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marinated tofu recipe needed

  • w

Anyone have a good marinade for tofu? I'm trying to eat more of it and to get my son more into it... both of us prefer our tofu with some flavor, instead of plain. I'm looking for something easy I can throw together and keep in the fridge for a quick protein burst or to top a salad.


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  1. I haven't marinated tofu myself, but would you be interested in a vegetarian meatloaf made mostly of tofu? It's surprisingly good alone, with mashed potatoes, or in a sandwich. I'll post the recipe if you like, or you can search this board. I posted it about a week ago.

    2 Replies
    1. re: nooodles

      Noodles- would you mind re-posting? I did a search but couldn't find that post, and it sounds good! Thanks!

      1. re: Weiszguy

        The link below is to a recipe used by Sri Chinmoy's restaurants, including Ananda Fuara in San Francisco.

        Changes I've made and that have worked include:

        -adding a cup of cooked,drained, and squeezed spinach
        -not adding brown rice but upping the tofu/cereal
        -using onion powder instead of lipton's (which I find gross). I also halve the suggested amt. of powder
        -using more fresh onions and not adding any powder

        The recipe is very forgiving. If you tweak it here and there the end result is fine. Just remember to keep the egg/tofu amount high, since that's what keeps the whole loaf together. Otherwise, you'll have a tofu scramble instead (but it will probably be tasty). Post back and let us know what you think!

        Link: http://www.recipelink.com/cgi/msgbrd/...

    2. This isn't really a marinade but its quick and easy. I usually buy the firm tofu and when I'm ready to eat it, slice it into pieces and sprinkle just a bit of soy sauce or magi on top (a little goes a long way) and top it off with some of the seaweed/seasoning/rice cracker stuff in the jars (you can find it in the seaweed asile at asian markets...my Japanese friends sprinkle it on rice but I think it adds a little extra flavor to the tofu). Linked below.

      Link: http://www.quickspice.com/cgi-bin/Sof...

      1. Also not a marinade, but frequently I'll just top a block of tofu with grated ginger, chopped scallions, and shaved bonito. Sprinkle a little soy sauce on top, and eat it accompanied with a bowl of rice or two. Now, I serve this as an appetizer course for a family meal, but when I was single, a block of tofu, a pot of rice, and a cold beer made a complete dinner!

        1. Tamari, sesame oil, ginger and garlic. Fry it up with peppers and onions.

          1. use extra firm tofu and cut into bite size pieces. (the smaller the pieces, the more flavoring).
            My normal marinade changes depending on my mood and what I have in the house, but the basic is soy sauce, a little bit of honey (mix it into some warm water), and minced garlic. you could add shallots, or replace the honey with mirin. add water to cover the tofu and let marinate for at least an hour. You can eat it straight out of the fridge or stir fry it with mushrooms and sugar snap peas.

            1 Reply
            1. re: Tamar G

              oh yes- a little sesame oil

            2. you should get deborah madison's 'i can't believe it's not tofu', a small book full of pictures and every kind of tofu recipe.

              1. I usually soften a couple of tablespoons of peanut butter with a litte boiling water. I stir that until it's blended and then I thin it with soy sauce and more water until there's enough to cover my tofu (which I cut into cubes so it absorbs more marinade). I add crushed garlic and red pepper flakes to the marinade then add the tofu. This is great out of the fridge or sauteed in a little oil.

                1. Aloha,

                  Here is one with Pacific Rim Flavors from "Sam Choy"


                  Sam Choy Spicy Tofu Poke
                  Yield: Approx. 1 ¼ lb. Poke

                  1 block firm Tofu, drained
                  ½ tsp. Brown Sugar
                  ½ tsp. Red Chili Pepper flakes
                  1 tsp. Sesame Oil
                  ½ inch piece of Ginger, finely chopped
                  5 Garlic cloves, finely chopped
                  ½ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
                  1 Tbsp. Ogo, chopped

                  Cut the tofu into ¾ inch cubes and place into a bowl. In a separate bowl, combine the brown sugar, chili pepper flakes, sesame oil, ginger, garlic, and ALOHA SHOYU soy sauce, mix together. Toss in the tofu and ogo. Place poke on a plate and garnish with green onions.

