Name: Pan-Fried Garlic Tofu Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: Asian
Ingredients: 14 to 16 ounces extra-firm tofu, drained; 2 garlic cloves, minced; 2 tablespoons soy sauce; 3 stalks green onion, thinly sliced, plus more for garnish; Juice of 1 small lemon; 2 tablespoons brown sugar; 1 ½ teaspoons fresh ginger, grated; ¼ cup water; 2 tablespoons oil (vegetable or canola oil recommended)

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Introduction

This pan-fried garlic tofu recipe is a flavorful and satisfying dish that brings together savory, sweet, and tangy notes. Perfect for a quick weeknight meal or a tasty plant-based protein option, it’s simple to make and delicious served over rice or noodles.

The dish shows several thick, triangular pieces stacked slightly on each other on a white plate, each piece with a rich, dark brown, glazed surface that looks moist and caramelized. The tofu is topped with small chopped green onions that add a fresh green color, scattered both on top and around the tofu. A glossy brown sauce pools around the tofu on the plate, adding a shiny finish and some liquid texture. A fork with a wooden handle rests on the plate's edge. The whole scene sits on 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 teaspoon of fresh ginger, grated
¼ cup of water
2 tablespoons of oil

Instructions

Step 1: Cut tofu into ⅓ inch thick triangular slices. Place them in a large casserole dish and set aside.
Step 2: In a medium bowl, mix together the garlic, soy sauce, green onions (3 stalks thinly sliced), lemon juice, brown sugar, grated ginger, and water. Pour this marinade over the tofu, ensuring all slices are coated. Let the tofu sit for at least two hours, or overnight for deeper flavor, flipping halfway through.
Step 3: Heat a large sauté pan over high heat and add enough oil to coat the bottom. Add as many tofu slices as fit in one layer. Cook for 2-3 minutes until the bottom is browned, then flip and cook the other side for about 2 minutes.
Step 4: Pour in the remaining marinade and cook until the tofu darkens slightly, about 45 seconds. Flip the tofu slices and repeat this step so each side absorbs the sauce.
Step 5: Remove the tofu from the pan and garnish with additional thinly sliced green onions before serving.

Tips & Variations

Press tofu for at least 30 minutes before cutting to remove excess moisture and improve texture.
For a spicier kick, add a small amount of chili flakes or sriracha to the marinade.
You can substitute tamari for soy sauce to make this recipe gluten-free.
Serve with steamed vegetables or over rice for a complete meal.

Storage

Store leftover tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat to maintain its crispy edges or in the microwave until warmed through.

How to Serve

The image shows a white rectangular baking dish filled with triangular pieces of light beige tofu laid flat and slightly overlapping in a dark brown sauce at the bottom. The tofu has a slightly uneven texture with small specks on the surface. The sauce contains small green sliced scallions and grated garlic spread evenly across the dish. The dish sits on a white marbled surface, creating a clean and bright background. 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 well. Soft or medium tofu is more delicate and may break apart during cooking, so it’s not recommended for this recipe.

Do I need to marinate the tofu overnight?

Marinating the tofu for a minimum of two hours allows the flavors to develop, but overnight marinating will give the tofu a richer taste. If short on time, even 30 minutes can add some flavor.