Pan-Fried Tofu with Garlic-Scallion Sauce
Crisp pan-fried tofu blocks drenched in a savory garlic and scallion sauce, delivering a satisfying plant-based protein dish. This asian-inspired vegan ready in about 40 minutes blends vegetable oil, finely minced garlic cloves, stalks, thinly sliced scallions into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 330 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
- 3 tbsp vegetable oil
- 4 cloves, finely minced garlic cloves
- 3 stalks, thinly sliced scallions
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp brown sugar
- 1/4 tsp (optional) red pepper flakes
- 1 tbsp chopped (optional) fresh cilantro
Instructions
- Step 1: Press a 14 oz block of extra-firm tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes.
- Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes.
- Step 3: Add tofu cubes in a single layer and cook without moving for 4-5 minutes until the bottom is golden and crisp.
- Step 4: Flip tofu cubes carefully and cook for another 4 minutes until all sides are golden and crispy.
- Step 5: Remove tofu to a plate and set aside. Lower heat to medium and add 4 minced garlic cloves and 3 sliced scallions to the skillet, sautéing for 1 minute until fragrant.
- Step 6: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes, cooking for 1-2 minutes until the sauce thickens slightly.
- Step 7: Return tofu cubes to the skillet and toss gently to coat with the garlic-scallion sauce.
- Step 8: Garnish with 1 tbsp chopped fresh cilantro and serve immediately over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Tofu with Garlic-Scallion Sauce take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Fried Tofu with Garlic-Scallion Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Fried Tofu with Garlic-Scallion Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Tofu with Garlic-Scallion Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Tofu with Garlic-Scallion Sauce?
Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
