Sticky Garlic Basil Tofu Recipe
This Sticky Garlic Basil Tofu recipe features crispy pan-fried silken firm tofu coated in a flavorful, sticky garlic-chili soy sauce with fragrant fresh basil. A perfect plant-based dish that balances savory, spicy, and aromatic notes, ideal served over rice for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Vegan
Ingredients
Tofu
- 1 block silken firm tofu
- Corn flour (as required for coating)
- Sesame oil or oil of choice (as required for frying)
Sauce and Garnish
- 3-5 cloves garlic, minced
- 2-3 tsp chili flakes
- 2-3 tsp sesame seeds
- 1-2 tbsp spring onions, sliced
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1-1½ tbsp vegan oyster sauce
- 2 tbsp water mixed with ½ tbsp corn flour (corn flour slurry)
- ½-1 cup fresh basil leaves
Instructions
- Prepare the tofu: Wrap the block of silken firm tofu in kitchen towels and gently press down to remove excess water. This step helps achieve a crispier texture when frying.
- Coat the tofu: Slice the tofu into bite-sized pieces and lightly coat each piece with corn flour to create a delicate crispy coating during frying.
- Pan-fry the tofu: Heat 2 tablespoons of sesame oil or oil of choice in a small pan over medium heat. Add the tofu pieces and fry until golden brown on both sides, flipping halfway through. Once crisp and golden, remove the tofu and set aside.
- Make the sauce base: In the same pan, add a splash more oil if needed. Heat the minced garlic, chili flakes, sesame seeds, and spring onions. Stir continuously for a few minutes until fragrant and aromatic.
- Add sauces: Stir in the dark soy sauce, light soy sauce, and vegan oyster sauce, mixing well to combine all the flavors.
- Thicken the sauce: Slowly stir in the corn flour slurry (2 tbsp water mixed with ½ tbsp corn flour). Continue stirring and let the sauce come to a lively simmer until it thickens into a sticky glaze.
- Combine tofu and basil: Add the cooked tofu back into the pan along with a generous amount of fresh basil leaves. Toss gently to coat the tofu evenly with the sticky garlicky sauce and wilt the basil slightly.
- Serve: Garnish with extra sesame seeds and sliced spring onions. Serve immediately over steamed rice for a complete meal.
Notes
- Pressing the tofu is essential to remove moisture for a crispier texture.
- Adjust chili flakes to your preferred spice level.
- Use silken firm tofu for a soft yet sturdy texture.
- For a gluten-free option, substitute soy sauces with tamari or gluten-free soy sauce.
- Leftover tofu can be refrigerated for up to 2 days but is best enjoyed fresh.
Find it online: https://marthatasty.com/sticky-garlic-basil-tofu-recipe/
