These are my top six easy tofu marinades that transform a bland block of tofu into something you’ll want to make every night. Each one takes 10 minutes to whisk together and works for baking, grilling, pan-frying, or air frying.
Table of Contents
My marinated tofu recipe works every single time!
I developed these marinades after years of bland, rubbery tofu at summer cookouts. Tofu on its own tastes like nothing—it’s a blank canvas that needs help. But that’s also its superpower! Unlike meat, tofu absorbs whatever flavors you give it, which means a good marinade doesn’t just coat the surface, it actually penetrates and seasons the tofu all the way through.
The secret is pressing the tofu well so it has room to absorb flavor, and using enough acid (lime juice, vinegar, citrus) to help the marinade penetrate instead of just sitting on the surface. Thirty minutes of marinating makes a noticeable difference. A few hours or overnight makes it incredible.
Each tofu marinade hits a different craving—teriyaki for sweet and salty, Thai peanut for creamy and spicy, jerk for bold Caribbean heat, miso for deep umami. The lemon pepper version is the quickest (15 minutes marinating) for when you forgot to plan ahead. All of them work on the grill or in the oven, so you can make marinated tofu year-round.
If you like this, try my Suya tofu skewers for a bold Nigerian spiced version, or my salt and pepper tofu for an even simpler weeknight protein.
How to Marinate Tofu
Press the tofu: Cut extra-firm tofu into 1-inch cubes or your desired shape. Place on a cutting board lined with paper towels, cover with more paper towels or a clean kitchen towel, and weigh down with a heavy object for 15–30 minutes. Pat dry.
Make the marinade: Whisk all marinade ingredients together in a shallow dish, plastic bag, or resealable container until well combined.
Marinate: Add tofu to the marinade and toss gently to coat. Cover and refrigerate for the recommended time. Reserve 2–3 tablespoons of marinade for basting or sauce.
How to Cook Marinated Tofu
- Baking: Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange marinated tofu in a single layer. Bake for 20 minutes, flip, then bake another 20 minutes until golden and crispy. Brush with reserved marinade in the last 5 minutes. Optional: Broil for 2–3 minutes for extra char.
- Pan-Frying: Heat 2 tablespoons neutral oil in a large skillet or cast iron over medium-high heat. Add tofu in a single layer and cook undisturbed for 3–4 minutes until golden brown on the bottom. Flip and cook another 3–4 minutes. Pour reserved marinade into the pan and toss to coat.
- Air Fryer: Place marinated tofu in a single layer in the air fryer basket. Air fry at 400°F for 10–15 minutes, shaking the basket halfway through, until golden and crispy. Drizzle reserved marinade over top before serving.
- Grilling: Preheat grill to medium-high heat (about 400°F). Oil the grill grates lightly to prevent sticking. Thread tofu onto skewers if desired. Grill for 3–4 minutes per side (10–12 minutes total), turning to char all sides. Brush with reserved marinade in the last 2 minutes. Remove when tofu has visible grill marks.
TIPS & TRICKS
Shruthi’s top tips
- Cut tofu into consistent sizes. Even tofu pieces absorb marinade at the same rate and cook evenly.
- Press tofu well before marinating. Extra moisture prevents tofu from absorbing the marinade. Press for at least 15–30 minutes with a heavy object on top.
- Marinate in a single layer. Tofu stacked on top of itself won’t absorb evenly. Use a shallow dish or spread cubes in a large bag.
- Acid helps marinades penetrate. Lime juice, vinegar, and citrus break down the tofu’s surface so flavor gets inside, not just on top.
- Longer marinating = more flavor. 30 minutes works, but a few hours or overnight makes a noticeable difference.
- Reserve marinade for basting or sauce. Set aside 2–3 tablespoons before adding tofu. Don’t reuse marinade that touched raw tofu unless you cook it.
- Turn leftover marinade into a glaze. Whisk 2 tablespoons water with ½ tablespoon cornstarch, stir into reserved marinade, and cook over medium heat until thickened. Drizzle over finished tofu.
