Crispy pan-fried tofu in a garlicky, savoury sauce with umami flavors! This easy crispy soy garlic tofu is ready in 30 minutes with simple ingredients! A delicious main dish for all the tofu-lovers. It's better-than-takeout! [Vegan-adaptable]
This crispy garlic soy tofu features diced tofu pan-fried until golden and tossed in a savory, garlicky soy-based sauce. It's full of flavor and best paired with steamed rice and vegetables!
It's an easy tofu recipe that you can make at home in little time, if you're craving some Chinese food! Tofu is a great plant based protein for those who are looking to reduce their meat intake and often eaten in Chinese cuisine.
I love making this tofu dish for my husband who prefers eating plant-based proteins. It's also a great recipe that will convert anyone to enjoy tofu because the sauce has an umami flavor, thanks to the soy and oyster sauce.
If you're vegan, vegetarian or you don't enjoy oysters, you can swap the oyster sauce for vegetarian stir fry sauce!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Extra-Firm Tofu: is recommended. Or substitute with firm tofu but be gentle with it. Avoid using soft to medium tofu or it will break apart easily.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Cornstarch: or substitute with potato starch or arrowroot powder. Avoid tapioca starch as this will make the tofu stick to each other.
- Green Onions: for garnishing.
- Sesame Seeds: for garnishing. If you're allergic to sesame, omit this ingredient.
Sauce
- Garlic
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Dark soy sauce: this is thicker and darker than regular soy sauce. Or substitute with mushroom soy sauce. If you're gluten-free: substitute with a gluten-free dark soy sauce.
- Oyster sauce: this is a thick brown sauce made of oysters that adds a lot of umami flavor. If you're vegan or vegetarian: substitute with vegetarian stir-fry sauce. If you're gluten-free: substitute with a gluten-free version.
- Shaoxing wine: a Chinese rice cooking wine sold at many Asian grocery stores. Or substitute with Dry Sherry or dry white wine. For a non-alcoholic or gluten-free version, omit this ingredient.
- White Granulated Sugar
- Rice Vinegar: or substitute with apple cider vinegar or white vinegar.
- Cornstarch: or substitute with potato starch, arrowroot starch or tapioca starch.
- Water: room temperature
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon.
Expert Tips
- Dice the tofu into even cubes for consistent cooking time so that they equally become golden and crispy.
- Generously coat the diced tofu in the starch ensuring no bald spots or it won't be crispy. Do not just dump the cornstarch over the tofu in a bowl as this will cause the tofu to break apart easily.
- Don't skimp on the oil when frying the tofu as enough is needed to make it golden brown.
- Be patient in frying the tofu and do not increase the heat or it will burn. Perfectly fried tofu is achieved over medium heat with enough time.
- Make sure the sauce is thickened before adding the tofu and feel free to increase the heat when simmering the sauce.
Instructions
Below are step-by-step instructions on how to make crispy soy garlic tofu:
- In a small bowl, combine the sauce ingredients as listed above and set aside.
- Pat dry the tofu with paper towels to remove excess moisture and dice into ¾-inch cubes. Set aside.
- Spread cornstarch onto a large plate or baking sheet and generously and gently coat the diced tofu in small batches. Feel free to add more cornstarch if needed. Set aside.
- Heat vegetable oil in a large pan on medium heat. Fry coated tofu until golden and crispy, about 14-20 mins in total, flipping over halfway. Remove fried tofu from pan and set aside.
- Add the sauce into the pan and simmer to thicken.
- Toss fried tofu in the thickened sauce until evenly coated. Remove off heat. Garnish with green onions and sesame seeds. Enjoy!
To Air Fry the Tofu
- Lightly spray the air fryer basket with neutral oil or cooking spray.
- Place the coated tofu into the air fryer basket in a single layer, giving each piece enough space. You will need to air fry in batches.
- Lightly spray the tofu with more oil or cooking spray.
- Air fry at 400 degrees F for a total of 10 minutes, flipping the pieces over halfway, until crispy and golden.
