This garlic ginger tofu combines the perfect balance of spicy, sweet, and savory. Serve it for dinner as a great plant-based meal that is simple to throw together!
I find that many people with an aversion to tofu just haven’t had it prepared the right way. This garlic ginger tofu is the perfect reintroduction for those who claim tofu is bland and flavorless, and the perfect introduction for those who are curious but haven’t tried it yet!
The trick to packing in all the flavor is to flour the tofu before cooking it so it absorbs the delicious ginger and garlic Asian-style sauce. It’s the perfect dish to make when you’re craving takeout but want to make something a little healthier.
What ingredients do you need to make the Asian style sauce?
There are only a handful of ingredients to make this sauce that coats the tofu in this dish. You likely already have most of them on hand
- Soy sauce
- Sesame oil
- Rice vinegar
- Garlic
- Ginger
- Chili sauce
- Honey
What is tofu?
Tofu is made from curdling soy milk and pressing it into blocks. This is similar to how traditional cheese is processed (curdling and solidifying regular milk). As a result, tofu has a soft texture and mild flavor, making it a versatile ingredient in a variety of cuisines. It is very bland on its own, but can easily be made flavorful with spices and sauces.
Tofu comes in a variety of textures- soft, firm, extra firm and silken. I purchase the extra-firm tofu for recipes like this because it holds its shape best. Look for tofu in the refrigerated section of most grocery stores.
Is tofu healthy?
Tofu has an excellent nutrition profile. According to the USDA, a half a cup of tofu contains 10 grams of protein, making it a great plant protein source , especially for vegetarians and vegans.
Also, unlike many animal sources of protein, tofu is low in saturated fat and a good source of heart-healthy unsaturated fats. In addition, tofu is packed with calcium, manganese, iron, magnesium, and selenium.
Tofu’s versatility is tough to argue
On its own, tofu has a very neutral flavor which lends itself to being paired with all kinds of seasonings and spices. Tofu tends to soak up all the flavor of any dish. The best part is, tofu can stand in for meat in many recipes. So if you’re looking to eat less meat and more plant-based protein sources, tofu is a great option.
How do you get tofu crispy?
- Buy the right tofu. There are a few different kinds of tofu available at the grocery stores. Extra-firm tofu is what to buy for pan-frying because it holds its shape. If you buy soft, it just falls apart in the skillet.
- Squeeze out as much moisture as possible. Tofu comes in a package and it’s just sitting in water. The water the tofu is soaked in will prevent it from crisping, so you want to remove as much of it as you can. Slice the tofu into pieces and then gently press between layers of paper towels.
- Toss the tofu in cornstarch. This is my favorite trick to getting tofu crispy. It creates a crispy outside and the cornstarch thickens the sauce as well as absorbs all the flavor.
- Once you get the tofu in the skillet, don’t touch it! Let the tofu get a nice sear on the bottom before flipping the pieces. If you keep moving it around it won’t have time to brown.
How to serve this garlic ginger tofu:
- Serve it with brown, white rice, quinoa, rice or soba noodles or my fried rice
- For a low carbohydrate option serve with cauliflower rice or zucchini ‘noodles’
- Pairs well with any vegetables: broccoli, bok choy, string beans, snap peas, snow peas, carrots, baby carrots, cabbage, peppers, mushrooms, and more
- Make a stir fry
- Top a salad or veggie grain bowl with the tofu
More plant based recipes you will enjoy
Chickpea Salad with Cucumbers & Tomatoes
Crispy Garlic Ginger Tofu
Ingredients
- 1-14 oz package tofu extra firm
- ¼ cup corn starch
- 1 Tablespoon sesame oil
- Scallions for garnish
- Sesame seeds for garnish
For the sauce:
- ⅓ cup soy sauce reduced sodium, use tamari if gluten free
- 1 Tablespoon sesame oil
- 1 Tablespoon rice vinegar
- 1-2 teaspoons chili garlic sauce
- 1 garlic clove grated
- 1 Tablespoon fresh ginger grated
- 1 Tablespoon honey
- 2 Tablespoons water
Instructions
- Slice tofu width-wise into 7 square pieces, approximately ½ inch width. * Use paper towels to gently press each slice to remove excess liquid. Press down firmly but be careful not to apply too much pressure or the tofu will crumble. You will need to use multiple paper towels because the tofu holds onto a lot of liquid. After squeezing the water out of all the pieces, cut each square in half.Alternative method: [before slicing the block] Wrap the tofu in paper towels or a dish cloth. Place a plate (or place a cutting board onto the tofu block), then put a heavy weight on top of the plate (it can be canned goods, cast iron pan, books etc). Let the tofu drain for at least 30 minutes. You may have to change the towels once or twice. When it is done being pressed, cut into slices.
- Place corn starch in a shallow bowl. Lightly coat every side of each piece of tofu, shaking off any excess, and then place on wax paper or a plate until ready to cook.
- Heat a large pan over medium heat. Once hot, add the sesame oil. The sesame oil should just be enough to barely coat the bottom of the pan. As I place a piece of tofu in the pan I usually will run each piece through the sesame oil because it helps it crisp.
- Once the oil is hot add the tofu pieces. When the tofu pieces start to become golden brown flip them. Then brown the other side. Depending on the size of your pan you may have to cook in batches. Be sure there is a light coating of sesame oil for the second batch.
- While the tofu is cooking, add all the ingredients for the sauce into a small bowl and whisk well.
- Once all the tofu is cooked, return all the pieces to the pan if you did multiple batches. Add the sauce to the pan and turn the heat down to medium low. Let the sauce simmer and thicken, flipping the tofu every so often to evenly coat. Once most of the sauce has thickened garnish with sesame seeds and scallions and serve!
Nutrition Facts
*Tofu comes in one large block or a package with 2 small rectangle blocks. If it’s a large block cut in half so you have two rectangles before slicing into square pieces.
If you like more spice, add more chili sauce
Be sure to use light or reduced sodium soy sauce to reduce the amount of salt. If you are gluten free, use reduced sodium tamari sauce. note- sesame oil has a low smoke point, that is why I do not cook the tofu on a high heat. If you want to use a wok or a higher heat to cook the tofu choose an oil with a higher smoke point like canola or peanut oil.
This garlic ginger tofu recipe is a great gateway recipe if you are new to cooking tofu or need a reintroduction to trying tofu. It is so quick and easy to make, you will want to add it to your weeknight menu arsenal.
What’s your favorite way to make tofu? Share below in the comments. Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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