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This marinated orange ginger tofu is easy, versatile, and bursting with bold, sweet, savory, tangy, spicy, delicious flavor in every bite – perfect over noodles and rice!
Why You’ll Love This Recipe
Okay, I know tofu has a bit of a reputation for being bland, flavorless, and other less-than-complimentary adjectives. But I’ve been doing this for a while, and If there’s anyone you can trust to show you how to transform neutral tofu from bland to crave-worthy – it’s me!
This ginger tofu recipe takes tofu to the next level with a marinade that hits all the right notes, with a focus on zingy fresh ginger, naturally sweet orange juice, and the perfect balance of salty, tangy, spicy, savory, and umami. The result? Tofu bursting with bold, irresistible flavor in every bite. Plus, it’s quick and easy to make with pantry staples, meal-prep-friendly, and stores well. Once you try it, you’ll never look at tofu the same way again!
Looking for more delicious, easy marinated tofu options? Try buttery lemon tofu, pan-fried garlic tofu, spicy and sweet tofu, and/or sauteed lime tofu.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations
- Orange zest: For more citrusy brightness in the soy ginger tofu marinade.
- Sweetener: Prefer sweeter ginger tofu marinade? Add brown sugar, coconut sugar, or maple syrup.
- Nuts/seeds: To garnish and add crunch to ginger-marinated tofu. I.e., raw/toasted peanuts, cashews, almonds, or sesame seeds.
- Vegetables: Toss in the marinade and roast with the tofu – adjust time accordingly. I.e., broccoli, bell peppers, onion, zucchini, etc.
How to Make Orange Ginger Tofu
Step 1: First, drain and press the tofu (guide to tofu pressing) for 30 minutes. Then, slice the tofu into ½-inch wide slabs or triangles. Also, thinly slice the green onion and finely chop the cilantro.
Step 2: Next, whisk all the marinade ingredients (orange juice, vinegar, soy sauce, oils, garlic, ginger, and red pepper flakes) in a small bowl.
Step 3: Lay the tofu in a large baking dish and pour the marinade over it, ensuring it’s submerged.
Step 4: Sprinkle the sesame ginger tofu with the green onion and cilantro and leave to marinate for a minimum of 30 minutes. Then, preheat the oven to 350F/160C. Pour out half the marinade so the tofu is half submerged, and bake the ginger tofu for 40-45 minutes until golden with almost entirely absorbed marinade.
Alternatively, air fry the tofu at 375F/190C for 25-30 minutes, flipping halfway.
FAQs
Sure, you’ll need to add some cornstarch slurry to thicken it (I usually do this on the stove, though it should thicken in the oven, too).
This way, you can enjoy it with soft or crispy baked tofu.
Sure – after marinating, let the excess marinade drip off and pan-fry with oil over medium-high until golden brown on all sides.
Simmer the remaining marinade with 1 tsp cornstarch until thick, then toss with the tofu.
I don’t recommend it, as the flavor of fresh ginger is so much better in this simple tofu and ginger recipe.
Pro Recipe Tips
- Adjust the flavor: i.e., more orange juice for sweet tang, soy sauce for saltiness, vinegar for tang, red pepper flakes for heat, etc.
- Use the right tofu: Extra-firm tofu or super-firm tofu make the best marinated tofu as they maintain their shape once cooked. Softer tofu may fall apart.
- For the best flavor: Leave the tofu to marinate overnight – the longer it marinates, the more it soaks up all the flavors and they meld.
Serving Suggestions
- Rice (white/brown rice (how to cook brown rice), coconut rice, garlic rice, cauliflower rice, or veggie-packed vegan fried rice)
- Noodles (like chili oil noodles with crispy tofu, garlic sesame soba noodles, or vegan chow mein)
- Bowl meals (add it to a poke bowl, buddha bowl, or grain bowl)
- To make tofu lettuce wrap like these fresh Southwestern lettuce wraps
- Salad (Like a simple side easy edamame salad, spicy cucumber salad, etc.)
