This easy tofu recipe takes just 15-20 minutes to make! Crispy pan-seared tofu paired with sesame broccolini and a flavorful garlic chili sauce, vegan, healthy, and packed with flavor. A delicious dinner, perfect for weeknights.
Don’t surrender your loneliness so quickly. Let it cut more deep. Let it ferment and season you as few human or even divine ingredients can. ~Hafiz~
Here is one of my favorite tofu recipes! It’s really fast, easy, healthy, and packed with flavor and good texture. We pair it with healthy broccolini for a burst of nutrients. This easy weeknight dinner can be made in 15-20 minutes flat if you multitask!
Tofu is seared in oil infused with whole garlic cloves. It’s topped with a flavorful, sweet & spicy sauce made with chili sauce, soy sauce and a little maple syrup. While the tofu is searing, steam the broccolini. The whole meal literally takes 15 minutes to make, and once it’s done, you have a vegan, gluten-free dinner that is also very economical. For added flavor, add toasted nori strands as a finishing touch.
Tofu Recipe Ingredeints
- Extra-firm tofu - The hearty, plant-based protein that crisps up beautifully in the pan while soaking up the bold chili garlic sauce. Extra-firm tofu works best for achieving a golden exterior and satisfying texture.
- Peanut oil - Adds rich, nutty flavor and helps the tofu and vegetables brown nicely. Coconut oil or another neutral oil can be used if preferred.
- Salt and freshly cracked pepper - simply season the tofu to enhance the dish’s savory flavors.
- Optional– Corn starch for extra crispy crust
- Garlic - Brings deep, aromatic flavor and pairs perfectly with the spicy chili sauce. Smashing the cloves releases more flavor as they cook.
- Broccolini - Adds tender-crisp texture and fresh, green flavor. You can easily substitute Brussels sprouts, broccoli florets, or green beans depending on what you have on hand.
- Chili garlic paste (or sambal oelek) - The star of the sauce, delivering bold heat, tang, and savory depth that coats the tofu and vegetables.
- Agave, maple syrup, or honey - Balances the heat with a touch of sweetness and helps create a glossy, flavorful sauce. Honey provides especially nice depth, though agave or maple keep the dish fully vegan.
- Soy sauce or liquid aminos - Adds salty, umami richness and rounds out the sauce.
- Roasted seaweed (optional garnish) - Provides a subtle, savory, ocean-like note and a fun textural contrast.
- Toasted sesame seeds - Add nutty flavor and a light crunch to finish the dish.
Best type of tofu to use
- When choosing tofu, always try to go with organic, non-GMO. Soybean crops are often treated heavily with glyphosates (toxic herbicides like Round-Up) and these will end up in the final product, which causes inflammation in the body.
- There are many types of tofu. Regular raw tofu, like you see here, Silken Tofu in a vacuum-sealed carton (that is not refrigerated), and prepared tofu-like baked tofu, smoked tofu or seasoned tofu.
- Use regular raw organic tofu, extra-firm, or regular raw tofu that has been made from sprouted soybeans (above).
How to make This Tofu Recipe
Prep the tofu. Blot tofu dry with paper towels, pressing down gently to release water. No need to overly press; just a gentle press is perfect. Cut it into ¾ inch thick slices. Blot again. 
Sear the Tofu. Heat a skillet over medium heat and add peanut oil, which really gives this the BEST flavor. If you don’t have peanut oil, use coconut oil, but the peanut oil is truly delicious. Directly into the hot oil, add the salt, pepper and smashed garlic. Swirl until fragrant. A cast-iron skillet will give a nice, crispy crust. If using non-stick or stainless, feel free to coat the tofu in a little cornstarch if you like.
Then add the tofu, searing until golden brown, about 5 minutes on each side. Don’t fiddle with it. When the tofu creates a crispy crust, it will naturally release itself from the pan. Using a thin metal spatula really helps here.
Broccolini. At the same time, place a pot with a steamer basket and water on the stove. Add the broccolini (or halved Brussels sprouts, broccoli florets, or green beans) and cover. Steam until tender but still green, about 5 minutes. Turn the heat off when veggies are bright vibrant green and slightly tender.
Make the Chili Garlic sauce: While these are both on the stove, mix together the quick sauce. Simply mix with a spoon. Salty- spicy-sweet perfection.
If you have toasted nori (seaweed), cut it into thin strips for a garnish. You can also substitute cilantro.
Serve. When the tofu is done, divide the tofu between two plates. Discard the garlic, then add the broccolini to the same skillet and toss to coat. Add sesame seeds.
Divide the broccolini between the two plates. Top the tofu with the flavorful Garlic Chili Sauce. Sprinkle with the nori if you like!
