I love tofu, and what makes the perfect tofu is the marinades for tofu. Most people who don't like tofu don't know how to prepare it. Pressing the tofu, as well as the marinades for tofu, make or break tofu success.
As an excellent source of protein, tofu can be added to a variety of recipes. Although tofu on its own is fairly bland, marinades for tofu elevate the taste and texture.
Many people, despite their attempts to make tofu, hate it.
Generally, tofu haters don't know how to prepare it properly. At the beginning of my plant-based journey, I, too, was a tofu hater.
In fact, I distinctly remember the first tofu experience.
I ordered tofu at an Asian restaurant instead of meat in my dish, and it was soft and tasteless. I remember picking it out of my veggies like a little kid and making a sour disappointed face.
Since then, however, I discovered the trick to pressing and marinating tofu.
HOW TO KNOW WHAT TOFU TO BUY FOR WHAT RECIPE...
First and foremost, the type of tofu you buy is essential. For instance, soft or silken tofu is used for dressing, dips, and sauces.
Firm tofu, as well as firm-silken tofu, is best used for quiche or vegan cheesecake.
On the other hand, extra-firm tofu is made for entrees and can be baked, air-fried, grilled, or sauteed. As a general rule, I always buy the firmest tofu I can find.
Additionally, sprouted tofu is the firmest tofu, and it does not require pressing. This one is my favorite, simply because I don't have to press it. I use a paper towel to dry it off, and it's ready to go.
HOW TO PRESS TOFU BEFORE ADDING MARINADES FOR TOFU
First, carefully remove the tofu from the package, discarding the fluid from the package.
Then, place the tofu in the middle of a tofu press and turn both knobs equally about four turns. I usually place the tofu press in the sink on its side, but I placed it on a plate to drain for this visual post.
- Turn the knobs every two minutes, equally until you have the result (the last picture).
- Most people stop here...NOT YET. Keep turning until the knobs are screwed as far as possible.
- Although I have never tried this, I decided this time; I would measure the amount of water I got from the bottom of the plate at the end.
- The amount was 3/4 cup fluid.
- Now, remove the press from the plate, and I give it another press with some paper towel for excess fluid removal.
THE BEST MARINADES FOR TOFU ARE EASY TO MAKE
Regardless of the type of marinade chosen, I suggest marinating overnight for the best results.
TOFU BURGER MARINADE
- 4 Tablespoons soy sauce or Tamari
- 1 Tablespoon stone-ground mustard
- 2 teaspoons liquid smoke (1 Used hickory flavor)
- 2 cloves garlic, minced
- 2 tablespoons vegan Worcestershire sauce
- 1 teaspoon Sriracha (optional)
TOFU SATAY MARINADE
- 1/4 cup homemade peanut butter, almond butter (or peanut butter of choice)
- 2 Tablespoons lime juice
- 1 Tablespoon rice vinegar
- 2 Tablespoons low sodium soy sauce or Tamari
- 2 Tablespoons pure maple syrup or agave nectar
- 2 teaspoons grated fresh ginger root
- 1 teaspoon Red pepper flakes (optional)
- 1/8 cup water
TOFU POKE BOWL MARINADE
- 1/4 to 1/3 cup tamari, coconut aminos, or soy sauce
- 1 Tablespoon rice vinegar or lime juice
- 2 cloves garlic, smashed and finely chopped or finely grated
- 1-inch piece ginger, peeled and finely chopped or grated
TOFU BAHN MI MARINADE
- 1 Tablespoons Sriracha
- 2 Tablespoons rice soy sauce or Tamari
- 1/4 cup rice wine vinegar
GRILLED TOFU WITH CITRUS MOJO MARINADE
- 1/2 cup fresh-squeezed orange juice
- 1/2 cup fresh squeezed lime juice
- 1/2 cup fresh squeezed lemon juice
- 8 cloves garlic minced (YES 8; this is not a typo)
- 1 Fresno chili pepper, sliced thin or 1 teaspoon red pepper flakes
- 2 teaspoons cumin
LEMONGRASS TOFU MARINADE
- 1/2 cup shallots, minced
- 3 Tablespoons chopped lemongrass from the inner white part of 2-3 stalks
- 2 teaspoons Dulse, chopped to powder
- 2 Tablespoons soy sauce or Tamari
- 2 limes juiced (1 lime zested)
- 2 Tablespoons brown sugar or maple syrup
- 1 Tablespoon Thai red curry paste ( I like Thai Kitchen brand)
- 1 Tablespoon Asian sweet chili sauce ( I like a Taste of Thai brand)
- 3 cloves garlic, minced
- 1/2 inch fresh ginger, grated ( I leave the skin on)
- 2 teaspoons Sriracha
- 1 teaspoon Thai basil, chopped
GRILLED ASIAN TOFU WITH ALMOND BUTTER MARINADE
- 1/4 cup almond butter
- 1/4 cup freshly squeezed lime juice
- 1 Tablespoon soy sauce or Tamari
- 1 Tablespoon minced fresh ginger
