Magic Garlic Tofu Recipes

WICKED GARLIC TOFU SAUTE

Steps:

• Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.
• Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.

MAGIC GARLIC TOFU

Steps:

• Prepare your baked tofu according to recipe instructions.
• Meanwhile, as your baked tofu (above) is draining and later baking, prep all of your ingredients for the black pepper sauce. In a small bowl, whisk together water, soy sauce, maple syrup, black pepper, cornstarch and ground ginger until combined. Set aside.
• In a large sauté pan, heat the butter (or oil) over medium-high heat until melted. Add the red onion and jalapeño, and sauté for 4-5 minutes, or until softened, stirring occasionally. Add the garlic and sauté for 2 more minutes, or until fragrant, stirring occasionally.
• Slowly pour in the soy sauce mixture, and stir until combined. Continue cooking until the mixture reaches a simmer and then thickens.
• Remove pan from heat. Add in the baked tofu, and toss until it is evenly coated in the sauce.
• Serve warm, garnished with lots of toppings as desired.

ASIAN GARLIC TOFU

Steps:

• Remove tofu from packaging. Place about 4 paper towels on a plate. Set tofu on top of plate and cover with more paper towels. Place a cast iron pan or something else that is heavy on top. Let sit 30 minutes.
• In a medium bowl, stir together Hoisin sauce, soy sauce, sugar, ginger, garlic, and red pepper flakes.
• Cut tofu into bite-sized pieces. Place in bowl with sauce and toss to coat. Let sit 30 minutes.
• Heat olive oil in a medium cast iron pan over medium-high heat. Once really hot, add tofu. Once nicely seared on the bottom, flip over. Continue to cook until seared on bottom.
• Drizzle with sesame oil and remove from heat.
• Sprinkle with green onions and serve with rice.

SPICY GARLIC TOFU STIR FRY

Steps:

• Heat the oil in your wok over medium heat. Stir in the garlic, and cook for about 30 seconds, or until the garlic begins to turn golden at the edges.
• Add the ground pork, and stir-fry until browned, about 1-2 minutes. Increase the heat to high, and add the shallots. Cook for 1-2 minutes, until the shallots begin to turn translucent.
• Stir in the Shaoxing wine, hoisin sauce and spicy bean paste, and cook for an additional 30 seconds.
• Add the chicken stock, white pepper, sugar, and sesame oil. Bring the sauce to a simmer. Mix the cornstarch slurry, and pour into the sauce. Simmer for 30 seconds, until the sauce has thickened.
• Gently stir in the tofu cubes, and allow it to simmer for 1-2 minutes, stirring often. Stir in the scallions, and serve.

BROCCOLI TOFU STIR FRY

Steps:

• Drain the cubed tofu and pat dry
• Place the tofu cubes in a bowl
• Add 3 tablespoons of cornstarch and toss gently to coat
• Heat a large skillet on medium high heat with 3 tablespoons of olive oil
• Pan fry the tofu for 10-15 minutes, until crispy on all sides
• Make one batch of the 3 ingredient stir fry sauce recipe linked in the recipe ingredients and shake to combine
• Add the broccoli, ginger, garlic, green onions and the homemade stir fry sauce to the skillet and sauté for 10-15 minutes, or until broccoli is desired texture
• Serve alone or over unsalted rice or stir fry noodles

BAKED TOFU

Steps:

• Slice your block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick). Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels. Then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes. Meanwhile, heat your oven to 400°F.
• Once the tofu has drained, remove the weights and paper towels. And use a knife to cut the tofu into your desired shapes. I typically just make little cubes (about 3/4-inch each), but you can cut any size of triangles, rectangles, or other shapes that you'd like.
• Add your tofu to a large mixing bowl. Drizzle with olive oil, and toss until evenly coated. Sprinkle evenly with cornstarch, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated.
• Turn the tofu out onto a parchment-covered baking sheet, and arrange it so that the tofu is in an even layer (not touching).
• Bake for 15 minutes. Then remove the baking sheet from the oven, and flip each of the tofu bites so that they can cook evenly on the other side. Return to the oven for 15-20 more minutes, or until the tofu reaches your desired level of crispiness. Remove baking sheet from the oven.
• And enjoy!

CHILI GARLIC TOFU

Steps:

• Put the tofu cubes in a large bowl. Add 1.5 tbsp of chili oil, garlic powder, and a pinch of salt. Toss until all the cubes get evenly coated. Bake in a pre-heated oven at 200°C for around 12-15 minutes.
• In a bowl mix 1 tbsp chili oil, oyster sauce, soy sauce, salt, sugar, and pepper. Keep it aside.
• Heat cooking oil in a pan. Add grated garlic and spring onion white. Saute for a few seconds and then add the sauce mixture. Cook for about a minute.
• Add baked tofu cubes and spring onion green. Saute for about a minute and then switch off the gas.
• Enjoy it as an appetizer or serve in the main course with a rice or noodle dish.