Simple Vegan Blog

  • Recipes
  • About
  • Subscribe
  • Start Here
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Start Here
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Subscribe
  • Start Here
×
Home > Recipes > Tofu

Easy Marinated Tofu

Modified: Apr 6, 2023 · Published: Mar 21, 2018 by Iosune Robles · This post may contain affiliate links

4.84 from 65 votes
Pin Recipe Jump to Recipe
Overview of a dish with marinated tofu garnished with chopped chives and the text easy marinated tofu.
Marinated tofu cubes in a dish with some chopped chives on top and the text easy marinated tofu.

Quick and easy marinated tofu with 9 ingredients in just 30 minutes. Add a flavorful and healthy plant-based protein source to any dish!

Marinated tofu cubes in a dish with some chopped chives on top.

If you're new to cooking with tofu, this recipe is a great place to start! It's easy to make and requires just a few simple ingredients that you probably already have in your kitchen.

This tofu marinade adds a delicious flavor that complements the natural nuttiness of the tofu, and the texture becomes tender on the inside and crispy on the outside when cooked.

Looking for more ways to enjoy tofu? Check out the blog for a variety of delicious tofu recipes, including fan favorites like General Tso's tofu and baked tofu.

Jump to:
  • 🌟 Why you'll love this recipe
  • 🧾 Ingredients (with substitutions)
  • 📋 Variations
  • 🔪 Instructions
  • 🍽 Serving suggestions
  • ❄️ Storage
  • 💭 Expert tips
  • ❓Recipe FAQs
  • 🌱 More tofu recipes
  • Marinated Tofu

🌟 Why you'll love this recipe

  • The marinade adds a delicious flavor to the tofu, making it much more exciting than plain tofu.
  • The recipe is quick and easy, with only 9 simple ingredients and just 30 minutes of cook time.
  • Tofu is a great plant-based source of protein, making it a healthy addition to any meal.
  • It can be used in a variety of dishes, from stir-fries to tacos, salads to sandwiches.
  • Tofu is a budget-friendly vegan protein source and an affordable alternative to meat, so it's great if you're on a budget.

🧾 Ingredients (with substitutions)

Ingredients need to make marinated tofu.

Tofu

This protein-packed ingredient serves as the base for this marinated tofu recipe, providing a satisfying texture and subtle flavor.

Firm or extra-firm tofu work best for marinated tofu. Soft or silken tofu is not a good choice as it will fall apart easily.

Water

I use water to thin out the marinade and help it coat the tofu evenly.

I always go for tap water, but any type of water will do, even sparkling water. Vegetable stock can also be a good choice.

Soy sauce

This umami-rich sauce adds a savory depth of flavor to the marinade, and its saltiness helps to balance out the sweetness of the maple syrup.

Instead of soy sauce, you can use tamari for a gluten-free alternative or coconut aminos, which is soy-free, or some salt to taste. However, I prefer to use soy sauce.

Apple cider vinegar

A splash of apple cider vinegar adds a tangy acidity to the marinade, which helps to brighten up the overall flavor profile.

Instead of apple cider vinegar, you can use another type of vinegar like white or rice vinegar, or even lemon juice.

Maple syrup

This natural sweetener lends a subtle sweetness to the marinade, which helps to balance out the salty soy sauce and tangy apple cider vinegar.

Other syrups also will do, like agave or coconut syrup, or even sugar. However, I prefer to use a liquid sweetener to get the best consistency for the marinade.

Garlic powder

The addition of garlic powder adds a delicious savory flavor to the marinade, making the tofu taste even more irresistible.

It can be replaced with onion powder. You could omit it if you want or even use minced fresh garlic.

Cayenne pepper

For those who like it hot, the cayenne pepper adds a fiery heat to the marinade that complements the other flavors.

Cornstarch

I use cornstarch as a thickener for the marinade, helping it to cling to the tofu and form a crispy crust when cooked.

It can be replaced with arrowroot powder, or pretty much any type of starch you have on hand.

Oil

The use of high-quality extra virgin olive oil when cooking the marinated tofu adds a rich and savory flavor to the dish.

However, you can use a different type of oil, such as vegetable, canola, sunflower, or avocado oil.