- Roasted/steamed vegetables (like broccoli, cauliflower, bok choy, carrots, mushrooms, bell pepper, easy stir-fry vegetables, etc.)
Storage Instructions
Make ahead: You can marinate the tofu with ginger marinade for up to 2 days.
Store: In an airtight container in the fridge for up to 4 days.
Freeze: It’s not ideal, as the texture changes and flavor releases upon thawing. However, you can freeze it for up to 3 months. Then thaw it in the fridge overnight.
Reheat: In the microwave or a pan until hot.
More Vegan Tofu Recipes
Vegan Dinners
Sautéed Lime Tofu
Vegan Dinners
Tofu Fillets with Tomato Herb Pan Sauce
Vegan Dinners
Shiitake Asparagus Tofu Stir-fry
Vegan Dinners
Spicy Tofu with Coconut Lime Sauce
If you tried this marinated tofu (ginger tofu) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
The BEST Marinated Tofu (Ginger Tofu)
Ingredients
- 1 (16-ounce) package of extra firm tofu
- 1 cup of fresh orange juice
- ¼ cup of rice vinegar
- ⅓ cup of soy sauce
- ⅓ cup of vegetable oil
- 4 teaspoons of sesame oil
- 3 garlic cloves minced
- 1 tablespoon of grated ginger
- ¼ teaspoon of red pepper flakes
- ¼ cup of chopped green onion
- ¼ cup of chopped cilantro
Instructions
- Turn the tofu onto its side lengthwise and cut it into slices. Then, cut those slices into 2 triangles. This should yield between 8-16 triangles.
- For the marinade ingredients, combine the orange juice, vinegar, soy sauce, oils, garlic, ginger, and red pepper flakes in a bowl and whisk.
- Lay the tofu in a glass baking dish in a single layer and pour the marinade over until the tofu is completely submerged. Evenly sprinkle the green onion and cilantro on top of the tofu. Allow the marinade to sit for at least 30 minutes and up to overnight if you have the patience that I do not possess.
- Then, preheat the oven to 350F/160C. Pour out a portion of the marinade so that the tofu is only about halfway submerged. Put it in the oven for about 40 to 45 minutes, until the baked tofu is golden and most of the marinade has been absorbed.
Notes
- Adjust the flavor: i.e., more orange juice for sweet tang, soy sauce for saltiness, vinegar for tang, red pepper flakes for heat, etc.
- Use the right tofu: Extra-firm tofu or super-firm tofu make the best marinated tofu as they maintain their shape once cooked. Softer tofu may fall apart.
- For the best flavor: Leave the tofu to marinate overnight – the longer it marinates, the more it soaks up all the flavors and they meld.
I want to try this recipe soon. In step 4 of the instructions, should the marinade that’s poured off be discarded, or can it be reused as a sauce once the tofu has been cooked?
Hi Maddie! Great question — you can absolutely reuse the marinade as a sauce! Hope you enjoy the recipe!
Sooo flavorful!
I’m trying to cut down on my added oil consumption. Could I sub in broth for the vegetable oil, and keep the sesame oil (because it has such a delicious flavour!)
We at PBOAB haven’t tried that for this recipe just yet, so we can’t guarantee the results. If you do end up giving it a go, please let us know how it goes 🙂
This was de-liciuos!! So easy!!!..my husband`s only comment was that it was too soft….cooked for 45mins….he suggested maybe cooking it in the oven then pan searing it to put a crisp to it?! Will try that next time!
So glad you guys enjoyed it! That sounds like a great idea for extra crispiness!
Same for me, cutting down oil. I’m going to try with just the sesame oil no broth. Will let you know. I’ve down this with other recipes just leave out the oil, usually works fine.
can I leave out the oil in the marinade?
yes you can omit or substitute the oil if that is your preference. Enjoy!
So flavorful and delicious!
Oh my, this recipe looks so inviting! I’m adding tofu to my grocery list this week 😉
It’s an easy and very delicious one!