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Pan fried tofu with garlic sauce
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5 from 9 votes

Pan fried tofu with garlic sauce (鱼香豆腐)

Chewy outside and soft inside, pan fried tofu is super delicious with flavour-packed garlic sauce. A perfect dish to wake up your taste buds.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Chinese
Keyword: Tofu, Vegetarian
Servings: 2 servings
Author: Wei Guo


For the tofu

  • 600 g medium-firm tofu 21oz
  • 2 tablespoon corn starch
  • 2 tablespoon cooking oil

For the sauce

  • 1 tablespoon cooking oil
  • 1 teaspoon minced ginger
  • 1 tablespoon minced garlic
  • 2 fresh chilli, finely chopped, or to taste
  • ½ tablespoon Sichuan chilli bean paste
  • 1 ½ tablespoon Shaoxing rice wine
  • 1 ½ tablespoon black rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoon water
  • 1 tablespoon corn starch
  • 1 stalk scallions, finely chopped


Prepare the tofu

  • Cut tofu into squares of about 1.5cm/ 0.5inch thick. Pad each piece dry with a clean tea towel or kitchen paper. Sift corn starch over tofu to create a thin coating (both sides).

Fry the tofu

  • Heat up 2 tablespoons of cooking oil in a wok (or a frying pan) over high heat. When the oil is hot, carefully place the tofu squares into the pan (Do not overlap. You might have to fry them in 2 batches).
  • Turn the heat down to medium. When one side becomes golden brown, flip over to cook the other side. Transfer onto a plate when both sides are done.

Cook the sauce

  • While waiting for the tofu to cook, mix Shaoxing rice wine, black rice vinegar, water, sugar and corn starch. Set aside.
  • Add 1 tablespoon of cooking oil into the same wok. Stir fry ginger, garlic, fresh chilli & Sichuan chilli bean paste until fragrant.
  • Pour in the liquid mixture (remember to stir well beforehand).

Assemble the dish:

  • Place tofu squares back into the wok. Gently move them around. Dish out when the sauce becomes thick and the tofu is evenly coated.
  • Garnish with scallions. Serve immediately with plain rice.