Spicy Tofu Marinade Recipe (2024)

Made the marinade, then baked cubed, marinated tofu at 350 for about 30 minutes. The combination of texture and flavor from the marinade made this a wonderful addition to a salad, stir-fry or just on its own.

Made this as an appetizer, mincing the ginger and garlic, and the sauce was great. Pressed extra firm tofu in paper towels to remove excess water, sliced it into triangles and brushed the slices with a little toasted sesame oil before broiling.

Cubed a package of firm tofu and marinaded it in this sauce. Stir-fried yakisoba with julienned carrots, cabbage and onions. Spread the noodles and veggies flat across most of pan bottom. Poured the tofu and marinade over the yakisoba and veggies and let it heat through, just leaving the cubed tofu on top and letting the noodles and veggies on the bottom fry just a little more in this sauce. The sugar in the sauce carmelized just a little adding cool texture and flavor. Tasted wonderful.

Excellent flavor. I substituted Thai red curry paste and a few splashes of sriracha for the red chili paste, because they're what I had on hand. Made a great marinade for super jumbo shrimp. After cooking the shrimp, tossed the remainder into the pan with some lime juice, cooked it down a bit and used as a sauce for serving. Yum.

This marinade is outstanding. Everyone in the family commented on how delicious it was. I made a double batch..marinated, then pan seared tofu slices till browned and crisped up on both sides, served with steamed broccoli and sautéed shiitake mushrooms...extra sauce drizzled on top. Delicious!

This marinade made me fall in love with tofu. I had some firm tofu on hand after making hot and sour soup. Pressed it, marinated it and fried it two different ways…one with a cornstarch/garlic powder coating and another without the cornstarch mix. Prefered the latter. Served it with stirfried bok chow. Delicious!

I substituted Marsala, canned chipotle, and peanut oil for mirin, chili paste and sesame oil, the first two because they were on hand, the second because I was shocked at the price of sesame oil. Maybe the original version is better, but this was great. I press the water out of the tofu, which is more trouble than I usually go to, but well worth it. In a stir fry with snow peas, shaved carrots, and baby spinach, it is my new favorite dinner.

Made this with edits based on what I had in the fridge -- 1/4c soy sauce, 1tbs rice vinegar, 1tsp brown sugar, 2 scallions chopped, 1tbs crushed ginger. drained and cubed the tofu, marinated, ate uncooked. delicious!

Marinate, then broil, pan fry or grill.Use excess marinade for dipping sauce, maybe adding some lemon or lime juice.

I use this often. I find it best to press the tofu beforehand before grilling or pan-searing. If you prefer a gluten free option, tamari is wonderful and has even more unami. I typically use only one Tbs of sesame oil for pan-searing and use one Tbs vegetable oil with it because the smoke point is just too low for a high temperature sear. It's also fun to try out other spices like chili oil, black bean, or Chinese five spice. I highly recommend a little bit of green onion at the end!

Made the marinade, then baked cubed, marinated tofu at 350 for about 30 minutes

This is my favorite tofu recipe.

I added 2 T of rice vinegar instead of 1 and reducedthe chili sauce. This recipe calls for less sugar and is better for it. Well worth cooking.

This is lovely and flexible. I used 1/2 teaspoon chili oil instead of chili-garlic sauce or cayenne and added a couple of tablespoons of oyster sauce (smooths things out).

Didn't have any sesame oil, so I substituted Worcestershire sauce. After I did it, I thought, 'Oh no...what have I done?' But it was delicious! Made the tofu very bright and tangy.

I doubled the recipe to have extra sauce for drizzling over rice and this was delicious. I often marinade my tofu for the NYT sweet and spicy soba noodles recipe and I'll use this combination in the future, but won't use it as a stand alone dish. But it got rave reviews on its own and I'll definitely make again.

Used this recipe with Mark Bittman's Tofu Escabeche (as an appetizer) and Sam Sifton's Whatever You're Got Fried Rice, a delicious change-up with both.

Amazing in the air fryer!!!!

Good

Yum

Really good marinade

Another simple, delicious recipe from Martha Rose Shulman! This works as a marinade for tofu or as a dipping sauce for just about anything. It also serves as a nice dressing for cold or hot noodles.

I've made this multiple times, skipping the chili paste because even though I like it my family isn't a big fan of spicy foods. It's delicious even without. I've also used it as a chicken marinade. Great in a stir fry but it's also flavorful enough that the flavors come through if you toss it in curry! This is my go to marinade now.

Use this marinade for grilled portobello mushrooms!

Made the marinade, then baked cubed, marinated tofu at 350 for about 30 minutes

This is a great marinade for tofu! I use extra firm and press it out. I have to say, I let it sit it the fridge for 3 or 4 days before I fry it up. Not sure how long it lasts after that -- it's gone w/in a day!Also I added some thinly sliced scallions (cut on diagonal) and some sesame seeds to marinade (but mostly don't cook the green onion with the tofu) because they help catch some extra (delicious!) sauce when serving.

This keeps for months! Great for any quick flavor for most asiany dishes