Asian Tofu with Spicy Garlic Sauce

Name: Asian Tofu with Spicy Garlic Sauce
Prep time: 2 min
Cook time: 8 min
Total time: 30 min
Yield: 4 serving
Ingredients: 14 oz (400g) firm tofu; ¼ cup (60ml) Sunsweet prune juice; 3 cloves garlic; 2 tablespoons soy sauce; 2 teaspoons sugar; 1 teaspoon freshly grated ginger; 1 teaspoon chilli flakes (red pepper flakes); ½ teaspoon Chinese five-spice; 1 tablespoon sesame oil; 1 teaspoon cornflour; Handful Chinese greens; handful bean sprouts; 1 scallion; Sliced red chilli; sesame seeds; rice

User Reviews

5.0

15 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
marinating time + pressing time
20 mins
Total Time
30 mins
Servings
4
Calories
133 kcal
Course
Main Course, Dinner
Cuisine
Asian, Chinese, Vegan

Asian Tofu with Spicy Garlic Sauce

Yuliana Reed

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This pan-fried Asian Tofu with Spicy Garlic Prune Sauce is quick, easy and packed with flavour! It's a great midweek vegan dinner with a tasty Chinese sauce that's sweet (from prune juice!), spicy, salty and savoury.

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Ingredients

Servings

For the Spicy Garlic Prune Sauce

14 oz (400g) firm tofu
¼ cup (60ml) Sunsweet prune juice
3 cloves garlic minced
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon freshly grated ginger
1 teaspoon chilli flakes (red pepper flakes)
½ teaspoon Chinese five-spice
1 tablespoon sesame oil or other cooking oil
1 teaspoon cornflour dissolved in 1 tablespoon water

To serve

Handful Chinese greens
handful bean sprouts
1 scallion (spring onion), chopped
Sliced red chilli
sesame seeds black and white
rice

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Instructions

Press the tofu by placing it on a plate wrapped in a few pieces of paper towel and set another plate on top. Place something heavy (a mug or frying pan) on top and set aside for 15 minutes.
Meanwhile, add the marinade ingredients to a large bowl and stir.
When the tofu is pressed, cut it into bite-sized pieces and add it to the bowl, tossing well to coat it in the marinade. Set aside for 10 minutes.
If serving with rice, cook it now.
Heat the oil in a frying pan or wok over a medium heat, then add the tofu (reserve any marinade left in the bowl) and cook until it turns golden (about 4 minutes), then flip and cook the other side for a few minutes. Add the leftover marinade to the wok with the cooked tofu and heat through. Transfer the tofu and sauce to a plate and set aside.
Add the Chinese greens and bean sprouts to the wok and stir fry for a minute or two until wilted.
Serve with the rice and tofu, sprinkled with the scallions, chilli and sesame seeds.

Notes

Be sure to use firm tofu. Ideally extra firm so it holds together in cubes in the pan.
If you have time to press the tofu, it gets all the water out so it gets crispier. If you don't have time, it's still tasty!
Try substituting the sugar for maple syrup.
I like to use sesame oil for Chinese cooking, but you can use any other cooking oil.

Nutrition Information

Show Details

Calories 133kcal (7%) Carbohydrates 6g (2%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 508mg (21%) Potassium 28mg (1%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 30IU (1%) Vitamin C 1mg (1%) Calcium 131mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 133 kcal

% Daily Value*

Calories	133kcal	7%
Carbohydrates	6g	2%
Protein	10g	20%
Fat	8g	12%
Saturated Fat	1g	5%
Sodium	508mg	21%
Potassium	28mg	1%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	30IU	1%
Vitamin C	1mg	1%
Calcium	131mg	13%
Iron	2mg	11%