Best 19 Marinated Tofu Recipes

MARINATED BAKED TOFU

Steps:

• Drain tofu and cut into 1" cubes.
• Mix all other ingredients together except olive oil.
• Pour marinade over tofu and cover.
• Refrigerate overnight or longer (I've left it for 3 nights).
• Lightly grease baking pan or sheet with olive oil.
• Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish.
• Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.

SPICY BAKED MARINATED TOFU

Steps:

• Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
• Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
• Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
• Preheat oven to 400 degrees F (200 degrees C).
• Spread tofu onto a baking sheet in a single layer.
• Bake in preheated oven until slightly browned, 10 to 15 minutes.

MARINATED TOFU STEAK FOR ONE

Steps:

• Press tofu block gently to release as much water as possible. Rub grill seasoning all over the block of tofu. Put into a resealable plastic bag and freeze for at least 4 hours, or overnight.
• Remove from the freezer and thaw on the counter until soft enough to cut. Slice in half lengthwise. Return to the bag, drizzle with olive oil, and seal. Rub the outside of the bag to help coat the tofu steaks with oil and seasoning. Let rest for 15 minutes.
• Heat a griddle or an outdoor grill over medium heat. Add tofu steaks and cook until crispy, 3 to 5 minutes. Turn over and cook until the other side is crispy, 3 to 5 minutes. Serve hot.

EASY MARINATED TOFU

Steps:

• Combine the soy sauce and ginger in a small bowl. Add tofu slices; cover and refrigerate overnight.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Keep hot.
• Preheat an oven to 350 degrees F (175 degrees C). Remove tofu from marinade, place on a baking sheet. Reserve marinade.
• Toast the sesame seeds by placing them in a dry skillet over medium heat. Stir seeds constantly until lightly toasted and fragrant, about 3 minutes. Immediately remove toasted seeds from pan to prevent burning. Reserve.
• Bake the tofu in the preheated oven until hot and cooked to your liking, approximately 8 minutes. Drizzle tofu with remaining marinade.
• Divide rice between 2 bowls, top with baked tofu, drizzle with honey, and sprinkle with toasted sesame seeds.

AMAZING MARINATED TOFU SANDWICH

Steps:

• To make the marinade, combine the oil, soy sauce, garlic, lime juice (lemon juice can also be used), and honey. Mix it with a fork until combined.
• Place the tofu in the marinade until ready to cook (this can be a few minutes or a few hours, it doesn't really matter).
• Cook the tofu in a pan with a little of the marinade, no oil is necessary as it is already in the marinade. Cook till golden brown (or to your liking).
• While the tofu is cooking, lightly toast the bread. Then spread the mayonnaise on one slice and the mustard on the other.
• When the tofu is cooked, place it on one slice of bread, put the cheddar on top, and place it bread-side down in the pan. Place the lid on the pan to let the cheese melt.
• When the cheese has melted, remove the sandwich, place any veggies on top of the cheese, and place the last piece of bread on top.
• Serve warm!

MARINATED BAKED TOFU PACKAGES

Steps:

• Preheat oven to 450 degrees.
• Slice tofu into 1/4-inch thick slices. Places slices into a shallow baking dish with the above marinade ingredients. Be sure to coat each slice of tofu well. Marinate for at least 15 minutes or up to 1 hour. Place the tofu slices on a lightly oiled baking sheet and bake 30 minutes or until deep golden brown and crispy on the outside. The marinade can be saved to use again. Be sure to boil the marinade before each additional use.
• Heat the toasted sesame oil on a skillet and add the scallions. Saute for 3 to 5 minutes on medium heat until they become soft and becoming translucent. Turn the heat down to low and add the remaining ingredients except the blanched scallion greens) incorporating the scallions into the miso. Heat through for 2 minutes, adding a little water if necessary.
• Make Asandwiches@ with the tofu slices, slathering one piece of tofu with the miso scallion mixture and placing another piece of tofu on top. Cut the sandwiches in half for hors d=oeuvres size or leave whole for main course. If desired, place a piece of nori on top of the tofu Asandwich@. Tie the piece together to form a package with the blanched scallion ribbons. Serve at room temperature.