- Watch for burning with sweet marinades. Teriyaki, honey garlic, and jerk have sugar that can burn quickly. Keep heat at medium to medium-high and baste only in the last few minutes of cooking.
Six Best Tofu Marinades
Tofu goes with so many flavors. These six marinades are an easy way to turn a bland dinner into something really flavorful—and perfect for mixing up meal prep all week. Just marinate, cook, and switch things up so meals never get boring.
Teriyaki Tofu
Sweet, salty, and glossy. The classic.
- 3 tablespoons soy sauce
- 2 tablespoons mirin (or rice vinegar + 1 teaspoon maple syrup)
- 1 tablespoon maple syrup
- 1 teaspoon fresh grated ginger
- 1 clove garlic, minced
Marinating time: 1–2 hours
Honey Garlic Tofu
Sticky and garlicky. Use maple syrup for vegan.
- 3 tablespoons rice vinegar
- 2 tablespoons maple syrup (or agave nectar)
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
Marinating time: 30-60 minutes
Thai Peanut Tofu
Creamy, tangy, and slightly spicy.
- 3 tablespoons fresh lime juice
- 2 tablespoons natural peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- ½ teaspoon red chili flakes
- 1–2 tablespoons warm water (to thin)
Marinating time: 30–60 minutes
Jerk Tofu
Bold Caribbean heat with warm spices.
- 3 tablespoons fresh lime juice
- 2 tablespoons neutral oil
- 1 tablespoon jerk seasoning
- 1 teaspoon maple syrup
- ½ teaspoon ground allspice
- ½ teaspoon dried thyme
- 2 cloves garlic, minced
Marinating time: 2–4 hours (or overnight)
Miso Tofu Marinade
Savory, complex, and deeply satisfying.
- 3 tablespoons rice vinegar
- 2 tablespoons miso paste (white or red)
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
Marinating time: 1–2 hours
Lemon Pepper Tofu
Bright and simple. The quickest option.
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon coarse black pepper, freshly cracked
- 1 teaspoon salt
- 2 cloves garlic, minced
- ½ teaspoon lemon zest (optional)
Marinating time: 15–30 minutes
FAQs
Extra-firm tofu is best for marinating. It holds its shape during cooking and has a dense texture that absorbs marinades well without falling apart. Firm tofu works but is softer. Avoid silken or soft tofu—they’re too delicate and watery for marinating and will crumble.
Freezing is optional but creates amazing texture. When you freeze tofu, the water inside forms ice crystals that create tiny pockets throughout. Once thawed and pressed, those pockets make the tofu chewier and spongier, so it absorbs even more marinade. Freeze the whole block overnight, thaw in the fridge, then press and marinate as usual.
YES. Pressing removes excess water so the tofu can actually absorb the marinade instead of just sitting in it. Press for at least 15–30 minutes with a heavy object on top. The drier the tofu, the more flavor it absorbs and the crispier it gets when cooked.
Absolutely. Add tofu cubes and marinade to a freezer bag, seal, and freeze for up to 6 months. The tofu will absorb even more flavor as it freezes and thaws. Pull the bag out in the morning, let it thaw in the fridge all day, and cook for dinner. It’s perfect for lazy meal prep. Check out my Prep in 10, Cook in 30 series for more freezer prep ideas!
How to Serve Marinated Tofu
- Teriyaki: Serve over jasmine rice with steamed broccoli and sesame seeds.
- Honey Garlic: Pair with fried rice and quick-pickled radish.
- Thai Peanut: Serve with coconut rice, and crushed peanuts.
- Jerk Spice: Pair with coconut rice and beans, grilled pineapple, or mango salsa.
- Miso Umami: Serve in grain bowls with edamame, avocado, and pickled ginger.
- Lemon Pepper: Pair with Greek salad, hummus, and warm pita.
