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Marinated tofu stacked up on top of rice.
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4.89 from 35 votes

Marinated Tofu

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!
Prep Time50 minutes
Cook Time10 minutes
Total Time1 hour
Course: Dinner, Entree, Gluten-Free, Savory
Cuisine: American, Vegan
Diet: Vegan
Servings: 4
Calories: 196kcal

Ingredients

  • 16 ounces Extra Firm Tofu (450g)

For the Tofu Marinade:

For Serving (Optional):

Instructions

  • 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.

Video

Notes

  1. 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.
  2. Gluten-free: Use a gluten-free soy sauce or switch for tamari if you need this meal to be entirely gluten-free.
  3. 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. 
  4. Storing: Leftovers keep very well in the fridge for 4-5 days.
  5. 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. 
  6. Prep time includes pressing the tofu and leaving it to marinade for 30 minutes, hands on prep time is only around 10 minutes.
  7. Nutritional information is for tofu only and excludes rice.
  8. Recipe adapted from our Tofu Stir-Fry.
  9. This recipe was first published in September 2018. It has been updated with extra tips but the recipe itself is unchanged. 

Nutrition

Serving: 1Serve | Calories: 196kcal | Carbohydrates: 8.7g | Protein: 14.7g | Fat: 11.5g | Saturated Fat: 1.9g | Sodium: 616mg | Fiber: 0.4g | Sugar: 5g