tofu marinade

How to BAKE Tofu! With three FLAVORFUL marinades! Never have bland tofu again, with these three variations - Sesame Ginger Miso, Spicy Mexican Tofu and BBQ Tofu. Simple, vegan and easy recipes! Great for meal prep!

Baked Tofu! (3 Flavorful Marinades!) 

tofu- organic, firm or extra firm, non-GMO

sesame oil

soy sauce–

miso (or sub 1 more tablespoon soy sauce)

ginger- peels ok

garlic

rice vinegar (optional)

chili paste (all optional)

sesame seeds

salt and pepper

½ cup – ¾ cup bbq sauce

olive oil

apple cider vinegar

cumin

chili powder

garlic garlic

salt

chipotle powder

½ teaspoon smoked paprika

mexican oregano

Blot tofu well with paper towels, pressing down gently

Cut into desired shapes (strips, cubes, squares).

For Ginger Sesame Marinade

blend ingredients (except sesame seeds) together in a blender until smooth, pour over tofu, coating all sides well. Sprinkle with sesame seeds.  Bake 40-50 minutes, and for extra crispy broil for a few minutes.

For BBQ tofu

 Sprinkle tofu with salt and pepper. Mix bbq sauce and 1-2 teaspoons sriracha together in a small bowl. Taste, adjust heat. If you like crispy tofu, stir in a couple of teaspoons of olive oil. Liberally coat the top and sides of the tofu with the bbq sauce. Bake 25-35 minutes, perhaps longer if heavily coated.

For the Mexican Tofu

Stir all ingredients together in a small bowl then brush the marinade on the tofu. Place the coated tofu in the 400F oven and check after 25 minutes, baking longer for extra crispy.

For extra crispy, bake an additional 5-10  minutes or so, or broil

.  ( I actually set my gas oven to 425F- and use the middle rack- but some were experiencing burning- so I lowered the heat here. You can always try this.)

We make bbq tofu all the time, but I was looking for something a little different and found this post. We made the Mexican style tofu last week and the sesame ginger tonight. Both were SO easy and delicious! Can’t wait to make more of the Mexican style to try chilled on a salad. These are definite keepers in our meal rotation!

I tried the sesame ginger tofu, to serve with Sylvia' Thai Noodle Salad.  It was easy and delicious!  I had made the Thai Noodle Salad with Peanut Sauce many times for potlucks, but the addition of the tofu elevated it to the next level!  Looking forward to trying the other two variations.

I just used your recipe to prepare tofu to be added at the last minute to a stir fry of onions, garlic, ginger and several large sweet peppers in a sauce of combined soy sauce and oyster sauce. The crispness of the tofu cubes was retained and they had absorbed some of the flavors of the sauce. I served it on fried noodles. Excellent! <a href="http://hanifia.com/variety-of-burgers.php" rel="nofollow">Hanifia</a>

I made the Smokey Spicy Mexican-Style Tofu-- simple to make and so good! Used it in place of fish in your fish tacos recipe. It was light, satisfying, and refreshing. Thank you!

I love these recipes!! They’re so easy and incredibly delicious. I’m curious what veggies you pair with each if you were making dinner?

I have made the sesame ginger tofu about 5 times, it’s delicious! My only suggestion would to make more if you like leftovers!

I made this with the Thai salad for a group.  Lovely!  But it did not get crisp even after adding ten minutes to the baking time.   The flavors were wonderful and I didn't mind that it was not crisp. I sort of liked the creaminess of the tofu with the crunch of the salad.   I am loving your bold fresh flavor combinations. Thanks for these recipes!

Love all three marinades- have been meal prepping with these and each turned out delicious!

Thank you very much for responding AND this amazing recipe! I can't wait to make it tomorrow.  May I suggest saying toasted sesame seeds and just sesame oil! :-))

Tried the ginger sesame marinade and enjoyed it - the use of fresh ginger is key to the flavor. I had the tofu with your Kyoto sweet potatoes and roasted cauliflower - altogether, a healthy, tasty and satisfying work lunch for the week.

Hello Sylvia, my wife &amp; I are new to this, we appreciate all of your advise &amp; assistance. Tell me will these marinades work in a skillet?

