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.
Hazel says
Even though I grew up eating tofu (Chinese cuisine) I avoided it in my adult life. Now that I’m primarily plant-based it’s hard to ignore tofu so I gave this recipe a try and it’s a hit! I double the marinade for an extra flavour punch and it’s perfect! I like to add it to stir-fry dishes or Thai curry - superb!
Iosune Robles says
Hi Hazel! That sounds so good 🙂 So glad you liked our marinated tofu!
Keena Taylor says
Loved this! easy and yummy. I have to eat low fat cuz of my gallbladder, and this recipe was SO yummy and easy to make, even my 4 year old liked it (it was just a tad spicy for her tho)
Iosune Robles says
Hi Keena! So glad you all liked our marinated tofu 🙂 It's just amazing!
John Aston says
Excellent very tasty
Iosune Robles says
Hi John! So glad you liked it 🙂
Redwood says
My first tofu recipe and it was a hit with the whole family. We tossed it with cauliflower rice and veggies to make a stir fry that was less than 200 calories per serving.
We doubled up on this recipe to create a serving for 4 and used 16oz firm tofu. Followed the rest to a T. Happy to add this to our weekly menu!
Iosune Robles says
Hi! So glad you enjoyed it 🙂 Thanks for your kind words!
Claire says
i loved this simple recipe. so good!
Iosune Robles says
Hi Claire! Thank you so much! I'm so glad you liked it 🙂
Nira says
One of my favorite recipes ever, and I'd recommend it to literally anyone trying to make tofu delicious with little to no effort. While the recipe involves pan frying the tofu, in my experience it also works perfectly fine if you deep fry or air fry the tofu (375 F for 15 minutes for the latter method, flipping halfway).
Frank says
Another good one! I stopped at the frying and kept the tofu marinating in a jar.
It is served with a couple of generous spoonfuls of my special Rice (brown, glutinous, and black) and Peas recipe. Heat up in the microwave and add dollops of Sweet Chili Sauce. Good at breakfast, lunch or dinner.
Iosune Robles says
Hi Frank! So glad you liked it 🙂
sara teigman says
please take the time to learn about how microwaves affect the structure and frequency of the foods - if you value your health and longevity you'll give it up as I did and thousands of people who've I encouraged to ask the questions and to responsibly seek the answers
Novem says
Delicious appetizer recipe! I added garlic salt in the mix and taste great. Definitely keep this recipe handy.
Iosune says
Hi Novem! Thanks a lot 🙂
Ken Jacobsen says
I like fried tofu and bought an 'air fryer' to hopefully make it easier.
My first air-fried drained tofu looked and tasted like leather, so I found this and tried it by first draining the tofu overnight on a stack of paper towels, then cutting it up in the package and marinating it overnight in maple syrup, apple cider vinegar and soy sauce. Total difference! Tastes great!
Thanks for this great recipe.
Iosune says
Hi Ken! Thank YOU for your comment 🙂
Mary Mitchell says
I had to make a few alterations since I didn't have some of the ingredients but it turned out really well! This is the first tofu recipe that has worked for me! (I think I usually just don't have the patience to fiddle around with it, but this was super easy!)
Iosune says
Hi Mary! So glad you enjoyed it 🙂 We have tons of tofu recipes on the blog, you should give them a try!
Regina says
This is fantastic! We are vegetarian-curious so we've been trying to find protein-packed recipes online (we weight train, so protein intake is very important.) This was easy, fast, and delicious! We skipped the marinade, subbed out the syrup for multi-floral clover honey, and subbed the apple cider vinegar with rice vinegar instead. Definitely tastes amazing still.
Iosune says
Hi Regina! Thanks a lot 🙂 SO glad you liked it!
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 🙂