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Garlic fried tofu in wok
Sizzling garlic tofu stir-fry with colourful peppers and sesame seeds

Garlic Fried Tofu Stir-Fry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The secret to wok dishes is "wok hei", or the breath of the wok – the high temperature that caramelises the surface of vegetables and tofu while keeping them crisp and fresh inside. This dish is a celebration of textures: tofu crusted outside and soft inside, vegetables fried "to the bite" in a spicy sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 340 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Wok or large frying pan: For high heat cooking.
  • Tofu press (or heavy objects): For draining.
  • Chopping board, knife.

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Wrap tofu in kitchen paper and weigh it down for 15 minutes to let excess water escape. Then cut into 2 cm cubes.

Tip: Removing water is critical: wet tofu doesn't fry, it steams, and can fall apart in the wok.
2 ✓

Heat wok until smoking with a little oil. Throw in tofu and fry, shaking, until golden brown on all sides. Remove and set aside.

Tip: If you want it extra crispy, toss in a little cornflour before frying.
3 ✓

Replenish oil if needed, and throw sliced onion, crushed garlic, and grated ginger into wok. Fry for half a minute stirring continuously.

Tip: Ginger and garlic burn quickly, so keep moving (stir-fry technique).
4 ✓

Add sliced pepper and courgette. Fry on high heat for 2-3 minutes so they stay crunchy.

Tip: Don't overcook vegetables! It's best if heat touches them but they still have bite (al dente).
5 ✓

Return tofu to vegetables. Pour over soy sauce, sprinkle with chilli, and toss until sauce coats everything.

Tip: In a hot wok, soy sauce caramelises and thickens in moments.
6 ✓

Sprinkle with sesame seeds before serving. Best with steamed rice.

Tip: Sesame seeds' nutty taste complements the salty-soy character perfectly.

Recipe FAQ

I don't have a wok, what should I do?
Use a large, heavy-bottomed frying pan. The key is to have it very hot and not overcrowd the food so it can fry.
What oil should I use?
One that withstands high heat (high smoke point), such as sunflower oil, rapeseed oil or peanut oil. Extra virgin olive oil is not a good choice here.

Ingredients

  • 300 g Tofu (firm)
  • 3 cloves Garlic
  • 30 ml Soy sauce
  • 10 g Fresh ginger
  • 1 pc Red onion
  • 150 g Red pepper
  • 150 g Courgette
  • 20 ml Vegetable oil (for frying)
  • 1 tsp Chilli powder (or flakes)
  • 1 tbsp Sesame seeds