Name: Pan-Fried Garlic Tofu with Lemon and Green Onion Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Asian
Ingredients: 14 to 16 ounces of extra-firm tofu, drained; 2 garlic cloves, minced; 2 tablespoons of soy sauce; 3 stalks of green onion, thinly sliced, plus more for garnish; Juice of 1 small lemon; 2 tablespoons of brown sugar; 1 ½ teaspoon of fresh ginger, grated; ¼ cup of water; 2 tablespoons of oil

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Introduction

Pan-Fried Garlic Tofu is a flavorful, crispy dish that’s perfect for a quick weeknight meal or a satisfying snack. Marinated in a savory garlic and soy sauce blend, the tofu absorbs vibrant flavors before getting crisped to golden perfection. This simple recipe is sure to please both tofu lovers and newcomers alike.

The image shows several triangular pieces of dark brown tofu stacked closely together on a white plate. The tofu has a rich, glazed texture with a shiny, slightly caramelized surface. The pieces are covered and surrounded by a thick, glossy brown sauce that pools around the base. Small green onion slices are scattered on top and on the sauce, adding a touch of bright green color. The background features a white marbled texture, and a fork with a wooden handle rests at the top right corner of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 to 16 ounces of extra-firm tofu, drained
2 garlic cloves, minced

2 tablespoons of soy sauce
3 stalks of green onion, thinly sliced, plus more for garnish

Juice of 1 small lemon
2 tablespoons of brown sugar

1 ½ teaspoons of fresh ginger, grated
¼ cup of water
2 tablespoons of oil

Instructions

Step 1: Cut the tofu into ⅓ inch thick triangular slices and place them in a large casserole dish. Set aside.
Step 2: In a medium bowl, mix together garlic, soy sauce, green onions, lemon juice, brown sugar, grated ginger, and water. Pour this marinade over the tofu, making sure each piece is covered. Let the tofu sit for at least two hours, or overnight for deeper flavor, flipping halfway through.
Step 3: Heat a large sauté pan over high heat and add enough oil to coat the bottom. Arrange tofu slices in a single layer and cook until browned on the bottom, about 2-3 minutes. Flip and brown the other side for 2 minutes.

Step 4: Pour in the marinade and cook until the tofu darkens slightly, about 45 seconds. Flip the tofu and repeat pouring the marinade and cooking briefly to coat both sides well.
Step 5: Remove from heat and garnish with additional thinly sliced green onions before serving.

Tips & Variations

Press the tofu overnight to remove excess moisture for an even firmer texture and better marinade absorption.

For extra crispiness, dust tofu slices lightly with cornstarch before frying.
Swap soy sauce with tamari or coconut aminos for a gluten-free option.
Add a pinch of red pepper flakes to the marinade for a spicy kick.

Storage

Store leftover pan-fried garlic tofu in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat to maintain its crispiness, or warm in the microwave for about 1 minute.

How to Serve

The image shows a white rectangular baking dish filled with triangular pieces of tofu arranged close together in one layer, partially submerged in a reddish-brown sauce with a glossy texture. Scattered on top of the tofu and floating in the sauce are small green onion slices and bits of minced garlic, adding a fresh touch and texture contrast. The tofu itself is pale with a slightly speckled surface, while the sauce has an oily sheen and looks flavorful. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tofu for this recipe?

Extra-firm tofu works best as it holds its shape during frying. Firm tofu can be used but may be more delicate. Avoid silken tofu as it will fall apart.

Do I need to marinate the tofu overnight?

Marinating for at least two hours is important to let the tofu absorb the flavors, but if you’re short on time, even 30 minutes will add some taste. Overnight marinating yields the richest flavor.