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing soy garlic tofu as the tofu will change in texture.
Pairing Suggestions
Crispy soy garlic tofu serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- white or brown rice, cauliflower rice, or fried rice
- chow mein, lo mein, or plain noodles
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Sweet and Sour Chicken, Cashew Chicken, Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Shrimp Omelet, and more!
FAQ
Crispy soy garlic tofu can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat until hot. Note: over time the tofu will lose it's crispy texture.
Feel free to add any vegetables with a low-water content, like carrots, bell peppers, snap or snow peas, broccoli or cauliflower. Add and cook the vegetables before simmering the sauce.
The coated tofu can be air fried and I share instructions below in the recipe card.
You will not need to use a tofu press for this recipe.
📖 Recipe
Quick & Easy Crispy Soy Garlic Tofu
Ingredients
- 12.34 oz extra firm tofu liquids strained out (no pressing required)
- 3 tablespoon vegetable oil or any neutral oil
- ½-3/4 cup cornstarch or potato starch, add more if needed
- 1 green onion finely chopped for garnish
- 1 teaspoon sesame seeds for garnish
Sauce
- 2 garlic cloves minced
- 1 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce for a vegan version
- 1 teaspoon Shaoxing Cooking Wine or dry sherry wine, dry white wine or omit altogether
- 1 teaspoon white granulated sugar
- 1 teaspoon rice vinegar or apple cider vinegar or white vinegar
- ½ tablespoon cornstarch or potato starch or tapioca starch
- ½ cup water room temperature
Instructions
- In a small bowl, combine the sauce ingredients as listed above and set aside.
- Pat dry the tofu with paper towels to remove excess moisture and dice into ¾-inch cubes. Set aside.
- Spread cornstarch onto a large plate or baking sheet and generously and gently coat the diced tofu in small batches. Feel free to add more cornstarch if needed. Set aside.
- Heat vegetable oil in a large pan on medium heat. Fry coated tofu until golden and crispy, about 14-20 mins in total, flipping over halfway. Remove fried tofu from pan and set aside.
- Add the sauce into the pan and simmer to thicken.
- Toss fried tofu in the thickened sauce until evenly coated. Remove off heat. Garnish with green onions and sesame seeds. Enjoy!
Notes
To Air Fry the Tofu
- Lightly spray the air fryer basket with neutral oil or cooking spray.
- Place the coated tofu into the air fryer basket in a single layer, giving each piece enough space. You will need to air fry in batches.
- Lightly spray the tofu with more oil or cooking spray.
- Air fry at 400 degrees F for a total of 10 minutes, flipping the pieces over halfway, until crispy and golden.
SJ
It was my first time eating and cooking tofu, I added minced ginger to the sauce and a did a pork version for my boys who are love their meat. The best meal I've had since going vegan!!!
Christie Lai
Thank you so much for making my recipe and so glad you all enjoyed it both ways!
Mel
Just the flavors I was looking for… well balanced soy garlic flavor without being too sweet or sour! You just helped bring tofu (happily) into my meal rotation and I can’t thank you enough. This one is a keeper.
Christie Lai
Thank you so much for making my recipe and so glad you liked it! Happy it's a keeper!
Maria
Absolutely delicious.
My family doesn't like tofu - would this work with chicken? And if so - any advice?
Thanks!
Christie Lai
Thank you so much for making my recipe and so glad your family liked it! This could work with chicken and I recommend using diced chicken thighs for a more tender texture and seasoning them with some salt and pepper before coating it in cornstarch. Fry the coated chicken over medium heat for 6-8 minutes or until golden brown and cooked through.
Madras Tiffin
The blog post on Christie at Home shares a recipe for making crispy soy garlic tofu, a plant-based dish that's packed with flavor. It offers easy-to-follow instructions and includes ingredients like firm tofu, soy sauce, garlic, and sugar. Perfect as a snack or part of a meal, the recipe is great for those who want a tasty vegetarian option.
