Soy Garlic Tofu
Soy Garlic Tofu
Ingredients
For the Tofu
- 1 firm tofu, block
- 1/4 cup corn starch
- 1 tablespoon cooking oil, or as needed
For the Soy Garlic Sauce
- 3 tablespoons soy sauce
- 3 garlic, cloves, minced
- 2 tablespoons honey
- 3 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
For Garnish (Optional)
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Place the block of firm tofu on a plate. Cover it with several layers of paper towels. Place a heavy object (such as a stack of books or a cast iron pan) on top of the tofu to press out excess water. Allow it to press for 15-30 minutes.
⏱️ 30 min
- 2
Once pressed, carefully remove the paper towels and cut the tofu block into bite-sized cubes.
⏱️ 2 min
- 3
Transfer the tofu cubes into a medium bowl. Add 1/4 cup of corn starch. Gently toss the tofu cubes until they are evenly coated with the corn starch.
⏱️ 3 min
- 4
In a separate small mixing bowl, combine the soy sauce, minced garlic, honey, water, sesame oil, and 1 teaspoon of corn starch. Whisk all ingredients together until well combined and smooth, ensuring no lumps of corn starch remain.
⏱️ 3 min
- 5
Heat 1 tablespoon of cooking oil in a large non-stick pan over medium-high heat. Once the oil is shimmering, add the coated tofu cubes to the hot pan in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook, turning occasionally, until all sides are golden brown and crispy, about 8-10 minutes.
⏱️ 10 min
- 6
Once the tofu is crispy, pour the prepared soy garlic sauce over the cooked tofu in the pan.
⏱️ 1 min
- 7
Stir the tofu gently to ensure it is evenly coated with the sauce. Allow the sauce to simmer and thicken, stirring occasionally, until it achieves a glossy, thick consistency that clings to the tofu, about 3-4 minutes.
⏱️ 4 min
- 8
Transfer the soy garlic tofu to a serving plate. Garnish with chopped green onions and sesame seeds, if desired, before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Soy Garlic Tofu
For the Tofu
- 1 firm tofu, block
- 1/4 cup corn starch
- 1 tablespoon cooking oil, or as needed
For the Soy Garlic Sauce
- 3 tablespoons soy sauce
- 3 garlic, cloves, minced
- 2 tablespoons honey
- 3 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
For Garnish (Optional)
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Place the block of firm tofu on a plate. Cover it with several layers of paper towels. Place a heavy object (such as a stack of books or a cast iron pan) on top of the tofu to press out excess water. Allow it to press for 15-30 minutes.
⏱️ 30 min - 2
Once pressed, carefully remove the paper towels and cut the tofu block into bite-sized cubes.
⏱️ 2 min - 3
Transfer the tofu cubes into a medium bowl. Add 1/4 cup of corn starch. Gently toss the tofu cubes until they are evenly coated with the corn starch.
⏱️ 3 min - 4
In a separate small mixing bowl, combine the soy sauce, minced garlic, honey, water, sesame oil, and 1 teaspoon of corn starch. Whisk all ingredients together until well combined and smooth, ensuring no lumps of corn starch remain.
⏱️ 3 min - 5
Heat 1 tablespoon of cooking oil in a large non-stick pan over medium-high heat. Once the oil is shimmering, add the coated tofu cubes to the hot pan in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook, turning occasionally, until all sides are golden brown and crispy, about 8-10 minutes.
⏱️ 10 min - 6
Once the tofu is crispy, pour the prepared soy garlic sauce over the cooked tofu in the pan.
⏱️ 1 min - 7
Stir the tofu gently to ensure it is evenly coated with the sauce. Allow the sauce to simmer and thicken, stirring occasionally, until it achieves a glossy, thick consistency that clings to the tofu, about 3-4 minutes.
⏱️ 4 min - 8
Transfer the soy garlic tofu to a serving plate. Garnish with chopped green onions and sesame seeds, if desired, before serving immediately.
⏱️ 2 min