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.
Thank you Nora and warm regards from over the big pond
This is the best tofu marinade ever! Thank you so much!
You are welcome! Thank you for sharing your wonderful review and feedback!
This recipe stays in rotation for our meal planning. I use it for most asian inspired meals. The faves that my daughter likes are sushi bowls, with rice and veggies, stir fry noodles. Sometimes I slice it flat to make sandwiches and wraps.
Hi Shawn. I’m glad that your family is enjoying the tofu recipe! It’s fun to know that this is part of your meal rotation! Thank you for using my recipes, and for taking time to share your great review and feedback! Happy cooking!
I never comment on websites but I made this last night and my boyfriend and I loved it! I added sesame seeds and chopped green onion on top to finish it off and it was a great addition with our miso soup. Definitely recommend.
Hi Geneva, I’m so glad you loved the marinated tofu! Thank you for sharing your fantastic review and comments!
Tofu is usually something I buy then throw out when it’s past expiry date. Second time doing this recipe and it’s absolutely delicious! I cooked bokchoy in the pan after and tossed in the remaining marinade. Yummy!
I am really thrilled that you loved the recipe! Thank you for taking time to share your wonderful review and feedback!
Holy mother, this marinade is *amazing.* I let the tofu sit in the fridge overnight, and I’m blown away by how flavorful it is. Came out super crispy with the cooking instructions. Thank you, thank you!
I’m so glad that you loved the tofu and that it turned out perfect and crispy for you! Thank you for sharing your great review and feedback! Happy cooking!
I’ve always found that to have the tofu not stick to the frying pan add the tofu to a cold pan instead of a hot one. just think the opposite of eggs. Thanks for the tip to press the tofu in cube. way easier than in a block.
So good.
Great recipe! Instead of marinating I double recipe (as IP needs min 1 cup liquid) and cook in Instant Pot for 3 min. I then bake for 20 min, flip, and at after another 10-15 min add rest of marinade until caramelized.
Glad you love the tofu! Thank you for sharing your feedback!
i made this recipe in my air fryer… so crispy and delicious!
Hi! I was thinking of using this tofu in some kind of bowl, but was wondering if you had recommendations for a sauce or dressing that would compliment the flavor profile?
this is my second times already. Im slowly incorporating more plant based meal in my diet. This is a great marinade Nora. can easily be tossed in a salad, sandwich or curry. Very versatile. thank you so much for all your efforts 🙂
I will try this recipe &update you result.
I used honey instead of maple syrup and it worked amazing for this recipe. But this recipe is so so good thank you!
Thank you for sharing your great review! I’m glad you love the tofu!
This was the first good tofu I’ve ever made! So delicious, easy recipe to eyeball.
Love this recipe. It’s my go to every time I make tofu. Very flavorful!
Thank you for sharing your wonderful review! I’m so glad you love the tofu!
Nora, what kind of sesame oil do you use for this, toasted or regular?
I use toasted sesame oil that does have flavor. Hope that helps!
I think you should update the recipe as such as sesame is not assumed to be toasted.
That said I used toasted as it is what I had and the recipe is great. I have used it a number of times
An alternative to marinating, double the recipe and put into Instant Pot for 2 minutes
I agree with Abby, please update the recipe to specify this! The recipe ingredient link for “sesame oil” takes you to unrefined, non-toasted sesame oil on Amazon. I only have toasted, so that’s what I was going to use, but had to crawl through comments to figure out whether that would work or not. Looking forward to trying it!
Sorry about that, I’ve updated it now.
Seriously good marinade – and for once I had ALL of the ingredients!! LOL And the tofu cooked up with a nice browning. I am so pleased. Thanks!
What can you use instead of maple syrup ?
You can leave it out, or use agave. Though I have not used these, others have commented they used monkfruit sweetener and ginger syrup. Hope this helps!
I used honey! This stuff is SO GOOD, even without cooking it!
Thank you for sharing your comments! I’m glad you like it!
My tofu is marinating and it smells awesome. Love this recipe. Can’t wait to try it. Going to cook on our fire.
I’m glad you love the marinated tofu! Thank you for sharing your wonderful review and comments!
This looks delicious! I will be trying this recipe in the next few days.
I tried it and it was amazing.After marinating and pan frying it I added it to a French beans,baby carrot and pepper stirfry.suited me well cos I dont do gluten.
Thanks for sharing your great review and comments! I’m glad you loved the marinated tofu! Your sides sound amazing! Thanks again, Kenny, and happy cooking
I have made this multiple times and the family loves it! Even my 2.5 year old ask for more.
I’m really glad you and your family love the tofu! Thank you so much for sharing your wonderful review and comments!
Seriously the best marinated tofu I have ever made. Esp liked reheated next day.
I’m so glad you love it, Annie! I agree the leftovers are great! Thank so much for sharing your wonderful review and comments!
made this several times now. as a carnivore in a house filled with vegetarians this is a recipe we can all enjoy! the tofu marinade could give impossible burgers a run for their money. i cook the tofu in the large griswold cast iron, refrigerate and save it for stir fry the next day. it works with any variation of stir fry-so versatile.
Thank you for sharing your comments! I’m so glad that you love the marinated tofu! Happy cooking!