I finally nailed a marinated tofu that works perfectly for baking, pan-frying, grilling and the air fryer, and it might be my favorite among Simple Vegan Tofu Recipes.

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i never thought tofu could taste like this, but this Marinated Tofu Recipe made me a convert. I toss cubes in soy sauce and fresh ginger then let them sit so every bite soaks up flavor.

The outside crisps up perfect whether you bake, pan fry, or pop them into the air fryer, which is why I call it one of my go to Tofu Air Fryer Recipes Easy. It’s the sort of Seasoned Tofu that surprises people at dinner, even friends who swear they hate tofu.

you’ll want to know the tricks I use, but first try one bite.

Ingredients

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Tofu: Firm, high in protein and iron, neutral taste, soaks up marinades real well
Soy sauce or tamari: Salty, umami rich, adds depth and some sodium, balances flavors
Maple syrup or honey: Adds sweetness, helps caramelize, kinda balances salty and tangy notes
Toasted sesame oil: Intense nutty aroma, a little goes a long way, adds richness
Rice vinegar: Light acidity brightens the marinade and cuts through richness
Garlic: Sharp aromatic bite, gives savory punch and boosts overall flavor
Cornstarch or arrowroot: Helps make crisp coating when pan fried or baked
Green onions: Fresh, mild oniony crunch, nice garnish and subtle bite

Ingredient Quantities

1 block 14 oz / 400 g extra firm tofu

1/4 cup 60 ml soy sauce or tamari

2 tbsp maple syrup or honey

1 tbsp toasted sesame oil

1 tbsp neutral oil vegetable or canola

1 tbsp rice vinegar

2 cloves garlic

1 tbsp fresh ginger

1 tsp sriracha or 1/4 tsp red pepper flakes

1 to 2 tbsp cornstarch or arrowroot powder

2 tbsp water or vegetable broth optional

2 green onions scallions

1 tsp sesame seeds

Salt and black pepper to taste

How to Make this

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1. Press the 14 oz block of extra firm tofu: drain, wrap in a clean towel or paper towels, put something heavy on top and let it sit 15 to 30 minutes so it firms up good.

2. Cut the tofu into cubes or slabs, whatever you prefer for frying, baking, grilling or air frying.

3. Whisk the marinade together in a bowl: 1/4 cup soy sauce or tamari, 2 tbsp maple syrup or honey, 1 tbsp toasted sesame oil, 1 tbsp neutral oil, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tbsp grated fresh ginger, and 1 tsp sriracha or 1/4 tsp red pepper flakes; add 1 to 2 tbsp water or vegetable broth if you want a looser marinade. Season lightly with salt and black pepper.

4. Put tofu in a shallow dish or zip bag, pour the marinade over so every piece is covered, refrigerate at least 30 minutes but overnight is best for full flavour; flip or shake the bag once or twice while it marinates.

5. Remove tofu from marinade and let excess drip off; reserve the leftover marinade if you want to make a glaze later. Pat the tofu a little with a paper towel, then sprinkle 1 to 2 tbsp cornstarch or arrowroot powder over and toss gently so pieces are evenly coated.

6. For pan frying: heat 1 to 2 tbsp neutral oil in a nonstick or cast iron skillet over medium high, add tofu and fry 3 to 5 minutes per side until golden and crisp. For oven: preheat to 425 F (220 C), arrange on a lined baking sheet and bake 22 to 30 minutes, flipping halfway, until browned. For air fryer: preheat to 380 F (190 C) and cook 12 to 18 minutes, shaking once, until crisp. For grilling: thread onto skewers and grill 3 to 4 minutes per side. Pick one method, or mix methods depending on your mood.

7. If you reserved the marinade and want a sticky glaze: simmer the marinade in a small saucepan for 3 minutes to kill raw soy taste, whisk 1 tsp cornstarch with 1 to 2 tbsp water and add to the pan, cook 1 more minute until thickened, then toss with the cooked tofu.

