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Fried tofu with garlic sauce
Golden tofu with sticky garlic and soy glaze

Fried tofu with garlic sauce

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The secret to perfect tofu is patience and the play of textures. Many complain tofu is tasteless or spongy, but if we rid it of excess water and sear it on high heat, the inside remains creamy whilst the outside gets a crunchy armour. The garlic soy sauce gives it exactly the character that has made it a staple in Asia for centuries.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 345 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Non-stick frying pan (tofu sticks easily)
  • Kitchen paper (for absorbing moisture)
  • Weight or tofu press
  • Mixing bowl

Allergen Information

⚠️ Soya
⚠️ Sesame
⚠️ Cereals containing gluten

Instructions

1 ✓

Remove the tofu from the packaging and press the water out: wrap in kitchen paper and place something heavy on it for 10-15 minutes.

Tip: If the tofu stays wet, it will steam in the hot oil instead of frying, so it will never be crunchy. (Water activity reduction).
2 ✓

Cut the pressed tofu into 2-3 cm cubes. Mix 15g cornflour with salt and pepper, then toss the cubes thoroughly in it.

Tip: The starch layer absorbs residual surface moisture and forms an extra crunchy crust under heat.
3 ✓

Heat the oil in the pan on medium-high heat. Add the tofu (don't let them touch!), and fry all sides for 2-3 minutes until dark golden brown and tapping sound is heard.

Tip: Only turn when it releases itself from the bottom of the pan. If you force it, the delicious crust will tear off.
4 ✓

Remove the tofu. In the same pan, sauté the finely chopped garlic for half a minute until it just starts to smell.

Tip: Due to its high sugar content, garlic turns bitter in moments if over-fried. (Caramelisation).
5 ✓

Pour in the soy sauce, lemon juice, and water. Mix the remaining (5g) cornflour with a little cold water, then drizzle into the hot sauce and cook until thick.

Tip: Always dissolve starch in cold liquid first, otherwise it will lump in the hot medium. (Gelatinisation).
6 ✓

Toss the fried tofu back into the sauce just long enough to coat.

Tip: Don't let it soak, serve immediately so the crust remains crunchy under the sauce.
7 ✓

When serving, sprinkle with dry-toasted fragrant sesame seeds and fresh parsley.

Tip: Toasting releases the essential oils in the seeds, making their flavour much more intense.

Recipe FAQ

Why did the tofu become chewy?
You probably cooked it too long on low heat, so it dried out instead of browning.
Can I use silken tofu?
Not recommended for this recipe as it would fall apart during frying. Choose firm or extra firm.

Ingredients

  • 300 g Firm tofu
  • 30 ml Soy sauce
  • 3 cloves Garlic
  • 20 ml Olive oil
  • 20 g Cornflour (5g for sauce, 15g for coating)
  • 20 ml Lemon juice
  • 50 ml Water
  • 10 g Fresh parsley
  • 15 g Sesame seeds
  • 1 pinch Salt
  • 1 pinch Pepper