I reimagined marinated tofu with a twist from Roasted Tofu Recipes that relies on an unexpected pantry staple to create a bold new profile.

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I love when a plain block of extra-firm tofu turns into something that makes me second guess takeout. Maple syrup gives a caramelized whisper that clings to crisp edges, the contrast is weirdly addictive.

This Marinated Tofu kept surprising me, every bite had a little more chew, a little more flavor than you’d expect. I kept tweaking for Air Fry Tofu Recipes fans and even posted a note on Maple Tofu Recipes forums, cause people asked.

If you like snacks that play tricks on your tastebuds, this one’s gonna make you curious.

Ingredients

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Extra-firm tofu: High in plant protein and iron, low carb, soaks up marinades real good.
Soy sauce or tamari: Adds umami and salt, some sodium, tamari is gluten free often.
Rice vinegar: Gives bright acidity and tang, low calorie, balances sweet flavors.
Maple syrup or honey: Sweetens and helps caramelize, small amount adds depth and gloss.
Toasted sesame oil: Strong nutty aroma, tiny amount boosts richness, used for finishing.
Garlic: Sharp savory punch, contains antioxidants, more flavor when minced fresh.
Fresh ginger: Zingy slightly spicy, aids digestion sometimes, brightens the whole dish.
Cornstarch or arrowroot: Light coating gives crisp texture when fried, thickens glaze without mess.
Green onions and sesame seeds: Fresh bite and color, mild oniony crunch, great for garnish.

Ingredient Quantities

Extra-firm tofu, 14 oz (400 g) block

Soy sauce or tamari, 3 tbsp

Rice vinegar, 1 tbsp

Maple syrup or honey, 1 tbsp

Toasted sesame oil, 1 tsp

Garlic, 2 cloves minced

Fresh ginger, 1 tbsp grated

sriracha or red pepper flakes, 1 tsp or 1/4 tsp (optional)

Neutral oil (vegetable or canola), 1-2 tbsp

Cornstarch or arrowroot, 1 tbsp

Green onions, 2 thinly sliced

Sesame seeds, 1 tbsp

Water or low-sodium vegetable broth, 1-2 tbsp

How to Make this

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1. Press the 14 oz block of extra-firm tofu for about 15 to 30 minutes to remove excess water (wrap in a clean towel and put a heavy pan or books on top), then cut into 1/2-inch cubes or slabs.

2. Whisk together 3 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp maple syrup or honey, 1 tsp toasted sesame oil, 2 minced garlic cloves, 1 tbsp grated ginger and 1 tsp sriracha or 1/4 tsp red pepper flakes if you want heat.

3. Pour most of the marinade over the tofu and let it sit for at least 15 minutes, longer if you have time; save about 1 to 2 tablespoons of the marinade for finishing.

4. Drain the tofu from the marinade and toss the pieces with 1 tbsp cornstarch or arrowroot until lightly coated; this is what makes them crispy.

5. Heat 1 to 2 tbsp neutral oil in a nonstick or cast-iron skillet over medium-high. Don’t crowd the pan or the tofu will steam; cook in batches if needed.

6. Add tofu to the hot pan and cook undisturbed for 2 to 4 minutes per side until golden and crisp, turning so all sides brown, about 8 to 12 minutes total.

7. Mix the reserved marinade with 1 to 2 tbsp water or low-sodium vegetable broth, pour into the pan, reduce heat to medium-low and simmer until the sauce thickens and glazes the tofu, about 1 to 2 minutes.

8. Turn off the heat, sprinkle 2 thinly sliced green onions and 1 tbsp sesame seeds over the tofu, toss gently to coat and serve hot.

Equipment Needed

1. Tofu press or a clean towel plus a heavy pan or stack of books to press the tofu
2. Cutting board and a sharp chef’s knife
3. Large mixing bowl
4. Whisk or fork for the marinade
5. Measuring spoons (tsp and tbsp) and a small measuring cup
6. Nonstick or cast iron skillet
7. Spatula or tongs to turn the tofu
8. Small bowl for the cornstarch and a plate or wire rack to rest the cooked tofu

FAQ

How long should I marinate the tofu and is marinating necessary?

At least 15 to 30 minutes for some flavor, but 1 to 24 hours is best. If you’re short on time it still helps, but press the tofu first and score it so the marinade soaks in faster. Don’t marinate forever or it'll get too salty.

How do I get the tofu crispy?

Press it well, cut into pieces, then toss lightly in cornstarch or arrowroot. Pat off excess liquid, then either pan fry in 1 to 2 tablespoons neutral oil over medium high until golden, bake at 400 to 425 F for 25 to 35 minutes turning once, or air fry about 12 to 18 minutes. Patience and heat are the key.

Can I make this gluten free or vegan?

Yes. Use tamari or coconut aminos instead of soy sauce for gluten free. Use maple syrup or agave instead of honey to keep it vegan.

Should I thicken the marinade into a glaze or use it as a sauce?