SESAME MARINATED TOFU WITH VEGETABLES

Steps:

• Press tofu: Slice tofu into 1-inch slabs, and place in a single layer on a baking sheet lined with cheesecloth or paper towels. Cover with another layer of cheesecloth or paper towels, and place another baking sheet or plate on top. Weight evenly with canned goods or other heavy items. Let stand about 30 minutes. Drain off liquid, and pat tofu dry with paper towels.
• In a large shallow dish, combine mustard, sesame seeds, garlic, and soy sauce. Place tofu in dish, and turn once to coat evenly with marinade. Let marinate at least 20 minutes at room temperature while preparing ingredients for stir-fry.
• Heat a 12-inch nonstick saute pan or a wok over medium-high heat, and add 1 1/2 teaspoons canola oil to pan, swirling pan to coat. Add tofu; cook until lightly browned on each side, about 1 1/2 minutes per side. Transfer tofu to a platter; cover loosely with aluminum foil to keep warm.
• In same pan or wok, heat remaining 2 teaspoons canola oil. Add ginger and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add mushrooms, red pepper, Chinese broccoli, and scallions; cook, stirring constantly, until vegetables are crisp-tender and bright, about 7 minutes. Add soy sauce and sesame oil, and stir to combine. Season with pepper, and serve immediately spooned over the tofu.

BASIC MARINATED AND BAKED TOFU

Steps:

• Wrap the tofu in paper towels and press under a heavy skillet for 15 minutes. If it's still pretty wet, replace the towels and press it again.
• Mix the soy sauce, vinegar, and oil in a container that is small but big enough for all the tofu.
• Cut the tofu in half inch slices and place in marinade.
• Turn it over after about 15 minutes.
• Preheat oven to 350°F.
• Wipe some of the oil from the marinade on your baking sheet.
• Arrange the tofu slices in one layer and bake for 15 minutes.
• Turn them over and bake another 15 minutes.

BROILED, MARINATED TOFU SANDWICH

Steps:

• Cut tofu into 10 thin slices. Set on a baking sheet, cover with another baking sheet, and weigh down with something heavy, such as a large can of food. Drain until excess water is removed, at least 30 minutes.
• Heat olive oil in a small cast iron skillet over medium heat. Toast ground cumin, chili powder, and oregano in the hot oil until spices are aromatic, about 2 to 3 minutes.
• Transfer oil and spice mixture to a saucepan over medium heat; stir in minced garlic, white wine vinegar, and white wine. Bring to a simmer, then remove marinade from heat.
• Place drained tofu into a glass dish; pour marinade over tofu. Cover with plastic wrap; refrigerate for at least 8 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove tofu from marinade; pat dry with paper towels and place on broiler rack. Broil on each side until skin is crisp, about 6 minutes per side.
• To assemble, spread mayonnaise on one side of each slice of bread; place 2 tofu slices on 5 of the bread slices; top tofu with sliced tomato, arugula, red onion, salt, black pepper, and remaining slices of bread.

BROILED MARINATED TOFU SANDWICH

Steps:

• Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with another baking pan or cookie sheet and weight down with something heavy; drain for at least 1/2 hour to remove excess water. In a small cast iron skillet toast cumin, chili and oregano until they emit a lovely aroma. Remove to a nonreactive saucepan and add olive oil, garlic, vinegar and white wine. Bring to a simmer. Transfer drained and weighted tofu to a flameproof ceramic dish and pour marinade over tofu. Cover with plastic and refrigerate for a day at least or, for up to 3 to 4 days. Preheat the broiler. Remove marinated tofu, pat dry and broil, about 6 inches away from the heat until crispy on each side. Spread bread with mayonnaise; slice tofu in half to make 1/2-inch slices and set over mayonnaise. Top with tomato, arugula and onion if you wish. Spread second slice of toasted bread with chili mayo and cover sandwich.

MARINATED TOFU

Steps:

• Drain tofu and cut into slices or cubes, depending upon your recipe. Place in a shallow dish, and coat with barbeque sauce. Cover, and refrigerate 3 hours or overnight, turning occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a non-stick skillet over medium-high heat. Cook with a small amount of sauce, turning occasionally, until browned on all sides. Return tofu to the baking dish.
• Bake in preheated oven for approximately 10 minutes.

BLACK BEAN MARINATED TOFU CAKES WITH STEAMED BOK CHOY

Steps:

• For the sauce, whisk the honey, chili sauce, black bean sauce, oil, garlic and ginger in a 9 inch baking dish until combined. Add the tofu and marinate for at least 10 minutes, or longer for more flavor. Remove the tofu and scape marinade off. Reserve the marinade!
• Spray a non stick skillet with cooking oil and brown the tofu on both sides, approximately 3 minutes per side. Brush some sauce over the tofu, turn again and brush once more, cooking for 1 more minute. Set aside.
• Warm the remaining sauce in a small skillet over low heat.
• Steam the bok choy just until bright green, about 2 minutes. Do not overcook!
• Place the bok choy on serving plates.
• Top the bok choy with the tofu and drizzle with the sauce. Garnish with sesame seeds and chopped cilantro.