See the recipe card below for a full list of ingredients and measurements.

📋 Variations

Here are some variations you can try with this marinated tofu recipe:

  • Extra spicy marinated tofu: Add more cayenne pepper or some chili flakes to the marinade for a spicy kick.
  • Asian-style marinated tofu: Swap out the apple cider vinegar for rice vinegar and add some grated ginger and chopped scallions to the marinade.
  • Citrus marinated tofu: Use lemon or lime juice instead of vinegar and add some zest to the marinade for a bright, citrusy flavor.
  • Smoky marinated tofu: Add some smoked paprika or liquid smoke to the marinade for a smoky flavor.
  • Sweet and savory marinated tofu: Increase the amount of maple syrup in the marinade and add some chopped fresh herbs like thyme or rosemary for a sweet and savory combination.

🔪 Instructions

The marinade ingredients mixed in a small bowl.

Step 1: Combine all of the marinade ingredients in a small mixing bowl and stir until well combined.

Tofu cubes in a shallow dish with the marinade liquid.

Step 2: Transfer the marinade liquid to a shallow dish, add the tofu cubes, and toss to coat. Let them marinate covered in the fridge for at least 15 minutes.

Marinated tofu cubes in a bowl and a bowl with the marinade liquid after draining the tofu cubes.

Step 3: Drain the tofu but don’t discard the marinade liquid. Set aside.

Marinade liquid mixed with the cornstarch in a small bowl.

Step 4: Add the marinade liquid to a small mixing bowl along with the cornstarch and mix until well combined. Set aside.

Marinated tofu cubes cooked in a non-stick pan.

Step 5: Heat the oil in a non-stick pan or a skillet and sautée the marinated tofu over medium-high heat until golden brown, stirring occasionally.

Marinated tofu cubes cooked in a non-stick pan after adding the sauce.

Step 6: Pour the marinade liquid into the pan or skillet and cook until it thickens. Serve immediately.

Overview of a dish with marinated tofu garnished with chopped chives.

🍽 Serving suggestions

Here are some delicious serving suggestions:

  • Serve over a bed of rice or quinoa with steamed or stir-fried vegetables.
  • Use as a protein in a wrap or sandwich with avocado, lettuce, and tomato.
  • Chop into small pieces and add to a salad for added protein and flavor.
  • Serve as a side dish with roasted potatoes or other root vegetables.
  • Use it as a filling for vegan tacos or vegan burritos with your choice of toppings.

❄️ Storage

  • Fridge: Store leftovers in an airtight container in the fridge for 5-7 days.
  • Freezer: Store leftovers in an airtight container in the freezer for up to 3 months.
  • Thaw: Transfer to the fridge to thaw overnight.
  • Reheat: It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

💭 Expert tips

  1. I hardly ever press my tofu, but I know many people think this is a must if you want your tofu to absorb all the flavors from the seasonings or the marinade you're using.
  2. Pressing tofu is very easy, just wrap the tofu in paper towels or in a clean towel and apply a steady weight to squeeze out the moisture. Let it sit for 5 to 10 minutes.
  3. If you freeze the tofu and then defrost it, it will become more porous and it'll absorb flavors more easily. I don't do it very often to save some time and effort, but it's a great tip.
  4. Another good tip is to simmer the tofu in salted water briefly before cooking it, this will make the tofu hardier and less likely to crumble while cooking in the pan.
  5. Heat up the pan first and then add the oil. Wait for the sizzling sound before adding the marinated tofu. A hot skillet helps prevent sticking and makes flipping easier.

❓Recipe FAQs

Can I make my marinated tofu in advance?

Yes, you can! Just store it in an airtight container in the fridge for up to 5-7 days.

However, it is best freshly made, so as it's ready in just 30 minutes, I would cook it just before serving it for the best results.

What kind of tofu is best for marinating?

Extra-Firm tofu has the least amount of liquid and is a great choice for frying.

However, I find it too dry sometimes, so I prefer to use firm tofu because it has the proper amount of liquid without falling apart like silken or soft tofu, but it's not as dry as extra-firm tofu.

Do you really need to press the tofu?

As I explained above in more detail, I hardly ever press my tofu and I'm so happy with the results.