                  6 Replies
                  1. re: keo

                    What is ogu, please!

                    1. re: p.j.

                      Ogo is a seaweed, looks similar to course curly hair.

                      If you are interested in poke (poki). Noh sells packaged seasonings with dried ogo. I use Noh's poke mix with raw seafood, just add sesame oil and shoyu.

                      1. re: Alan408

                        Thanks! I will have to look for ogo on my next trip to the Asian market.
                        So is poke/poki the name for marinated/seasoned tofu?
                        Sounds like a great summer dish.

                        Before we had children, when it was too hot to cook, we would briefly simmer slices of tofu and then chill them in ice water, and serve with slices of pickled ginger and some good soy sauce or hoisin sauce.

                        Thanks for reminding me and expanding my horizons.

                        1. re: p.j.

                          So is poke/poki the name for marinated/seasoned tofu?
                          I believe poke/poki is the name of a Hawaiian Seafood Dish, but one can substitute tofu for fish.

                          If I remember correctly, the Noh seasoning packages mention tofu; on the box the packages come in.

                          I don't remember ogo having a taste, just texture. But, it may be one of those ingredients that makes a dish taste "right".

                          Ogo is a Hawaiian thing, not necessarily "Asian".

                          1. re: Alan408

                            Thanks, Alan, for all the information. Someday I will go to Hawaii!

                            1. re: p.j.

                              Is ogo the same as the fat choy seaweed used in New Year's dishes? A kind of sea moss?

                              Link: http://www.bistrodraw.com

                  2. My brother-in-law was in town and doesn't eat meat so for him I took the firm tofu, sliced it about 1/2 an inch thick and marinated it in lemon juice, fresh garlic and a little salt and pepper. Then I used the Foreman grill to cook it and it was wonderful. I ate it instead of the chicken I'd 'grilled' for the rest of us.

                    Good luck.

                    1 Reply
                    1. re: krissywats

                      Yeah, I use the foreman grill for tofu too, it comes out great. I slice it a lot thicker or the top and bottom don't make contact with the grill. Yum.

                    2. There's a great recipe for tofu salad in the Moosewood Cookbook. It's just marinated tofu and some other small things like bell peppers and maybe mushrooms (I forget). It's great by itself or as a salad topper, or wrapped in Boston lettuce leaves.

                      1. The link below are for some basic Japanese sauces that can be used for vegetables, or tofu if you want.

                        Happy Eating!

                        Link: http://metropolis.japantoday.com/toky...

                        1. Another link for an article on tofu and tofu products. Am not sure what you have access to in your market, but if you can get your hands on some of these other things, you may want to expand your tofu arsenal!

                          Happy Eating!

                          Link: http://metropolis.japantoday.com/toky...

                          1. I used tofu as a substitute for raw mozarella cheese. You just marinate it in olive oil, a little basalmic vinegar, garlic, salt and pepper. YOu can make great Italian sandwiches with that. Just add roasted red peppers, sliced Spanish onions and and some lettuce. You can also mash that mixture up and use as a substitute for ricotta in lasagne or stuffed shells.

                            1. I used tofu as a substitute for raw mozarella cheese. You just marinate it in olive oil, a little basalmic vinegar, garlic, salt and pepper. YOu can make great Italian sandwiches with that. Just add roasted red peppers, sliced Spanish onions and and some lettuce. You can also mash that mixture up and use as a substitute for ricotta in lasagne or stuffed shells.

                              2 Replies
                              1. re: verucaamish
                                Caitlin McGrath

                                I cut firm tofu into little (half-inch) cubes and marinate in a mixture of the following (per 12-oz tub of tofu, but adjust to your taste): 4 T soy sauce, 3 T plain rice vinegar, 1 T grated ginger, 1 T chili oil, 1 T dark sesame oil, 1 T honey. Fry in a little oil until browned and a little crisped at the edges.

                                1. re: verucaamish

                                  what a great idea!