8. Taste and adjust salt and pepper if needed; toss the tofu with sliced green onions scallions and sprinkle 1 tsp sesame seeds over top.

9. Serve right away with rice, noodles, salads or in tacos; leftover tofu keeps well in the fridge for 3 to 4 days and reheats great in the oven or air fryer to bring back the crispness.

Equipment Needed

1. Clean kitchen towel or paper towels and a heavy weight (a plate, cast iron skillet or cans)
2. Cutting board and a sharp chef knife
3. Measuring cups and spoons
4. Mixing bowl and a whisk or fork
5. Shallow dish or resealable zip bag for marinating
6. Nonstick skillet or cast iron pan (for frying)
7. Baking sheet lined with parchment or air fryer basket or grill plus skewers for grilling
8. Tongs or a spatula and a small saucepan for glazing

FAQ

Q: What type of tofu should I use? A: Extra firm is best for this recipe, 14 oz / 400 g like you listed. You can use firm if you press it longer, but dont use silken — it will fall apart. For chewier, meatier texture freeze the block, thaw, then press and drain before marinating.

Q: How long should I marinate the tofu? A: Minimum 15 to 30 minutes will add some flavor, but 2 hours to overnight is way better. If you plan to toss the pieces in cornstarch, do that just before cooking so the starch stays dry and makes them crispy.

Q: How do I get the tofu extra crispy? A: Press well, pat dry, then toss with 1 to 2 tbsp cornstarch or arrowroot. Cook in a hot pan with a little neutral oil, dont crowd the pan, flip once. Or bake at 425 F for 20 to 30 minutes, flipping halfway, or air fry 12 to 15 minutes for great crispiness.

Q: Can I make this gluten free or soy free? A: Yes. Use tamari (check label, many are gluten free) or coconut aminos instead of soy sauce. For soy-free, coconut aminos are best but a bit sweeter so taste and adjust the maple/honey. Use gluten free cornstarch if needed.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet or oven to bring back crispness, microwave will make it soggy. Cooked tofu can be frozen up to about 2 months, thaw in fridge and re-crisp in a hot pan or oven.

Q: My marinade tastes too salty or too sweet, how do I fix it? A: If it's too salty dilute with a little water or vegetable broth and add a splash more rice vinegar or lemon to balance. If too sweet add a bit more soy/tamari or a pinch of salt, or a squeeze of rice vinegar to cut the sweetness.

Marinated Tofu Recipe (for The BEST Tofu Flavour!) Substitutions and Variations

Soy sauce or tamari: coconut aminos (less salty, gluten free), liquid aminos (similar to soy), diluted miso paste (1 tsp miso + 2 tbsp water), Worcestershire sauce (use sparingly for extra umami)
Maple syrup or honey: agave nectar (milder), brown sugar dissolved in a little hot water (1 tbsp sugar + 1 tbsp water), date syrup or molasses (more caramel notes, use a bit less)
Toasted sesame oil: regular (untoasted) sesame oil for a lighter nutty note, peanut or walnut oil (nutty alternative), neutral oil plus a few drops toasted sesame oil if you want the flavor without too much intensity
Cornstarch or arrowroot powder: tapioca starch, potato starch, all purpose flour (use about twice the amount), xanthan gum (very small pinch, whisk thoroughly)

Pro Tips

1) Press or freeze for texture: Press longer than you think or try freezing the block then thawing it before pressing, it makes the tofu chewier and it soaks up more flavor. Dont skip this if you want it to hold up when frying or grilling.

2) Make the marinade count: Marinate at least several hours or overnight and flip the bag once or twice so every side soaks up flavor, but cut back on added salt if your soy/tamari is super salty. If you save the marinade for a glaze, heat it until it bubbles and thicken with a little slurry so it’s safe and glossy.

3) Get the coating right: Toss tofu lightly in cornstarch or arrowroot and let it sit a few minutes before cooking so the powder forms a thin crust, then cook on a very hot surface and dont overcrowd the pan. For oven crispness preheat the sheet or use convection, for air fryer give a quick spray of oil and shake halfway.

