This garlic tofu is full of flavor with just the right amount of heat. Crispy tofu is tossed in a sticky homemade garlic sauce for a quick plant-based meal that’s perfect over rice, noodles, or your favorite stir-fry veggies.

garlic tofu
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Why I Love This Recipe

I’ve been on a bit of a tofu kick lately because it’s an easy, affordable plant-based protein. This version is crispy, saucy, and packed with flavor. The key is starting with crispy tofu, either baked or pan-fried, so it holds up in the garlicky glaze without getting soggy. A quick sauté of onion, jalapeño, and garlic builds a flavorful base, and a simple soy-based sauce comes together in minutes. It’s fast, filling, and easy to customize. If you like this one, try my crispy tofu stir fry!

Ingredients and Substitutions

  • Tofu: Use extra-firm tofu and toss it with a little cornstarch. This helps it stay crispy and hold its shape in the sauce.
  • Red onion: Adds sweetness and depth to the base. Shallots are a good substitute.
  • Garlic: Use fresh, finely minced garlic for the best flavor since it’s the star of the dish.
  • Jalapeño: This adds mild heat. You can leave it out or use red chili or serrano for more kick.
  • Soy sauce: This adds an umami flavor to the sauce. Tamari or coconut aminos can be used for a gluten-free version.
  • Maple syrup: Adds just a hint of sweetness, helping balance the heat. You can use honey, if you prefer.
  • Chili flakes: This brings another layer of heat. Feel free to adjust to your heat preference.
  • Vinegar: Rice vinegar is best, but white wine vinegar works too.
  • Cornstarch: A little cornstarch helps make the tofu crispy and it gives the sauce that glossy, sticky texture.
buffalo tofu taco steps

How to Press Tofu

Cut the tofu into small, evenly sized pieces and spread them on a paper towel or clean, lint-free kitchen towel. Top with another layer of paper towels or a second clean kitchen towel. (I usually do a layer of paper towels and then a kitchen towel on top of that.) Top with something flat and heavy like a large cast iron skillet or heavy book. Let the tofu sit like that for at least 15 minutes or up to an hour if you have time. This will help extract extra moisture from the tofu.

How to Prepare Tofu

Pan Fried Tofu– Heat a non-stick skillet with one tablespoon of oil and fry tofu on each side until golden brown, about 6-8 minutes. Remove and place on a plate with kitchen paper to absorb the excess of oil. Set aside.

Baked Tofu– Toss the tofu with cornstarch, then spray with olive oil and sprinkle with salt. Spread it out on a single layer on a sheet pan. Bake in a 425-degree oven for 10 minutes, then flip and bake another 15 minutes until it starts getting golden brown on the edges.

How to Make Garlic Tofu

Heat one tablespoon oil in a large skillet over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 6–8 minutes.
Whisk together soy sauce, water, honey or agave, chili flakes, vinegar, and cornstarch. Set aside.
In a large skillet, heat a bit of oil over medium heat. Add onion and jalapeño. Cook for 2–3 minutes until softened.
Add the sauce to the skillet. Let it bubble and thicken for 1–2 minutes.
Add cooked tofu and toss to coat. Simmer for 1–2 more minutes until everything is hot and saucy.
Garnish with green onions and serve with rice, noodles, or veggies.

Tips & Tricks

  • Get the tofu crispy– Bake or pan-fry your tofu until golden brown so it holds up in the sauce. Tossing it in cornstarch before pan-frying can help make it extra crispy.
  • Dice the vegetables – Chop onion, garlic, and jalapeño finely so they cook quickly and evenly.
  • Whisk the sauce before cooking– Have it ready to pour in when the aromatics are done.
  • Add the sauce last- This helps coat the tofu without overcooking the aromatics.
garlic tofu

What to Serve with Garlic Tofu

Pair this tofu with your favorite veggies, rice, or noodles. This dish is great with white or brown rice, but I also love pairing it with quinoa or cauliflower fried rice.

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garlic tofu

Garlic Tofu

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This garlic tofu is full of flavor with just the right amount of heat. Crispy tofu is tossed in a sticky homemade garlic sauce for a quick plant-based meal that’s perfect over rice, noodles, or your favorite stir-fry veggies.

Ingredients

Units Scale

For the tofu:

  • 1 (14oz) package extra firm tofu, drained and patted dry
  • 1 small jalapeño, seeds and membrane removed, finely diced
  • 1/2 cup red onion, finely diced
  • 3 teaspoons garlic, minced
  • 1 tablespoon cornstarch
  • Oil for cooking

For the sauce:

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 teaspoons maple syrup (or honey)
  • 1 1/2 teaspoons red chili flakes
  • 1/2 teaspoon rice vinegar
  • 1 tablespoon cornstarch

Optional: Rice, veggies, or noodles for serving

Instructions

  1. Toss the cubed tofu with one tablespoon cornstarch.
  2. Heat one tablespoon oil in a large skillet over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 6–8 minutes. Remove and set aside.
  3. Whisk together soy sauce, water, maple syrup or honey, chili flakes, vinegar, and cornstarch. Set aside.
  4. In a large skillet, heat a bit of oil over medium heat. Add onion and jalapeño. Cook for 2–3 minutes until softened.
  5. Stir in garlic and cook for another 30 seconds until fragrant.
  6. Add the sauce to the skillet. Let it bubble and thicken for 1–2 minutes.
  7. Add cooked tofu and toss to coat. Simmer for 1–2 more minutes until everything is hot and saucy.
  8. Serve immediately, garnished with green onions.