Step 1

Cut the tofu into the desired shape.

Step 2

For the Maple Soy Marinated Tofu: In a large bowl, mix the tamari, rice vinegar, maple syrup, toasted sesame oil, garlic, and ginger. Transfer the cut tofu to the bowl and toss to coat. Place the tofu in an airtight container and pour the remaining sauce onto the tofu. Marinate for at least 15 minutes. Or refrigerate for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator before using. Bake, grill, air fry or pan fry the tofu. Heat the sauce in a medium skillet over medium-low heat. Add the cornstarch slurry to the saucepan for a thicker sauce.

Step 3

For the Thai Red Curry Marinated Tofu: In a large bowl, mix the Thai Red Curry paste, maple syrup, tamari, rice vinegar, toasted sesame oil, garlic, and ginger. Transfer the cut tofu to the bowl and toss to coat. Place the tofu in an airtight container and pour the remaining sauce onto the tofu. Marinate for at least 15 minutes. Or refrigerate for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator before using. Bake, grill, air fry or pan fry the tofu. Heat the sauce in a medium skillet over medium-low heat. Add unsweetened nondairy or canned coconut milk with the cornstarch slurry to the saucepan for a creamier sauce.

Step 4

For the Creamy Peanut Marinated Tofu: In a large bowl, mix the peanut butter, tamari, lime juice, rice vinegar, maple syrup, garlic, ginger, and water. Transfer the cut tofu to the bowl and toss to coat. Place the tofu in an airtight container and pour the remaining sauce onto the tofu. Marinate for at least 15 minutes. Or refrigerate for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator before using. Bake, grill, air fry or pan fry the tofu. Heat the sauce in a medium skillet over low heat. Add warm water or unsweetened nondairy milk, or more tamari to thin the sauce.