By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 3
70 cal · 45 min
Tofu Marinade
Recipe GLPRaba95dadc3267e
A savory and slightly sweet Asian-inspired marinade that infuses extra firm tofu with bright citrus notes and umami depth. Marinate blocks of tofu in this aromatic blend of soy sauce, sugar, garlic, and orange peel for a versatile base that works in stir-fries, rice bowls, or as a standalone protein. Perfect for meal prep or quick weeknight dinners.
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Ingredients
¼ cup soy sauce
0.17 cup sugar
1 small clove garlic clove, minced
½ teaspoon dried grated orange peel
⅛ teaspoon fresh ground black pepper
12 oz extra firm tofu, cut into 1/2-inch slabs
Directions
In a bowl, combine the soy sauce, sugar, minced garlic, dried orange peel, and ground black pepper. Whisk together until the sugar is completely dissolved and the marinade is uniform.
Drain the 12 oz package of extra firm tofu and pat it dry with paper towels to remove excess moisture.
Cut the tofu into 1/2-inch-thick slabs or cubes, depending on your intended use.
Place the tofu in a shallow dish or container and pour the marinade over it, ensuring all pieces are well coated. Gently stir to distribute the marinade evenly.
Cover the container and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor absorption. For best results, gently stir or flip the tofu halfway through marinating.
The marinated tofu is now ready to use in your favorite stir-fries, grain bowls, or grilled preparations. Use within 2 days of marinating for best quality.
Comments
Every ingredient is in stock year-round at any major Charlotte chain, and tofu itself is reliable at Harris Teeter, Food Lion, Kroger, and Walmart—no special trip required. The cost per serving runs about $2 to $2.50 because tofu is cheap and soy sauce, garlic, and sugar are pantry staples; fresh orange peel adds minimal expense. The real issue is that 45 minutes is misleading—pressing tofu takes 15 to 20 minutes alone, leaving only 20 to 25 minutes for marinating, which is barely enough for flavor to develop; a weekend prep dish, not a weeknight one, or double the stated time. The marinade is straightforward and reheats reasonably well, but it's more of a component than a complete dinner, so a reader needs to decide what this serves alongside.
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