But for extra crispy tofu and if you want the tofu to absorb all the flavors from the seasonings or marinade you're using, you should press it.

How do you cook the tofu without sticking?

The easiest way is by using a non-stick pan, but a skillet is also a good choice.

If you’re using a skillet, or regular pan, preheat it on the stove for 1-2 minutes before adding the oil, and make sure to use enough to coat the bottom of the pan.

It's also really important to wait for the tofu cubes to release from the pan. As the marinated tofu cooks and gets golden brown, the cubes will un-stick from the pan.

Can I bake the marinated tofu instead?

Yes, it works well, but it won’t be as crispy as if you fried it.

First, preheat the oven to 400ºF or 200ºC. Then transfer the tofu cubes to a lined baking sheet and bake for 15 minutes.

Remove the baking sheet from the oven and flip each of the tofu cubes so they can cook evenly on the other side. Bake for 15 more minutes or until golden brown.

🌱 More tofu recipes

  • Tofu Scramble
  • Air Fryer Tofu
  • Kung Pao Tofu
  • Teriyaki Tofu
  • Vegan Tofu Ricotta Cheese
  • Sticky Orange Tofu

Did you like this recipe? Please leave a rating and comment below!

Square picture of a dish with marinated tofu garnished with chopped chives.
4.84 from 65 votes

Marinated Tofu

Quick and easy marinated tofu with 9 ingredients in just 30 minutes. Add a flavorful and healthy plant-based protein source to any dish!
Prep: 20 minutes mins
Cook: 10 minutes mins
Total: 30 minutes mins
Servings: 4
PRINT PIN COMMENT


Ingredients 
 

For the marinade:

  • ¼ cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper, optional

Rest of the recipe:

  • 1 block firm tofu, about 14 ounces or 400 g, drained, patted dry, and cubed
  • 1 teaspoon cornstarch
  • 1 tablespoon oil of your choice, I used extra virgin olive oil
Prevent your screen from going dark

Instructions 

  • Combine all of the marinade ingredients in a small mixing bowl and stir until well combined.
  • Transfer the marinade liquid to a shallow dish, add the tofu cubes, and toss to coat.
  • Let them marinate covered in the fridge for at least 15 minutes. If you let them marinate longer, they will have a more intense flavor.
  • Drain the tofu but don’t discard the marinade liquid. Set aside.
  • Add the marinade liquid to a small mixing bowl along with the cornstarch and mix until well combined. Set aside.
  • Heat the oil in a non-stick pan or a skillet and sautée the tofu over medium-high heat until golden brown, stirring occasionally.
  • Pour the marinade liquid into the pan or skillet and cook until it thickens. Serve immediately.

Notes

Substitutions:
  • Firm or extra-firm tofu work best for this recipe. Soft or silken tofu is not a good choice as it will fall apart easily.
  • I always go for tap water, but any type of water will do, even sparkling water. Vegetable stock will work as well.
  • Instead of soy sauce, you can use tamari for a gluten-free alternative or coconut aminos, which is soy-free, or some salt to taste. 
  • Feel free to use any type of vinegar like white or rice vinegar, or even lemon juice.
  • Other syrups also will do, like agave or coconut syrup, or even sugar, although I prefer to use a liquid sweetener to get the best consistency for the marinade.
  • Garlic powder can be replaced with onion powder, or you could even omit it if you want. Using minced fresh garlic is also a good choice.
  • If you're not into spicy food, omit the cayenne pepper.
  • Cornstarch be replaced with arrowroot powder, or pretty much any type of starch you have on hand.
  • Extra virgin olive oil is my favorite oil for this recipe, but you can use a different type of oil, such as vegetable, canola, sunflower, or avocado oil.
Storage:
  • Fridge: Store leftovers in an airtight container in the fridge for 5-7 days.
  • Freezer: Store leftovers in an airtight container in the freezer for up to 3 months.
  • Thaw: Transfer to the fridge to thaw overnight.
  • Reheat: It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.
Expert tips:
  • I hardly ever press my tofu, but I know many people think this is a must if you want your tofu to absorb all the flavors from the marinade.
  • Pressing tofu is very easy, just wrap the tofu in paper towels or in a clean towel and apply a steady weight to squeeze out the moisture. Let it sit for 5 to 10 minutes.
  • If you freeze the tofu and then defrost it, it will become more porous and it'll absorb flavors more easily.
  • Another good tip is to simmer the tofu in salted water briefly before cooking it, this will make the tofu hardier and less likely to crumble while cooking in the pan.
  • Heat up the pan first and then add the oil. Wait for the sizzling sound before adding the marinated tofu. A hot skillet helps prevent sticking and makes flipping easier.

