marinated tofu

This marinated tofu is hands down the best tofu I've ever tasted! It's super flavorful, simple to make, and very versatile. I like to serve it on a bed of rice with stir fried vegetables, or even sliced in sandwiches. Perfect addition to salads, too!

Marinated Tofu (The Best Tofu Ever!)

extra-firm tofu

soy sauce

rice vinegar

maple syrup

sesame oil

garlic cloves,

fresh grated ginger, OR 1/2 teaspoon dried ginger

neutral oil,

Quick press the tofu: Cut the tofu into cubes. Place them evenly on a flat surface such as a cutting board lined with paper towels or a clean towel. Cover with a layer of paper towels, set a baking sheet on top and then something heavy, like a large book or cast iron skillet. Press like this for 15 minutes while you make the marinade.&nbsp;

Make the marinade: In a small bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger.&nbsp;

Marinate the tofu: Place the pressed tofu pieces in a shallow dish. (In the photos above I doubled the recipe, so I used a 9 x 13 inch dish, but for one batch you will need a smaller dish, such as an 8 x 8 inch.) Pour the marinade over the tofu. Let it marinate for at least 1 hour, covered, in the refrigerator. If you want to leave it overnight, it will be even more flavorful.

Cook the tofu: In a large skillet, cast iron preferred, add a few tablespoons of a neutral oil, such as canola oil and heat over medium-high heat. You can omit the oil if needed, but you will need a very good non-stick pan so the tofu pieces don't stick. Remove the tofu pieces from the marinade and add to the pan. Do not discard the marinade sauce. Fry the tofu until golden brown on each side.

Once the tofu pieces are browned, pour any leftover marinade sauce into the pan with the tofu, and stir to coat. This makes the tofu even more flavorful! The tofu will quickly absorb the sauce. Remove from heat, and serve with rice and stir fried vegetables such as baby bok choy, mushrooms and carrots.

Store leftover tofu in a covered container in the refrigerator for 3-4 days. It's also good cold, as a high protein snack or in sandwiches and salads.

https://content.jwplatform.com/videos/Afzo19bB.mp4

This marinated tofu is hands down the best tofu I’ve ever tasted! It’s super flavorful, simple to make, and very versatile. I like to serve it on a bed of rice with stir fried vegetables, or even sliced in sandwiches.

Marinated Tofu

This Marinated Tofu recipe will make you fall in LOVE with tofu with LOTS of great tips! It&#039;s great for baking, pan-frying, grilling, in the air fryer and so much more! Perfect for a multi-purpose simple marinade and makes your tofu so flavourful.

Marinated Tofu Recipe

lb block of tofu (pressed

light soy sauce

rice wine vinegar

agave

garlic powder

onion powder

black pepper

paprika ((preferably smoked))

water

oil ((any oil))

cornstarch

In a medium-size bowl place the pressed and cubed tofu. Add the soy sauce and toss to coat. Add in all of the other marinade ingredients (rice wine vinegar, sesame oil, agave, garlic powder, onion powder, black pepper, paprika and water) and toss to thoroughly combine. Ensure all the pieces are coated and let the tofu sit in the marinade for at least 30 minutes, up to 2 days.

In a pan over medium high heat, add the oil. Once hot, scoop your tofu out of the leftover marinade (do not toss your marinade) and add into the pan. Crisp up your tofu on each side for about 2-3 minutes on each side, until all sides are crisped up and browned.

While your tofu is cooking, add 1 teaspoon of cornstarch to the marinade and whisk vigorously to combine.

Once tofu is finished cooking. Turn off the heat. Immediately add in your marinade and stir to combine. The residual heat will heat through the sauce and cook off the cornstarch. Stir to combine and let it all sit together for at least 2 minutes. Remove from the stove, serve and enjoy!

Rest of the Recipe

Incredibly easy to prepare and cook, this marinated tofu makes the perfect protein source for buddha bowls, sandwiches, spring rolls and more!

Easy Marinated Tofu

14. oz block firm or extra firm tofu

juice of 1/2 a lemon

olive oil

coconut sugar*

soy sauce**

garlic,

salt

If desired, press your tofu in a tofu...

If desired, press your tofu in a tofu press or by wrapping the block of tofu in a clean dish towl and carefully placing a heavy pot or pan on top to remove extra water. This isn't necessary, but will give you a more flavorful, crispy tofu.

Slice the tofu into 1/3 inch thin rectangles...

Slice the tofu into 1/3 inch thin rectangles or triangles.

In a shallow, rectangular Tupperware, mix together all...

