Tofu in Hot Garlic Sauce

Name: Tofu in Hot Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 400 g tofu (firm, pressed and cut into 1-inch cubes); 3 tbsp oil (for pan-frying tofu); 3 tbsp corn flour (for coating tofu); 1 pinch salt (for tofu seasoning); 1 pinch black pepper (for tofu seasoning); 12 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 3 pcs green chili (slit lengthwise); 1 pcs onion (medium, diced into large cubes); 1 pcs bell pepper (large, diced into large cubes); 1.5 tbsp soy sauce; 1 tbsp red chili sauce; 1 tbsp tomato ketchup; 1 tsp rice vinegar; 1 tsp sugar; 1 pinch red chili powder; 0.5 cup water; 2 tbsp spring onion (finely chopped for garnish)

RATING

4.5/5(98)

TASTE SCORE

8/10

Crispy pan-fried tofu cubes tossed in a fiery, garlicky Indo-Chinese sauce with bell peppers and onions. This quick vegetarian stir-fry delivers bold heat and a glossy, sticky finish that pairs perfectly with fried rice or noodles. Ready in just 30 minutes.

PREP

15m

COOK

15m

SERVES

1 KATORI

249 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Press and cube the tofu.
Wrap the tofu block in a clean kitchen towel and place a weight on top for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
TIPPressing tofu helps it get crispier when fried by removing internal water content.
prep · ~2 min
Coat the tofu with corn flour.
1.In a large bowl, toss the tofu cubes with salt, black pepper, and corn flour.
2.Gently mix until each cube is lightly and evenly coated.
fry · ~8 min
Pan-fry the tofu until crispy and golden.
1.Heat 3 tbsp oil in a wide non-stick pan or wok over medium heat.
2.Place the coated tofu cubes in a single layer and fry for 2-3 minutes per side.
3.Cook until all sides are golden brown and crisp.
4.Remove with a slotted spoon and set aside on a plate.
TIPDon't overcrowd the pan—fry in batches if needed. The tofu should not steam.
saute · ~2 min
Start the garlic sauce base.
1.Heat 2 tbsp oil in the same wok over high heat.
2.Add the finely chopped garlic, ginger, and slit green chilies.
3.Stir-fry for 30-40 seconds until the garlic starts to turn light golden and fragrant.
TIPKeep the heat high and move quickly so the garlic doesn't burn and turn bitter.
saute · ~3 min
Sauté the onions and bell peppers.
1.Add the cubed onion and bell pepper to the wok.
2.Stir-fry on high heat for 2 to 3 minutes.
3.Keep the vegetables crunchy—they should just start to soften at the edges.
simmer · ~4 min
Build the spicy garlic sauce.
1.Add soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and red chili powder.
2.Pour in the water and stir everything well.
3.Bring the sauce to a vigorous bubble, then add the corn flour slurry while stirring.
4.Cook for 1 to 2 minutes until the sauce thickens and turns glossy.
TIPStir constantly after adding the slurry to prevent lumps from forming.
mix · ~1 min
Toss the crispy tofu in the sauce.
1.Add the fried tofu cubes back into the wok.
2.Gently toss until every piece is well coated in the sticky garlic sauce.
3.Cook for just another 30 seconds so the tofu soaks up the heat.
garnish
Garnish with spring onion greens and serve immediately.
Transfer to a serving dish and sprinkle generously with chopped spring onion greens. Serve hot with fried rice or hakka noodles.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for at least 10 minutes to remove moisture for a crispier texture.
2
Use a non-stick pan or well-seasoned wok to prevent the tofu from sticking during frying.
3
Fry the tofu in a single layer — overcrowding causes steaming instead of browning.
4
Keep the wok on high heat when stir-frying the garlic to avoid bitterness.
5
Add the cornflour slurry while stirring constantly to prevent lumps in the sauce.
6
Toss the tofu in the sauce just before serving to keep it crispy.
7
This dish can be made ahead — store the fried tofu and sauce separately, then combine when reheating.