Quick and Easy Marinated Tofu
This quick and easy marinated tofu recipe is bursting with flavor. The tofu is marinated in a sweet, savory, and spicy sauce that gives it a deliciously bold taste. You can use it in stir-fries, salads, sandwiches, wraps, or even as a snack on its own.

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This sweet, sassy, molassy tofu is my go-to recipe for adding flavorful tofu to wraps, sandwiches, and salads.
Why make this recipe
Marinated tofu is a vegan staple that can be used in so many different dishes. It’s versatile, protein-packed, and has a satisfying texture that makes it a great substitute for meat. Whether you’re a vegan looking for new recipe ideas or a meat-eater looking to incorporate more plant-based meals into your diet, marinated tofu is a must-try.
We love tofu in my house and I have a ton of tofu marinades, but this is my go-to quick and easy one that I make when I want flavorful tofu to add to wraps, salads, and stir-fries.
Once marinated you can bake it, deep fry it, grill it, or simply pan fry it.
Ingredients and substitutions
- Tofu – Extra firm or high protein tofu holds up best to pan-frying.
- Soy Sauce – or Bragg’s Liquid Aminos or Tamari.
- Sweetener – I like to use molasses or maple syrup, but you can also use agave, coconut sugar, or organic brown sugar.
- Sesame Oil – this gives the tofu a nice flavor, but feel free to omit it.
- Rice Vinegar – you can also use balsamic vinegar, wine vinegar, white vinegar, or lemon juice for a little acidity to balance the flavors in the marinade.
- Optional Spices – add a teaspoon of minced garlic or freshly grated ginger for more flavor. You can also add a teaspoon of sriracha or chili garlic sauce for a little heat or a teaspoon of liquid smoke for a smoky tofu.
- Cornstarch – optional for crispy tofu.
- Cooking Oil – for frying.
Helpful tools
- Cast Iron Skillet or A Non-Stick Skillet – Tofu will stick to metal pans! It makes the tofu fall apart and you have a mess when you’re done. To make nicely browned pan-fried tofu, you have to use a well-seasoned iron skillet or a non-stick skillet.
- Tongs – to make turning your tofu easier. You have to make sure all sides of your tofu are cooked evenly. Tongs make flipping easier, but you can also use a spatula.
How to make marinated tofu
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Drain and press a 14 oz container of the firm or extra firm tofu. Be sure to get out as much liquid as possible. Pat it dry, then cut it into small 1/2-inch-sized cubes.
Step 2 – Add soy sauce, molasses (or brown sugar), water, sesame oil, vinegar, and sriracha (optional) to a shallow dish. Stir well, and add pressed tofu.
Step 3 – Flip the tofu a few times to get it well coated in the marinade and allow it to sit for at least 15 minutes to soak it up. You can also store it in the fridge for up to 2 days and cook it at your convenience.
Step 4 – For extra crispy marinated tofu – dust your tofu with 5 tablespoons of cornstarch before frying.


Step 5 – Add 2 tablespoons of light olive oil to a skillet and turn the heat to medium-high. Once your pan is warm, add the marinated tofu and cook for about 2 minutes on each side until browned and crispy.
Step 6 – Serve the tofu over rice, with a stir-fry, in a sandwich or tofu wrap, or cold on a salad.
*You can also coat the marinated tofu in panko bread crumbs as I do in my breaded tofu recipe. Follow my recipe for baked tofu if you would rather bake it than pan-fry it.
Marinated tofu is delicious when drizzled with spicy peanut sauce, tahini sauce, or any other vegan sauce of your choice.
Pro Tips
- Press out as much liquid as possible. This will allow your tofu to soak up more marinade and get infused with flavor.
- Wait for your pan to heat up before you add your tofu. This will help the tofu not stick to the pan.
- For more detailed information, see my post on how to marinate tofu.
How to make crispy marinated tofu?
You can cook your tofu once it has soaked up the marinade, but if you want it extra crispy, pour off any excess marinade and coat the tofu in cornstarch before frying it for a deliciously crispy texture.
Storage and reheating
Refrigerate: Marinated tofu will keep well in the fridge for 2 days before cooking. (If you marinate it longer than that the acidity in the marinade will start to break down the tofu. Cooked marinated tofu will keep well for up to 5 days in the fridge in an airtight container.
Freeze: Cooked marinaded tofu freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the tofu in the microwave for about 1 minute or toss it back into a frying pan with a little oil and allow it to heat through again.

More tofu recipes

Easy Marinated Tofu
Ingredients
- 1 (14 oz) package firm tofu, (or extra firm)
For the marinated
- 2 tablespoons soy sauce, (or Braggs Liquid Aminos or Tamari for GF)
- 2 tablespoons molasses, (or maple syrup, agave, or brown sugar)
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon sriracha, or garlic chili sauce (optional for spicy tofu)
For pan frying
- 5 tablespoons cornstarch, optional
- 2 tablespoons light olive oil
Equipment
- tofu press optional
Instructions
- Drain and press a 14 oz container of the firm or extra firm tofu. Be sure to get out as much liquid as possible. Pat it dry, then cut it into small 1/2-inch-sized cubes.
- Add soy sauce, molasses (or other sweetener), water, sesame oil, vinegar, and sriracha (optional) to a shallow dish. Stir well, and add pressed tofu.
- Flip the tofu a few times to get it well coated in the marinade and allow it to sit for at least 15 minutes to soak it up. You can also store it in the fridge for up to 2 days and cook it at your convenience.
- For extra crispy marinated tofu – pour off any excess marinade and dust your tofu with 5 tablespoons of cornstarch before frying.
- Add 2 tablespoons of light olive oil to a skillet and turn the heat to medium-high. Once your pan is warm, add the marinated tofu and cook for about 2 minutes on each side until browned and crispy.
- Serve the tofu over rice, with a stir-fry, in a sandwich or tofu wrap, or cold on a salad.
Notes
- Press out as much liquid as possible. This will allow your tofu to soak up more marinade and get infused with flavor.
- Wait for your pan to heat up before you add your tofu. This will help the tofu not stick to the pan.
- See for more detailed information, see my post on how to marinate tofu.
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Can you air fry tofu–and it will turn out nice and crispy?
Yes you can. Not as crispy as pan-frying or deep frying, but it will still be good.
Hi, I made your Easy Seitan Recipe(Seitan Chunks). They are a little hard for me to chew.
(I have a bridge) Is there a way of making them softer Chewier?
Thanks
You can add follow my regular chicken seitan recipe and then boil it the same way. The regular one has beans in it as well, that makes it softer.
This looks easy to prepare!
Looks like you might have left out the sesame oil in the recipe instructions. I assume in goes in the marinade.
Yes, thank you! It’s fixed now.