Asian Tofu with Spicy Garlic Sauce
User Reviews
5
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Prep Time
2 mins
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Cook Time
8 mins
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marinating time + pressing time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
133 kcal
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Course
Main Course, Dinner
Asian Tofu with Spicy Garlic Sauce
Description
This recipe highlights firm tofu pressed to remove excess moisture, which is marinated in a uniquely sweet and spicy mixture including prune juice, minced garlic, soy sauce, ginger, chili flakes, and Chinese five-spice. The sugar in the sauce balances the chili’s heat, while the five-spice adds aromatic warmth.
After marination, the tofu pieces are pan-fried in sesame or another cooking oil until golden on both sides. The reserved marinade is then added to the pan and heated through, coating the tofu in a flavorful glaze. Separately, Chinese greens and bean sprouts are quickly stir-fried until just wilted to maintain crispness and freshness.
Serving the tofu alongside the greens and sprouts, sprinkled with chopped scallions, sliced red chili, and black and white sesame seeds, creates a dish with varied texture and layers of flavor that combine sweetness, heat, and a slight tang. Rice is served as an accompaniment to round out the meal.
Firm tofu is preferred for cooking sturdiness. Pressing the tofu enhances crispness but is optional. Maple syrup can substitute sugar to slightly alter sweetness. Sesame oil contributes traditional flavor but other oils can be used if needed.
Ingredients
For the Spicy Garlic Prune Sauce
- 14 oz tofu firm, 400g
- ¼ cup Prune Juice Sunsweet brand, 60ml
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon ginger freshly grated
- 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
- chinese greens handful
- bean sprout handful
- 1 scallion (spring onion), chopped
- red chilli sliced
- sesame seeds black and white
- rice
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
- Use firm or extra-firm tofu to maintain shape during cooking.
- Pressing tofu removes moisture for a crisper texture, though unpressed tofu still works.
- Sugar in the marinade can be replaced with maple syrup as an alternative sweetener.
- Sesame oil provides authentic flavor but other cooking oils can be used if unavailable.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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