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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Can’t wait to try this for dinner this week. Looks amazing!
Hope you enjoy it!
Hi Christin –
This is a tofu dish packed full of flavor! Love, Love, Loved it! Thanks for sharing! A new favorite.
So glad you enjoyed it Cindy!
Made this recipe and also added mushrooms. SO delicious!!! Thanks for sharing. I’ll definitely be making it again.
So glad you enjoyed it!
I added mushrooms as well…. beautiful!
Great recipe. Just tried this recipe and it has so much flavor. Really impressed!
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.
Thanks for the great tips! Will have to try that!
What if you don’t have a cast iron pad ? Is a regular fry pan ok ?
Yes, but it won’t conduct the heat as well so you won’t be able to get the tofu as crispy as you would in a cast iron pan, but it will still be good.
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!
Thanks for the great tips!
Sometimes I put one paper towel on a towel, just in case of fuzz.
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.
That’s a great tip Laura! Thanks for sharing. Will have to try it soon!
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.
As long as you give it a really good coating of spray, it should work fine in a nonstick pan or a well-seasoned cast iron pan.
Delicious!!
I really enjoyed this.
Yay!