This marinated tofu is simply the best tofu you’ve ever tasted. It’s super simple, satisfying, high in protein and perfect for a quick and easy dinner. This is the recipe that will turn you into a massive tofu fan!
I’m pretty sure I’ve said it before, but I love tofu.
When it’s properly flavored it can be the most delicious thing. And the key to a deliciously flavored tofu is of course the tofu marinade sauce!
So this marinated tofu dish is made with the most delicious marinade sauce.
The Best Flavor
Not only do you soak the tofu in the marinade sauce for 30 minutes, but you actually cook it in the marinade sauce as well, so this tofu is all about the flavor!
There is absolutely nothing bland about this recipe. It will turn you into a raving tofu fan if you’re not one already.
It’s divine served with rice or veggies or even tossed up in a salad for a delicious marinated tofu salad.
Pressing the Tofu
Put your tofu on to press for 20 minutes first.
We use a tofu press and it works fantastically well, but if you don’t have one you can press your tofu by standing it on a plate with another plate on top of it and then place something heavy on top like a heavy pot.
Pressing the tofu gets rid of any excess water so you are left with really firm tofu and this works great for stir frying.
How To Make Marinated Tofu
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- When your tofu is pressed, cut it into cubes. Place the tofu into a dish.
- Mix up your tofu marinade sauce which is a simple mix of soy sauce, garlic powder, onion powder, ground ginger, maple syrup, rice vinegar, sesame oil and hoisin sauce.
- Pour the sauce over the tofu.
- Let the tofu soak in the marinade sauce for 30 minutes.
- Add sesame oil to a frying pan and add the tofu. Fry the tofu until it’s golden brown.
- Take the leftover marinade sauce (what’s left behind when you take out the tofu to fry it). Mix it with a little cornstarch for thickening, pour it over the fried tofu and let the sauce thicken up.
- Your marinated tofu is ready to serve.
TIP: If you’re planning to let the tofu sit in the marinade sauce for longer than 30 minutes then you may want to double up the sauce. The reason being that the longer the tofu sits in the sauce, the more it will soak up so you won’t have enough left to add in as the sauce.
Want To Bake Your Tofu Instead?
If you want to bake your marinated tofu in the oven instead of frying it, then you can!
Just place the marinated tofu blocks evenly on a parchment lined baking tray and bake at 430°F (220°C) for 25 minutes, turning over halfway.
The texture will be a bit different, but it will still be delicious. You can also use any leftover marinade sauce to brush on the tofu as soon as it comes out of the oven.
Make Ahead, Storing and Freezing
Make Ahead: If you want to make this tofu ahead of time, you can leave it soaking in the marinade sauce in the fridge for a day or two and then fry it up. However, you may need to make up more marinade sauce if you do that because the tofu will absorb more of it and you won’t have enough left to add in as the sauce.
Storing: Leftovers keep very well in the fridge for 4-5 days.
Freezing: If you want to freeze it, then it’s best to freeze it in the marinade sauce before you fry it. Then thaw in the fridge and fry up as usual. You will definitely need more sauce as freezing and thawing will suck up more of the sauce.
More Delicious Tofu Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
- 16 ounces Extra Firm Tofu (450g)
For the Tofu Marinade:
For Serving (Optional):
- Chives Chopped
- Basmati Rice
- Press the tofu for 20 minutes, ideally using a tofu press, but if you don't have a tofu press then stand the tofu on a plate with another plate on top of it and then place something heavy on top, like a heavy pot.
- Once the tofu is pressed cut it into cubes.
- Mix all the ingredients for the tofu marinade except the cornstarch together and pour over the tofu. Turn over all the blocks of tofu so they have marinade on both sides. Place into the fridge and leave to marinate for 30 minutes.
- Add a little sesame oil to a frying pan and then add the tofu, leaving the tofu marinade sauce behind (don’t throw it out, you’re still going to use it). Fry the tofu until golden brown.
- Mix the leftover marinade sauce with the teaspoon of cornstarch and then pour it over the tofu in the frying pan. Fry until the sauce thickens.
- Serve over basmati rice (optional) with some chopped chives for garnish.
- Marinade sauce: If you’re leaving the tofu in the marinade sauce for longer than 30 minutes then definitely make more sauce as the tofu will soak up more of it.
- Gluten-free: Use a gluten-free soy sauce or switch for tamari if you need this meal to be entirely gluten-free.
- Make Ahead: If you want to make this tofu ahead of time, you can leave it soaking in the marinade sauce in the fridge for a day or two and then fry it up. However, you may need to make up more marinade sauce if you do that because the tofu will absorb more of it and you won’t have enough left to add in as the sauce.
- Storing: Leftovers keep very well in the fridge for 4-5 days.
- Freezing: If you want to freeze it, then it’s best to freeze it in the marinade sauce before you fry it. Then thaw in the fridge and fry up as usual. You will definitely need more sauce as freezing and thawing will suck up more of the sauce.
- Prep time includes pressing the tofu and leaving it to marinade for 30 minutes, hands on prep time is only around 10 minutes.
- Nutritional information is for tofu only and excludes rice.
- Recipe adapted from our Tofu Stir-Fry.
- This recipe was first published in September 2018. It has been updated with extra tips but the recipe itself is unchanged.