Black Garlic Tofu Recipe
Crispy vegan tofu stir-fried in the most flavorful black garlic sauce—a delicious way to prepare tofu!
How to Make the Best Black Garlic Tofu
Black garlic transforms this simple tofu stir-fry into something truly extraordinary. The fermented garlic brings a deep, almost sweet flavor with hints of balsamic and molasses that pairs perfectly with crispy fried tofu. It’s an umami bomb that will convert even the most skeptical tofu eaters.
The key to this dish is getting that perfect golden crust on the tofu before tossing it in the glossy black garlic sauce. Press your tofu well to remove excess moisture, and don’t be tempted to move the cubes around too much while they’re crisping—let them develop that caramelized exterior undisturbed.
Serve this over steamed rice or alongside stir-fried vegetables for a complete meal. The sauce is intensely flavorful, so a little goes a long way. If you can’t find black garlic at your local grocery store, check Asian markets or order it online—it’s worth seeking out for this recipe.
Black Garlic Tofu
Crispy vegan tofu stir-fried in the most flavorful black garlic sauce—a delicious way to prepare tofu!
Ingredients
Tofu
Black Garlic Sauce
Garnish
Instructions
Prepare Tofu
- Press tofu with paper towels to remove water. Cut into ¾ inch cubes. Blot again.
Make Black Garlic Sauce
- Blend the black garlic cloves, oil, water, soy sauce, and sugar until combined using a blender.
Cook Tofu
- Heat 1-2 tablespoons oil in a wok or skillet on high heat. Add a generous pinch of salt and cracked pepper to the heating oil.
- When it begins to smoke, turn heat down to medium high, and carefully slide the tofu in—you don't want it to splash.
- Turn over tofu every minute or so, letting it caramelize and crisp up on all sides. This will take about 10 minutes on medium high heat.
- Once tofu is crispy and golden, scoop it onto a plate and set aside.
Finish and Serve
- Carefully pour black garlic sauce into the wok and stir constantly over medium high heat for one minute, until it turns shiny and dark.
- Place tofu back in wok with the sauce, stir to coat each piece well, about 30 seconds, and serve immediately.
- Top with fresh chopped chives and chive blossoms.
Notes
- If you cook the tofu too long in the sauce, you will lose the nice crisp you created.
- Black garlic has a sweet, complex flavor with notes of balsamic and molasses—it's available at specialty grocery stores or online.
- For extra crispy tofu, make sure the oil is very hot before adding the tofu cubes.