Storage and reheating suggestions
Refrigerate cooked marinated tofu in an airtight container up to 4–5 days. Reheat in a skillet over medium heat to restore crispness, or eat cold in grain bowls and salads. Microwaving works, but softens the texture.
Freeze marinated (uncooked) tofu in a sealed bag up to 6 months. Thaw overnight in the fridge before cooking.
More Tofu recipes
If tofu is a staple in your kitchen, you’ll love these favorites I keep coming back to.
Sesame Tofu
Kung Pao Tofu
Slow Cooker Tofu Tikka Masala
General Tso’s Tofu
Marinated Tofu (+ 6 Marinades)
Ingredients
- 1 14-oz block extra-firm tofu, pressed and cubed
Teriyaki Glaze
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin, or rice vinegar + 1 teaspoon maple syrup
- 1 tablespoon maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
Honey Garlic
- 3 tablespoons rice vinegar, unseasoned
- 2 tablespoons pure maple syrup, or agave nectar
- 1 tablespoon low-sodium soy sauce
- 3 cloves garlic, minced
- 1 teaspoon toasted sesame oil
Thai Peanut Satay
- 3 tablespoons fresh lime juice
- 2 tablespoons natural peanut butter
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon pure maple syrup
- 1 clove garlic, minced
- ½ teaspoon red pepper flakes
- 1 tablespoons warm water, to thin
Jerk Spice
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado oil, substitute other neutral oil
- 1 tablespoon jerk seasoning, see notes for DIY
- 1 teaspoon pure maple syrup
- ½ teaspoon ground allspice
- ½ teaspoon dried thyme
- 2 cloves garlic, minced
Miso Umami
- 3 tablespoons rice vinegar, unseasoned
- 2 tablespoons white miso paste, can also use red
- 1 tablespoon toasted sesame oil
- 1 teaspoon pure maple syrup
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
Lemon Pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon black pepper, freshly cracked
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- ½ teaspoon lemon zest , optional but recommended
Instructions
Press the tofu
- Cut extra-firm tofu into 1-inch cubes or your desired shape. Place on a cutting board lined with paper towels, cover with more paper towels, and weigh down with a heavy object for 15-30 minutes. Pat dry
Make the marinade
- Whisk all marinade ingredients together in a shallow dish or resealable container until smooth. For miso marinade, mash miso paste into the liquid first to prevent clumps. For peanut marinade, add warm water gradually until smooth.
- Reserve 2-3 tablespoons of marinade in a separate bowl for basting (do this before adding tofu).
Marinate the tofu
- Add tofu to the remaining marinade and toss gently to coat. Arrange in a single layer for best absorption. Cover and refrigerate for the recommended time (see each marinade option above).
Cook tofu
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.Remove tofu from marinade and arrange in a single layer on prepared baking sheet. Discard used marinade.
- Bake 20-25 minutes, flipping halfway through and brushing with reserved marinade, until edges are golden and slightly crispy.
Notes
- Press tofu well—wet tofu won’t absorb marinade or crisp properly
- Don’t over-marinate acidic marinades (lime, lemon) – recommended times below.
- Teriyaki Glaze: 1-2 hours
- Honey Garlic: 30-60 minutes
- Thai Peanut Satay: 30-60 minutes (max 2 hours—acid breaks down tofu)
- Jerk Spice: 2-4 hours (or overnight)
- Miso Umami: 1-2 hours
- Lemon Pepper: 30-60 minutes (max 2 hours—acid breaks down tofu)
- Reserve marinade BEFORE adding tofu for food-safe basting
- For crispier tofu, toss cubes in 1 tablespoon cornstarch before marinating
- Cooking options:
- Pan-fry: Cook marinated tofu in 2 tablespoons oil over medium-high heat, 3-4 minutes per side
- Air fry: 375°F for 12-15 minutes, shaking basket halfway through
- Grill: Thread onto skewers and grill over medium-high heat, 3-4 minutes per side
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
