Crispy Ginger Garlic Tofu (Printable Version)
Golden crunchy tofu in bold ginger-garlic sauce, perfect plant-based main or appetizer.
# Ingredient List:
→ Tofu Preparation
01 - 14 oz extra-firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons vegetable oil
→ Ginger Garlic Sauce
05 - 2 tablespoons soy sauce
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon maple syrup or agave nectar
08 - 2 tablespoons water
09 - 1 tablespoon cornstarch
10 - 2 tablespoons vegetable oil
11 - 4 garlic cloves, minced
12 - 1 tablespoon fresh ginger, peeled and finely grated
13 - 2 green onions, sliced (white and green parts separated)
14 - 1/2 teaspoon red chili flakes (optional)
→ Garnish
15 - 1 tablespoon sesame seeds
16 - Reserved green onion tops
# How to Make It:
01 - Pat tofu cubes thoroughly dry with paper towels. Place tofu in a bowl and toss with cornstarch and salt until evenly coated on all sides.
02 - Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Arrange tofu cubes in a single layer without overcrowding. Fry for 2-3 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels.
03 - Whisk together soy sauce, rice vinegar, maple syrup, water, and cornstarch in a small bowl until cornstarch is fully dissolved. Set aside.
04 - In the same skillet, heat remaining 2 tablespoons oil over medium heat. Add minced garlic, grated ginger, and white parts of the green onions. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
05 - Restir the sauce mixture and pour into the skillet. Cook, stirring constantly, until sauce bubbles and thickens, approximately 1-2 minutes. Add red chili flakes if desired.
06 - Add crispy tofu cubes to the skillet. Gently toss to coat evenly with sauce. Cook for 1 additional minute until heated through. Transfer to a serving dish and sprinkle with sesame seeds and reserved green onion tops. Serve immediately with steamed rice or noodles.
# Expert Advice:
01 -
- The contrast between crackling crispy exterior and tender tofu inside is absolutely addictive
- This sauce comes together in minutes but tastes like it simmered for hours
02 -
- Crowding the pan while frying tofu will make it steam instead of crisp, so work in batches if necessary
- The sauce continues to thicken off heat, so remove it from the flame when it still looks slightly thinner than you want
03 -
- Use a cast-iron skillet for the crispiest tofu results—the heavy heat distribution makes a noticeable difference
- Grate your ginger against the grain to avoid those tough fibrous strands in your finished sauce