Soy Garlic Tofu

Ingredients

• 600 gextra-firm tofu, liquids drained (no pressing required)
• 3 tbspvegetable oil or any neutral oil
• 4–5 tbsp, plus more if neededcornstarch or potato starch
• 1 handful, plus extra for garnishspring onion greens, chopped
• 1 tspsesame seeds, for garnish
• 3–4 clovesgarlic, minced
• 2 tbspregular soy sauce
• 2 tbspdark soy sauce
• 2 tbspvegan oyster sauce or hoisin sauce
• 2 tsp (optional)mirin or dry sherry
• 2 tsprice vinegar or white vinegar
• 2 tbspcornstarch, potato starch or tapioca starch
• 1 tbspchilli crisp or crushed chilli in oil
• 1/2red chilli, sliced
• 180 ml (3/4 cup), plus more if neededwater, at room temperature

Instructions

1. 1

   Prepare the tofu

   Chop the spring onion greens and set them aside. Pat the tofu dry with kitchen paper to remove excess moisture, then cut it into 6 mm (1/4-inch) cubes.

2. 2

   Coat the cubes

   Spread the cornstarch on a wide plate. Coat each tofu piece generously, then set the coated pieces aside.

3. 3

   Mix the sauce

   In a small bowl, whisk together the garlic, regular and dark soy sauces, vegan oyster or hoisin sauce, mirin if using, vinegar, chilli crisp, starch and water. Set aside.

4. 4

   Fry until crisp

   Heat the oil in a large pan over a medium heat. Fry the coated tofu for about 15–16 minutes, turning it until golden and crisp on all sides. Transfer it to a plate lined with kitchen paper.

5. 5

   Thicken the sauce

   Add the prepared sauce to the same pan, along with the sliced red chilli and 2–3 tbsp of the chopped spring onion greens. Simmer until thickened, adding more water or cornstarch if needed.

6. 6

   Toss and serve

   Toss the fried tofu in the sauce until evenly coated, then turn off the heat. Transfer to a serving bowl and garnish with spring onion greens and sesame seeds. Serve warm.

What is soy garlic tofu?

Soy garlic tofu is a tofu dish built around contrast: crisp pieces are coated in a glossy, savoury sauce flavoured with garlic, soy and chilli. The recipe draws on familiar East and Southeast Asian pantry flavours without being tied to one specific regional style.

Here, firm tofu is coated in starch and fried in a pan before being tossed with the sauce. That order helps the tofu keep some of its crispness while picking up the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 426 calories, 0g protein, 0g carbs, 0g fat.

Tofu provides most of the protein, while the starch coating and sauce contribute carbohydrates; the oil and chilli crisp are the main sources of fat. Pair a portion with vegetables and rice to make a more balanced plate.

Choosing the tofu and starch

Tofu: Extra-firm tofu holds its shape when cut and fried. Patting it dry removes surface moisture, which helps the coating adhere and reduces the chance of it steaming in the pan.

Coating: Cornstarch or potato starch gives the tofu a crisp outer layer. Coat each piece generously, but shake off loose excess so the pan does not fill with burnt starch.

Frying for a crisp coating

Space: Use a large pan and fry in batches if the tofu pieces cannot sit in a reasonably even layer. Crowding makes them release moisture and brown less readily.

Patience: The recipe allows about 15–16 minutes over a medium heat. Turn the pieces as they colour, and transfer them to kitchen paper once golden and crisp.

Getting the sauce right

Whisk: Mix the sauce ingredients before they go into the pan so the starch is evenly dispersed. This helps it thicken smoothly rather than forming lumps.

Adjust: Simmer the sauce until it thickens, then add a little water if it becomes too dense. If it needs more body, stir in a small amount of additional cornstarch.

Balancing the flavour

Savoury notes: Regular soy sauce brings saltiness, while dark soy sauce adds deeper colour and flavour. Vegan oyster sauce or hoisin contributes a richer, slightly sweet quality.

Heat and tang: Chilli crisp and fresh red chilli bring heat, while vinegar sharpens the sauce. Mirin or dry sherry is optional, so you can leave it out if you do not have either to hand.

Serving soy garlic tofu

Serve the tofu warm, just after tossing it with the sauce, so the coating retains as much crispness as possible. Spring onion greens and sesame seeds add freshness and a little texture.

Rice is a simple accompaniment for soaking up extra sauce. Steamed greens or stir-fried vegetables also make the meal more substantial.

Recipe notes & tips

• Pat the tofu dry thoroughly before cutting so the starch coating can cling.
• Use a wide pan or fry the tofu in batches to leave room for even browning.
• Let the tofu colour before turning it so the coating has time to crisp.
• Whisk the sauce again just before adding it if the starch has settled.
• Taste the sauce as it thickens and add water if it becomes too concentrated.

Variations

• Milder heat: Leave out the sliced red chilli or use less chilli crisp.
• Different starch: Use potato starch or tapioca starch in place of cornstarch.
• Hoisin sauce: Choose hoisin instead of vegan oyster sauce for a sweeter, richer finish.
• No mirin: Omit the mirin or dry sherry, as it is optional.
• More vegetables: Serve with steamed greens or stir-fried vegetables alongside the tofu.

Common mistakes to avoid

• Damp tofu: Pat it dry before coating so the starch does not turn pasty.
• Crowded pan: Fry in batches if needed, as packed tofu browns less evenly.
• Turning too soon: Give each side time to turn golden before moving the pieces.
• Lumpy sauce: Whisk the starch thoroughly into the sauce ingredients before heating.
• Over-thick sauce: Add water a little at a time while the sauce simmers.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over a medium heat; the tofu may be softer after storage than when freshly cooked.

Frequently asked questions