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.
🌱 More tofu recipes
Did you like this recipe? Please leave a rating and comment below!
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.
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 🙂