Soft on the inside, golden and lightly crisp on the outside. That’s the tofu texture I grew up loving, and this Chinese garlic tofu stir fry is how my dad made it. Firm tofu gets a quick egg coating, sears in garlic, ginger, and green onion, then gets tossed in a simple soy sauce glaze. There’s no tofu press involved, and it’s on the table in 15 minutes.

I watched my dad make this countless times. Every time I cook it now for my own family, I’m instantly transported back to our busy dinner table in China. It’s simple, deeply flavorful, and full of the small stir fry techniques that make Chinese home cooking so special.

Glazed golden brown garlic tofu cubes over white rice with sliced green onions

A Quick Look At The Recipe

  • Recipe Name: Chinese Garlic Tofu Stir Fry {15 Minutes}
  • Ready In: 15 minutes
  • Serves: 6
  • Main Ingredients: firm tofu (*14oz), egg (**See notes), garlic (minced), inch fresh ginger (minced), of green onion (chopped, white, and green parts separated), oil for stir-frying, Salt to taste (optional), soy sauce (***See notes)
  • Why You'll Love It: My dad's Chinese garlic tofu: firm tofu coated in egg, seared golden, and tossed in a sticky garlic ginger sauce. No tofu press needed, and it's ready in 15 minutes.

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Why I Use Firm Tofu and an Egg

Not all tofu is created equal. Its texture depends on how much water it holds. I grew up eating a lot of silken and firm tofu, and I’ve never been a big fan of extra firm because I like a softer bite. After testing them all, firm tofu gives the best balance: a soft center with a golden crust. Extra firm still works if that’s what you have.

The egg is my dad’s trick. Eggs show up in so many dishes my family makes, and my parents always say they add umami. Here the egg coats the tofu, seals in the moisture, and sears into a golden crust. That’s why you can skip pressing the tofu completely. Just pat it dry with paper towels and cube it.

Garlic, ginger, and green onion are the three musketeers of my dad’s cooking. About 90% of his stir fries start with them sizzling in hot oil to “qiang guo” 炝锅, which means prepare the wok.

My Dad’s Stir Fry Secrets

  • Let it sit before you flip. Count 5 to 7 Mississippis while the egg sets on the bottom. Flip too early and the coating sticks to the pan.
  • Watch the aromatics closely. Garlic only needs 30 to 45 seconds in hot oil before it starts to burn.
  • Stir the sauce again right before it goes in. The starch settles to the bottom of the bowl.
  • Turn the heat to low, pour in the sauce, then turn the heat off. The leftover warmth thickens it into a glossy glaze without overcooking the tofu.
  • It doesn’t have to be perfectly golden on every side. A few pale spots are totally fine.
Ingredients for garlic tofu stir fry in small bowls, including cubed firm tofu, an egg, garlic, ginger, and soy sauce

Soy Sauce or Coconut Aminos

I make this with 2 1/2 tablespoons of low sodium soy sauce, or 1/4 cup of coconut aminos when I want it soy sauce free. Regular soy sauce is saltier, so start with 2 tablespoons and taste. Either way, you won’t need any extra salt.

Want it vegan? Leave out the egg and let the tofu sear a little longer on each side before the sauce goes in. You’ll still get golden edges, just a thinner crust.

How to Make Garlic Tofu Stir Fry

Scroll down to the full recipe card for exact amounts and instructions! ⬇️

In a bowl, whisk the egg then add in cubed tofu.
In a bowl, whisk the egg then add in cubed tofu.
Very gently, pour the mixure into another bowl.
Very gently, pour the mixure into another bowl.
Repeat a few times by pouring the tofu and egg mixture back and forth.
Repeat a few times by pouring the tofu and egg mixture back and forth. Until the tofu cubes are covered.

Now let’s prepare the wok. Sautéing the aromatics first is the most important step in most of the Chinese cooking my parents taught me:

In a media non-stick frying pan, heat up 1 - 2 tbsp oil for 30 - 40 seconds or until shimmering.
In a media non-stick frying pan, heat oil for until shimmering.
Turn the heat to medium ad add minced garlic, ginger and green onion.
Turn the heat to medium and add minced garlic, ginger and green onion.
Sautte for 30 seconds or until fragrant.
Sautte until fragrant
Gently add the tofu to the frying pan.
Gently add the tofu to the frying pan.
Let the egg coatings cook on all sides before flipping (make sure the pan is non-stick, or the egg layer could peel off easily)
Let the egg coatings cook on all sides before flipping (make sure the pan is non-stick, or the egg layer could peel off easily)
Sear all sides until lightly golden brown.
Sear all sides until lightly golden brown.
Mix the sauce again before pouring into the tofu.
Mix the sauce again before pouring into the tofu.
Turn off the heat and gently stir to cover all the tofu with the sauce. Continue to stir until the sauce thicken.
Turn off the heat and gently stir to cover all the tofu with the sauce. Continue to stir until the sauce thicken.

What I Serve It With

A bowl of fluffy jasmine rice, always. In my house that’s the first choice, because the soft grains soak up every drop of the garlicky sauce.

When I want something cold and crunchy on the side, I make my spicy cucumber salad. For more veggies on the table, add my zucchini mushroom stir fry. And if rice isn’t calling your name, spoon the tofu over my 15-minute soy-free lo mein. The chewy noodles pick up the sauce beautifully.

What do you like in your stir fry? Leave a comment below!

A pan of Asian Garlic Tofu stir fry freshly cooked and glazed with soy garlic sauce. Topped with scallion.

Get the recipe:Chinese Garlic Tofu Stir Fry {15 Minutes}

Yield: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
My dad’s Chinese garlic tofu: firm tofu coated in egg, seared golden, and tossed in a sticky garlic ginger sauce. No tofu press needed, and it’s ready in 15 minutes.
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Ingredients

  • 1 block firm tofu, *14oz
  • 1 egg , **See notes
  • 2 cloves garlic, minced
  • 1/2 inch fresh ginger, minced
  • 2 stalks of green onion, chopped, white, and green parts separated
  • 2 – 3 tbsp oil for stir-frying
  • Salt to taste, optional

Sauce

  • 2 – 3 tbsp soy sauce , ***See notes
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp arrowroot flour or cornstarch
  • 2 – 3 tbsp filtered water

Equipment

Instructions 

  • Drain and dry the tofu with a few pieces of paper towel. Then cut into cubes.
  • Whisk 1 egg and add to the tofu, season with a pinch of salt. Gently mix the tofu and eggs to coat thoroughly. Set aside.
  • In a small bowl, whisk all the ingredients for the sauce. Set aside.
  • Heat 2 – 3 tbsp cooking oil in a big pan on high to medium heat. Once hot, add garlic, ginger, and the white part of the green onion. Saute for 30 – 45 sec or until fragrant (watch it closely so it doesn’t burn).
  • Add tofu to the pan, count 5 – 7 Mississippis while the egg mixture on the bottom set a little bit. Then gently flip a few times. Cook all sides of the tofu for about 2 – 3 minutes or until golden brown (it doesn’t have to be perfect).
  • Turn the heat down to low and slowly pour in the sauce. The liquid should begin to become sticky immediately. Turn off the heat. Gently stir until the sauce thoroughly coats everything.
  • Garnish with the green parts of the green onion and sesame seeds (optional). Enjoy!
Youtube video

Notes

  1. * You can also use extra firm tofu
  2. **Omit the egg for Vegan option
  3. *** If using coconut aminos, use 1/4 cup, if using regular soy sauce, start with 2 tablespoon or to taste (regular and low sodium produce different salty level) I used 2.5 tablespoon low sodium soy sauce OR 1/4 cup coconut aminos for this recipe. No additional salt is needed.
Serving: 1g, Calories: 315kcal, Carbohydrates: 22g, Protein: 10g, Fat: 21g, Saturated Fat: 2g, Polyunsaturated Fat: 18g, Cholesterol: 31mg, Sodium: 414mg, Fiber: 1g, Sugar: 1g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Main Course
Cuisine: Chinese