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 7g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 509mg | Potassium: 43mg | Fiber: 1g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 1mg
Tried this recipe?Leave a comment below and let me know how it was!
Course: Main Dish, Side Dish
Cuisine: American
Author: Iosune Robles

More Tofu Recipes

  • Smoked tofu garnished with chives and sesame seeds, with extra around and a fork.
    Smoked Tofu
  • Vegan kimchi stew in a large pot with scallions on top, and a bowl of extra scallions on the side.
    Vegan Kimchi Stew (Kimchi Jjigae)
  • Tofu bacon slices on a white background with a finger picking up a slice.
    Tofu Bacon
  • Marry Me Tofu in a skillet, garnished with chopped basil, with a bowl of basil on the side.
    Marry Me Tofu
2.9K shares

Comments

  1. Debs says

    September 28, 2018 at 2:46 pm

    I really enjoyed the flavours, added stir fry vegetables & served it with wholemeal rice to make a nutritious and filling evening meal. May omit tofu and just use toasted cashews instead. Would really prefer my tofu firm which I have only found in UK. Note I used honey instead of maple syrup because it was in my cupboard and it is far cheaper than maple syrup.

    Reply
    • Iosune says

      September 29, 2018 at 9:50 am

      Hi Debs! So glad you liked it 🙂

      Reply
  2. Karen says

    September 25, 2018 at 7:01 pm

    I am new to cooking with tofu---this recipe says to drain the liquid from the tofu but not to discard it. What do you do with the liquid from the tofu?
    Karen

    Reply
    • Iosune says

      September 26, 2018 at 9:37 am

      Hi Karen! You have to discard it 🙂

      Reply
  3. Margie says

    September 24, 2018 at 12:27 am

    5 stars
    This was great. Low effort, minimal fuss for really good results. I freeze the tofu before I marinate.

    Reply
    • Iosune says

      September 25, 2018 at 10:01 am

      Hi Margie! Thanks a lot 🙂 So glad you liked it!

      Reply
  4. Tanya says

    June 15, 2018 at 9:02 pm

    Hi, me and my sister just made this recipe to go along with our stir-fry - and it was amazing! Makes tofu taste so good... Thank you, we now have a new favourite marinade 🙂

    Reply
    • Iosune says

      June 18, 2018 at 1:29 pm

      Hi Tanya! Thank YOU for making the recipe 🙂 SO glad you liked it!

      Reply
  5. Danielle says

    June 01, 2018 at 6:20 am

    4 stars
    Hi! I found your recipe today when looking for an easy, flavorful way to use up a couple of servings of tofu I had in the fridge. This was perfect! I had everything on hand; I used liquid aminos in place of the soy sauce and added a 1/4 tsp of ground ginger. I let the tofu marinate in the fridge all day, then when I came home from work, I sauteed it in a bit of coconut oil. As it started to brown nicely, I added some steamed broccoli, carrots, cauliflower, and shelled edamame. Then I added some leftover rice and a splash more of liquid aminos. I thickened the marinade with the cornstarch in a separate small skillet and poured it over everything. It came together quickly and the flavors were wonderful. I will make this tofu again! Thanks for the recipe!

    Reply
    • Iosune says

      June 01, 2018 at 10:24 am

      Hi Danielle! Sounds amazing 🙂 So glad you liked our recipe!

      Reply
  6. Albert Bevia says

    March 28, 2018 at 12:00 am

    I´m a sucker for tofu and this looks delicious, I love the added maple syrup to this recipe, this is a must try 🙂

    Reply
    • Iosune says

      March 28, 2018 at 2:56 am

      Thanks a lot Albert 😀

      Reply
  7. Shellie says

    March 27, 2018 at 5:04 pm

    4 stars
    Absolutely delicious. I baked the tofu, served it over couscous, and poured the yummy thickened sauce over all. Thanks!

