Marinated Tofu

Rich in flavor and effortlessly adaptable, marinated tofu is a game-changer in the world of tofu recipes. Each bite soaks up the bold, savory marinade, turning plain tofu into a deeply satisfying, protein-packed star of any meal. Whether tossed into a vibrant stir-fry, layered in a hearty grain bowl, or tucked into a fresh wrap, this flavorful tofu adds crave-worthy depth to every dish.

Origin Marinated Tofu

Tofu, also known as bean curd, originated in ancient China over 2,000 years ago.
Marinating tofu became popular in East and Southeast Asian cuisines as a way to enhance its mild flavor and create savory, umami-packed dishes. Today, it’s embraced globally in both traditional and modern plant-based cooking for its adaptability and health benefits.

What I Love About This Recipe

What makes this marinated tofu a favorite is how it soaks up flavor like a sponge—especially after pressing.
It’s a meal prep dream, staying delicious for days and tasting even better after resting overnight.
Whether pan-fried, baked, or air-fried, it delivers texture and taste with every bite—great for vegetarians and meat-eaters alike.

Also Read : Whipped Lemonade

Marinated Tofu

Recipe by RecipeWikkiCourse: Asian, Global, VeganCuisine: Main Course, Side Dish, AppetizerDifficulty: Easy, Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

160

kcal

Marinated Tofu is a versatile, plant-based dish featuring tofu soaked in a flavorful blend of soy sauce, garlic, and spices, then baked, grilled, or pan-fried. Perfect for adding protein to salads, bowls, or wraps.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp rice vinegar or lemon juice

• 1 tbsp maple syrup or honey

• 1 garlic clove, minced

• 1 tsp fresh grated ginger

• Optional: 1 tsp sriracha or chili flakes for heat

Directions

• Press the tofu for at least 20–30 minutes to remove excess moisture.
• Cut into cubes or slices as desired.
• In a bowl or container, mix soy sauce, sesame oil, vinegar, maple syrup, garlic, ginger, and sriracha.
• Add tofu and coat evenly. Let marinate for at least 30 minutes or up to overnight in the fridge.
• Cook tofu by pan-frying, baking at 400°F (200°C) for 25 minutes, or air-frying at 375°F (190°C) for 15 minutes.
• Serve hot or cold in rice bowls, salads, wraps, or noodles.

Notes

• For crispier tofu, coat with a bit of cornstarch before cooking.
• Store leftovers in an airtight container for up to 5 days in the fridge.
• Use low-sodium soy sauce if you’re watching salt intake.
• Double the marinade to use as a sauce for serving or stir-frying veggies.