black garlic tofu

Crispy Vegan Tofu stir-fried in the most flavorful Black Garlic Sauce ....a delicious way to prepare tofu!

Black Garlic Tofu

oz block of extra firm tofu

garlic

water

soy sauce (or Gluten-free Braggs Liquid Amino Acids)

sugar, brown sugar

salt and pepper

chives and chive blossoms

Press tofu with paper towels to remove water. Cut into ¾ inch cubes. Blot again.

Blend the black garlic cloves, oil, water, soy sauce and sugar until combined using a blender.

Heat 1-2 tablespoon oil in 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&#8217;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.

Carefully pour black garlic sauce into the wok and stir constantly over medium high heat, for one minute, and it will turn shiny and dark.

Place tofu back in wok with the sauce, stir to coat each piece well, about 30 seconds, and serve immediately. If you cook the tofu too long in the sauce, you will loose the nice crisp you created.

Top with fresh chopped chives and chive blossoms.

Hi Sylvia,
Greetings from Maine. I made your black garlic tofu recipe last night. I paired it with  your toasted farro with pear and, hazelnut  dish. It was fantastic.  I modified the recipes a little bit. For the oil in the tofu recipe I used a canola oil infused with star anise and orange peel. I heated 1/4 cup canola oil to 140 degrees. I put in 4 star anise and 4 half inch by 4 inch strips of orange peel. All the pith was removed from the peel. I removed from heat and let infuse for 20 minutes.  Remove the anise and peel and used in the garlic recipe. For the farro recipe I substituted a Korean Giant Asian pear because I like how crunchy they are.

This was tasty and my husband actually ate it, no small feat given the tofu ingredient. I added carrots, broccoli and used scallions instead of chives.  I was a little confused at the blender step because the ingredients in the amounts given did not form a “paste.”  I boiled down the sauce and it was tasty nonetheless.

I made this dish last night. I forgot to get some chives. So I substituted sesame seeds. It was outstanding!

This was a huge hit with everyone in the family! Easy to make, delicious, and so unique. I used your recipe for bok choy  with black pepper tofu. Delicious! So excited about trying out more of your inventive recipes.

I've made this recipe four times now and it never gets any less incredible. I've served it on it's own, as well as atop a kale salad, on pizza, and in tacos!

WONDERFUL!!!!! Make this!!!
My mouth is watering just thinking about it!   I add chopped peanuts and cilantro. I sometimes add broccoli, carrots, and pea pods, double the sauce, and serve over farro! Yum!❤️❤️

Thank you!!! (and thank you Noelle for the gluten-free info). If anyone else doesn't live close to a Trader Joe's: I get my garlic from Black Garlic North America's site because they have organic black garlic that is grown in north America &amp; made in the US, and they've never charged me for shipping. I think Trader Joe's black garlic comes from Japan?

My go to tofu dish.  Excellent made dozens of times

This sauce is amazing and so easy to make, I absolutely love it!

I have made this recipe so many times. It always comes out great. My daughter sends me containers of black garlic. They is my hint they it’s time to make it again. 

Easy and tastes great.

This is a great recipe. Served mine on rice with broccolini and Swiss chard.

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The most viewed black garlic tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Black Garlic Tofu

The most viewed black garlic tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine