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.
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 don’t have hoisin Sauce but really want to try this. Anything else I can use ?
Soy sauce
Barbeque sauce😊
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! 🙂
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?