Sizzling Spicy Garlicky Tofu in 20 Minutes!
If you crave something savory and spicy, you NEED to try my Spicy Garlicky Tofu. Made with sesame oil, soy sauce, garlic, sugar, and Korean chili flakes, this sauce is so delicious and addicting. This Spicy Garlicky Tofu takes less than 20 minutes to make and will get you eating bowls and bowls of rice. This spicy tofu has a ton of bold flavors and is completely vegetarian. This will be your favorite healthy dish to eat for lunch and dinner!
Surprisingly Easy Beginner-Friendly Spicy Tofu Recipe
I recently broke my hand, so I started a new series of sharing recipes that are SO easy; even my husband can recreate them. He said this delicious Spicy Garlicky Tofu recipe surprised him with how quick and straightforward it was to recreate!
Spicy sauce, fragrant garlic, and crispy tofu create a burst of flavors that will surely impress your family and friends. So, let’s roll up our sleeves and prepare to make a mouthwatering masterpiece! Let me know if you try this delightful Spicy Garlicky Tofu and how you like it!
Sizzling Spicy Garlicky Tofu Ingredients
- 1 block of firm tofu, sliced into triangles
- 1 Egg, beaten
- Sesame seeds for garnish (optional)
Sauce
- 1 tablespoon soy sauce
- 1.5 tablespoons vegetarian oyster sauce or oyster sauce
- 0.5 tablespoon Korean red chili flakes (adjust according to your spice preference)
- 0.5 tablespoon sugar or sweetener of your choice
- 4 cloves of garlic, minced
- 0.5 tablespoon sesame oil
- 2 tablespoon water
- 2 green onion, chopped and separated white and green
Tofu: Must-Have Fridge Item for Quick Easy Meals
I always have TOFU in the fridge for quick and easy meals. Tofu 豆腐, also known as bean curd, is a versatile ingredient made from soybeans. It’s a popular staple in many Asian cuisines, and can be made into a variety of textures. It has tons of tiny holes, great for absorbing flavors like a sponge. I love using tofu as my primary source of protein because it is affordable, long-lasting, and takes less than 5 minutes to prepare.
I love LOTS of tofu recipes on my blog if you don’t like spicy food! This Spicy Garlicky Tofu was created right when I came back from my trip. I had nothing left in my fridge except for tofu and eggs – and this Spicy Tofu saved the day.
Spicy Garlic Sauce with Pantry Condiments
You only need a few simple pantry ingredients to make this delicious Spicy Garlicky Tofu sauce. Made with garlic, green onion, soy sauce, Korean red chili flakes, vegetarian oyster sauce, sesame oil, and a pinch of sugar, the sauce perfectly combines spicy, garlicky, and sweet. It’s packed with delicious umami flavor.
You can adjust the spiciness with the amount of Korean red chili flakes. If you’d prefer honey to sugar, you can replace that as well.
Step By Step Guide To Spicy Garlic Tofu
- Slice up the tofu and coat the tofu with beaten egg.
- In a bowl, add minced garlic, white parts of the green onion, Korean red chili flakes, soy sauce, vegetarian oyster sauce, sugar, water, and sesame oil, and mix well. Taste to see if you want to adjust the spice level.
- Heat oil in a large non-stick skillet or wok over medium-high heat. Add the tofu to the hot pan, making sure not to overcrowd them. Cook the tofu for about 3-4 minutes on each side until they turn golden brown and crispy.
- Pour in the sauce and turn the heat to high. Making sure all the tofu is coated in the sauce, simmer on high heat for another 1-2 minutes or until the sauce has thickened.
- Finish off by garnishing with the rest of the green onion and sesame seeds. Served immediately, and enjoy!
More Easy Vegetarian Dinner Recipes in Under 20 Minutes
Sizzling Spicy Garlicky Tofu in 20 Minutes!
By Tiffy Cooks
Ingredients
- 1 block Firm/Traditional Tofu sliced into triangles
- 1 Egg beaten
- Sesame seeds for garnish, optional
Sauce
- 1 tablespoon Soy Sauce
- 1.5 tablespoons vegetarian oyster sauce or oyster sauce
- 0.5 tablespoon Korean red chili flakes adjust according to your spice preference
- 0.5 tablespoon sugar or sweetener of your choice
- 4 cloves Garlic minced
- 0.5 tablespoon Sesame Oil
- 2 tablespoon water
- 2 stalks green onion chopped and separated white and green
Instructions
- Slice up the tofu and coat the tofu with beaten egg.
- In a bowl, add minced garlic, white parts of the green onion, Korean red chili flakes, soy sauce, vegetarian oyster sauce, sugar, water, and sesame oil, and mix well. Taste to see if you want to adjust the spice level.
- Heat oil in a large non-stick skillet or wok over medium-high heat. Add the tofu to the hot pan, making sure not to overcrowd them. Cook the tofu for about 3-4 minutes on each side until they turn golden brown and crispy.
- Pour in the sauce and turn the heat to high. Making sure all the tofu is coated in the sauce, simmer on high heat for another 1-2 minutes or until the sauce has thickened.
- Finish off by garnishing with the rest of the green onion and sesame seeds. Served immediately, and enjoy!
This recipe was so easy and so delicious! Thank you for helping me find another way to make tofu. I hope your arms heals soon. Dom is doing a great job!
This is delicious – I made a second batch so that we could have leftovers. A new family fav!
I was afraid that four cloves of minced garlic would be overpowering, and I was wrong. This was crispy and delightful, and I’m curious to try and make it again without egg, but maybe coat the tofu in a little bit of potato starch to see what happens. 11/10 would recommend. (Saw this recipe on IG – I hope Tiffy is healing!)
Made this for my mom who doesn’t even like tofu, and she ended up eating 3/4 of the whole thing it was so good. I doubled up on the sauce because I like it extra saucy to seep into the rice and it was perfect
Your recipe sounds delicious & easy. I want to save it to Pinterest but I need a image to be able to do that. Pinterest says this page has no available images. Hope you can help.
Thanks!
Delicious! Such a great easy recipe, and so tasty and satisfying. Thank you for this recipe!
Made this last night – subbed hoisin for oyster because it’s all I had; added a dash of rice wine vinegar just for fun. It was super delish! I made a double batch and I’m looking forward to the leftovers! Husband and son approved! Will be making this again.
Such an easy recipe! I didn’t have oyster sauce, nor Korean red chili flakes. I substituted a little extra water and red chili flakes in US. I also added a little bit of German honey. Turned out perfect. Will make again.
This recipe was amazing. I am just starting to keep tofu and eggs in the house. Easy and amazing
I’m a huge fan of your recipes, especially the vegan, vegetarian, and gluten-free ones! I also love your videos! Wishing you a speedy recovery for your arm—hope you’re feeling better soon!
Who knew frying tofu in an egg coating would be this amazing. I’ll probably use this technique from now on. Loved the sauce too. Thanks!
This is delicious! I wondered if I were to make double the amount of sauce, how long will the leftover batch remain good in the fridge?
Hi Monika, it should last about 3-5 days in the fridge.
Tiffy
I subbed fish sauce for oyster sauce. I also didnt pre-press my tofu and wished I would have because I think it would have cut down on the frying time but the tofu still turned out great.
This was wonderful. The hubby’s first tofu and he loved it. Easy and quick. Thanks sooo much for this recipe.
Excellent and very easy to make. Had all the ingredients in the house. Making it for a second time. Thanks