Tofu in Hot Garlic Sauce
Crispy fried tofu cubes tossed in a fiery, savory, and aromatic hot garlic sauce. This popular Indo-Chinese dish is quick to make and bursting with flavor, perfect with fried rice or noodles.
For 4 servings
Press the tofu for at least 15 minutes to remove as much water as possible. Cut it into 1-inch cubes.
In a bowl, toss the tofu cubes with 3 tbsp corn starch, salt, and black pepper until evenly coated.
Heat 1/2 cup of oil in a wok or deep pan over medium-high heat. Carefully add the tofu cubes in a single layer (fry in batches if needed). Shallow fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
Remove the fried tofu with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Carefully pour out most of the oil from the pan, leaving about 2 tablespoons.
Return the pan to medium-high heat. Add the chopped garlic, ginger, and green chillies. Sauté for 30-40 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes until they are tender yet still crisp.
Pour in the soy sauce, red chilli sauce, rice vinegar, and sugar. Mix well and cook for 1 minute.
Add the vegetable broth and bring the sauce to a simmer. In a small bowl, mix 1 tbsp corn starch with 2 tbsp water to make a smooth slurry. Pour the slurry into the pan, stirring constantly, until the sauce thickens, about 1-2 minutes.
Return the crispy fried tofu to the pan. Gently toss to coat the tofu completely with the hot garlic sauce. Cook for just 30 seconds more.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately with steamed rice or noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pressing the tofu is the most crucial step for achieving a crispy texture. Don't skip it!
- 2For extra crispy tofu, you can double-fry it: fry once, let it cool slightly, then fry again for 2 minutes.
- 3Have all your sauces and chopped vegetables ready before you start cooking, as stir-frying is a very fast process.
- 4Adjust the amount of red chilli sauce and green chillies to control the spice level.
- 5Add the fried tofu to the sauce just before serving to prevent it from becoming soggy.
- 6This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The tofu will soften upon reheating.
Adapt it for your goals.
Gluten free
Use tamari or a gluten-free soy sauce instead of regular soy sauce. Ensure your red chili sauce is also certified gluten-free.
high proteinHigh protein
Add 1/2 cup of roasted cashews or peanuts along with the tofu for an extra protein boost and crunchy texture.
kid friendlyKid friendly
Reduce the red chili sauce to 1 teaspoon and add 1 tablespoon of tomato ketchup to make the sauce milder and slightly sweeter.
healthyHealthy
Instead of frying, bake or air-fry the cornstarch-coated tofu at 200°C (400°F) for 15-20 minutes until golden and crispy.