    Reply
    • Iosune says

      March 28, 2018 at 2:55 am

      Hi Shellie! Sounds amazing 😀

      Reply
  8. Peggy says

    March 27, 2018 at 6:12 am

    Thanks for sharing! Do you press or otherwise remove excess liquid from your firm tofu?

    Reply
    • Iosune says

      March 28, 2018 at 2:53 am

      Hi Peggy! No, I don' t 🙂

      Reply
  9. Bethery says

    March 27, 2018 at 5:33 am

    Iosune,
    It says above "Looking for more cake recipes?" instead of tofu recipes. You might want to change it. And yes, I'll be trying this recipe.

    Reply
    • Iosune says

      March 28, 2018 at 2:52 am

      Hi Bethery! It was a mistake, sorry! Hope you enjoy it 🙂

      Reply
  10. Sue Kimzey says

    March 26, 2018 at 6:29 pm

    I really do not enjoy tofu so I hope this converts me:)

    Reply
    • Iosune says

      March 27, 2018 at 3:32 am

      Hi Sue! Hope you like it 🙂 We also LOVE this recipe: https://danzadefogones.com/tofu-general-tso/

      Reply
  11. gloria of Veghead, Etc. says

    March 26, 2018 at 5:18 pm

    Thanks for reminding me of an approach I've used instead of marinating and sautéing the tofu: Put the tofu and marinade in the baking dish. Toss to coat the tofu. Broil or bake until the marinade is evaporated. Voilà!

    Reply
    • Iosune says

      March 27, 2018 at 3:30 am

      Hi Gloria! You're so welcome and thank YOU for your comment 🙂

      Reply
  12. maria says

    March 26, 2018 at 3:15 pm

    Can the soy sauce be substituted with a low sodium ingredient?

    Reply
    • Iosune says

      March 27, 2018 at 3:30 am

      Hi Maria! Maybe vegetable broth or some low sodium sauce, but I've never tried it myself. Hope it helps!

      Reply
      • Ally Hammond says

        March 27, 2018 at 10:33 pm

        Try Liquid Aminos! A healthy soy sauce alternative!! xx

      • Iosune says

        March 28, 2018 at 2:51 am

        Hi Ally! Thanks for your comment. I need to try it 🙂

    • Melinda says

      January 15, 2019 at 3:55 pm

      Coconut aminos are a good alternative

      Reply
      • Iosune says

        January 16, 2019 at 8:01 am

        Hi Melinda! Yes, it is 🙂

Newer Comments »
4.84 from 65 votes (14 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

More About Me

Most Popular Recipes

  • Photo of a bowl of general tso's tofu served over some rice
    General Tso's Tofu
  • Picture of a dish with homemade vegan jambalaya topped with chopped parsley
    Vegan Jambalaya
  • A bowl with vegan tofu ricotta cheese and some bread slices around.
    Vegan Tofu Ricotta Cheese (4 Ingredients)
  • Photo of a plate of sweet and sour tofu
    Sweet and Sour Tofu
  • Photo of a bowl of vegan vegetable soup
    Vegan Vegetable Soup
  • Photo of a vegan mug cake
    Vegan Mug Cake

Vegan Spring Recipes

  • Jar of vegan lemon curd with lemons around and a spoon scooping curd from the jar.
    Vegan Lemon Curd
  • Bowl of vegan tzatziki sauce garnished with cucumber and olive oil.
    The Best Vegan Tzatziki Sauce (15 Minutes)
  • Vegan pasta salad on a plate with a fork.
    Easy Vegan Pasta Salad (20 Minutes)
  • Sliced vegan blueberry muffin with a delightful, fruity center on display.
    The Best Vegan Blueberry Muffins
  • Photo of some vegan lemon bars
    Vegan Lemon Bars
  • Close-up photo of a dish with a slice of vegan lemon cake and a fork
    Vegan Lemon Cake

Footer

↑ Back to Top • Recipes • About • Contact

© 2025 Simple Vegan Blog. All rights reserved. Privacy Policy • Terms & Conditions • Affiliate Disclosure

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.