In a shallow, rectangular Tupperware, mix together all of the marinade ingredients until combined.

Place the sliced tofu into the marinade, put...

Place the sliced tofu into the marinade, put the lid on the Tupperware and allow it to sit in the fridge for 15-30 minutes, flipping the tofu over half way through if possible.

Heat a frying pan over medium heat. Remove...

Heat a frying pan over medium heat. Remove the tofu from the marinade and place it directly onto the pan. The olive oil in the marinade should keep the tofu from sticking to the pan. Fry the tofu for 3-5 minutes or until browned before flipping and repeating the process on the other side. You can spoon the extra marinade over the top of the tofu as it cooks or save it to use as a sauce.

Enjoy the marinated, cooked tofu in buddha bowls,...

Enjoy the marinated, cooked tofu in buddha bowls, sandwiches, spring rolls, salad, and more!

This Balsamic Marinated Tofu is the best marinated tofu ever! It's a quick and easy marinade and transforms tofu into little bites of deliciousness! Perfect in salads, wraps, or Buddha bowls. Protein rich, Healthy and gluten free.

Balsamic Marinated Tofu (Best &amp; Easiest Marinated Tofu!)

balsamic vinegar

Braggs

Italian seasoning

block (350 grams) extra firm tofu

oil (optional)

salt and pepper

First step is to press the tofu: Wrap tofu in a couple layers of paper towel and then place something heavy on top. I usually use my cast iron frying pan with a couple cans of food on top (Refer to the photo above if necessary). Press for 15 minutes.

While the tofu is pressing in a small bowl whisk together the balsamic vinegar, maple syrup, garlic, Italian spice and Braggs and set aside.

Now slice the tofu lengthwise into two slabs and then cut those slabs into strips and then into cubes. Add the tofu to a large freezer bag with the marinade, making sure it is all coated. Squeeze the excess air out, seal and refrigerate for 30 minutes or overnight.( longer is better but 30 minutes works great)

After 30 minutes strain the tofu and reserve the marinade.

Heat up a large non stick skillet on medium high heat with the oil (or omit for oil free). Once hot add the tofu and distribute evenly in the pan. Let cook for 3-5 minutes without touching so a crust forms. Flip and cook an additional 3 minutes or so, careful not to burn the garlic. If you find the pan to hot turn it down to medium heat.

Remove from heat and add the reserved marinade, stirring until evaporated. Season with salt and pepper to taste

This is one of my favorite tofu recipes. I have made it quite a few times and I am looking forward to more tofu recipes!

We cannot get enough of this recipe;so versatile

I love this type of food - it meets all my requirements:  nutritious, tasty, easy to make and delicious!

Simple tofu recipes are right up my alley so thank you for this it was delicious ! The best I’ve tried really!

Hi Verna, Thanks for the lovely recipes I am trying out the balsamic marinated tofu for my family to try but im unsure what to serve it with. I myself has rice and fresh seasonal vegetables but what would you suggest.

Perfectly browned, marinated in a delicious sesame soy marinade, and easy to make this yummy Baked Tofu recipe is fantastic! It&#39;s one of my all time favorite ways to make tofu. You can serve it with rice to make bowls, on top of greens to make a salad, or even in wraps!

Simple Baked Tofu with Sesame Soy Marinade

firm tofu

lite tamari

Tbsp rice vinegar

maple syrup (agave works too)

Tbsp sesame oil

½ tsp ground ginger

Press all the water out of the tofu. You can do this by wrapping the tofu in dish towels and then setting something heavy on top like a pan or book. The weight of the pan will help to push as much liquid out as possible, so that when cooked the tofu stays nice and firm. This will take about 5 minutes. Then cut your tofu into bite size cubes. Here is some more helpful info on how to press tofu if you have never done it before.

Make your marinade by mixing the tamari, rice vinegar, maple syrup, sesame oil, garlic powder, and ground ginger together in a small bowl.

Lay the cut tofu cubes in a 8x8 dish or pan. Now, pour the marinade over the tofu and flip the cubes over to ensure all sides have been covered being careful not to break up the tofu. Then cover the pan with a top or plastic wrap and set in the fridge to marinate. You want to allow it to marinate for at least one hour. I let mine marinate overnight for the best flavor. The longer the better in this case giving the pressed tofu more time to absorb the flavors of the marinade.

Once marinated and you&#39;re ready to bake, preheat your oven to 400°F or 205°C. Then line a baking sheet with foil and spray with cooking spray or oil. I use cooking spray. Now, remove your tofu from the marinade with a slotted spatula and lay on the prepared baking sheet. The foil is a great heat conductor helping to evenly brown the tofu.

