Crispy Tofu with Spicy Garlic Sauce over Rice

Crispy tofu cubes are pan-fried until golden and tossed in a bold, spicy garlic sauce, then served over steamed rice for a satisfying, plant-based meal bursting with flavor and texture.

Why You’ll Love This Recipe

• A protein-rich vegan option that doesn’t skimp on taste.

• The tofu is crispy on the outside and tender inside.

• The garlic sauce is bold, spicy, and deeply aromatic.

• Quick to make—perfect for weeknight dinners.

• Customizable with your favorite vegetables or grains.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Extra-firm tofu (pressed and cubed)

• Cornstarch (for coating)

• Neutral oil (for pan-frying)

• Garlic (minced)

• Soy sauce

• Rice vinegar or lime juice

• Chili paste or sriracha

• Brown sugar or maple syrup

• Water or vegetable broth

• Cornstarch (to thicken sauce)

• Cooked white or brown rice

• Green onions (for garnish)

• Sesame seeds (optional)

Directions

1. Press tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

2. Toss tofu in cornstarch until evenly coated.

3. Heat oil in a large non-stick pan and pan-fry tofu on all sides until golden and crispy. Remove and set aside.

4. In a small bowl, mix soy sauce, vinegar, chili paste, sugar, water, and cornstarch to make the sauce.

5. In the same pan, sauté minced garlic until fragrant (30 seconds).

6. Pour in the sauce and simmer until thickened, stirring constantly.

7. Add tofu back into the pan and toss to coat with the sauce.

8. Serve over a bed of steamed rice and garnish with green onions and sesame seeds.

Servings and timing

Serves: 2–3
Prep time: 15 minutes
Cook time: 15 minutes
Total time: ~30 minutes

Variations

• Add stir-fried vegetables like bell peppers, broccoli, or snow peas.

• Use tempeh or seitan instead of tofu.

• Swap rice for quinoa, noodles, or cauliflower rice.

• Adjust chili paste for a milder or spicier version.

• Add fresh ginger for more depth.

Storage / Reheating

Store in an airtight container in the fridge for up to 3 days.
To reheat: warm in a skillet over medium heat until tofu is hot and crispy again. Avoid microwaving to preserve texture.

FAQs

How do I make tofu crispy?

Use extra-firm tofu, press it well, coat in cornstarch, and pan-fry in hot oil until golden.

Can I bake or air fry the tofu instead?

Yes. Bake at 200 °C (400 °F) for 25–30 minutes or air fry at 190 °C (375 °F) for 15–20 minutes until crispy.

Is this dish vegan?

Yes, all ingredients used are plant-based.

Can I prepare the sauce ahead of time?

Yes. The sauce can be made and stored in the fridge for up to 4 days. Shake or stir before using.

Is this dish gluten-free?

Use tamari or gluten-free soy sauce, and ensure other ingredients are gluten-free.

What rice works best?

White jasmine or basmati rice are ideal, but brown rice or even fried rice works well too.

Can I make it less spicy?

Reduce or omit the chili paste and add a splash of lime juice or vinegar for flavor without heat.

What oil is best for frying tofu?

Use a neutral, high-heat oil like canola, sunflower, or avocado oil.

Why does my tofu stick to the pan?

Make sure your pan is hot enough and that you’re using enough oil. A non-stick pan helps.

Can I freeze this dish?

Tofu can be frozen, but the texture will change. For best results, enjoy it fresh or refrigerate and reheat within a few days.

Conclusion

Crispy tofu with spicy garlic sauce is a bold, flavorful, and satisfying dish that comes together quickly and delivers restaurant-quality taste at home. Perfect for anyone seeking a hearty, plant-based meal that doesn’t compromise on flavor or texture.

Print