Easy Tofu Marinade Recipes

Three tofu marinades in meal prep containers with grated tofu, cubed tofu, and thinly sliced tofu.

5 from 5 votes

Make the best tofu marinade recipe with 3 easy vegan tofu marinades. Grate, cube, or ribbon tofu, then pan fry, bake, or air fry.

Prep Time10

Cook Time0

Marinate30

Total Time10

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings/1 block tofu

Calories: 122kcal

Author: Nisha Melvani

Ingredients

For the Maple Soy Marinade:

1 (14-ounce) block extra firm tofu pressed and drained, or super firm tofu
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
¼ cup tamari or soy sauce (preferably low sodium)

For the Thai Red Curry Marinade:

1 (14-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-ounce) block extra firm tofu pressed and drained, or super firm tofu
¼ cup peanut butter or almond or cashew butter, or SunButter or tahini
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. Cube, grate, or use a Y-peeler for tofu ribbons.
For the Maple Soy Marinated Tofu: In a storage container, mix the rice vinegar, maple syrup, toasted sesame oil (if using), garlic, ginger, and one-half of the tamari. Add the remaining tamari to taste. Transfer the cut tofu to the marinade and toss to coat. Cover.
Marinate for at least 30 minutes. Or refrigerate for up to 4 days.
Bake, grill, air fry or pan fry the tofu. Heat the sauce separately in a medium skillet over medium-low heat. Add the cornstarch slurry to the saucepan for a thicker sauce.
Or cook the tofu in the marinade in a medium pan over medium-high heat. Add the cornstarch slurry to the saucepan for a thicker sauce. Cook until golden brown and lightly crisp, stirring or turning occasionally for even browning.
For the Thai Red Curry Marinated Tofu: In a storage container, mix the Thai red curry paste, maple syrup, tamari, rice vinegar, toasted sesame oil (if using), garlic, and ginger. Transfer the cut tofu to the marinade and toss to coat. Cover.
Marinate for at least 30 minutes. Or refrigerate for up to 4 days.
Bake, grill, air fry or pan fry the tofu. Heat the sauce separately 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.
Or cook the tofu in the marinade in a medium pan over medium-high heat until golden brown and lightly crisp, stirring or turning occasionally for even browning. Add more unsweetened nondairy or canned coconut milk, and tamari, as desired.
For the Creamy Peanut Marinated Tofu: In a storage container, mix the peanut butter, tamari, lime juice, rice vinegar, maple syrup, garlic, ginger, and water. Transfer the cut tofu to the marinade and toss to coat. Cover.
Marinate for at least 30 minutes. Or refrigerate for up to 4 days.
Bake, grill, air fry or pan fry the tofu. Heat the sauce separately in a medium skillet over low heat. Add warm water or unsweetened nondairy milk, or more tamari to thin the sauce.
Or cook the tofu in the marinade in a medium pan over medium-high heat until golden brown and lightly crisp, stirring or turning occasionally for even browning. Add warm water, nondairy or coconut milk, and more tamari as needed to thin the sauce.

Video

Notes

Use 10-ounce blocks of tofu for a more saucy dish. Or 16-ounce blocks for more protein-adjust marinade quantities as needed to taste.
Nutrition facts are for the Soy Maple Tofu.
Pressing tofu: Super firm tofu does not require pressing.
For detailed cooking and storage instructions, see the blog post.

Nutrition