Bake the tofu for 15 minutes. Then flip the tofu over, rotate the pan, and cook for another 10 minutes. Now, check the tofu. It should be nice and brown, but not burnt. Let the tofu cook another 3 to 5 minutes if it&#39;s not there yet. The total time in baking should be about 25 to 30 minutes depending on your oven.

Serve the tofu over rice with your favorite veggies and sauce. I like to serve mine with vegan hoisin and sriracha. You can also use it to top salads, add to noodles, or even in wraps.

This marinated tofu is simply the best tofu you&#39;ve ever tasted. It&#39;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!

Extra Firm Tofu ((450 grams))

Tbsp Light Soy Sauce (or sub for tamari if gluten-free)

tsp Garlic Powder

tsp Onion Powder

tsp Ground Ginger

Tbsp Maple Syrup

Tbsp Rice Vinegar

Tbsp Sesame Oil (plus more for frying)

Tbsp Hoisin Sauce

tsp Cornstarch

Chives (Chopped)

Basmati Rice

Press the tofu for 20 minutes, ideally using a tofu press, but if you don&#39;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.

https://embed.mediavine.com/videos/mxt4al6pkzqzqor9tzfd

Marinated Tofu - Loving It Vegan. This marinated tofu is simple and perfect for a quick and easy dinner. It’s satisfying, high in protein and will turn you into a massive tofu fan.

Marinated Tofu - Loving It Vegan

A hearty salad of baby spinach, marinated tofu, avocado, carrot, cucumber, red bell pepper, green onion with a creamy toasted sesame and soy dressing.

Marinated Tofu, Avocado, and Spinach Salad with Creamy Toasted Sesame & Soy Dressing

tbsp (30 milliliters) low-sodium soy sauce

tbsp (30 milliliters) water

tsp (10 milliliters) sriracha (more or less to your preference)

tsp (5 milliliters) sesame oil

(45-60 milliliters) low-sodium soy sauce

cashews

(60 milliliters) water

tbsp (45 milliliters) toasted sesame seeds, divided

tbsp (30 milliliters) canola oil

tsp (10 milliliters) sugar

tsp (10 milliliters) rice wine vinegar

baby spinach

carrot, grated

cucumber,

red bell pepper, sliced

avocado,

green onion, sliced thinly

tbsp (30 milliliters) toasted sesame seeds

Heat skillet over medium heat. Add sesame seeds and cook, stirring often until golden-brown and fragrant. Do not leave unattended.

Toasting sesame seeds:

For optimal flavour, press tofu to draw out excess moisture. Check out our tutorial on draining and pressing tofu for a quick and easy method.

Combine marinade ingredients. Add cubed tofu. Stir to coat. Marinate for 1 hour (stirring halfway through). If you're in a hurry, you can skip this step.

Baking Instructions: (Uses less oil, slower method) Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread tofu out in a single layer with no pieces touching. Top with remaining marinade. Bake for 20 minutes (or until tofu is crisp on the outside and tender inside.)

Skillet Instructions: (Uses more oil, faster method) Heat 1 tbsp canola oil over medium-high heat. Add marinated tofu cubes (reserving excess marinade) and cook, turning tofu as needed, until all sides are golden-brown and crisp on all sides. Stir in remaining marinade and cook until marinade cooks down and coats the tofu.

Marinated Tofu:

Set aside half of the sesame seeds. Combine remaining ingredients in a blender. Blend on high until smooth and creamy. Taste and adjust seasoning. Add remaining sesame seeds and stir. Chill in refrigerator.

Creamy Toasted Sesame &amp; Soy Dressing:

In a large bowl, add 2 handfuls of spinach. Top with grated carrot, sliced cucumber, red bell pepper, avocado, and green onion. Add ¼ of the chilled marinated tofu. Drizzle with dressing and sprinkle with extra toasted sesame seeds.

Assembling salad:

Delicious! I didn't have cashews so I swapped in natural peanut butter for the cashews and the oil. I baked the tofu and added half a cup of cooked quinoa since I'm nursing a baby. Highly recommend!

I wanted to make an avocado, orange, spinach salad with tofu, but I have not been very successful with making tasty sauteed tofu. Your recipe was my inspiration. Your suggestions for pressing the tofu, skipping the marinating time and baking the tofu made the salad fabulous!! I ended up adding thinly sliced cabbage, cooked golden beets and green onion. The salad was delicious—thanks to your dressing recipe, your excellent tofu preparation suggestions and your tasty marinade recipe! Thank you. We will definitely make this again.

