Grilled or Pan-Fried Marinated Tofu Recipe (2024)

I find that pressing the tofu for a half hour or so prior to marinating it makes it more absorbent. I put a couple layers of paper towels above and below the block of tofu, then put a standard paver brick on top. The more moisture that is pulled out of the tofu in this process, the more the marinade will soak in.

Consider a little maple syrup (habanero-infused if you've got it) in place of the mirin. Our family favorite! The sesame oil brings beautiful flavor, so try not to skip it. It's a great marinade on eggplant and portabellas, too.

Delicious! I made a few substitutions - dried ginger instead of fresh, and small squeeze of honey instead of mirin. Very yummy warm and sprinkled over a kale and butternut squash salad using the left over sauce as a dressing. Still good the next day when cold from the fridge.

I pressed diced the tofu, doubled the marinade, put it all in a zip-top bag and forced out all the air so the cubes were all submerged. Also added a good amount of chopped garlic. Served alongside stir-fried veg, pink rice and scallion pancakes. So good. I'll use this recipe often.

This was good. My family loves tofu but when I fry it coated with cornstarch and make a hoisin glaze. Which is not too healthy. For this i did the cooks illustrated suggestion of cutting the tofu and microwaving the tofu between sheets of paper towels for 4-6 minutes to dry the tofu out. I did the soy sauce mirin siracha and sesame oil. I omitted the rice wine vinegar on the second attempt and added honey with ginger. Delish I grilled the tofu on the grill and finished with topping the marinade

Check the sodium in your soy sauce. Some brands are very high in sodium (around 1320mg/tbs), and I find them too salty for everything except beef. Kikkoman Less Sodium (575mg/tbs) works well with tofu and vegetables.

Make twice the amt. of marinade. Be sure and use the largest square glass dish we have and the tofu will fit in. Turn the tofu halfway through the process to get it to penetrate the full thickness.

Added Korean red chile pepper flakes (gochugaru), sesame seeds, and sambal oelek for spice!
Big cut white onions added a sweet touch.
I made lettuce wraps with the tofu and onions - easy, healthy, and delicious dinner :)

This one's really easy to prepare and quick to grill. I let the tofu marinate overnight and grill it in the morning before I go to work.

Yummy favor but did not release well from grill pan after first flip. Will pan fry with non-stick next time.

Delicious

Use clean dish towels instead of paper towels.

Easy, fast, delicious. I usually reserve the marinade and thicken with some cornstarch to use as a sauce for stir-fried veggies that I serve alongside the tofu.

Should this be toasted sesame oil or untoasted?

This was great with firm tofu grilled on the BBQ, but even better as a marinade for chicken tenders.

Make at least twice, or more, the amount of marinade. As it stands, there isn't any marinade left in order to complete this portion of Step 3: "serve with additional marinade ..."

Try adding some Worcestershire sauce to the marinade. It’s good.

As others have noted, the marinade is too salty as written. Next time I will add a couple tablespoons of water. Otherwise an easy and tasty weeknight supper.

This is going to be my go to recipe for tofu! The secret is marinating it overnight - so tasty inside and out. (Also adding a splash of maple syrup to marinade is where it's at!)

You can use a clean tea towel to press water from the tofu. Tea towels can be washed and reused. Cutting down on paper towel use is better for the environment.

Followed the recipe for grilling except we used 1 tbsp Red Boat fish sauce instead of soy sauce in the marinade, as well as a bit more ginger than the recipe called for. Delish!!!

Love This Marinade! Lacking a grill and frying skills, I baked the tofu on parchment for 15 min @ 375 followed by 12 min@ 475. The 12 min included the time for the oven temperature to rise to 475. Along with the tofu, I baked marinaded oldish shiitake mushrooms that were hanging out in a paper bag in the refrigerator. Both went into a rice bowl that also included short grain brown rice, a soy egg, and blanched bok choi and kale. Topped off with a bit of light soy sauce it was del.

Yummy and easy! We have been looking for tasty tofu dishes. The true seal of approval - my husband didn't leave any leftovers!

too salty. I prefer other S. Asian marinades a little better, like the one for the kimchi cucumbers, which is pretty similar to this one, but a bit more complex in flavor.

Great flavor. Make sure to compress the tofu for about 20-25 mins. so it's drier before marinading. And then dust with corn starch after that to get a crispier crust.