Spicy Pan-Fried Tofu with Garlic and Chili Oil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy pan-fried tofu cubes tossed in a fragrant garlic-chili oil, perfect as a vegan appetizer or side dish with a kick. This Asian-inspired no-cook recipe (vegan), ready in about 25 minutes, pairs firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add 14 oz firm tofu cubes and fry without moving for 4 minutes until golden on one side.
  2. Step 2: Flip the tofu cubes carefully and cook the other sides for another 6-8 minutes, turning occasionally until all sides are golden and crispy.
  3. Step 3: Reduce heat to medium. Push tofu to one side of the pan and add 5 finely minced garlic cloves and 1 teaspoon dried red chili flakes to the oil. Sauté for 1 minute until fragrant but not burnt.
  4. Step 4: Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, and sprinkle 1/4 teaspoon salt over the tofu. Toss gently to coat the cubes evenly in the sauce.
  5. Step 5: Remove from heat, garnish with 2 thinly sliced green onions, and serve immediately with steamed rice or as a spicy snack.

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