Hope you enjoy this quick and easy tofu recipe and please let us know what you think in the comments below! xoxo Sylvia
More Tofu Recipes we think you’ll enjoy!
- Indian Butter Tofu
- Thai Tofu Larb
- Sticky Glazed Tofu Bowl
- Spicy Jerk Tofu Bowl
- How to make Crispy Tofu
- Tofu Bacon
- Baked Tofu with 3 Flavorful Marinades!
Garlic Chili Tofu Recipe with Broccolini
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 1x
- Category: 30 minute Dinner, easy dinner idea, Main, tofu recipe, vegan, weeknight dinner
- Method: seared
- Cuisine: American, Asian
- Diet: Gluten-Free, Vegan
Description
This easy tofu recipe takes just 15 minutes to make! Crispy pan-seared tofu paired with sesame broccolini and a flavorful garlic chili sauce, vegan, healthy, and packed with flavor. A delicious dinner, perfect for weeknights.
Ingredients
- 8 -12 ounces extra-firm tofu (see notes)
- 2 tablespoons peanut oil (this really adds great flavor, but feel free to substitute coconut oil)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked peppercorns
- optional: coat tofu in cornstarch for extra-crispy if you like.
- 4 smashed garlic cloves
- 8 ounces broccolini - or substitute halved or shredded Brussel sprouts, broccoli florets, or green beans
- 1 tablespoon Chili Garlic paste or Sambal Olek
- 2 tablespoons maple syrup or honey (honey is not vegan)
- 1 1/2 teaspoons soy sauce or GF liquid aminos
- Optional Garnishes - roasted nori, sliced into thin strips, toasted sesame seeds or furikake!
Instructions
- Prep. Drain and blot tofu with paper towels, then cut into half-inch-thick pieces. Blot again. Feel free to lightly coat with cornstarch for extra crispy.
- Sear. Heat oil in a large skillet over medium heat. To the oil, add salt, pepper, and smashed garlic, directly in the skillet. Swirl and cook for 1-2 minutes until the garlic is fragrant. Sear tofu until golden brown, over medium heat, about 5 minutes each side- do not fiddle with it, let it develop a crust, that way it will release itself from the pan and not stick.
- Steam. At the same time, fill a medium pot with ¾ inch of water, and set on the stove. Place a steamer basket inside and layer up the broccolini. Cover with a lid and bring to a boil. Steam until tender crisp.
- Sauce. Mix the chili sauce, honey and soy sauce in a small bowl. Set aside.
- Plate. When the tofu is done, divide it among two plates. With tongs, remove the garlic from the skillet, transfer the broccolini to the skillet, and give it a good stir to coat. Add the toasted sesame seeds, and stir for one minute over medium heat. Season with salt and pepper. Divide broccolini among the plates.
- Garnish. Drizzle the tofu with the chili sauce and top with the nori strips ( or furikake)
Notes
- I love Trader Joe’s Organic Sprouted Tofu.
- If you like your tofu extra crispy, dredge it in cornstarch before searing for extra crunch. 😉 I find the tofu will get crispy enough in a cast-iron pan without the cornstarch, but up to you.
Nutrition
- Serving Size:
- Calories: 358
- Sugar: 21.6 g
- Sodium: 1034.5 mg
- Fat: 22.8 g
- Saturated Fat: 3.6 g
- Carbohydrates: 31.1 g
- Fiber: 4.4 g
- Protein: 14.5 g
- Cholesterol: 0 mg
What a fantastic way to handle tofu. Turns out I have been over-pressing my tofu. I followed your recipe as set out and my hubby and me both noticed the texture of the tofu was lot meatier. What I’m saying is, it was great, not dry and yet it still cooked up crispy. We like the sauce a lot, it’s very savory, so this time I made a little extra for our veggies and extra for dipping. 😊 Thank you for sharing this simple way to handle tofu and of course the recipe itself. And thank you for the information on what Types of Tofu to purchase.” I did not know about the Roundup part and we eat a fair amount of Tofu. Kindly, Sissy
Thanks Sissy- glad you enjoyed this!
one of traders long time & best customers, from east side Cleveland store to Gainesville, Fl. She is the long-time tofu chef of the house, She is gone til 4pm and I needed the help that I found here. I also grabbed a broccoli floweret a
& Organic baby spinach, organic bella mushrooms for a garnish! Ole restaurant guy here also that still loves being in the hot-seat! I always thank the staff in Gainesville for their cleanliness & pricing so great, in these tuff years for everyone.
Glad this helped!
This is the best tofu recipe I’ve ever tried, I make it almost every week!! Even my dad who claimed he didn’t like tofu loves it now!
Awesome Anna- glad you enjoyed!
