My favorite way to prepare tofu is to make the outside crunchy! This Crunchy Garlic Tofu recipe combines crunchiness with a sweet garlicky glaze. It’s one of my son’s favorite meals. I like to make this recipe with a side of stir fried veggies and brown rice.
Crunchy Garlic Tofu
1 14 oz. box organic firm tofu tofu, cut into 1 inch squares
1/4 cup grapeseed oil plus 3 tablespoons, divided
1/2 teaspoon sesame oil
6 tablespoons organic cornstarch
1/2 teaspoon salt, divided
1/2 -1 teaspoon fresh black pepper
10 large garlic cloves, minced
3 – 5 dried red chilies, cut in half (add more if you like more spice)
1 heaping tablespoon peeled and minced ginger
2 tablespoons soy sauce (I use gluten free)
6 tablespoons water
1 red onion, sliced into rounds 1/2 teaspoon sesame oil
1 tablespoon brown sugar mixed with 1 tablespoon water
1 green onion, cut into 2 inch strips for garnish
Evenly spread out cornstarch on a plate.
Cut tofu and dredge evenly in cornstarch. Set aside.
Heat 1/4 cup of the grapeseed oil in a nonstick pan.
Place 1/2 of the tofu in oil. Add 1/4 teaspoon salt and 1/2-1 teaspoon black pepper.
Cook for 9-10 minutes, turning so that all sides get brown.
Take out of pan and place on a paper towel (placed on a plate) to soak up the oil.
Place 3 more tablespoons of oil in the pan and add the remaining tofu.
Add another 1/4 teaspoon salt and 10 turns black pepper and cook for 9-10 minutes.
Take out and place on a paper towel
Use the same oil and pan and add the garlic, chili and ginger.
Cook for 1 minute and then add 1 tablespoon soy sauce and 6 tablespoons water.
Add red onions and sesame oil and cook for 3 minutes.
Add the tofu back to the pan, stir to combine and cook for 2 minutes.
Add the glaze and cook for an additional minute.
Garnish with green onions.
* I serve this dish with a side broccoli and mushrooms sauteed in olive oil and salt and pepper and a brown rice. Feel free to serve it with what ever you’d like. Don’t ever serve or eat the red chilies, they are just for flavoring the dish.