Easy Tofu Marinades (3 ways, 10 minutes)

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

5 from 5 votes

Easy Tofu Marinades (3 ways, 10 minutes)

3 Easy Tofu Marinades in 10 minutes with 9 budget-friendly ingredients you already have in your pantry. Meal-prep these freezer-friendly recipes. Gluten-free and oil-free options.

Prep Time10

Cook Time0

Marinate15

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 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.

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