Crispy Tofu with Garlic Sauce (without Deep-Frying)

Living in the US, it seems to me that cooking with tofu is all about staying on a vegetarian or vegan diet. It is totally different in China. Growing up, we ate a lot of tofu because it’s lower in cost and the dishes are delicious.

Like this crispy tofu with garlic sauce. It was one of my favorite snacks growing up, often served with bubble milk tea.

Sounds weird enough?

The classic combination is from Hong Kong bubble Tea branch, RBT. It is the earliest Hong Kong style dessert and drink store opened in Beijing back in the 90s. And it was one of my favorite places to hang out after school and on the weekend. Every time, I’d order a bubble tea with a different topping. But for the snack, the fried tofu with gravy was always the first thing I ordered.

The original crispy tofu snack is deep fried until crispy and golden. It is then served in a brown sauce that is garlicky and slightly sweet.

When making this dish at home, I prefer to use a lazier method and bake the tofu instead of deep-frying. If you try it once you’d be surprised how amazing the tofu turns out.

The golden tofu chunks will puff up and turn chewy and crispy, with a texture very close to fried tofu.

And the best part?

You don’t need a single drop of oil!

I wouldn’t mind sprinkling some sea salt and snacking on these little cubes by themselves, but the garlic sauce just makes everything better.

The sauce only takes 5 minutes to make and uses a couple of ingredients that you already have in your cabinet. The finished sauce is just like the original version I used to have in the Hong Kong chain store—sticky, savory, garlicky, and slightly sweet.

Once you try this recipe, you won’t need to convince your kids or husband to eat tofu anymore. They’ll finish a block in one sitting 😉

Oh, by the way, definitely check out these little paper boats on Amazon. I love to serve crispy tofu on these red food trays, just like how street vendors and stores do in China. They are perfect to serve snacks or appetizers at home or for a party. And of course, you’ll have less clean up to do later.

Cooking video

I’ve created this short video for you, so you can easily get an idea of the workflow. For more Chinese cooking videos and easy dinner ideas, follow my YouTube channel!

More delicious tofu recipes

• General Tso Tofu (Crispy Tofu without Deep Frying)
• Authentic Mapo Tofu (麻婆豆腐)
• Braised Tofu with Shrimp
• Bok Choy stir-fry with Crispy Tofu

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Crispy Tofu with Garlic Sauce (without Deep-Frying)

By Maggie Zhu

5 from 11 votes

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

0.5x1x2x3x

Save RecipeSaved Recipe Print

A classic Hong Kong street food made in your kitchen. Learn the easiest way to make crispy tofu that tastes great—no deep-frying and marinating needed!

Ingredients 

Crispy tofu

• 1 12-oz. / 340-g block extra firm tofu
• Salt

Garlic sauce

• 2 tablespoons soy sauce or tamari for gluten-free option
• 1/2 tablespoon sugar
• 1/4 cup water
• 1 teaspoon cornstarch
• 2 teaspoons vegetable oil
• 4 garlic cloves minced
• 1 green onion chopped (*Footnote 1)
• Optional Toasted sesame seeds for garnish
• Optional Sriracha sauce for serving

Cook ModePrevent your screen from going dark

Instructions

Crispy tofu

• Preheat the oven to 400 degrees F (200 C). Line a baking tray with parchment.
• Press the water out of the tofu while heating up the oven. Carefully press the tofu with your hands. Slice the tofu into two even-thickness pieces. Wrap a few layers of cheesecloth (or kitchen paper towel) outside the tofu, and place a small tray with a heavy weight on top. The weight can be a jar of pickles or canned tomatoes.
• When the oven is heated, cut the tofu into 1/2-inch (1-cm) pieces. (*Footnote 2)
• Season both sides with salt. Bake for about 30 minutes, until the tofu turns golden and the surface puffs.
• Now you can use it in stir fries or serve the tofu with sauce.

Garlic sauce

• Prepare the garlic sauce while baking the tofu. Whisk the soy sauce, sugar, water, and cornstarch in a small bowl until completely dissolved.
• Heat the oil in a small pan over a medium heat until hot. Add the garlic and green onions. Stir for 20 seconds to release the aroma.
• Stir the sauce again to make sure the cornstarch is dissolved. Pour into the pan. Stir constantly for 10 to 20 seconds, until the sauce has thickened enough to coat the back of a spoon. Transfer immediately into a small bowl, so the sauce won’t overcook in the residual heat.
• When the tofu is baked, drizzle the sauce over the tofu. Garnish with green onions and sesame seeds, if using.
• Serve immediately as a snack or appetizer.

Ingredient Substitution Guide

Notes

1. Use the white part to cook the sauce and save the green part to garnish the tofu before serving.
2. It is OK to cut the tofu slightly larger, up to 3/4-inch (1.5-cm) thick. It will take longer for the pieces to crisp up, about 35 to 40 minutes.

Nutrition

Serving: 1of the 4 servings, Calories: 98kcal, Carbohydrates: 5.4g, Protein: 7.7g, Fat: 5.9g, Sodium: 463mg, Fiber: 1g, Sugar: 2.3g

Have a question or feedback? Add a Comment

Did you make this? I want to see! Tag @OmnivoresCookbook on Instagram, and rate the recipe below.