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Marinated tofu is the best tofu! Bold statement, yes, but it’s true: when you infuse your tofu with this sweet, savory, and smoky Tofu Marinade, it’s delicious all the way through and NEVER bland! Use it for baked tofu, pan-fried tofu, or cooking tofu in the air fryer.

crispy and marinated tofu baked in oven

The secret to tofu that actually tastes good.

cookbook author erin clarke of well plated

Umami? Check! Sweet? Check! Smoky, warm, spicy, and savory? We’re giving out checks right and left here! This is the best tofu marinade, giving you tofu that is anything but bland and boring.

Marinating really is the trick to making tofu delicious. A lot of recipes have you cook tofu then toss it in a sauce, and while this is good, it still leaves the middles of the tofu bland and under-seasoned. When you marinate tofu and then cook it, you get flavor inside and out.

This recipe works as a grilled tofu marinade, for making baked marinated tofu (the method I cover in How to Cook Tofu), for pan-frying (see Crispy Tofu for a recipe), and for Air Fryer Tofu. You have options!

whisked together tofu marinade

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Extra-Firm Tofu. Make sure you buy refrigerated tofu, not the aseptic shelf-stable silken kind. 
  • Low-Sodium Soy Sauce. For umami flavor without extra salt. Use tamari or coconut aminos to make a gluten-free tofu marinade.
  • Pure Maple Syrup. The sweetness brings balance to our tofu marinade, but I also like the maple flavor here.
  • Rice Vinegar. Use the unseasoned kind—seasoned is sweetened. Apple cider vinegar works too.
  • Sesame Oil. Toasted is best for this simple tofu marinade.
  • Garlic Powder. For garlic flavor without the work.
  • Smoked Paprika. We associate the flavor of smoke with meat, so adding smoked paprika will give your tofu a meaty quality. For extra smoky flavor, add a few drops of liquid smoke to your tofu marinade.
  • Ground Ginger. Brings a little warmth to the table.
  • Sriracha or Hot Sauce of Choice. Go bold and add some extra, or skip it if you like your tofu mild.

How to Make Tofu Marinade

mixed tofu marinade recipe

Press the Tofu. You can use a tofu press or or set a cast iron skillet or plate with heavy cans on top of the tofu for a make-shift press.

Cut Tofu into Cubes. I like to keep the pieces at least 1 inch big so they don’t fall apart.

Marinate. Whisk the marinade ingredients together, then pour over the tofu. Marinate tofu for at least 30 minutes at room temperature or up to a day in the refrigerator.

Cook However You Like. ENJOY!

What to Serve with Marinated Tofu

  • Healthy Grains. Pair your tofu with cooked quinoa and drizzle some of the extra tofu marinade over the grains.
  • All-American Sides. The smoky flavor of this marinated tofu makes it an excellent accompaniment to Cauliflower Mac and Cheese and Boston Baked Beans.
  • Stir Fries. This tofu marinade is versatile though! It also works with Asian-inspired dishes like Stir Fry Noodles.
  • Salads. Try serving your tofu with Asian Noodle Salad.
the best tofu marinade

Recipe Tips and Tricks

  • Squeeze the Excess Liquid Out. Even if you don’t press the tofu, you’ll need to at least squeeze it to get most of the water out. Think of your tofu like a sponge: if it’s completely saturated, it won’t be able to soak up the marinade. The more liquid you can press out, the more room there is for the marinade to soak in.
  • Don’t Use Silken Tofu. Silken tofu is sold in aseptic packages on the regular grocery store shelves, as opposed to the refrigerator case. It’s great for using in smoothies and desserts, but it doesn’t hold up well to being pressed, nor does it do a great job soaking up marinades. Buy extra-firm tofu that’s packed in water.
  • Turn the Tofu. Make sure you go back to the tofu every so often to turn it so the tofu marinade soaks in evenly. 

Tofu Marinade

5 From 12 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 10 minutes
Cook: 20 minutes
Total: 1 hour

Servings: 3 servings
This simple tofu marinade recipe is savory, sweet, and a little smoky. In just 30 minutes, it will give you the best tofu ever!

Ingredients
  


Instructions
 

  • Remove the tofu from the package and drain. With your hands, gently squeeze out as much water as possible without breaking or crushing the block. Wrap the tofu in paper towel and gently squeeze it once more. If time allows, wrap the tofu in fresh paper towels and press it for 15 minutes, either with a tofu press or by placing it between two plates and setting some heavy cans on top*.
  • Cut the tofu into 1-inch cubes. Place them in a baking dish that holds them snugly in an even layer (I find an 8×8-inch baking dish works well).
  • In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated. Marinate the tofu for 30 minutes at room temperature, or refrigerate for up to 1 day.
  • Cook according to your preferred method: Baked Tofu, Air Fryer Tofu, or to cook on the stove, heat 1 ½ tablespoons canola oil (or a similar high-temperature neutral cooking oil) in a large skillet over medium-high heat. Spread the tofu cubes in the skillet in a single layer (reserve the marinade). Let cook undisturbed for 5 minutes until the underside is golden. Flip the cubes and continue to cook on all sides until the tofu is crispy all over (about 10 to 12 minutes total). If at any point, the skillet is dry, add more oil as needed. Stir in the reserved marinade.

Video

Notes

  • *If you like your tofu firmer and chewier, do not skip pressing. If you don’t mind a soft, creamy interior texture you can skip it.
  • Adapted from my Air Fryer Tofu
  • TO STORE: Store marinated tofu in an airtight container in the refrigerator for up to 4 days.
  • TO REHEAT: Warm leftover marinated tofu in the microwave or in a 350°F oven until it’s heated through. Tofu can also be enjoyed cold or at room temperature.
  • TO FREEZE: Place the tofu on a parchment-lined baking sheet and freeze until it’s solid. Transfer to a freezer bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 3)Calories: 132kcalCarbohydrates: 12gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gPotassium: 305mgFiber: 1gSugar: 7gVitamin A: 330IUVitamin C: 1mgCalcium: 56mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’ve tried a couple of other tofu marinades, but I like this one the best, lots of flavour and less oil. There are only two if us, so it makes enough for two meals. Thanks for the recipe5 stars

  2. Truly is THE BEST. I’m typically lazy with my tofu and can enjoy it minimally seasoned , but this is so easy and flavourful I can’t find an excuse to not do it. I can’t think of anything that would make this recipe any better. It was delicious.5 stars

  3. I made this yesterday and it was fabulous! I used the excess marinade into a thicker sauce with some cornstarch and used that as my stir fry sauce for vegetables – it was soo delicious 😋 will definitely be making this again!5 stars

  4. I am not a regular tofu eater and I went all out and made a double batch and baked it. I devoured it in 2 days. I marinated mine overnight and flipped them the next morning. So delicious that I am making another batch this weekend! Thanks so much!5 stars

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