4) Finish and reheat smart: Add green onions and sesame at the end so they stay fresh, and keep leftovers in the fridge so you can re-crisp them in the oven or air fryer instead of microwaving. Adjust sweet and heat levels at the end too, a squeeze of vinegar or extra sriracha can wake it up.

Marinated Tofu Recipe (for The BEST Tofu Flavour!)

Recipe by Pho Tsventichi

0.0 from 0 votes

I finally nailed a marinated tofu that works perfectly for baking, pan-frying, grilling and the air fryer, and it might be my favorite among Simple Vegan Tofu Recipes.

Servings

servings

Calories

483

kcal

Equipment: 1. Clean kitchen towel or paper towels and a heavy weight (a plate, cast iron skillet or cans)
2. Cutting board and a sharp chef knife
3. Measuring cups and spoons
4. Mixing bowl and a whisk or fork
5. Shallow dish or resealable zip bag for marinating
6. Nonstick skillet or cast iron pan (for frying)
7. Baking sheet lined with parchment or air fryer basket or grill plus skewers for grilling
8. Tongs or a spatula and a small saucepan for glazing

Ingredients

1 block 14 oz / 400 g extra firm tofu
1/4 cup 60 ml soy sauce or tamari
2 tbsp maple syrup or honey
1 tbsp toasted sesame oil
1 tbsp neutral oil vegetable or canola
1 tbsp rice vinegar
2 cloves garlic
1 tbsp fresh ginger
1 tsp sriracha or 1/4 tsp red pepper flakes
1 to 2 tbsp cornstarch or arrowroot powder
2 tbsp water or vegetable broth optional
2 green onions scallions
1 tsp sesame seeds
Salt and black pepper to taste

Directions

Press the 14 oz block of extra firm tofu: drain, wrap in a clean towel or paper towels, put something heavy on top and let it sit 15 to 30 minutes so it firms up good.
Cut the tofu into cubes or slabs, whatever you prefer for frying, baking, grilling or air frying.
Whisk the marinade together in a bowl: 1/4 cup soy sauce or tamari, 2 tbsp maple syrup or honey, 1 tbsp toasted sesame oil, 1 tbsp neutral oil, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tbsp grated fresh ginger, and 1 tsp sriracha or 1/4 tsp red pepper flakes; add 1 to 2 tbsp water or vegetable broth if you want a looser marinade. Season lightly with salt and black pepper.
Put tofu in a shallow dish or zip bag, pour the marinade over so every piece is covered, refrigerate at least 30 minutes but overnight is best for full flavour; flip or shake the bag once or twice while it marinates.
Remove tofu from marinade and let excess drip off; reserve the leftover marinade if you want to make a glaze later. Pat the tofu a little with a paper towel, then sprinkle 1 to 2 tbsp cornstarch or arrowroot powder over and toss gently so pieces are evenly coated.
For pan frying: heat 1 to 2 tbsp neutral oil in a nonstick or cast iron skillet over medium high, add tofu and fry 3 to 5 minutes per side until golden and crisp. For oven: preheat to 425 F (220 C), arrange on a lined baking sheet and bake 22 to 30 minutes, flipping halfway, until browned. For air fryer: preheat to 380 F (190 C) and cook 12 to 18 minutes, shaking once, until crisp. For grilling: thread onto skewers and grill 3 to 4 minutes per side. Pick one method, or mix methods depending on your mood.
If you reserved the marinade and want a sticky glaze: simmer the marinade in a small saucepan for 3 minutes to kill raw soy taste, whisk 1 tsp cornstarch with 1 to 2 tbsp water and add to the pan, cook 1 more minute until thickened, then toss with the cooked tofu.
Taste and adjust salt and pepper if needed; toss the tofu with sliced green onions scallions and sprinkle 1 tsp sesame seeds over top.
Serve right away with rice, noodles, salads or in tacos; leftover tofu keeps well in the fridge for 3 to 4 days and reheats great in the oven or air fryer to bring back the crispness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.