If you want a glaze, toss the tofu in cornstarch before cooking so it crisps. For a saucier finish, reserve a little marinade before adding tofu, then simmer the rest with a cornstarch slurry (about 1 teaspoon cornstarch mixed with a tablespoon of water) until glossy and thick. Cook the sauce for a minute so raw garlic taste cooks out.

What if I don't have extra firm tofu?

You can use firm tofu but press it longer to remove more water, or freeze and thaw the block first for a chewier, sponge like texture that soaks up more marinade.

How long will leftovers last and how should I reheat them?

Keep in an airtight container in the fridge for 4 to 5 days. Reheat in a skillet or oven to get the crisp back: 375 F for 8 to 12 minutes or a few minutes in a hot pan. Microwave will heat it but it gets soft.

Marinated Tofu Recipe Substitutions and Variations

Soy sauce or tamari: coconut aminos for gluten free and less salty, or low-sodium soy if you want a milder flavor.
Rice vinegar: apple cider vinegar or fresh lime juice will work, both give bright acidity but different fruit notes.
Maple syrup or honey: agave nectar or brown sugar (dissolve it first) for similar sweetness and caramel notes, they’re a little different though.
Cornstarch or arrowroot: tapioca starch or regular all-purpose flour can thicken too, use more flour since its weaker.

Pro Tips

1. Press it longer or even freeze then thaw it if you want a chewier, meatier texture, it soaks up the flavors way better that way and you’ll be happier with the bite.

2. Marinate for as long as you can, overnight if possible, and poke the cubes with a fork so the sauce gets inside instead of just coating the surface.

3. Right before cooking toss the tofu in the cornstarch so it stays dry and forms a crunchy crust, dont let coated pieces sit or they get gummy. For even extra crisp add a small pinch of baking powder to the cornstarch mix.

4. Don’t crowd the pan, let each piece sit and brown undisturbed, and turn down the heat a bit before you add the sauce so it doesn’t burn and go bitter.

5. Thicken the saved marinade into a proper glaze by mixing the cornstarch with cold water first so it doesn’t clump, or reduce the sauce in a small separate pan then pour it over the tofu for an even shinier coat.

Marinated Tofu Recipe

Recipe by Sarah level

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I reimagined marinated tofu with a twist from Roasted Tofu Recipes that relies on an unexpected pantry staple to create a bold new profile.

Servings

servings

Calories

176

kcal

Equipment: 1. Tofu press or a clean towel plus a heavy pan or stack of books to press the tofu
2. Cutting board and a sharp chef’s knife
3. Large mixing bowl
4. Whisk or fork for the marinade
5. Measuring spoons (tsp and tbsp) and a small measuring cup
6. Nonstick or cast iron skillet
7. Spatula or tongs to turn the tofu
8. Small bowl for the cornstarch and a plate or wire rack to rest the cooked tofu

Ingredients

Extra-firm tofu, 14 oz (400 g) block
Soy sauce or tamari, 3 tbsp
Rice vinegar, 1 tbsp
Maple syrup or honey, 1 tbsp
Toasted sesame oil, 1 tsp
Garlic, 2 cloves minced
Fresh ginger, 1 tbsp grated
sriracha or red pepper flakes, 1 tsp or 1/4 tsp (optional)
Neutral oil (vegetable or canola), 1-2 tbsp
Cornstarch or arrowroot, 1 tbsp
Green onions, 2 thinly sliced
Sesame seeds, 1 tbsp
Water or low-sodium vegetable broth, 1-2 tbsp

Directions

Press the 14 oz block of extra-firm tofu for about 15 to 30 minutes to remove excess water (wrap in a clean towel and put a heavy pan or books on top), then cut into 1/2-inch cubes or slabs.
Whisk together 3 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp maple syrup or honey, 1 tsp toasted sesame oil, 2 minced garlic cloves, 1 tbsp grated ginger and 1 tsp sriracha or 1/4 tsp red pepper flakes if you want heat.
Pour most of the marinade over the tofu and let it sit for at least 15 minutes, longer if you have time; save about 1 to 2 tablespoons of the marinade for finishing.
Drain the tofu from the marinade and toss the pieces with 1 tbsp cornstarch or arrowroot until lightly coated; this is what makes them crispy.
Heat 1 to 2 tbsp neutral oil in a nonstick or cast-iron skillet over medium-high. Don’t crowd the pan or the tofu will steam; cook in batches if needed.
Add tofu to the hot pan and cook undisturbed for 2 to 4 minutes per side until golden and crisp, turning so all sides brown, about 8 to 12 minutes total.
Mix the reserved marinade with 1 to 2 tbsp water or low-sodium vegetable broth, pour into the pan, reduce heat to medium-low and simmer until the sauce thickens and glazes the tofu, about 1 to 2 minutes.
Turn off the heat, sprinkle 2 thinly sliced green onions and 1 tbsp sesame seeds over the tofu, toss gently to coat and serve hot.

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.