Easy and delicious! It's super tasty and will be in our summer rotation! Great way to use large bags of spinach before they go bad!

Because another similar recipe I love calls for cornstarch before baking, I added about 1 T cornstarch.  Next time I'll have to try side by side with and without to see if how that changes it!  My husband and family loved it (except our 10 &amp; 12 yo boys who hate tofu).

This is versatile. I didn't have avocado, peppers, or carrot, but it was still a great and quick meal (you do have to plan ahead a little for tofu pressing time and baking time). I have fallen in love with tofu because it can be prepared so healthfully and deliciously.  I like not worrying about it getting tough like a lot of chicken, and not having unhealthy hormone and antibiotic additives (and not causing animals to live out horrible lives to feed us!).

A lovely  salad for a summers day, and full of exceptional  nutrition too.

Yum this was a nice change of pace.really enjoying the different flavors! Excellent recipe! Thanks for sharing.

This incredibly chewy, delightfully crispy, and Chinese-flavored Marinated Tofu will is addictively good. Make it a protein-packed staple for meal prep, dinners, and more… It goes well with everything!

Seriously the Best Marinated Tofu

(14-ounce 400 grams) block of extra firm tofu, (previously frozen and defrosted*)

organic brown sugar

Chinese five spice powder***

white pepper***

ginger powder

kosher salt

arrowroot powder****

Wrap the block of tofu in a thin dish towel. Over the sink, gently squeeze the tofu with both of your palms to extract as much water as you can but don’t squeeze so hard to crumble it.

Slice the tofu into 4 vertical slabs. Cover with a thin dish towel or paper towels, weight down the tofu, and press it for 10 minutes, changing the towels in between if you can.

Meanwhile, in a jar, combine the Marinade ingredients in a jar and shake until well combined (note: this does NOT include the arrowroot powder).

Slice each tofu slab vertically in half, so you have 8 slabs. Now slice each slab into ½ inch-cubes (1.25 cm), about 7 cubes per slab.

Add the tofu to a quart-sized ziploc or zip top bag. Pour the marinade on top and toss gently to coat. Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours, flipping the bag over a few times (at least twice during 1 hour) to distribute the marinade evenly.

Preheat to 425ºF/218ºC and arrange a rack in the middle or bottom third of the oven. Line the a rimmed sheet pan with parchment paper.

Add the arrowroot to the marinated tofu in the bag and seal. Toss and massage gently to coat. Spread the tofu out in a single layer on the pan, leaving behind any extra marinade.

Bake for 15 minutes. Remove from the oven and flip the tofu. I use my hands to make it easiest, but be careful!Rotate the pan by 180º for even heating and return to the oven and bake for 10 to 13 minutes, or until tofu is nicely browned (a few blackened spots are okay).

Rest for 5 minutes. The tofu will be rather soft when it comes out of the oven, but after resting for 5 minutes, it will crisp up.

Learn to make 4 easy and delicious tofu marinades. Each marinade is less than 10 ingredients, but still packs in a lot of flavor! Save the marinades to create sauces to enjoy your tofu with.

4 Tasty Tofu Marinades + How to Use Them

Nasoya’s Super Firm Tofu

Starch,

Water,

tbsp gochujang

brown sugar

orange + 1 tsp orange zest

tbsp rice wine vinegar

sesame seeds

garlic

gochugaru,

tsp red pepper flakes, optional

fennel seeds

garlic, crushed

cilantro, finely minced

tsp coriander

vegetable bouillon cube soy sauce

lime

tbsp white wine vinegar

tbsp extra virgin olive oil

apple cider vinegar

lemons

yeast

tbsp yellow miso paste

oregano basil

tsp salt

Prep Tofu

Remove the tofu from package and pat dry. Cut into desired cube shapes and divide the tofu between 4 different airtight containers and prepare the accompanying sauces.

Add all of the balsamic glaze ingredients to a small bowl and whisk together to emulsify. Pour over tofu and allow to sit and marinade for at least an hour.

Remove the tofu from the marinade and place on a parchment lined baking tray. Bake in the oven at 425F for 20 minutes or in an air fryer at 400F for 10 minutes. To the leftover marinade add 1 teaspoon cornstarch and 2 tablespoons of water and whisk together to combine.

Heat up a pan over medium low heat and when warm, pour in the marinade and stir to thicken for about 2 minutes. Add in the baked tofu and toss until completely coated in the sauce. Serve the tofu with your favorite vegetables and grains.

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