Quick and easy marinated tofu with 9 ingredients in just 30 minutes. Add a flavorful and healthy plant-based protein source to any dish!
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.
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🌟 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)
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
Step 1: Combine all of the marinade ingredients in a small mixing bowl and stir until well combined.
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.
Step 3: Drain the tofu but don’t discard the marinade liquid. Set aside.
Step 4: Add the marinade liquid to a small mixing bowl along with the cornstarch and mix until well combined. Set aside.
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.
Step 6: Pour the marinade liquid into the pan or skillet and cook until it thickens. Serve immediately.
🍽 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
- 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.
- 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. I don't do it very often to save some time and effort, but it's a great tip.
- 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.
❓Recipe FAQs
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.
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.
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.
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.
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.
Did you like this recipe? Please leave a rating and comment below!
📖 Recipe
Marinated Tofu
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
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
- 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.
- 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.
- 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.
Doraine Jackson- Adams says
Excellent recipe.. really enjoyed it. Even hubby could not believe it was tofu.. usually he does not like it! thanks
Iosune says
Hi Doraine! I'm so happy to read that 🙂
Kirsten says
Was hungry for a quick snack and still had some tofu at home. Of coure I didn't want to wait to long, so I barely let it sit in the marinade for 15 minutes and it's already delicious. Must be even better after standing overnight. Love it.
Iosune says
Hi Kirsten! So glad you liked it 🙂
Mike says
We are not vegans or vegetarians, but we loved this dish. It was easy to make with items I already had around the house. I've printed the recipe and we will definitely make it again.
Iosune says
Hi Mike! I'm so happy to hear that 🙂
Rachel says
This recipe was so simple and so tasty! I will definitely be making it again!
Iosune says
Hi Rachel! Thank you so much 🙂 So glad you enjoyed it!
Andrea says
This is my go-to tofu marinade when I make Buddha bowls. Everyone loves it! I marinate the tofu right in the frying pan that I cook it in.
Iosune says
Hi Andrea! I'm so happy to hear that 🙂 Have a nice day!
ZJ says
Love this recipe. I use it regularly for tofu and usually make a big batch, leaving the tofu marinating in the fridge - tastes even better after a day or so
Iosune says
Hi ZJ! Thanks a lot 🙂 SO glad you like it!
Stacey says
Thanks. This is so easy to make, and delicious. I’ll be making it regularly.
Iosune says
Hi Stacey! Great 🙂 You're so welcome!
ANDREA RIESBERG says
i bought medium instead of firm tofu can I still use for this recipe or start with a new block?
Iosune says
Hi Andrea! I've never tried it myself and I haven't used medium tofu either. If it's not too soft, you could try 🙂
Celeste says
This recipe is very easy to make! And quick, and very delicious!
Iosune says
Hi Celeste! Thanks a lot 🙂 So glad you liked it!
Analou Mennea Rose M Lazaro says
Its a delicious recipe simple and affordable and healthy. Thank you for sharing it
Iosune says
Hi Analou! Thank YOU for your comment 🙂
Judy says
Very nice indeed:) I substituted almond meal for the corn starch and it worked very well.
Iosune says
Hi Judy! SO glad you liked it 🙂
Iosune says
Hi Adebayo! I'm so sorry, but I don't have a recipe for making tofu from scratch and I haven't made it myself. Have a nice day!
Carolina Cantrell says
OMG! This is so good! Just started eating a plant based diet, and I was a little skeptical about tofu... I decided to try this recipe because it says ‘Easy’ (haha) and I loved it! My husband and son also loved it, and they’re not even as committed as I am to not eating animal based food.
Iosune says
Hi Carolina! Thanks a lot 🙂 SO glad you guys loved it!
Joshua Howard says
Thank you for this recipe! A few days ago I tried to make it and it was amazing! I like healthy food and it's important for me that tofu is rich in protein.
Iosune says
Hi Joshua! You're so welcome 🙂 So glad you liked it!
Andre says
Hey all,
I got medium tofu instead of hard
Do I drain it to make it hard of just try recipe as is?
