This versatile 4-ingredient tofu marinade gives tofu tons of flavor. This easy weeknight tofu can be cooked in a skillet or baked.
Tofu! Today, we're talking about tofu. More specifically, a truly flavorful 4-ingredient tofu marinade that you can rely on over and over again.
I always keep tofu in the back of my refrigerator. It stays fresh for a long time and it's perfect for those nights when you're almost out of groceries and don't know what to make for dinner.
Sometimes I make crispy tofu schnitzel, either served with noodles or in a toasted bun to make tofu "burgers."
But more often than not, this easy weeknight tofu is what my family is eating. It's so quick and easy, and so flavorful. Flavorful tofu is hard to find!
4-Ingredient Tofu Marinade
I've been using this tofu marinade for so long that I can't remember where it originally came from. I love the sweet/salty/tangy flavor and I also love how easy it is. You only have to look at the recipe once to commit it to memory.
- 2 Tablespoons soy sauce
- 2 Tablespoons oil (sunflower, olive oil, or sesame oil)
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons maple syrup
If you want the flavor to be less sweet, use a little less maple syrup. If you want it to be less tangy, use a little less balsamic vinegar.
Add More Flavor (optional)
- Grated or finely chopped ginger
- Garlic, finely chopped
I mostly use this marinade with tofu, but it can also be used for chicken, pork, or beef. It's versatile, flavorful and deserves a spot in your regular weekly meal rotation.
Skillet or Oven
Usually, I pan sear this tofu in a skillet. It only takes a few minutes. The sugars in the marinade caramelize quickly, giving the tofu a nicely browned exterior.
You can also bake the tofu, if you prefer an easy hands-off cooking method. Baking the tofu takes about 25 minutes.
More Easy Weeknight Dinners
- Sheet-Pan Soy Sauce Chicken and Broccoli
- Fried Rice Night!
- Instant Pot Vegetarian Chili
- Turkey Meatballs Baked with Polenta and Mozzarella
Easy Weeknight Tofu Marinade
- Prep Time: 20
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This versatile 4-ingredient tofu marinade gives tofu tons of flavor. This easy weeknight tofu can be cooked in a skillet or baked.
I often serve this tofu over rice with simple veggies on the side, like steamed broccoli, raw snap peas or sauteed baby spinach. Don't forget frozen egg rolls to make it a full dinner!
Ingredients
- 14 to 16 ounces extra-firm tofu
- 2 tablespoons soy sauce
- 2 tablespoons oil (sunflower, sesame, avocado or olive oil)
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
Instructions
- Place the block of tofu in your hands and give it a few gentle squeezes to release some moisture (a little bit of water will squeeze out). **see notes below about why you don't need to press more moisture out of the tofu for this recipe
- Slice tofu into ¾ to ½-inch cubes or small rectangles.
- Whisk together soy sauce, oil, balsamic vinegar and maple syrup.
- Spread the tofu out in one layer on a rimmed plate or shallow dish. Pour the marinade over the tofu. Marinate for at least 15 minutes. If you have time, flip the tofu once while it marinates. I often marinate the tofu and then let it sit on the counter while I prep the rest of dinner.
- The tofu can be cooked in a non-stick skillet over medium-high heat, or baked in a 400 F oven.
**Either way, take the tofu out of the marinade to cook it, don't pour the marinade into the pan with the tofu (the marinade will just burn onto the pan and also make the tofu soggy). You can serve the marinade on the side as a sauce, or keep the marinade in the fridge and use again within a week to marinate something else (like tofu, chicken, pork or beef).
Skillet Tofu
Use a wide non-stick skillet (12-inch), so the tofu isn't crowded. Heat the skillet over medium-high and add a small drizzle of oil. Use tongs or a slotted spoon to take the tofu out of the marinade and space it evenly in the skillet (watch out for oil splattering).
Cook the tofu for 3 minutes without turning or moving it. Not moving the tofu is key for getting it a little crispy. After 3 minutes, use a wide spatula or tongs to flip the tofu over and cook a few minutes more. The less you stir and flip the tofu, the more browned and crispy it will get.
Baked Tofu
Cover a rimmed sheet pan with parchment paper. Heat oven to 400 F. Use tongs or a slotted spoon to take the tofu out of the marinade and space it evenly out on the sheet pan. Bake the tofu for about 25 minutes, flipping once, until browned and slightly crispy on the outside.
Notes
Tofu recipes often call for pressing the liquid out of tofu by placing it under a heavy weight. I don't bother for this recipe, since I'm submerging the tofu in a liquid marinade. There's no point in pressing the moisture out, only to add moisture back in.
However, this tofu still gets a little crispy in the skillet or oven, because of the sugars in the marinade which help it caramelize.
- Category: Tofu
- Method: Saute
- Cuisine: Asian
Keywords: tofu, tofu and rice, tofu marinade, baked tofu, skillet tofu,
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