Asian Garlic Tofu cooks up crispy with tons of salty, sweet, and spicy flavor. Serve with broccoli and rice for a fantastically delicious vegetarian meal.
My daughter has been a vegetarian for 2 years. Or maybe it has been 3 years. I can’t even remember. Every now and then I like to share some of her favorite things to eat like Orange Cauliflower and Vegetarian BBQ Nachos.
She doesn’t like beans so tofu is a major source of protein for her. I actually really like to cook with tofu and eat it as well. I love that it has a very neutral flavor that lends itself to being paired with all kinds of seasonings and ingredients.
It’s hard to get tofu crispy but it is possible if you start with super firm tofu and wrap it in paper towels (lots of them) and set something heavy on top. I use a cast iron pan (they are so handy!)
The longer you let it sit, the better. And replace the paper towels a few times. They will get completely wet.
A quick marinade in a mixture of Hoisin sauce, soy sauce, ginger, garlic, red pepper flakes, and a little sugar gives the tofu plenty of flavor.
One more trick to crispy tofu is cooking it in a cast iron pan and heating it well before you add the tofu. Move the tofu around as little as possible. I let it get a nice sear on the bottom and then flip the pieces and let them get a sear on a second side.
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Watch the video below to see how to make Asian Garlic Tofu
Asian Garlic Tofu
- 1 package super firm tofu
- 1/4 cup Hoisin sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- green onions for garnish
- rice for serving
- Remove tofu from packaging. Place about 4 paper towels on a plate. Set tofu on top of plate and cover with more paper towels. Place a cast iron pan or something else that is heavy on top. Let sit 30 minutes.
- In a medium bowl, stir together Hoisin sauce, soy sauce, sugar, ginger, garlic, and red pepper flakes.
- Cut tofu into bite-sized pieces. Place in bowl with sauce and toss to coat. Let sit 30 minutes.
- Heat olive oil in a medium cast iron pan over medium-high heat. Once really hot, add tofu. Once nicely seared on the bottom, flip over. Continue to cook until seared on bottom.
- Drizzle with sesame oil and remove from heat.
- Sprinkle with green onions and serve with rice.
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212 thoughts on “Asian Garlic Tofu”
Delicious dish,placed over forbidden rice with Mediterranean zucchini salad on the side. Heavenly! Family visiting and all want the recipe ❤
This recipe is fantastic. I make it about once a month and my family loves it.
Made this for dinner and my husband said, “Make this a part of the rotation!!” I also do not use oil, and used vegetable broth instead. I don’t get those crispy sides, but avoid the oil.
This is easy and tasty, everyone loved it.!
I made the sauce but just stirred fried veggies and served over rice. I didn’t use any oil and it was delicious 😋
What kind of sesame oil is it? Toasted or plain?
This recipe is a go to for our family. My daughter has become a vegetarian and this helps get her her protein. Even my other daughter who is not vegetarian LOVES this recipe
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Made this so many times!! It’s fabulous
I had to make a double batch because a single one didn’t make enough for my block of tofu. I also cut the sugar and used Splenda instead. I also didn’t use olive oil.
Very tasty but a bit dry. Maybe I did something wrong.
i suggest you add water or veg broth to it, you can also add a spoon of cornstarch so its not wattery.
I left out the sugar because the hoisin sauce is so full of sugar. I added the green onion to the sauce up front. I cut the olive oil in half using a nonstick pan, served it with brocolli instead of any rice, and drizzled the tsp. of sesame oil over the top of all of it when about to serve. Dividing that version into 4 servings gives you for the tofu with sauce approximately
160 calories; 8.6 g of fat; 12 carbs; and 9 g of protein.
Add 1.5 cups cooked brocolli florets for an additional 31 calories; no fat; 4 g net carbs; and 2.5 g protein.