Easy Tofu Marinades (3 ways, 10 minutes)

Name: Easy Tofu Marinades (3 ways, 10 minutes)
Prep time: 10 min
Total time: 10 min
Ingredients: 1 (14 to 16-ounce) block extra firm tofu (pressed and drained, or super firm tofu); 1/4 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; 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 1/2 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; 1/4 cup unsweetened nondairy milk (or canned coconut milk, plus more to taste (add when heating the sauce)); 1 (14 to 16-ounce) block extra firm tofu (pressed and drained, or super firm tofu); 1/4 cup peanut butter (or almond or cashew butter, or SunButter); 1 1/2 tablespoons tamari (or soy sauce (preferably low sodium)); 1 1/2 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; 1 teaspoon cornstarch (dissolved in 1 tablespoon water )

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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.)

Three blocks of sliced tofu with three different marinades in three separate glass containers.

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.

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👩🏼‍🌾 Ingredients
🍛 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Ingredients for all three marinades:

Ginger, peanut butter, extra-firm tofu, garlic, lime, tamari, Thai red curry paste, rice vinegar, maple syrup, cornstarch, and toasted sesame oil on a gray backdrop.

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

For an easy marinated tofu grab-and-go recipe, try my Easy Marinated Tofu Salad Jars. 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.

One block of sliced tofu on a cutting board between two chopsticks and next to a blue chef's knife.

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.

One sliced block tofu in a maple soy marinade in a glass container.

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.

One sliced block tofu in aThai red curry marinade in a glass container.

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.

One sliced block tofu in a peanut sauce marinade in a glass container.

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

How long should you marinate tofu?

Marinate the tofu in the fridge for at least 30 minutes or up to 4 days.

How long does marinated tofu take to cook?

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.

Do you press the tofu before you marinating?

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.