Wow.  Easy quick healthy and gorgeous to look at.  I had to take a picture and send it to friends just because it looks so nice!  I've now made it 4 times and still it's my absolute favorite.  I do reduce the liquid smoke a little and use spicy miso instead of sriracha.  Yum!!!!

Awesome tofu! Great for the fresh spring rolls! I thought I would share that I use a silicon mat instead of parchment paper for my tofu to bake on. It's reusable and the mats are very affordable online or at a baking supply store. Just a thought if you wanted to save a little more money!

I made the ginger sesame sauce
In a blender and it seemed very pasty and thought there was way to much garlic but it came out perfect once it was baked. Will definitely make again

Love these marinades so much! I use the Smoky Spicy Mexican Tofu marinade at least twice a week for tacos, and the sesame ginger for stir fry's! Thank you so much for these delicious recipes! Having recently started a plant-based lifestyle, these recipes are invaluable :)

Yum! The ginger sesame has just come out of the oven and it tastes sooo good. I've never had baked tofu before and I wish I had discovered this sooner. Thank you for the recipe! Delicious.

Made the ginger sesame!The flavor profiles are great, though we've had it in the oven for 35 minutes and its still soaking wet. Were we supposed to squeeze the tofu dry? Where did we go wrong?

Made the ginger sesame tofu, served over the asian slaw, with the kyoto sweet potatoes on the side, and dinner was EPIC. My husband barely looked up from his plate - we were both so into the meal!

made the ginger sesame tofu. I'm veggie and made this for my little sister who is so finicky and absolutely cannot STAND the texture of tofu, but she totally LOVED it and asked me why I had never made it before! a smash hit

Great recipe. I have tried different variations of the sesame ginger marinade for tofu.  Hadn't added miso before. I put the garlic through a press and grated the ginger fine, and whisked it all in a bowl rather than blending. My dog barks when I use the blender or food processor, and it worked fine.  Recipe didn't say to flip to cook on both sides which I did. I didn't like the way it was baking on the parchment paper so when I flipped so I transferred to alum foil, brushed the top with the remaining marinate, and baked. Came out great. To get the moisture out of tofu I put on a plate between double layers of paper towel, microwave for 1 min, then cover with press lightly with additional paper towel.  Extra firm tofu is best for marinated baked tofu.

Made the ginger sesame tofu today, it was so good!

We made the ginger sesame tofu and it turned out well.  Do you think you could marinade the tofu after you press it overnight to absorb the flavor of the sauce more?

I've never subscribed to a recipe site before, until today. 

I discovered your site a while back while looking for some cool veggie recipes, and I bookmarked so many.  I've yet to be disappointed by a single one.

Then, yesterday, I was looking for some tofu marinades, and I came across this. I didn't analyze it much; I didn't even look where the recipes came from; I just threw it together and into the fridge to chill. I came back in the evening to read what the recipe suggested for cooking times, and there was your picture. I was like, "OF COURSE it's her again. No wonder the marinades taste so good..."

That sesame ginger one is baller. We'll be trying the Mexican tomorrow. 

I can't wait to try some of the others I've saved.

So far I’ve only made the baked ginger sesame TWICE. I’ve been a non-meat eater since 1976 and this is by far my favorite tofu recipe. I have to force myself to not eat the whole batch. It’s easy to make and works out perfectly using pickled ginger from a jar. I can’t wait to try the others.

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

Easy marinated tofu, a super simple recipe that makes tofu tastes amazing. It's low in fat, high in protein and only requires 8 ingredients and 20 minutes.

Easy Marinated Tofu

oz firm tofu (340 g), cubed

water (60 ml)

soy sauce

maple syrup

cayenne powder

tbsp extra virgin olive oil

Mix all the marinade ingredients in a mixing bowl (water, soy sauce, vinegar, syrup, garlic powder, and cayenne powder) until well combined. Add the tofu cubes and let them marinate, covered in the fridge for at least 15 minutes. If you let them marinate longer, they will have a more intense flavor.

Drain the tofu, but don&#8217;t discard the liquid. Set aside.

Heat the oil in a skillet, and sautée the tofu over medium-high heat until golden brown, stirring occasionally.

Add the marinade liquid to a bowl with the cornstarch and mix until well combined. Pour the sauce into the frying pan and cook until it thickens.

