Three Easy Tofu Marinades in 10 minutes! Using just 9 budget-friendly ingredients you already have in your pantry. Marinating tofu guarantees the best tasting tofu every time! Meal-prep and freezer-friendly. (Gluten-free and oil-free options.)
This meal-prep-friendly Easy Tofu Marinades recipe streamlines the marinating process. The three marinades use many of the same ingredients, with just a few key changes to each, making them taste completely different. Plus, they are freezer-friendly and easy to turn into a flavorful sauce for serving.
Grill, air fry, bake or pan fry the marinated tofu. Then heat the marinade for an easy and flavorful sauce for the cooked tofu. This Easy Tofu Marinades (3 Ways, 10 Minutes) recipe is going to be your go-to summer grilling recipe.
This was inspired by my Three Easy Tempeh Marinade Recipes on this site, as well as these Maple Soy Baked Tofu Steaks.
Jump to:
👩🏼🌾 Ingredients
Ingredients for all three marinades:
- Extra-firm tofu or super-firm tofu works best with these tofu marinades. Press the tofu beforehand, or try to find super firm or sprouted tofu which is pre pressed. Nasoya and Wildwood are the brands I use. Plus, super firm tofu has the most plant-based protein of all the types of tofu.
- Peanut butter contains fiber, several vitamins and minerals, plant-based protein, and heart healthy fats. Choose one made from just ground peanuts for the healthiest creamy peanut marinade.
- Thai Red Curry Paste packs flavor into the red curry marinade recipe. This paste is widely available at most supermarkets and health food stores. I use the vegan Thai Kitchen brand.
- Cornstarch is optional and works as a thickener when heating the marinades to make a sauce. Dissolve 1 teaspoon in 1 tablespoon water before adding it to the skillet.
- Toasted sesame oil adds a fragrant sesame aroma but can be omitted for oil-free.
- Lime adds a welcomed tang to the creamy peanut marinade.
- Add nondairy milk or canned coconut milk (not shown) when heating the Thai Red Curry marinade for a creamy curry.
See recipe card for ingredients and quantities for each individual marinade.
🍛 Substitutions
- Tamari - use gluten-free tamari for gluten-free tofu marinades, or use soy sauce instead
- Thai red curry paste - use Gochujang paste instead to change up the marinades
- Peanut butter - substitute with almond or cashew butter, or use SunButter for nut-free
Visit my Vegan Tofu Recipes page for more healthy and easy tofu dinner ideas.
📖 Instructions
Choose to make just one or two marinades, or meal-prep all three and refrigerate them for up to four days, or freeze for up to three months.
Step 1. Cut the tofu into the desired shape (cubes, rectangles, triangles). I prefer to keep the block intact for marinating, and pouring the marinade between the cracks. For this method, place the block between two chopsticks, and slice widthwise. Then, transfer the block to a rectangular airtight container and pour the marinade over the top, making sure to get it into the cracks. Complete cutting the rectangles all the way through before cooking.
Step 2. For the Maple Soy Marinated Tofu: 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.
Step 3. For the Thai Red Curry Marinated Tofu: Mix the Thai Red Curry paste, maple syrup, tamari, rice vinegar, toasted sesame oil, garlic, and ginger in a large bowl. 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.
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 in a large bowl. 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.
💡 Expert Tips
- To air fry the marinated tofu: Set the air fryer temperature to 400ºF. Cook the tofu for 10 minutes, shaking the basket after 5 minutes. Remove once the tofu is the desired crispiness and color.
- To bake the marinated tofu: Set the oven temperature to 425ºF. Cook the tofu for 15 minutes, flipping the pieces over after 10 minutes. Remove once the tofu is the desired crispiness and color.
- To pan fry the tofu: Heat a drizzle of oil in a large non-stick skillet over medium-high heat. Cook the tofu for about 5 minutes on each side, or until golden brown.
- For grilling: cook until the desired crispiness and color.
- Heat the remaining tofu marinades for serving in a medium skillet over medium-low heat. Add the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon water) for a thicker sauce.
- Storage: Refrigerate the marinated tofu in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator.
🙋🏽♀️ Recipe FAQs
Marinate the tofu in the fridge for at least 30 minutes or up to 4 days.
For pan frying the marinated tofu, flip tofu pieces every 2 to 3 minutes until brown and crispy. Then add reserved marinade to the pan and move the pan around, flipping the tofu often to coat it in the marinade fully. Finish cooking on medium heat until the marinade is reduced. It should take another 2 to 3 minutes.
For air frying the marinated tofu, cook the tofu pieces for about 10 minutes at 400ºF, or until golden brown. Shake the container after 5 minutes.
For baking the tofu, cook the tofu pieces for at 425ºF for about 15 minutes, or until golden brown. Flip the pieces over after 10 minutes.
For best results, always press the block of tofu before marinating it. Removing excess liquid will allow for more of the flavorful marinade to be absorbed by the tofu. Or use super firm tofu which has already been pre-pressed to save time.
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
Share your Easy Tofu Marinades (3 Ways, 10 Minutes) creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this tofu marinade recipe and leave a comment. Thank you in advance.
📖 Recipe
Easy Tofu Marinades (3 ways, 10 minutes)
Ingredients
For the Maple Soy Marinade:
- 1 (14 to 16-ounce) block extra firm tofu pressed and drained, or super firm tofu
- ¼ cup tamari or soy sauce (preferably low sodium)
- 3 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil (optional)
- 2 large cloves garlic minced
- 1 tablespoon minced or grated ginger
For the Thai Red Curry Marinade:
- 1 (14 to 16-ounce) block extra firm tofu pressed and drained, or super firm tofu
- 2 tablespoons Thai red curry paste or Gochujang*
- 1 ½ tablespoons maple syrup
- 1 tablespoon tamari or soy sauce (preferably low sodium)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil (optional)
- 2 large cloves garlic minced
- 1 tablespoon minced or grated ginger
- ¼ cup unsweetened nondairy milk or canned coconut milk, plus more to taste (add when heating the sauce)
For the Creamy Peanut Marinade:
- 1 (14 to 16-ounce) block extra firm tofu pressed and drained, or super firm tofu
- ¼ cup peanut butter or almond or cashew butter, or SunButter
- 1 ½ tablespoons tamari or soy sauce (preferably low sodium)
- 1 ½ tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon rice vinegar
- 2 teaspoons maple syrup
- 2 large cloves garlic minced
- 1 tablespoon minced or grated ginger
- 2 tablespoons warm water
For a thicker sauce (add to each sauce when reheating):
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
Instructions
- Cut the tofu into the desired shape.
- 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.
- 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.
- 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.
Notes
- To air fry the marinated tofu: Set the air fryer temperature to 400ºF. Cook the tofu for 10 minutes, shaking the basket after 5 minutes. Remove once the tofu is the desired crispiness and color.
- To bake the marinated tofu: Set the oven temperature to 425ºF. Cook the tofu for 15 minutes, flipping the pieces over after 10 minutes. Remove once the tofu is the desired crispiness and color.
- To pan fry the tofu: Heat a drizzle of oil in a large non-stick skillet over medium-high heat. Cook the tofu for about 5 minutes on each side, or until golden brown.
- For grilling: cook until the desired crispiness and color.
- Storage: Refrigerate the marinated tofu in an airtight container for up to 4 days, or freeze fr up to 3 months. Thaw in the refrigerator.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Amina
Although the maple soy will always be my favourite, the other two are great alternatives. I love tofu and welcome new ways of eating it!
Nisha Melvani
So glad you are enjoying it. It is really easy to make all three marinades at once!