Restaurant-Style Soy Garlic Tofu at Home — But Better??

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be less salty.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free option, while flour is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective alternative.

Chop a handful of fresh spring onion greens finely, keeping some aside for garnish.

Pat 600 grams of extra-firm tofu dry with paper towels to remove excess moisture.

Cut the tofu into small cubes, about a quarter inch thick, ensuring even size for uniform frying.

Spread 4-5 tablespoons of cornstarch on a wide plate and roll each tofu cube until fully coated, shaking off excess starch.

Heat 3 tablespoons of vegetable oil in a large pan over medium heat.

Once hot, place the coated tofu cubes in the pan, leaving space to allow them to crisp up instead of steaming.

Fry the tofu for about 15-16 minutes, turning occasionally until golden and crunchy on all sides.

Transfer the fried tofu to a plate lined with paper towels to absorb excess oil.

In the same pan, pour in the sauce mixture made with garlic, soy sauces, vegan oyster sauce, mirin, rice vinegar, chili crisp, cornstarch, and water.

Let the sauce simmer gently until it thickens into a shiny glaze, adding more water if it gets too thick or cornstarch slurry if too thin.

Return the fried tofu to the pan and toss everything together until every piece is coated with the sauce.

Turn off the heat and transfer to a serving dish, garnishing with extra chopped spring onion greens and a sprinkle of sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens