Chinese Garlic Tofu Stir Fry {15 Minutes}

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

4.68 stars (25 reviews)

Chinese Garlic Tofu Stir Fry {15 Minutes}

Soft on the inside, with a light golden crisp on the outside, and coated with a sticky garlic sauce, this easy and healthy garlic tofu stir-fry recipe is loaded with authentic flavor and it tastes better than take-out.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Chinese

Diet: Vegetarian

Keyword: asian food, chinese food, Tofu recipe, vegetarian recipe

Servings:

Calories: 315kcal

Author: Shuang Shuang Liang

Equipment

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

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!

Video

Notes

* You can also use extra firm tofu
**Omit the egg for Vegan option
*** 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.

Nutrition