Crispy Garlic Soy Tofu

The ideal ratio of crunch to umami characterizes this tasty, high-protein vegan Crispy Garlic Soy Tofu. After being pan-fried or air-fried until golden and crisp, each tofu cube is tossed in a flavorful soy-garlic glaze that is wonderfully satisfying, savory, and just a touch sweet. Simple, plant-based ingredients are used in this recipe of Crispy Garlic Soy Tofu to create restaurant-quality texture, flavor depth, and high-protein garnish for vegetables, rice, or noodles. What’s the best? All you need is a hot pan and the proper method to consistently make irresistibly crisp tofu; deep-frying is not necessary.

STATS FOR THE RECIPE OF GARLIC SOY TOFU

• Cuisine of the dish: Asian-inspired
• Size of a portion: ~1 portion(1 cup of cooked tofu)
• Cook time: Twenty minutes
• Time for prep: Fifteen(15) minutes
• Active working time(total): Thirty-five(35) minutes
• Course: Main or side
• Diet category: Pure vegan, dairy and egg-free
• Yield: Serves four
• Complexity level: Simple and easy

TOOLS

• Measuring cups
• Cutting board
• Mixing bowls(medium and large)
• Whisk
• Spatula or tongs
• Measuring spoons
• Knife
• Paper towels

INGREDIENTS

CRISPY TOFU

• Tamari or soy sauce, one tbsp.
• 1 tbsp. of sesame or olive oil
• Tofu, 400 grams
• 2 tbsps. of corn starch

GARLIC SOY GLAZE

• 4 cloves of garlic
• Ginger, one tsp.
• Sesame oil, one tbsp.
• 2 tbsps. of soy sauce
• Cornstarch slurry, two and a half tbsps.
• Agave nectar or maple syrup, one and a half tbsps.
• 1 tbsp. of rice vinegar

GARNISH

• Sesame seeds, toasted
• Sliced green onions

INGREDIENT NOTES

MAPLE SYRUP

• This helps to balance the garlic and savory soy. Agave nectar or brown sugar works just as well if you don’t have the maple syrup.

CORNSTARCH

• When we dip the tofu in cornstarch slurry before cooking, it creates a crispy layer outside the tofu. Additionally, effective alternatives are potato starch or arrowroot powder.

GARLIC AND GINGER

• These are the aromatics that give the classic aroma to our tofu sauce. Fresh versions always give a strong flavor and aroma.

TOFU

• We have to press and drain the tofu to make it extra-firm. This step is essential to have the extra crispy tofu. Use tempeh or chickpea tofu to have a soy-free option

SESAME OIL

• Using the toasted sesame oil will enhance the taste of Asian-style sauces by providing them with a deep, nutty aroma. Avocado oil also works, but the taste will be milder.

VINEGAR

• We are adding rice vinegar to brighten up the sauce. White wine or apple cider vinegar may also do the same work.

SOY SAUCE

• It is the basic ingredient to add Umami and saltiness. Coconut aminos is the soy-free version, while tamari works as the gluten-free version of soy sauce.

INSTRUCTIONS

1. Press the tofu for fifteen minutes and drain all the excess water.
2. Then cut them into bite-sized pieces and transfer them to a bowl.
3. Add oil and soy sauce, and toss well to coat completely
4. Then, add corn starch and coat all the cubes well with it.
5. Place a non-stick skillet over an intermediate to full flame with two tbsp. of oil.
6. When the oil is hot, evenly distribute the marinated tofu.
7. After cooking for three minutes, turn the side.
8. When all the cubes become crispy golden on all sides, get them out of the pan and keep them away.

AIR FRYER VERSION

1. Arrange the tofu cubes in the air fryer’s basket.
2. Cook them for around eighteen minutes while shaking in between.

GLAZE PREPARATION

1. In a skillet, warm the sesame seed oil over a medium flame.
2. Now, include the minced garlic and ginger.
3. Sauté them for half a minute till they become fragrant.
4. Then, add soy sauce, rice vinegar, chili flakes, and maple syrup.
5. Mix all of them well and wait for the boil to start.
6. Prepare a cornstarch slurry with a teaspoon of cornstarch and two(2) tbsps. of water.
7. Stir the sauce constantly with the gradual addition of slurry.
8. You will see the sauce going thick within a minute.
9. Now, return the crispy tofu to the sauce in the skillet.
10. Use gentle tossing to coat the crispy tofu with glaze.
11. Transfer them to the serving bowl.
12. Sprinkle sesame seeds and green onions(chopped) as garnish for these vegan Crispy Garlic Soy Tofu.
13. Warm them up and serve.

TIPS

• Never overcrowd the air fryer’s basket or pan while cooking the tofu to ensure maximum crispness.
• You may add snap peas, sauteed bell peppers, or broccoli for a full meal.
• If you cook a defrosted tofu after draining its water, then it will be the most crispy.
• If you want a more saucy and glaze-like finish, you should double the sauce.
• You can tweak the amount of maple syrup and soy sauce to adjust the sweet and salty balance for you.

STORAGE DIRECTIONS

FRIDGE

• Keep the remainder of glazed tofu in a locked container and refrigerate it for four days in the refrigerator.

FREEZER

• Once the cooked tofu cools down, pack it in a freezer-friendly vessel. Freeze for around 60-70 days.

REHEATING

• Warm the chilled or defrosted tofu using a hot pan or an air fryer to restore the crispness. Avoid microwaving.

FAQs

Is that possible to lower the calories further?

• You can skip the oil and bake or pan-fry the tofu only with soy sauce to lower the calories. This will make the tofu less crisp but still flavorful.

Will the other protein options work in place of tofu?

• Yes, you may use seitan or tempeh as a high-protein option instead of tofu.

Will baking the tofu instead of pan-frying work?

• Yes, spread the tofu in only one layer on a baking sheet(parchment-lined). Bake them for 25-30 minutes at 200 C.

What may be the serving options for this tofu?

• These Soy-garlic crispy tofu pairs perfectly with stir-fried noodles, jasmine rice, sauteed greens, or brown rice.

NUTRITIONAL FACTS PER SERVE

Calories per portion: ~220 kcal
Total carbs: 13 g
Fiber: Two grams
Net carbs: Eleven grams
Proteins: 14 g
Fats: Thirteen grams
Sodium: 460 mg
Size of a portion: ~1 portion(abot 1 cup of tofu)
Sugar: Five grams