This post may contain affiliate links, view our disclaimer for details.
If you’re in the mood for an easy weeknight dinner, this pan-fried garlic tofu recipe is for you. Marinated to perfection, pan-fried, and then coated in a thick, sticky soy lime sauce, this garlic tofu is delicious served alongside your favorite veggies and jasmine rice.
Emily’s Recipe Notes:
- Flavor: The chili garlic stir fry sauce has soy, sesame, sambal oelek, limes, and of course garlic for a spicy and zesty twist.
- Texture: Sticky, a bit crispy and charred on the outside, and tender on the inside 😍
- Difficulty: Easy!
- Customizability: Whether you want to pan fry in a non-stick pan or air fry, this recipe has multiple cooking options for you! Plus, satisfying both vegan and gluten-free dietary needs, this garlic tofu recipe means no one misses out.
- Time: 30-40 minutes.
Why We Love This Garlic Tofu: If you’re cooking tofu for the first time, or you’re already a tofu lover, this pan-fried garlic tofu will be your go-to tofu dish! Just like my sesame ginger tofu, I love this recipe because the sticky garlic sesame sauce is sweet, salty and zesty- thanks to the lime juice. It’s PACKED with salty, sweet, and spicy flavors that are inspired by Asian-American cuisine.
Ingredients
You can whip up this panfried garlic tofu with just a few readily available ingredients. This recipe is great because you only need to make one mixture for the tofu marinade and the sauce. Here’s what you’ll need for the sticky soy lime sauce and the tofu:
- Tofu – Be sure to use Extra-firm tofu (or super firm tofu) for the best texture.
- Limes – Fresh limes provide the zesty twist, essential for the lime tofu.
- Soy Sauce – Soy sauce brings in the savory, umami flavor. Use gluten-free soy sauce or coconut aminos to make sure this recipe is 100% gluten-free.
- Sesame Oil – A touch of sesame oil adds richness and depth to the sauce.
- Brown Sugar – For the perfect balance of sweetness.
- Garlic – Grated garlic enhances the flavor, making it a true garlic tofu recipe.
- Cornstarch – Essential for thickening the sauce to sticky perfection.
- Sambal Oelek – Adds a hint of spice; can be substituted with Sriracha for a slightly different flavor.
- Vegetable Oil, Sesame Seeds, Green Onion, Cilantro – For cooking and garnishing the tofu.
Substitutions
A few simple substitutions can be made to cater to different preferences or dietary requirements:
- Sambal Oelek – If you prefer a slightly different heat, you can use Sriracha, black pepper, or red pepper flakes as a substitute.
- Limes – In a pinch, lemon can be substituted, though limes are recommended since cilantro and lime pair together beautifully.
- Soy Sauce – Can be replaced with coconut aminos.
- Vinegar – Feel free to substitute 1 tbsp of rice vinegar, apple cider vinegar, or white vinegar instead of the lime juice.
- Brown Sugar – Coconut sugar or maple syrup can be used as a natural sweetener.
- Cornstarch – Arrowroot powder or potato starch can be used for the sauce.
- Sesame Oil – Olive oil or avocado oil can be used as an alternative, although sesame oil adds a lot of flavor to the sticky tofu sauce.
Helpful Equipment
- Non-stick skillet or wok
- Small saucepan
Step By Step Instructions
Pressing the Tofu
STEP 1: If using extra-firm tofu, remove the excess water and excess liquid by wrapping it in a paper towel.
STEP 2: Place a heavy object on top to press for 5-10 minutes. You can also use a tofu press. (Avoid using silken tofu or soft tofu to get the best texture). You can skip this step if using super-firm tofu!
Making the Garlic Tofu
STEP 1: In a small bowl, mix all of the sauce ingredients together except for the cornstarch, creating the base for both marinade and fried tofu sauce.
STEP 2: Cut the block of tofu into ½” cubes and marinate with half of the sauce for at least 20 minutes.
STEP 3: Heat a large nonstick skillet or wok with vegetable oil. Then, panfry the tofu cubes until golden brown on all sides.
STEP 4: Simultaneously, simmer the other half of the sauce in a small saucepan for 15 minutes. Whisk in the cornstarch slurry to thicken the sesame garlic tofu sauce.
STEP 5: Reduce the heat of the tofu and coat it in the garlic lime sauce, stirring until all the cubes are covered.
STEP 6: Serve warm with green onions, cilantro, and rice for a complete meal!
tofu cooking methods
pan frying
- In this recipe, I’m pan-frying the tofu since it is the fastest method. The key to pan-frying the tofu is to be sure your pan is hot enough and to be patient. You’ll want each side of the tofu to get golden brown before flipping it.
air frying
- This tofu can also be made by air frying. I recommend air frying it at 400F for about 10-15 minutes, making sure to flip it halfway through. Once you air fry the tofu, transfer it to a non-stick skillet or wok to coat it in the garlic lime sauce.
baking
- This tofu can also be made by baking but it takes more time. I recommend baking it at 425F for about 25 minutes, making sure to flip it halfway through. Once you bake the tofu, transfer it to a non-stick skillet or wok to coat it in the garlic lime sauce.
deep frying
- If you’d like super crispy tofu, you can also deep fry it! Heat a few inches of vegetable oil in a large pot over medium heat (about 375F if using a thermometer). Fry the tofu in batches to help keep the oil temperature from dropping. It should take about 4 minutes to fry the tofu until it is golden brown.
