Spicy Garlic Tofu

Ingredients

• 395 g (13.933 oz)firm tofu
• 22.5 ml (1 1/2 Tbsp)cornflour
• 1.25 ml (1/4 tsp)salt
• 0.625 ml (1/8 tsp)ground black pepper
• 15 ml (1 Tbsp)vegetable oil
• 30 ml (2 Tbsp)maple syrup
• 15 ml (1 Tbsp)gochujang
• 15 ml (1 Tbsp)reduced-salt soy sauce
• 15 ml (1 Tbsp)rice vinegar
• 30 ml (2 Tbsp)vegetable oil
• 5garlic cloves
• 1 mediumshallot
• 2fresh red chillies
• 2spring onions
• to tastesesame seeds

Instructions

1. 1

   Press and cube

   Press the tofu well, then cut it into 1 cm cubes.

2. 2

   Coat the tofu

   Put the tofu cubes in a large bowl with the cornflour, salt and pepper. Toss gently until coated.

3. 3

   Fry until golden

   Heat 15 ml (1 Tbsp) oil in a large pan over medium-high heat. Cook the tofu for 8–10 minutes until golden, turning it as little as possible so it does not crumble.

4. 4

   Mix the sauce

   While the tofu cooks, stir the maple syrup, gochujang, soy sauce and rice vinegar together in a small bowl. Set aside.

5. 5

   Cook the aromatics

   Once the tofu is crisp to your liking, transfer it to a plate. Heat the remaining 30 ml (2 Tbsp) oil in the same pan over medium-high heat. When hot, add the garlic, shallot, chillies and spring onions; cook for about 4 minutes, until golden.

6. 6

   Reduce the sauce

   Turn the heat down to medium and add the sauce. Cook for 2–3 minutes, until it turns sticky.

7. 7

   Coat the tofu

   Return the tofu to the pan and stir until the cubes are coated in sauce.

8. 8

   Garnish and serve

   Transfer to a plate and, if desired, garnish with sesame seeds and extra sliced spring onion.

What is spicy garlic tofu?

Tofu is a long-established East Asian ingredient made from soybeans, valued for its ability to take on the flavours around it. This Asian-inspired version pairs crisped tofu with gochujang, a Korean fermented chilli paste, for a sweet, savoury and spicy finish.

Pressing the tofu and coating it lightly in cornflour helps it brown before the sauce goes in. That contrast between crisp edges and a sticky coating makes the cubes satisfying on their own or alongside a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 241 calories, 11g protein, 19g carbs, 15g fat.

The tofu supplies most of the protein, while the maple syrup and cornflour contribute carbohydrates. The vegetable oil is the main source of fat; serve a portion with vegetables and a measured helping of rice to round out the plate.

Choose and prepare the tofu

Firm tofu: it holds its shape during frying and stirring. Press it well before cutting so less moisture gets in the way of browning.

Even cubes: cutting the tofu into 1 cm pieces gives it plenty of surface area for a crisp coating. Keep the pieces similar in size so they cook at much the same pace.

Build a crisp coating

Cornflour: toss the cubes gently so they get a thin, even dusting rather than a thick layer. A large bowl gives you room to coat them without breaking them up.

Room in the pan: let the tofu sit undisturbed for stretches as it cooks. Moving it too often can crumble the cubes before a golden crust forms.

Get the sauce sticky

Gochujang and maple syrup: the paste brings chilli heat and savoury depth, while the syrup rounds it out with sweetness. Soy sauce adds saltiness and rice vinegar gives the mixture a sharp edge.

Reduce before adding tofu: simmer the sauce for 2–3 minutes until it looks sticky. Then return the tofu and stir just enough to coat the pieces.

Cook the aromatics carefully

Garlic, shallot and fresh chillies cook with the spring onion in the same pan used for the tofu. Give them about 4 minutes over medium-high heat, watching for a golden colour rather than letting the garlic burn.

The remaining oil goes in after the tofu is removed. This lets the aromatics cook in the pan while keeping the tofu’s crisp surface intact until the sauce is ready.

Serve it with

Rice makes an easy base and catches any sauce left on the plate. For a fuller meal, add steamed or quickly stir-fried vegetables.

You can also fold the tofu into a larger stir-fry, adding it near the end so the cubes keep their shape. Finish with extra sliced spring onion and sesame seeds if you like.

Recipe notes & tips

• Press the tofu thoroughly before cutting so it can brown more readily.
• Use a wide pan and avoid crowding the cubes if you want an even golden surface.
• Mix the sauce before you begin frying so it is ready when the tofu is crisp.
• Slice the garlic, shallot, chillies and spring onions before heating the pan.
• Taste the gochujang sauce before serving and adjust the amount of chilli in future batches to suit your preference.

Variations

• Dial down the heat: use fewer fresh chillies for a milder finish.
• Add vegetables: stir-fry vegetables separately and fold them in with the tofu.
• Make it gluten-free: use a gluten-free soy sauce and check the gochujang label.
• Add ginger: finely grate a little fresh ginger and cook it with the aromatics.
• Serve over noodles: toss the sauced tofu with cooked noodles just before serving.

Common mistakes to avoid

• Skipping the pressing: excess moisture makes browning harder; press the tofu well before cutting.
• Moving the cubes constantly: they can crumble before a crust forms; leave them undisturbed for stretches.
• Crowding the pan: the tofu may brown unevenly; cook in batches if the pan is too full.
• Burning the garlic: it can turn bitter; watch the aromatics closely and cook for about 4 minutes.
• Adding tofu too early: it can soften while the sauce reduces; return it only after the sauce turns sticky.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over medium heat until piping hot; the tofu may be softer after storing.

Frequently asked questions