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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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Watch the video below to see how to make Asian Garlic Tofu

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

Asian Garlic Tofu

Asian Garlic Tofu is a vegetarian meal full of salty, sweet, and spicy flavor.
PREP: 1 hour
COOK: 10 minutes
TOTAL: 1 hour 10 minutes
SERVINGS: 2 servings

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 352kcal
Author: Christin Mahrlig
Course: Main Course

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216 thoughts on “Asian Garlic Tofu”

  1. Great recipe, I serve it with some stir fry veggies and noodles, and you don’t need the sugar I’ve made this recipe both ways, hoisin sauce has enough sugar in it. This country has become too sugar endowed. Great recipe, enjoy. 😁

  2. Nalini Rhea

    Wowwwww! This is so scrumptious! I just made it, and it didn’t make it out of the pan! I ate the whole thing standing at the stove. The tofu was crispy on the outside and tender on the inside without having lost any texture. The marinade was perfect. I didn’t adjust a thing. This recipe is going into my weekly rotation. Now I need to check out your other recipes!

  3. Bo Stokling

    Delicious dish,placed over forbidden rice with Mediterranean zucchini salad on the side. Heavenly! Family visiting and all want the recipe ❤

  4. KareninStLouis

    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.

  5. I made the sauce but just stirred fried veggies and served over rice. I didn’t use any oil and it was delicious 😋

  6. 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

  7. 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.

    1. hi!

      i suggest you add water or veg broth to it, you can also add a spoon of cornstarch so its not wattery.

    2. I use the rest of the corn starch with a little water and the remainder marinade at the end to allow for a saucy consistency and also add roasted cashews.

      Even my husband who is meat meat eater is converted!

      Lovely recipe.

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