So good a immediately made a second batch! Fabulous!
Awesome! Great to hear Maria!
This looks delish. I don’t know if anyone has said this but honey isn’t vegan so you should offer an alternative if you’re promoting this as a vegan recipe as it could confuse a non vegan cooking for a vegan.
There are two vegan alternatives- maple and agave. 🙂
Wonderful, quick meal made with pantry staples. (I subbed frozen broccoli) I also dredged with cornstarch and think that’s worth the tiny bit of extra effort. This will definitely be on rotation.
This recipe is truly a winner! I hate tofu but I am trying to be vegan. This was going to be my last shot at tofu. I took Sylvia’s challenge to test it out and.serve it to my tofu hating family and guess what?!!!! They loved it!!! It truly is a winner! My teenage picky eater ate it up, my middle schooler thought the garlic sauce was too spicy but loved the seared tofu with an Asian sweet chili sauce. Grandpa said he was still suspicious of tofu but he loved the garlic chili sauce so much he ate every bite. My husband wants it again tomorrow! Ha ha! Sylvia has done it again! Thank you for such a great recipe!❤
Awesome Heidi!
Looks amazing can’t wait to try! How would you reheat if made ahead? Wondering if the tofu would still be crispy if I reheat in the micro. Thanks for so many great recipes!
It would lose its crispiness, but the flavor would still be there.
I have to echo the other comments. Even for meat eaters, this was a delightful and easy dish! I doubled the sauce and added furikake to brussels sprouts. Another winner!
Wonderful, thank you. I added siracha to the sauce for extra bite and put it over some Trader Joe’s califlower Gnocchi.
First tofu focused recipe I’ve ever liked. Partner who turns his nose up at the word tofu threw down. Loved the sauce for it, for sure. But the coolest part was learning a new way to cook broccolini quickly. Thank you for sharing the noms and expertise!
Thanks Anna – glad you enjoyed!
In the past when I’ve made a recipe involving tofu, 10 out of 10 times, the family would politely say it was very good but nobody would go near the left overs – and coincidentally there was always a lot left over.
Yesterday it was dinner for two so I made this dish and my husband liked it so much he asked for more. I asked my son to try it on his way out and his reaction when I told him it was tofu was priceless!
So easy to make, so full of flavor- I’m making this again next week!
Haha! I love this! Thanks for sharing!
I stumbled upon this recipe when I was searching for something quick, healthy, and did not require a ton of ingredients. And OMG, so good. Not only was it super easy, but it was super delicious. I ended up making it 3 days in a row 🙂
Great to hear 🙌
This was soooo good! Super easy, healthy and I love the toasted sesame seeds. Thank you!!
this is my third time using this recepiet. Delicious and easy! Thank you!
OK so I am a die hard meat eater and havent tried tofu before. Im going vegan for the health benefits and thought this was a good place to start. WOW that sauce is amazing. The tofu took a few goes to get used to but load it up with the sauce and you are on a winner. Thanks for the recipe – Im trying your others now!
Awesome Richard!!! This made smile and I’m so happy you gave this a go! Very brave! 😉 Thanks for sharing and appreciate the comment so much. All the best to you on you health journey!
I normally hate tofu, but this recipe is fantastic! It’s become a weeknight favorite
Great to hear!
I made this the other night and it made a believer out of the wife and me. We will be trying other tofu dishes because of this. Thanks Sylvia!
So glad to hear you liked it!
Wow! Really good. I liked the combination of crispy with smooth and the Asian flavor.
Great flavors and texture for very little work! No chopping!! Will be making this often.
Yes, sometimes it’s nice to have a break from chopping. 😉
how do you prevent tofu from sticking to your cast iron?
Make sure cast iron is well oiled, and that the oil is hot with you put it in. It may stick initially, but it should release after a couple minutes, after it forms a little crust.
What brand of cast iron do you prefer?
Made this tonight, it’s delicious, healthy and truly quick to put together! The only thing I’d change next time is to use less chili garlic sauce (it was a little hot for my taste). Definitely a keeper for our weeknight meal rotation list. Thanks for another great recipe!
thanks Judy!
The sauce is amazing! Thanks for sharing
Thanks Amber, glad you liked it!
Looks great but honey isn’t vegan!
I thought the same thing lol. Maple syrup would probably work 🙂 that’d what I’ll try!
Ah yes, tofu is such a delicious and versatile protein! I love this preparation because it’s simple to remember for a weeknight meal, and it’s full of flavor. Great recipe!
I’m finally starting to incorporate tofu in my diet and I am trying to find different ways to prepare it! I definitely am saving this for later because that garlic and chili sauce sounds like a really delicious way to cook it!
Yes, its a good way to introduce yourself to it…hope you like it!