Serve immediately (I added some chopped chives on top, but it&#8217;s completely optional), or keep leftovers in an airtight container in the fridge for 5 to 7 days.

This is utterly delicious and so easy to make. I was looking for a simple recipe to make because I've never been a big fan of cooking. I added a little bit of diced ginger to give it a little extra zing and it was perfect! I was just wondering at what heat do you fry your tofu at? Wanted to make this again and was hoping to improve my cooking technique. Thanks!

I tried it and it was amazing.After marinating and pan frying it I added it to a French beans,baby carrot and pepper stirfry.suited me well cos I dont do gluten.

Super yum, I cooked this and added some beetroot noodles and carrot to the pan with the leftover marinade and it was a great filling meal

Such a quick and easy marinade for tofu - and so tasty! What is the nutritional information for the marinade alone? I've tried working out the calories minus the tofu but it doesn't seem to add up for me.

See how easy it is to make TRULY delicious tofu by marinating it using one of my 6 delicious tofu marinades!

Tofu Marinade (6 ways!)

block of tofu

lime juice

maple syrup/ honey

cilantro leaves

favorite BBQ sauce

paprika

liquid smoke (optional)

ginger

rice vinegar

balsamic vinegar

smoked paprika

liquid smoke

peanut butter

Prep your tofu

Follow my instructions HERE for pressing tofu and cut it into your desired shapes. I like to cube mine into bite sized pieces but really anything works! Set side.

Make the marinade

I like to whisk together my marinade directly in the dish/ bag that I plan to marinate the tofu in. A plastic baggie, stasher bag, or really any kind of shallow resealable container works well. Add all of the ingredients (minus the tofu) and whisk until fully combined.

Add the tofu

add in your tofu pieces and let marinate for 30 minutes or even overnight. See notes above for freezing. Ideally this will marinate for a good few hours but even just 30 minutes makes a big difference.

Cook as desired

and ENJOY! As desired, you can use the leftover marinade to make a sauce for your tofu (this works with all of the marinades EXCEPT the peanut marinade). Add it into a saucepan with a cornstarch slurry (2 tablespoons of water + 1/2 tablespoon of cornstarch) and cook over medium heat until thickened (about 305 minutes). It makes for a great sauce to put on top of the tofu!

Wow, these look so good, can’t wait to try them. I’m sure they won’t disappoint, your recipes never do!

I made 3 of these and stocked the freezer up. Super simple to meal prep. Last night I made a curry fried rice and tossed in the cilantro marinated tofu after I had fried in air fryer. So good!

https://content.jwplatform.com/videos/&rdquo;hVKLbeF9&Prime;.mp4

”Tofu

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

14. oz block firm or extra firm tofu

juice of 1/2 a lemon

coconut sugar*

soy sauce**

garlic,

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!)

Braggs

Italian seasoning

block (350 grams) extra firm tofu

oil (optional)

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.

Tofu marinated in an easy balsamic marinade, then quickly pan fried until crisp.

Easy Balsamic Tofu

tofu

garlic (pressed)

Coarse kosher salt and black pepper

grapeseed oil (or other neutral tasting oil)

In a shallow dish, combine balsamic vinegar, soy sauce, maple syrup, oil, Italian seasoning, and garlic. Season with salt and pepper to taste.

Add the tofu and toss gently to coat. Arrange in a single layer and allow to marinate, turning once, for 30-60 minutes.

Heat grapeseed oil in a large cast iron or non-stick skillet over medium heat. Using a slotted spoon, remove the tofu from the marinade and transfer to the hot pan. Cook 5-7 minutes, shaking the pan or carefully turning the tofu cubes so they get brown and crisp on all sides.

Add the remaining marinade to the pan and allow to cook, stirring, just until it has evaporated. Remove from the heat.

Serve balsamic tofu however you can imagine such as over pasta, in sandwiches, or as a topping to salads.

https://embed.mediavine.com/videos/tuqwacsp88d8bb89z0gh

This easy balsamic tofu recipe is perfect served with grilled vegetables, on a sandwich, or tossed in a salad! Make a simple marinade, give it a quick toss in the skillet, and you’ve got a gluten free, vegan protein that is as versatile as it is delicious!

Balsamic Tofu

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!

Marinated Tofu

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

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.

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