Serving
This pan-fried tofu can be served alongside white rice (Jasmine is recommended) or rice noodles. Make it a complete meal by adding vegetables like bell peppers, broccoli, edamame, or cauliflower (for a garlic lime tofu stir fry). Below are a few more of my favorite ways to serve this tofu:
- With brown rice, jasmine rice, or rice noodles
- With steamed green beans, broccoli, or sautéed bok choy.
Storage
The leftover pan fried tofu can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat it, pan fry in a bit of cooking oil until heated through.
Helpful Tips for the BEST Garlic Tofu
- Press The Tofu: For best results, press out all excess moisture from the tofu.
- Use Extra Firm or Super Firm Tofu: Do not use silken tofu; extra firm tofu or super firm tofu is recommended.
- For Crispy Tofu: Like in my bang bang tofu recipe, you can coat the marinated tofu in cornstarch prior to cooking. You can also consider air frying or deep frying the tofu for extra crispiness.
- Don’t Skip the Cornstarch: it’s essential for the sauce to thicken.
FAQ
The cornstarch is absolutely necessary for the garlic lime sauce. Without it, the sauce will not be thick.
To make this a garlic lime tofu stir fry, I recommend adding bell peppers, broccoli, edamame, or even cauliflower. You can serve this tofu alongside white rice (I prefer Jasmine) or with rice noodles.
Yes! This sticky panfried garlic lime tofu can also be made in the air fryer. I recommend air frying it at 400F for about 10-15 minutes, making sure to flip it halfway through. Once you air fry the tofu, transfer it to a non-stick skillet or wok to coat it in the sauce.
More Tofu Recipes to Try
- Crispy Air Fryer Tofu Nuggets
- Flavorful Baked Tofu
- Orange Tofu
- Grilled Tofu Steaks
- Mongolian Tofu & Broccoli
- Balsamic Tofu
- Hot ‘Honey’ Tofu
Pan-fried Garlic Tofu with Soy Lime Sauce
Rate this RecipeIngredients
Sauce & Marinade
- 3 cloves garlic, grated
- 1 lime, zest and juice
- 1 tbsp toasted sesame oil
- 2 tsp Sambal Oelek, or sub. Sriracha
- 5 tbsp soy sauce, or coconut aminos for gluten free
- ¼ cup water, or low sodium veggie broth
- ¼ cup light brown sugar
- 1 tbsp cornstarch
Other
- 15 oz super-firm or extra-firm tofu, pressed & drained well
- vegetable oil, for cooking
- 1-2 green onions, sliced on the diagonal
- ½ cup fresh cilantro, roughly chopped
- 1 tbsp toasted white sesame seeds, garnish
Instructions
To Make the Tofu:
- In a small bowl, mix all of the sauce ingredients together except for the cornstarch.3 cloves garlic, 1 lime, 1 tbsp toasted sesame oil, 2 tsp Sambal Oelek, 5 tbsp soy sauce, ¼ cup water, ¼ cup light brown sugar
- Cut the pressed block of tofu into ½” cubes.15 oz super-firm or extra-firm tofu
- Pour half of the sauce onto the prepared tofu to marinate for at least 20 minutes. Set the other half aside.
- Optional: For crispier tofu, coat the marinated cubes in 2-3 tbsp of cornstarch right before cooking.
- Heat a large nonstick skillet or wok with 1-2 tsp of vegetable oil on medium heat. Once the pan has been heated add the marinated tofu (try not to add excess marinade to the pan) and stir fry the cubes until golden brown on all sides. Heat each side for about 1-2 minutes, then flip.vegetable oil
To Make the Garlic Lime Sauce:
- While the tofu cooks, pour the other half of the sauce into a small saucepan. Pour any remaining marinade in as well. Simmer the sauce on low heat for 5-10 minutes.
- The sauce should reduce down in volume. Transfer 2 tbsp of the sauce to a small bowl and whisk in the 1 tbsp of cornstarch to form a slurry.1 tbsp cornstarch
- Whisk the cornstarch slurry into the sauce and heat for 1-2 more minutes. The sauce should thicken immediately. Remove from heat and set aside.
- Reduce the heat of the tofu to low and add the garlic lime sauce. Stir the tofu well until all the cubes are coated. The sauce will bubble up a lot if the pan is too hot. Continue to stir the tofu and sauce for 1 minute so the sauce caramelizes a bit.
