This easy, tofu marinade recipe gives you 3 different ways to amp up the flavor of your next tofu dish! If you’re in a spicy mood, you may want to go with the Mexican option. For some classic Asian flavors you have a choice between teriyaki and savory umami. Check them out below.

We commonly use marinades for tofu because it is very mild and without it, tofu would taste extremely bland! The best part is, tofu soaks up these flavors quickly, so it doesn’t take long to transform it into something delicious!
Overall, marinating tofu helps to turn its blank canvas into a flavorful and enjoyable protein source in any dish.
Some of the dishes you can amp up the flavor of tofu in are a tofu stir fry served over rice, noodles or vegetables, vegetarian glazed tofu, oven-baked tofu, grilled tofu slices for burgers, etc.
It all starts with a marinade and then you can take it in whatever cooking direction you please. Enjoy!
Jump to:
Tofu Marinade Ingredients
1. Mexican Tofu Marinade
- canola oil - Or another vegetable oil.
- lime juice - Freshly squeezed is best.
- spicy chili sauce - Such as sriracha sauce.
- Mexican blend seasoning - Or taco seasoning spice mix that includes spices like cumin, chili powder, paprika, garlic powder, oregano etc. (without cornstarch).
- sugar - I use white sugar but a good alternative would be agave nectar.
- fresh cilantro - Optional.
2. Teriyaki Tofu Marinade
- soy sauce - I use regular soy sauce.
- sesame oil - From toasted sesame seeds for best flavor.
- orange juice - Freshly squeezed or prepared orange juice will work.
- brown sugar - You can substitute with honey or white sugar but I find that brown sugar is the best for teriyaki.
- ginger - Use fresh ginger that has been peeled.
- garlic - Minced.
- sesame seeds - Can use white sesame seeds or a mix of white and black.
3. Umami Tofu Marinade
- vegetable broth - I use vegetable broth as a vegan-friendly option for this marinade, but make sure to double-check the ingredient list on the package to ensure it’s completely plant-based.
- brown miso paste - There are different types of miso paste like white and red, but I use brown in this marinade. Brown miso paste is made from soy beans and brown rice.
- soy sauce - For salty, umami flavor.
- umami powder - The kind I use is a natural flavoring from mushrooms and you can find it easily online.
- dried nori flakes - Nori flakes are made from seaweed and they are delicious. You might have seen nori used on rice crackers or in Asian soups such as kimchi tofu soup.
*Check recipe card for ingredient amounts.
How to Marinate Tofu
- Simply whisk together the tofu marinade of your choice.
- Slice the tofu and add to marinade in a zip-top bag or container with a lid.
- Marinate the tofu for at least 30 minutes in the fridge, or up to 4 hours if you have the time.
- When you are ready to cook the tofu, remove it from the marinade.
Tip for Crispy Tofu
If you want your tofu to be extra crispy and really absorb that marinade, there is a trick to removing some of the moisture before slicing:
- Remove the tofu from the water it is packed in.
- On a cutting board, place the tofu between a few pieces of paper towel and place a baking sheet on top.
- Place something heavy, like a cast iron skillet, on top of the baking sheet to apply pressure (you don’t want it to be too heavy or the tofu will crumble).
- Let it rest for 20-30 minutes to remove some of the excess liquid.
- Keep an eye on the paper towels and if they are soaked, replace them with fresh ones.
- Continue to slice, marinate and cook as desired.
There are also tofu presses available.
What to Do With Leftover Tofu Marinade
- If you have leftover marinade, it needs to be discarded or cooked. After marinating, it may contain harmful bacteria. If you choose to cook the marinade, make sure you boil it for 5 minutes.
- Keep in mind that boiling it may change the flavor and/or thicken it. You may want to reserve some of the marinade before adding the protein if you plan on using it as a sauce or for another use. Marinade that hasn’t been used can be refrigerated or frozen.
- You can also cook it with the tofu dish: After frying your crispy tofu in the pan, you can add some of the leftover marinade to the pan and stir fry it with the tofu for extra flavor.
Tofu Marinade FAQs
If you are following a vegan diet, no need to worry as all three marinades are vegan-friendly. Some people question whether or not nori flakes are vegan because oyster shells are used to attach nori seedlings to nets early in the process.
Seaweed is placed in the category of sea vegetables and during production, animal by-products are not involved. Sources like PETA view nori seaweed as a healthy, vegan food product. If you are still concerned, you may want to ask the manufacturer what their processes are or simply omit the nori flakes.
Marinade that hasn’t been used can be refrigerated for up to 3 to 4 days in an airtight container.
Yes! They can be frozen for up to 6 months. Make sure to thaw them in the fridge.
More Delicious Sauce Recipes For Marinating
If you tried this Tofu Marinade Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Tofu Marinade 3 Ways
Ingredients
Mexican Marinade
- ½ cup canola oil
- ¼ cup lime juice
- 2 tablespoons spicy chili sauce
- 2 tablespoons Mexican blend seasoning - or taco spice mix
- 1 teaspoon sugar
- ⅓ cup fresh cilantro - chopped
- salt - to taste
Teriyaki Marinade
- ⅓ cup soy sauce
- ⅓ cup sesame oil
- ⅓ cup orange juice
- 2 tablespoons brown sugar - or honey
- 1 tablespoon ginger - grated
- 2 cloves garlic - minced
- 1 tablespoon sesame seeds - optional
Umami Marinade
- ¾ cup vegetable broth
- ⅓ cup brown miso paste
- 1 tablespoon soy sauce
- ½ teaspoon umami powder
- ¼ cup dried nori flakes
Instructions
- Whisk all of the ingredients (for the marinade of your choice) together.
- Cut the tofu into strips, cubes, slices, or as needed. Let the tofu marinate in the sauce (in the refrigerator) for at least 30 minutes or up to 4 hours if you have the time.
- When you are ready to cook the tofu, remove it from the marinade.
Notes
- Nutrition information is for the first marinade (Mexican) per tablespoon.
- For extra flavorful/crispy tofu, see how to remove some moisture before marinating (above in post).
- If you have leftover marinade, it needs to be discarded or cooked. After marinating, it may contain harmful bacteria. If you choose to cook the marinade, make sure you boil it for 5 minutes.
- Marinade that hasn’t been used can be refrigerated for up to 3 to 4 days or frozen for up to 6 months.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Leave a Reply