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Asian Tofu with Spicy Garlic Sauce
5 from 10 votes

Asian Tofu with Spicy Garlic Sauce

Asian Tofu with Spicy Garlic Sauce features firm tofu marinated in a sauce made with prune juice, garlic, soy sauce, ginger, chili flakes, and Chinese five-spice, producing a mix of sweet, spicy, and savory notes. The tofu is pan-fried to a golden exterior, then simmered in the sauce for depth of flavor. Served with stir-fried Chinese greens and bean sprouts, garnished with scallions, chili, and sesame seeds, this dish offers a balanced texture and vibrant flavors typical of East Asian cuisine.

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

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

    Cup of Yum
  1. 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.
  2. Meanwhile, add the marinade ingredients to a large bowl and stir.
  3. 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.
  4. If serving with rice, cook it now.
  5. 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.
  6. Add the Chinese greens and bean sprouts to the wok and stir fry for a minute or two until wilted.
  7. 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

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: 4 Serving

Amount Per Serving

Calories 133

% 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.