DRY-FRIED AND MARINATED TOFU

Steps:

• (First, prepare your marinade. See above for recipes.) Tofu comes packed in water. Drain the tofu and cut it so that your pieces are a half an inch thick. For most recipes, you will want to then cut it into triangles, but some recipes call for strips.Use a Teflon or well-seasoned cast-iron pan at medium heat on an electric range, low to medium-low on a gas range. Slow cooking is the key to keeping the tofu from sticking to the Teflon and insures that the water has time to evaporate out before the outside is browned. Do NOT use oil. You want to leech all of the moisture out of your tofu, so do not use oil--leave the pan dry. Place your tofu in the pan leaving room around pieces. You may need to fry a few batches to give it enough room. As the tofu cooks, use a spatula to frequently press down on each piece. You will see the water seeping out and sizzling in the pan. Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula. When they are golden and firm on both sides, they are done.The dry-frying method has left your tofu dry and firm, ready to suck up the flavors of a marinade like a sponge. Place the tofu pieces in the marinade and stir well, making sure the tofu is submerged. Marinate for at least a half an hour and then use this delicious firm and flavorful tofu in a stir-fry.

MARINATED TOFU

Steps:

• Whisk rice wine vinegar, soy sauce, brown sugar, garlic, and red pepper flakes in a bowl. Arrange in a single layer in a baking dish. Drizzle with marinade. Cover and refrigerate for 2 hours or overnight.

CITRUS-MARINATED TOFU WITH ONIONS AND PEPPERS

Steps:

• Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Combine 1/4 cup cilantro, lime juice, garlic, 3 teaspoons cumin, and 1/2 teaspoon paprika in a small bowl. Season with salt and pepper. Pour 1/2 cup of marinade into a resealable plastic bag. Add tofu. Seal bag; shake to coat. Let marinate at room temperature, turning occasionally, for 10-15 minutes.
• Meanwhile, transfer remaining marinade to a blender. Add 1/4 cup cilantro, 2 tablespoons oil, and honey; purée until smooth. Season sauce with salt and pepper.
• Combine onion and peppers in a large bowl. Toss with remaining 2 tablespoons oil, 1/2 teaspoon cumin, and 1/4 teaspoon paprika. Season with salt and pepper.
• Drain tofu. Season both sides with salt and pepper and place in a single layer on one side of prepared sheet. Spread vegetables in a single layer opposite tofu.
• Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20-25 minutes.
• Divide among plates. Drizzle with sauce. Garnish with remaining 1/4 cup cilantro.

BAKED MARINATED TOFU

Steps:

• Slice tofu into 1/4 inch slices.
• Combine remaining ingredients and whisk until well blended.
• Marinate tofu 2-3 hours or over night.
• Drain tofu and bake at 350°F for 20 minutes.

MARINATED TOFU - (IN THE STYLE OF FETA CHEESE)

Steps:

• Press the tofu between two plates, weighted down with some heavy cans or a cast iron pan, to drain the excess liquid out.
• Slice into 1/2 inch slices.
• Wisk together the ingredients for the marinade in a large container with a lid.
• Add the tofu to the marinade and refrigerate for at least 24 hours, preferably 2-3 days.
• Flip the container every few hours to ensure even coverage.
• Tofu pieces can be patted dry, and crumbled over your favorite Greek-style salad or pizza.

MARINATED TOFU

Steps:

• 1. Slice the tofu into 1/2-inch-thick slabs and lay the slices on top of paper towels. Use more paper towels (you'll probably need three) and firmly pat the tofu in order to remove as much of the water as possible. Cut the tofu into 3/4-inch cubes.
• 2. In a medium bowl, combine the soy sauce, orange juice, sesame oil, and canola oil. Add the tofu cubes and toss gently. Cover and let the tofu marinate in the refrigerator for at least 30 minutes, and up to 24 hours.
• 3. Preheat the oven to 450°F. Spray a large shallow baking dish with cooking spray. Place the tofu in a single layer in the baking dish. Bake for 25 to 30 minutes, or until golden brown.

MARINATED BAKED TOFU

Steps:

• Drain tofu and cut into 1" cubes. 2Mix all other ingredients together except olive oil. 3Pour marinade over tofu and cover. 4Refrigerate overnight or longer (I've left it for 3 nights). 5Lightly grease baking pan or sheet with olive oil. 6Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish. 7Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.