Soft on the inside, with a light golden crisp on the outside, and coated with a sticky garlic sauce, this easy and healthy garlic tofu stir-fry recipe is loaded with authentic flavor and it tastes better than take-out.
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
Rating
4.71 stars (27 reviews)
Keywords
asian food, chinese food, Tofu recipe, vegetarian recipe
Ingredients
1 block firm tofu (*14oz )
1 egg (**See notes)
2 cloves garlic (minced)
1/2 inch fresh ginger (minced)
2 stalks of green onion (chopped, white, and green parts separated)
2 - 3 tbsp oil for stir-frying
Salt to taste (optional)
2 - 3 tbsp soy sauce (***See notes)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp arrowroot flour or cornstarch
2 - 3 tbsp filtered water
Categories
Main Course
Cuisine
Chinese
Steps
Drain and dry the tofu with a few pieces of paper towel. Then cut into cubes.
Whisk 1 egg and add to the tofu, season with a pinch of salt. Gently mix the tofu and eggs to coat thoroughly. Set aside.
In a small bowl, whisk all the ingredients for the sauce. Set aside.
Heat 2 - 3 tbsp cooking oil in a big pan on high to medium heat. Once hot, add garlic, ginger, and the white part of the green onion. Saute for 30 - 45 sec or until fragrant (watch it closely so it doesn't burn).
Add tofu to the pan, count 5 - 7 Mississippis while the egg mixture on the bottom set a little bit. Then gently flip a few times. Cook all sides of the tofu for about 2 - 3 minutes or until golden brown (it doesn't have to be perfect).
Turn the heat down to low and slowly pour in the sauce. The liquid should begin to become sticky immediately. Turn off the heat. Gently stir until the sauce thoroughly coats everything.
Garnish with the green parts of the green onion and sesame seeds (optional). Enjoy!
Nutitrion
Serving Size: 1 g
Calories: 315 kcal
Carbohydrates: 22 g
Protein: 10 g
Fat: 21 g
Saturated Fat: 2 g
Cholesterol: 31 mg
Sodium: 414 mg
Sugar: 1 g
Unsaturated Fat: 18 g
Reviews
Jano brindisi on 2026-07-22 (5 stars): I love this recipe and am so grateful! The egg is genius! Great texture and the flavors are all fantastic. Simple recipe, simple instructions,
This will be in my regular rotation
Dennis Lan on 2026-06-28 (5 stars): This recipe is good but one tablespoon of sesame oil and rice vinegar isn't that too strong. Is this even asian anymore?
Mikita H on 2025-10-17 (5 stars): Wow it was so good! The acidity of vinegar gives the kick.
I added the sliced Cremini mushrooms and it came out great!
Joy on 2025-10-11 (5 stars): Absolutely Delicious! The firm tofu held its shape. This is my first time cooking with tofu other than adding to my bowl of miso soup.
Rai on 2025-04-18 (5 stars): This is a delishious recipe! I've been trying to eat more vegetarian dishes. I was amazed how the sauce went sticky! I did use Brags instead of typical soy. And white onion instead of green. Sautéed some veggies and put over a bed of 5 grain rice. So yummy! Thankyou
Seth on 2024-02-07 (5 stars): So full of flavor and loved by our entire family!
(Review provided by a family member or employee of Shuangy's Kitchensink)
CHERAFFE on 2023-09-10 (5 stars): Really good! This was my first time cooking tofu. I served it with veggies and noodles. It took a little longer to brown which likely means I didn't dry the tofu enough. I used super firm
