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
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Delicious and plates up beautifully. Didn’t use cast iron skillet but a regular non- stick and I replaced the white rice with Minute (10 minutes) multi-grain medley (brown, red, wild rice and quinoa) for time saving. My husband told me I put my foot in it, meaning he loved it and we will be having this on a regular.
Very good recipe, especially using home-made hoisin from https://www.bbcgoodfood.com/recipes/3183674/hoisin-sauce- . A bit strange that all the pics above show the dish made with broccoli, but there are no veggies in the recipe. I made mine by making extra sauce, and first quickly stir-frying broccoli, sliced carrots and red bell pepper bites. I set aside the veggies after they were al-dente, then cooked up the tofu. Added the veggies and extra sauce back into the pan at the end to meld. Absolutley excellent. This recipe is a keeper! Would also work very well with other substitutes like Quorn.
I have never been a fan of tofu; however, this recipe is VERY GOOD!! I will definitely make it again, but adddng a little more garlic and pepper flakes. Thank You for sharing.
Hey, so Iām currently making this, and the something heavy on top of the tofu caused it to crumble in some places- itās just an issue I saw, maybe I wasnāt careful or bought low-quality tofu but maybe give a few other examples instead of just the cast iron pot.
I just made it myself and realize the recipe calls for super firm tofu.
Was your tofu super firm?
Must be the super firm one. There were 3 types at Sprouts.
I usually put a plate on top of the tofu with two cans on top of the plate for weight. I think a cast iron pan can be a little too heavy. You just need enough pressure to force the water out.
Does tha calorie count include the rice?
I tried the recipe last night and served it with broccoli stir fry vegetables and quinoa. It was delicious. This was my first time purchasing, cooking, and eating tofu. I will definitely cook it again. I didnāt use a cast iron skillet and didnāt have a problem cooking the tofu. Also, I am not someone that cooks a lot. It tasted like something from a restaurant.
Pretty sure you are never supposed to heat up sesame oil. It should only be used for flavor after all the cooking is one.
Tracy Sherwood you are correct, use peanut oil to cook with instead, then sprinkle on sesame seed oil, or hot Asian oil.
https://www.youtube.com/watch?v=ZlIiADdh-QY
The video says to fry the Tofu in the sesame oil instead of the olive oil. In the recipe the sesame oil is drizzled over afterwards. Going to try the recipe later and will comment.
This was my first time making tofu and it was excellent! My husband did not think he would like it and opted for baked salmon. Needless to say, he loved the tofu and could not believe it was really tofu. Preferred it over the salmon! I added a few crushed peanuts over it left over from a General Tso chicken from earlier today. Will definitely be making it again!
I made this dish tonight. First time incorporating tofu in a meal and it was delicious. Although I have a cast iron pot I opted to cook it in a wok and it came out just fine…thanks for the great recipe.
Amazing! I didnāt have any problems with the tofu sticking to the cast iron! Super easy will make again.
My tofu stuck and burned!!! Marinade excellent but because of sugar content esdy burn.
Any suggestions as your dish didnt have this issue?
Thanks,
Audrey
I recommend tossing the tofu with corn starch, pan frying, and then coating with the sauce
If it burned, your pan was too hot, turn the heat down.
If it stuck, you may not have used enough oil or your pan may not be seasoned well enough.
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…
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.
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.
If I donāt have hoisin Sauce but really want to try this. Anything else I can use ?
Soy sauce
Barbeque sauceš
Oyster sauce
I know it may sound weird, but of the suggestions already given, I second the suggestion of BBQ sauce to substitute for hoisin sauce.
There is a homemade recipe for hoison sauce, google it! It contains peanut butter, vinegar, molasses etc
This is the first time I’ve made tofu and it’s actually turned out good. Thank you!
Excited to make this tonight! I found a recipe for some lo mein, do you think this would go well with the noodles?
Yes, I think it would! š
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.
You have to make sure you drain the tofu and wrap it with paper towel multiple times until the tofu is dry. When cooking it make sure to have it on medium low and cook it to desired texture.
Made this it was a huge hit with everyone. Will make it again and agin and again. And Stan you are an idiot.
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 !!
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
Why is the same photo shown again and again.
And to be honest, your daughter is irrelevant.
You are such an idiot. Stfu and show some respect.
Right on Lola!
Ditto!
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.
Stan…. Before you speak (or type),let your words pass through three gates:
Is it true?
Is it necessary?
Is it kind?