Iosune says
Hi Andre! I would drain it carefully 🙂
Marion says
Loved this! Very new to using tofu, still trying to figure it out. I did use oil, but think I will try without next time. Can you tell me-are you always supposed to drain/ dry the tofu before using, or can I rely on recipes to say so if needed?
Iosune says
Hi Marion! Thanks a lot 🙂 I hardly ever press or dry the tofu, but it's up to you...
Sagar says
These recipes are fantastic! Tofu can be tasty too 🙂 Thanks!
Iosune says
Hi Sagar! Thanks a lot 🙂
Sandee Protzmann says
This was AMAZING! Tofu nation:) thank you for posting
Iosune says
Hi Sandee! Thanks a lot 🙂 So glad you enjoyed it!
Filip says
Not a big fan of tofu but marinade/sauce made it better. I´ll definitely try it again later.
Iosune says
Hi Filip! So glad you liked it 🙂
Sophie says
Simply love this marinated version of tofu. Big eater of tofu lover.
Iosune says
Hi Sophie! Thanks a lot 🙂 So glad you loved it!
Janelle says
I can't find the recipe and content of your site due to all the ads that pop up/are dancing and jumping all over the content. I would like to visit your site to be inspired. But your inspiration is hiding under a barrage of consumerism.
Iosune says
Hi Janelle! I'm so sorry, but our blog is our job and we need the ads to continue our work. Besides, the content is free, so I think is pretty fair. However, we want to reduce the number, so thanks for your comment!
Melissa says
When I mix the marinade together, do I mix ALL of the ingredients, or just the ones listed(not including the optional ingredients)? Because for step 1, it says in parenthesis just 5 of the ingredients, and for step 4, it says too add in cornstarch, so im not quite sure what to mix in. Also, for step 1, do I add in the maple syrup along with the other ingredients?
Iosune says
Hi Melissa! In step 1 you need to mix: water, tamari or soy sauce, vinegar, syrup, garlic powder and cayenne powder. Then in step 4 you need to add the cornstarch. Hope it helps!
Merissa says
Can you use agave instead of maple syrup?
Iosune says
Hi Merissa! Yes, you can 🙂
Janet says
I had been looking for a really good marinade for tofu and this is it! I then wok fried some chopped up onion, ginger and chilli and set aside with the cooked tofu - then went on to stir fry all my veg, adding the left over marinade and a home made vegetable stock. The result was THE best stir fry I have ever done - so thank you for this simple yet tasty marinade recipe.
Iosune says
Hi Janet! Sounds great 🙂 So glad you liked it so much!
Duncan says
Thanks but 1024mg of sodium in a 145 calories. The other 1755 calories for the day better have no salt!
I assume this is all From the soy, so maybe a low salt alternate.
Iosune says
Hi Duncan! It's not the real amount of sodium, as we discard part of the marinade, but feel free to add less tamari or soy sauce or use low sodium if you want 🙂
Elaine says
This was my first time preparing tofu in many years. The recipe for the marinade was very good. I ended up placing my sauteed tofu on top of a bed of baby spinach, arugula and spiralized carrots. I also added some fresh ginger to the pan before serving. It was delicious! Thank you for the recipe. I look forward to trying more!
Iosune says
Hi Elaine! Sounds great 🙂 You're so welcome!
Isabelle B. says
Loving how easy this recipe is! I can see from a lot of your tofu recipes you use cornstarch, would tapioca flour (cassava root) be an okay alternative to the cornstarch?
Iosune says
Hi Isabelle! Yes, any other starch will do 🙂
Jay says
I tried this today and it was delicious. Very easy to make too, thank you.
Iosune says
Hi Jay! Thanks a lot 🙂 SO glad you enjoyed it!
Bu says
Thanks for the recipe, I'm using it twice a month 🙂 I also add ginger for more flavor - very recommended 🙂
Iosune says
Hi Bu! You're so welcome 🙂 So glad you enjoyed it!
Roara says
Thank you so much for this recipe!!! It is fantastic, I have made it so many times. I am a college student so being vegan is hard. Most of the recipes I find are expensive and time consuming. But your entire blog has been an absolute life changer! Thank you so much!!
Iosune says
Hi Roara! You're so welcome 🙂 I'm so happy to hear that. Have a nice day!
