Asian Garlic Tofu

Asian Garlic Tofu- marinated in a sweet and spicy sauce and seared until crispy.


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.

Asian Garlic Tofu- marinated in a sweet and spicy sauce and seared until crispy.


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.

Asian Garlic Tofu- marinated in a sweet and spicy sauce and seared until crispy.


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.

Asian Garlic Tofu- marinated in a sweet and spicy sauce and seared until crispy.


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.

Asian Garlic Tofu- marinated in a sweet and spicy sauce and seared until crispy.


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.

Asian Garlic Tofu- marinated in a sweet and spicy sauce and seared until crispy.

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4.85 from 26 votes
Asian Garlic Tofu- marinated in a sweet and spicy sauce and seared until crispy.
Asian Garlic Tofu
Prep Time
1 hr
Cook Time
1 hr 50 mins
Total Time
2 hrs 50 mins

Asian Garlic Tofu is a vegetarian meal full of salty, sweet, and spicy flavor.

Course: Main Course
Servings: 2 servings
Calories: 352 kcal
Author: Christin Mahrlig
  • 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
  1. 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.
  2. In a medium bowl, stir together Hoisin sauce, soy sauce, sugar, ginger, garlic, and red pepper flakes.
  3. Cut tofu into bite-sized pieces. Place in bowl with sauce and toss to coat. Let sit 30 minutes.
  4. 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.
  5. Drizzle with sesame oil and remove from heat.
  6. Sprinkle with green onions and serve with rice.
Nutrition Facts
Asian Garlic Tofu
Amount Per Serving
Calories 352
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: This post contains affiliate links.

58 thoughts on “Asian Garlic Tofu

  1. This was my first time cooking with tofu, and it was amazing! The tofu was crispy, well seasoned, and on the right side of spicy. Totally satisfying. I had to work hard to keep from pigging out and eating the whole pan of it…

  2. In my cast iron, with the sugary (hoisin and sugar)marinade, the sugar burns if you cook it like instructed. I would recommend marinading, removing as much marinade as possible, then searing, and still be careful about it. Then add more marinade as desired on top of the dish.

  3. The picture looked so good I had to try it. I have never had luck frying tofu before. It always falls apart. I followed your directions (except the part about the cast iron pan because I don’t have one). I resisted my urge to “stir” fry and let the tofu set for a full 5 minutes on one side before turning it and then another 5 minutes on the other side. It came out perfect! Just like your picture and tasted great. Be careful not to top with too many scallions. Next time I am going to try marinating the broccoli and frying it at the same time as the tofu.

      1. I made this and followed the directions and it came out soft and not crispy at all. It had a sponge like consistency so I didn’t even attempt to put it near my mouth. I am trying to go vegetarian but if tofu is like this I’ll stick to eating animal corpses.

  4. This recipe is so DELICIOUS! Thank you so much for sharing . Will be making this every week. My family loved it. Life -changing, and tastes just like restaurant style. Thanks again !!

  5. So VERY delicious!!
    I added broccoli and water chestnuts, but doubled the sauce recipe…because it is just that yummy!!
    This will be a family favorite from now on!
    Thank you

    1. It’s not the same photo.
      Her daughter is relevant because this recipe is one of her daughter’s.
      You, however, are not relevant in the slightest.

  6. To bump up the flavor & protein, while in keeping with the Asian nature of this dish, add a few tablespoons of smooth peanut better along with the sesame sauce before serving. Also, I sautéed some onion and bell pepper, then added the tofu. I think you could blanche broccoli florets & add them, or string beans or any other fable veg.

  7. A tip to press tofu…Instead of wasting paper towels just use kitchen towels. Use the ones that don’t have the “fuzzy” texture so you won’t end up with fuzz in your tofu of course. Less waste and soaks water better.
    Also when freezing tofu you can crumble it after, and add to sauces to make a meat like texture. Especially good in marinara, or if trying to hide tofu from family members that freak out over tofu in general.
    Just wanted to add comment since it seems many aren’t familiar with tofu yet here. So versatile and easy!
    For added nutrition boost, swap quinoa for the rice. Love this recipe, so good!

  8. Here’s a tip for better textured tofu. I buy hand cut non-gmo tofu that comes tubs so it should work with all types… When I bring it home I take it out of the package and put it (w/o liquid) in the freezer in freezer bags. When I need to use it, I defrost and press it. More liquid comes out plus it has a much firmer texture.

  9. Will spraying the pan with non-cook cooking spray like Canola work instead of the other oils? I am trying to avoid the fat from regular oils.

      1. Lili try again with 1/4 tsp of crushed pepper only. It was delicious and worth another try.
        I used Oyster sauce since I did not have Hoisin Sauce, it did not work the Oyster Sauce was too salty. Did try with Hoisin the next time and it was great.

        1. I tried this meal I haven’t tried it yet cooking now, I added broccoli and the remaining sauce in a skillet with more sauce . I didn’t have any hoisin sauce I looked it up on google and there was a simple hoisin sauce so I made that, I couldn’t find it in the store either way I can’t wait to try it for dinner.

  10. Hi! I am currently making this delic meal, however I bought only medium firm tofu.. hopefully it works out. I noticed your recipe instructions missed out on when the broccoli comes into play here?

  11. Does this recipe really take 2 hours 50 minutes? I’m draining the tofu right now so will soon find out. I just wonder if there’s part of the recipe missing, or (I hope) the timeframe is a typo.

  12. I didn’t have extra firm tofu – hub, bless his heart bought me firm. So I wanted to cook the tofu a while before the sauce to see if I could firm it up. (Had pressed it in paper towels for over an hour)I coated it in cornstarch and fried it in the cast iron pan with Pam . Then put the sauce on, and cooked it some more. The texture turned out better than I expected, And the sauce was mostly delicious (!) but the sauce was just a tad bitter. Any thoughts on what I did wrong? Could the ginger be the culprit? I’m more of a slap-dash cook and not sure I measured the ginger accurately…? Or do you think the issue was technical? Thanks so much for this recipe! It was so easy!

      1. I pulled the tofu out of the marinade to fry it. Forgot the sugar and the sauce was bitter, added it and the sauce was perfect. I put the tofu back into the sauce when the tofu was cooked, it did not taste bitter.

        You might want to try it that way Stef, good luck.

  13. Just made this tonight, it came out great! Awesome recipe. The only change I made was that I used brown sugar instead of white sugar. It’s super important that you press the tofu before marinating it otherwise it’ll just be a watery mess when you fry it. Remember not to use too much oil when frying the tofu, use just a very light amount to coat the pan so the tofu comes out nice and crispy. As an extra tip serve this with a little balsamic glaze or reduction on the plate to dip the tofu in! Delicious!

  14. We love tofu even though we’re not vegetarians, I make something with it at least once every two weeks. This sounds like a great recipe, the tofu looks so sticky and delicious.

  15. Ah! This makes me salivate! It’s such a lovely recipe! I love the char on the tofu and the sweet – spicy – sour- salty flavors of this marinade make me want to dive right in! This is clearly one of the best Asian lunch / dinner options for vegetarians! Love it!

    1. Very good recipe. When browning the tofu, I noticed the area of the cast iron pan that had more oil did not char the sauce. Next time, I’ll make sure to place tofu cubes in the area of the pan with excess oil.

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