- 1 Tablespoon miso
- 1 garlic clove minced
- 1-2 teaspoons sriracha or to taste (sriracha is spicy, so taste before you add the second teaspoon)
- Pinch of salt
- 1/4 cup water
DRUNKEN NOODLES TOFU MARINADE
DRUNKEN NOODLE SAUCE
- 4 Tablespoons Rice Vinegar
- 1/4 cup Organic Vegetable Broth
- 1/4 cup Tamari, Liquid Aminos, or Soy Sauce
- 4 Tablespoons Brown Sugar
- 1 (more if you like it extra hot) Thai Red Chili, diced
- 2 Tablespoons Sriracha
TOFU SKEWERS MARINADE
- 1/3 cup soy sauce or Tamari
- 1/3 cup fresh lemon juice
- 1/4 cup vegan Worcestershire sauce
- 2 cloves garlic, minced
- 1 1/2 Tablespoon garlic powder
- 3 Tablespoons basil
- 1 1/2 Tablespoons parsley
- 1 teaspoon black pepper
- 1/4 teaspoon Sriracha (option, but suggested)
TOFU SALAD TAHINI LEMON MARINADE
- 1/2 cup tahini
- 2 lemons, juiced and zested
- 2 Tablespoons maple syrup
- 2 Tablespoons rice vinegar
- 2 cloves garlic, minced
- 1/2 cup water
- Salt and pepper to taste
TOFU FETA CHEESE MARINADE
- 1/4 cup apple cider vinegar
- 2 teaspoons yellow or white miso paste
- 2 teaspoons sea salt
- 2 cloves garlic, minced
- 1 large lemon juiced and zested
- 1 Tablespoon Italian Seasoning
- 2 Tablespoons fresh chopped parsley
JERK TOFU MARINADE
- 1 cup white onion, coarsely chopped
- 4 green onions (scallions), chopped
- 2 scotch bonnet peppers, stems and seeds removed, chopped (habaneros can be used instead if you can't find scotch bonnet peppers)
- 2 cloves garlic, minced
- 1 Tablespoon all-spice powder
- 1 teaspoon dry thyme
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 cup soy sauce
- 1 1/2 Tablespoons maple syrup
- 1/4 cup lime juice
- 1/4 inch fresh ginger
BBQ TOFU WITH HEALTHY HOMEMADE BBQ MARINADE
- 1 White Onion, diced
- 2 cloves, minced Garlic
- 2 Tablespoons Organic Tomato Paste
- 1, 15 oz. can Organic Tomato Sauce
- 4 Tablespoons Pure Maple Syrup
- 2 teaspoons Apple Cider Vinegar
- 1 Tablespoon Vegan Worcestershire Sauce (I used Annie’s)
- 1 1/2 Tablespoons Molasses
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Paprika
- 1 /2teaspoon Pepper
- 1/4 teaspoon Cayenne Pepper
KOREAN TOFU MARINADE
- 6 Tablespoons tomato sauce
- 3 Tablespoons gochujang sauce
- 1 Tablespoon maple syrup
- 2 Tablespoons soy sauce or Tamari (gluten-free)
- 2 cloves garlic. minced
TOFU WITH PEANUT SAUCE MARINADE
- 1/4 cup homemade peanut butter, almond butter (or peanut butter of choice), or 4 Tablespoons PBfit Peanut Butter Powder
- 2 Tablespoons lime juice
- 1 Tablespoon rice vinegar
- 2 Tablespoons low sodium soy sauce or Tamari
- 2 Tablespoons pure maple syrup or agave nectar
- 2 teaspoons grated fresh ginger root
- 1 teaspoon red pepper flakes (optional)
- 1/8 cup water
TERIYAKI TOFU MARINADE
- 1/2 cup Tamari or soy sauce
- 1/4 cup water
- 1/2 cup fresh pineapple
- 2 cloves garlic, minced
- 1 Tablespoon ginger, minced
- 2 Tablespoons rice vinegar
- 1 Tablespoon arrowroot powder (or corn starch)
- 1 Tablespoon sesame seeds
MAPLE AND STONE GROUND MUSTARD TOFU MARINADE
- 1/2 cup pure maple syrup
- 1/4 cup grainy stone-ground mustard
- 2 teaspoons minced garlic
- 1 Tablespoon fresh rosemary, minced
- 3 teaspoons fresh thyme, minced
- 2 teaspoons sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon fresh ground pepper
- 1/4 cup water
DIFFERENT WAYS TO COOK MARINATED TOFU
Once marinated, tofu can be cooked in a variety of ways. My favorite way to prepare tofu is to grill it, but that isn't always an option. So, here are several different ways to cook tofu.
GRILLING TOFU
- Pre-heat grill to 350 or medium-low
- You can place the marinated tofu directly on the grill, or I use a grill basket.
- Grill for 7 minutes on each side
- Let cool slightly
BAKED VERSION (If you don't have a grill)
- Follow the same directions for marinating.
- Pre-heat oven to 350 degrees
- Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.
AIR-FRYER VERSION
- Dip the marinated tofu on each side with cornstarch
- Place large pieces into the basket, not touching each other.
- Cook on 370 for 10 minutes
- Open the basket and turn large tofu pieces over.
- Bake for 10 more minutes
SKILLET COOKING
- Heat a non-stick skillet to medium.
- Add marinated tofu, only adding a small amount of the marinade at a time.
- As the tofu cooks, using a spatula, turn it over, adding the additional marinade.
- Cook until brown on all sides and the marinade has diminished.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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