- Remove from the heat and serve warm with green onions, cilantro, and Jasmine rice.1-2 green onions, ½ cup fresh cilantro, 1 tbsp toasted white sesame seeds
Recipe notes
- See the post above for air frying, baking, or deep frying cooking options.
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
⭐️ Want to save this for later? Pin this image to Pinterest! ⭐️
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no cost to you. I will only recommend a product or service that I have used or believe has substantial value to my readers.
Categories:
10 Ingredients or Less, 30 Minutes or Less, Mains, Recipes, Tofu, Vegan & Gluten-free, Vegan Proteins,
Turned out amazing! Super flavorful with many options to cook it to your liking. Very convenient and going to be one of my go-to tofu recipes.
I’m glad you liked the recipe!
Turned out amazing! Super flavorful with many options to cook it to your liking. Very convenient and going to be one of my go-to tofu recipes.
My boyfriend and I just finished eating this for dinner tonight. We enjoyed every bite, the sauce is everything you promised it would be, super scrumptious and flavorful. I served it with udon noodles and some fresh broccoli that I just sautéed in a wok for a couple minutes with garlic. It made a wonderful dinner! I cannot imagine anyone not liking this yumminess!
This was incredible! My husband and I loved it so much. Can’t wait to try another one of your recipes! 🙂
That’s so great to hear! I’m glad you loved this tofu recipe!
Loved this recipe, enjoying now with quinoa as I had no rice made
Adaptable, but you won’t need to!
Original recipe 5 star !!
I’m so glad you enjoyed this recipe! 🙂
This dish packs a punch of flavor! I’m not a tofu fan but I do love this tofu dish.
Served it with some stir fry vegetables and basmati rice. Will definitely become a favorite staple in our family!
We both loved the sauce and how crispy the tofu came out.
I made this tonight and it was amazing! Even my picky eater liked it. I made enough to take for my lunch tomorrow.
Love the recipe but I would double the sauce and add broccoli
Can the Tofu marinade and be frozen to use another day? Meal prep.
I want to know if it’s possible after pressing and cutting tofu and in marinade can it be frozen so it can be cooked another time.
Hi Shirley, when tofu is frozen it changes texture (it becomes a bit less spongy/firmer). I haven’t tried marinating and freezing the tofu prior to cooking before with this particular recipe. However, I do think it is possible. The texture will change like I mentioned. You’ll want to let the tofu thaw before cooking. As it thaws more moisture will come out of it, so you’ll want to press it again. You can also refrigerate the pressed and marinated tofu for up to 5 days. The longer you marinate it in the fridge the better it will taste. You may need to make extra sauce when ready to cook as the tofu will soak up a lot of it the longer it marinates. Please let me know if you have any other questions!
this is a simple tasty tofu recipe. great for the non vegan type to try.
We really enjoyed this recipe! Thank you!
so glad you enjoyed it!
I’m new to tofu and I like this recipe. I had frozen my tofu first, because I heard that it’s good when you want it to catch more flavor when marinated. Then, I let it sit for a night before cooking. I served it with jasmine rice with vegetables sauté. I squeeze a lime on it. It was very good. Next time, I would make more sauce and probably use a low sodium soy sauce.
Never cooked with tofu before but this recipe looked too yummy to not give it a try.
AMAZING taste. It’s a recipe I will try again although I might not use the Dark Soy sauce again, maybe the light instead.
Thank you so much for your feedback and I’m so glad you enjoyed the recipe!
Best tofu recipe I’ve ever made! Easy and incredibly delicious 😋
EVERY recipe should be written like this- with the quantities in the instructions. I LOVE not having to scroll up and down 1000 times to see the amount of each ingredient! Keep up the good work! I’ll be trying this tonight. It’s marinating now👌🏻
This recipe was simple to make with outcome that was absolutely perfect! (I might have accidentally added a bit too much of sriracha (that’s what I had on hand)…the heat was just at that sweet spot.
As I was eating it I was thinking of all the other ways I could use it…I’m thinking veggies. I am a veteran cook, nothing scares me; I love trying new recipes. But, the way these recipes are set up is absolute perfection. Anyone, absolutely anyone could cook from this site w/o stress. The ingredients, measurements, steps are written more than once, at appropriate times in the recipe; for those who are more visual or virgin cooks, not only are the recipes well written, there also are photos for further guidance. I have a hefty handful of favorite cooking sites; most lean towards vegetarian, vegan, clean eating. This site has been added to the top end of my favs. I am so looking forward to the next creation!
Hi Carol, thank you so much for your kind words and I’m so glad you enjoyed the recipe!
It was easy to make and so tasty. That that is definitely going to be one of my favourite tofu recipes. Its also good to show the alternatives as well.
My very particular husband enjoyed this dish. Thank you so much for sharing. I loved the tangy lime zest and sticky brown sugar. Delicious.
I’m so glad you all enjoyed it!
Such a delicious meal! Easy to make. I loved the blend of flavors. I added edemame, green onion, and cilantro into the rice. Fabulous! Will be adding it to the rotation! Thank you!
So glad you enjoyed it!