recipe I have tried. Next time I will air fry instead of stir frying in a skillet. Also since I am low Sodium for improved blood pressure, I substituted coconut aminos for soy sauce. It was still delicious!!
Great recipe! I ran out of tamari and substituted Bragg liquid aminos. Still tasted wonderful.
Thanks for sharing your great review and comments!
Truly delicious, my mouth was singing right to the very end. Simple but very clever how all them ingredients give layers if flavour ???
Thank you sharing, Lisa! I agree, the floors are wonderful!
Great dish. I loved it.
Thank you for sharing your review! I’m glad you loved the tofu!
This was absolutely wonderful. I marinated the tofu overnight and then cooked it in the air fryer instead of pan frying (380 for 15min). Tofu recipes tend to be hit or miss for me, and this one is a winner.
Hi Morgan. I love the way tofu cooks in the air fryer! Thanks for sharing your comments. Glad this tofu recipe is a winner for you!
Best fried tofu we’ve ever made at home. Shared it with my sisters right away.
Thank you for sharing your great review! I’m glad you guys loved the tofu!
Best tofu I have ever had! Will make this again and again. Thank you.
Hi Carole! I’m thrilled you love the tofu and will be making it lots! Thank you for sharing your review!
This looks great! Can’t wait to try it. One question, Cut tofu into cubes pre, or post marinade?
Thanks, hope you love it! Cut the tofu into cubes before marinating.
I thought I hated tofu until I tried this recipe! Very versatile and Tastes great warm or refrigerated. I love it over rice, as a quick post work or workout snack, or even in macaroni salad!
Thanks for sharing your wonderful review, Scott! Glad you love the tofu!