Garlic Soy Tofu
Garlic Soy Tofu is a quick, flavorful twist on Mapo Tofu with easy-to-find ingredients. Perfect over rice or Lo Mein!
Equipment
- Normal Kitchen Utensils
Ingredients
- 16 Oz. Firm Tofu
- 3 Tbsp Vegetable Oil
- 3 Cloves Garlic Minced
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Fresh Ginger Roughly 1 Inch (Optional)
- 1 Tbsp Rice Vinegar or Apple Cider Vinegar
- 1 Tbsp sugar
- 2-3 Green Onions Sliced
Instructions
- Cut the tofu block into 1/2 inch to 3/4 inch cubes. Lay the cubs onto paper towels to draw out some of the moisture.
- Heat 2 Tbsp of the vegetable oil in a wok or skillet over medium-high heat.
- Add the tofu cubes to the oil and fry on all sides until golden. Give the first few sides 2 minutes each to crisp up before flipping. Otherwise, you risk breaking them apart. It should take 6-8 minutes to fry them in total. Once fried, remove the tofu from the pan.
- While the tofu fries, prepare the sauce. In a separate bowl, mix the soy sauce, sesame oil, rice vinegar and sugar.
- Add the remaining vegetable oil to the pan the tofu was in - still over medium high heat.
- Add the garlic and ginger to the oil and stir constantly for 30 seconds (or they will burn) until fragrant.
- Add the tofu back to the pan, along with the sauce. Stir to coat the tofu. Then, add the green onions and cook another 1-2 minutes, stirring constantly.
- Serve right away over rice or lo mein.