Christie Lai
Thank you so much for making my recipe and for the positive review! Glad you enjoyed it!
Bridget
Do I need to drain/dry out the tofu first?
Christie Lai
Yes, thanks for asking! I will clarify this in the instructions.
Leticia Evans
I just made it for dinner. It came out delicious and crispy. I loved it. Great recipe, easy to make.
Christie Lai
Thanks so much for making my recipe and for the kind review, Leticia! Glad it worked out well!
Jd
I'll make your crispy garlic soytofu recipe, it lookss so delicious
K8
Loved it. Will make again soon. Looking to get more confident with tofu and this recipe was easy to understand and follow thru. Thank you! I doubled the sauce recipe and paired it with coconut rice and a veggie stir-fry, which I added a bit of the extra sauce to. It worked perfectly. Next time I might pour the sauce over the tofu the last second so it stays super crispy. Thanks again! Yum’
Christie Lai
Thanks so much for making my recipe and for leaving a positive review, K8! So glad you enjoyed it and that it worked out perfectly 🙂
Les
Delicious 🙂 Added some chili crisp oil and served it with bok choy ginger and rice 🙂 thanks for ur recipes 🙂
Christie Lai
Amazing! So happy to read this and glad it worked out well. I appreciate you making my recipe, Les!
Ands
I made this tonight for dinner. My first time making tofu. I added garlic paste, but otherwise followed the recipe (and suggestion to cut into larger rectangles!) and served with broccoli. Next time I’ll double the sauce!
Delicious recipe, easy to follow. Thanks so much for sharing! Also I very rarely leave a comment, but felt compelled today!
Christie Lai
Thank you so much for making my recipe and for leaving a kind comment! I truly appreciate it and glad you enjoyed it 🙂
Jaime Favorite
I also made this recipe tonight and it was MY first time cooking tofu! I absolutely loved how it turned out! I agree with cutting the tofu in bigger rectangles; easier to turn in the pan.
I also added some fish sauce, harissa, and some chili, hot honey from Trader Joe's to my sauce.
I paired it with asparagus and green beans over a bed of green lentils.
What a protein-packed, yummy meal (with plenty of left overs for me!). Will make again!
Christie Lai
Thank you so much for making my recipe! I am so thrilled to hear about your positive experience with it and those additions sound fantastic 🙂
Samantha
Great recipe, this is my go to when I make tofu!
Christie Lai
Thank you so much for your kind and positive feedback, Samantha! Happy you enjoy it so much!
Thomas
Thanks so much for sharing the receipt. Delicious! I added 2 shallots and some Piri-Piri. Glazed them together in 1 table spoon of walnut oil after removing the tofu and added the sauce at the end. Tastes a bit spicy. Next time I will add some minced ginger as well and substitute the sugar by maple syrup ... pretty sure it will taste great. Cheers from Germany 😉
Christie Lai
Hello from Canada! Thanks so much for making my recipe, Thomas! So happy to hear that the additions also worked out well 🙂
Linda Romero
Excellent! I’ll definitely make it again. And again. And again!
Christie Lai
Thank you so much for making it and sharing your positive review with me, Linda! I hope you enjoy it for many times to come 🙂
Amanda Keyser
Oh wow! Yum!! I followed everyone’s advise on ignoring the tofu while it got crispy and added some spice to my sauce! Absolutely delicious! Will make this again!
Christie Lai
Thanks so much for making my recipe and for the positive review, Amanda! So happy that you enjoyed this and glad it all worked out for you 🙂
Patty stone
Looks absolutely Delicious! Going to make it tonight and can’t wait for my family’s reaction !!! Thank you for all the great tips 👏👍🙏💐
christieathome
Thank you so much for your interest in making my recipe, Patty! I hope you enjoy my recipe with your family 🙂
Grace
So good! One of the best sauces we have ever had with tofu!
christieathome
Thank you so much for making my recipe, Grace! So glad you enjoyed it 🙂 have a lovely day!