How To Marinate Tofu

If you think tofu is bland, boring, or straight-up inedible, you just haven’t found the right tofu marinade yet. This is your chance! As a blank canvas, tofu is only as tasty as the flavors we use to infuse it with! If you learn how to marinate tofu, you can transform any meal from blah to brilliant!

Marinating is another way of saying soaking for a short period of time in a liquid flavoring. It’s not quite the same as pickling. Originally, marinades were all very high in salt and used as a method of preservation and tenderization, particularly for meats instead of vegetables. The difference is that marinades are for short term flavor enhancement, not food storage. So, they are typically much more acidic than your average pickle brine.

You’ll love having control over taste and nutrition when you make your own marinades. Imagine being able to make your meals salt-free, sugar-free, oil-free, gluten-free, and anything else you need them to be. It’s a winning technique to make your mouth (and belly) happy! 

For more marinated tofu inspiration, check out this marinated Korean tofu “eggs” recipe!

Best Types of Tofu For Marinating

Not all tofu is meant to be marinated. Firmer, denser options are your best bets for success, since they can withstand a long soak in liquid without falling apart. That means soft and silken tofu are out for this preparation. Instead, these are the best types of tofu to use for marinating: 

• Super firm: Dense, extremely high in protein, and capable of standing up to any sort of cooking without crumbling, this is the best choice if you want to skip right to the good stuff without pressing. All the excess water has already been removed, and they’re packed with very little to drain off, too. Beyond meaty mains, super firm tofu is also excellent for turning into plant-based feta cheese or paneer as well. 
• Extra firm: The classic option found in most restaurants and grocery stores, this is a great starter tofu for people who think they don’t like it. It’s far from mushy and very easy to work with, frustration-free.  
• Firm: Higher in moisture but still strong enough to withstand a quick soak, it absorbs marinades quickly since it’s more porous. It might start to fall apart a bit if you sauté it vigorously, which makes it better for hands-off cooking methods like baking or air frying. 

How To Press Tofu

When working with firm or extra-firm tofu, it can be helpful to press your tofu before beginning to infuse more flavors. That’s because it creates a denser texture while removing extra water to make room for the marinade instead. It’s a matter of personal preference though; you can just as happily skip this step for a moister tofu interior:

1. Drain off as much excess water from the package as possible before getting started. 

2. Slice the block of tofu half lengthwise to expose more surface area. Place them on a clean kitchen towel or paper towels and cover with another layer. 

3. Sandwich the towel-wrapped tofu between two flat plates and stack a few heavy books, cans, or anything else handy on top to weigh it down.  

4. Let stand for at least 15 to 30 minutes. There are no hard and fast rules for how long tofu should be pressed, especially since the weight on top is variable based on what you use, so feel free to experiment and see what you like best!   

How To Marinate Tofu

The biggest challenge when marinating tofu is often finding space in the fridge for a big, bulky container that can accommodate both a block of bean curd and enough liquid to keep it fully submerged. Don’t overthink it! Keep it simple for the greatest return on your efforts. 

1. Start by cutting the tofu into the shapes you’ll want for the final dish. Whether that’s cubes, batons, slabs, or triangles is up to you. This creates more surface area to absorb all that flavorful marinade all the way through, so you won’t end up with bland bites at the center. 

How To Cook Marinated Tofu

There’s no limit to what marinated tofu can do! Every single flavor variation can be cooked exactly like plain tofu. That means your grilled tofu marinade can be the same as your baked tofu marinade; there’s no additional steps you need to take to adjust the basic recipe. 

• Grilled: Large slabs of tofu can go directly onto a hot grill or grill pan, but smaller pieces will need to be skewered so they don’t fall through the grates. Grill for 2 to 3 minutes on each side until lightly charred. 
• Pan fried: Add a thin layer of oil to a medium skillet and set over medium-high heat. Once the oil is shimmering, add the tofu and let cook, undisturbed, for 2 to 3 minutes. After the bottom is nicely browned, flip the pieces and repeat the process until all the sides are golden. 
• Baked: Preheat your oven to 400 degrees and line a baking sheet with parchment paper. For crispier edges, toss your marinated tofu with cornstarch to coat. Arrange in a single layer and bake for 15 minutes; flip and bake for another 10 to 15 minutes, until golden brown all over. 
• Air fried: Use the same general approach as baking, but air fry at 370 degrees for 15 to 20 minutes overall. Depending on the size of your air fryer, you may need to cook the tofu in two batches.