Deb leone says
Great recipe. All guests asked for it.
Iosune says
Hi Deb! I’m so happy to hear that 🙂
Marie says
This marinade is absolutely delicious, thankyou
Iosune says
Hi Marie! Thank you so much 🙂 So glad you liked it!
Tammie says
This was super easy and really, really good! I added 1/2 t. cumin for a little earthy flavor and was very pleased with how it turned out, Yum! Thanks!!!!
Iosune says
Hi Tammie! Sounds great 🙂 So glad you enjoyed it!
Kerry Langdon says
Delicious. Thank you for sharing your recipe for free.
Iosune says
Hi Kerry! You're so welcome 🙂 Have a nice day!
Aiden Cho says
Tastes delicious, I did it for my culinary project at school. Amazing job!
Iosune says
Hi Aiden! I'm so glad you liked it 🙂
Ivana says
I was looking for an easy recipe and found this one. It was so good and low maintenance! I was glad that I had all the ingredients listed. I also added a little sriracha for some spice. I will definitely make again.
Iosune says
Hi Ivana! Sriracha goes well with pretty much everything 🙂 So glad you liked it!
ElsaG says
I'm new to tofu and loved the taste of this marinade which is so easy and quick to make.
Iosune says
Hi Elsag! So glad you enjoyed it 🙂
Ambre says
Amazing way to eat tofu, my favorite so far actually !! Highly recommend !
Iosune says
Hi Ambre! So glad you liked it so much 🙂
Edward wong says
I just made this tonight and it's really good, especially concerning how simple and easy it is. Mine didn't look nearly as nice. I got some uneven browning and the marinade evaporated immediately upon hitting the wok. I can add some clarification to help others. The water packaged with the tofu is thrown out. The marinade is reserved, and while the tofu is browning, starch is added to the reserve and then mixed in with the tofu at the end so that it can thicken and become the sauce. Hope that helps. Good dish either way.
Iosune says
Hi Edward! Thanks a lot for your valuable comment 🙂 So glad you liked it!
Debs says
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.
Iosune says
Hi Debs! So glad you liked it 🙂
Karen says
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
Iosune says
Hi Karen! You have to discard it 🙂
Margie says
This was great. Low effort, minimal fuss for really good results. I freeze the tofu before I marinate.
Iosune says
Hi Margie! Thanks a lot 🙂 So glad you liked it!
Tanya says
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 🙂
Iosune says
Hi Tanya! Thank YOU for making the recipe 🙂 SO glad you liked it!
Danielle says
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!
Iosune says
Hi Danielle! Sounds amazing 🙂 So glad you liked our recipe!
Albert Bevia says
I´m a sucker for tofu and this looks delicious, I love the added maple syrup to this recipe, this is a must try 🙂
Iosune says
Thanks a lot Albert 😀
Shellie says
Absolutely delicious. I baked the tofu, served it over couscous, and poured the yummy thickened sauce over all. Thanks!
Iosune says
Hi Shellie! Sounds amazing 😀
Peggy says
Thanks for sharing! Do you press or otherwise remove excess liquid from your firm tofu?
Iosune says
Hi Peggy! No, I don' t 🙂
Bethery says
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.
Iosune says
Hi Bethery! It was a mistake, sorry! Hope you enjoy it 🙂
Sue Kimzey says
I really do not enjoy tofu so I hope this converts me:)
Iosune says
Hi Sue! Hope you like it 🙂 We also LOVE this recipe: https://danzadefogones.com/tofu-general-tso/
gloria of Veghead, Etc. says
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!
Iosune says
Hi Gloria! You're so welcome and thank YOU for your comment 🙂
maria says
Can the soy sauce be substituted with a low sodium ingredient?
Iosune says
Hi Maria! Maybe vegetable broth or some low sodium sauce, but I've never tried it myself. Hope it helps!
Ally Hammond says
Try Liquid Aminos! A healthy soy sauce alternative!! xx
Iosune says
Hi Ally! Thanks for your comment. I need to try it 🙂
Melinda says
Coconut aminos are a good alternative
Iosune says
Hi Melinda! Yes, it is 🙂