Name: Pan-Fried Garlic Tofu Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Asian
Ingredients: 14 to 16 ounces of extra-firm tofu, drained; 2 garlic cloves, minced; 2 tablespoons of soy sauce; 3 stalks of green onion, thinly sliced, plus more for garnish; Juice of 1 small lemon; 2 tablespoons of brown sugar; 1 ½ teaspoon of fresh ginger, grated; ¼ cup of water; 2 tablespoons of oil

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Introduction

Pan-Fried Garlic Tofu is a flavorful and satisfying dish that combines crispy, golden tofu with a savory garlic marinade. Perfect for a quick weeknight meal or a protein-packed addition to your dinner table.

The image shows several triangular-shaped pieces of tofu arranged in a stack on a white plate, each piece covered with a glossy brown sauce that pools around the base. The tofu has a slightly crispy texture on the edges and is garnished with thin, bright green slices of scallions scattered over the top and sauce. The sauce appears thick and shiny, with bits of cooked green onions or similar vegetables mixed in, adding texture and color contrast. A fork rests near the top of the plate, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 to 16 ounces of extra-firm tofu, drained
2 garlic cloves, minced
2 tablespoons of soy sauce
3 stalks of green onion, thinly sliced, plus more for garnish
Juice of 1 small lemon
2 tablespoons of brown sugar
1 ½ teaspoons of fresh ginger, grated
¼ cup of water
2 tablespoons of oil

Instructions

Step 1: Cut the tofu into ⅓ inch thick triangular slices and place them in a large casserole dish. Set aside.
Step 2: In a medium bowl, mix together the minced garlic, soy sauce, sliced green onions, lemon juice, brown sugar, grated ginger, and water to create the marinade. Pour the marinade over the tofu, ensuring all pieces are coated. Let it sit for at least two hours, or overnight for deeper flavor. Flip the tofu halfway through marinating.
Step 3: Heat a large sauté pan over high heat and add enough oil to coat the bottom. Place tofu slices in a single layer and cook until the bottoms are browned, about 2-3 minutes. Flip and cook the other side for about 2 minutes.
Step 4: Pour the marinade mixture into the pan and cook until the tofu darkens slightly, approximately 45 seconds. Flip the tofu and repeat this process to glaze both sides evenly.
Step 5: Garnish with additional thinly sliced green onions before serving.

Tips & Variations

Press the tofu for 20-30 minutes before cutting to remove excess moisture for a firmer texture.
Use tamari instead of soy sauce for a gluten-free option.
Add a pinch of red pepper flakes to the marinade for a spicy kick.
Serve with steamed rice or stir-fried vegetables for a complete meal.

Storage

Store leftover tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a non-stick pan over medium heat to retain crispiness or in the microwave for convenience.

How to Serve

The image shows a white rectangular baking dish filled with a dark brown sauce that has chopped green onions and small pieces of garlic floating in it. Inside the sauce, there are several large, thin, triangular slices of tofu, pale beige in color with a slightly rough texture and some specks of seasoning on top. The triangles are arranged in a scattered manner, partially submerged in the sauce, giving a moist and flavorful look to the tofu. The dish rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft or medium tofu instead of extra-firm?

Extra-firm tofu works best for pan-frying as it holds its shape and crisps nicely. Soft or medium tofu may break apart and become too soft when cooked this way.

How long can I marinate the tofu for the best flavor?

Marinating for at least two hours is sufficient, but overnight marinating will deepen the flavors and make the tofu more tender and flavorful.