Garlic Shallot Tofu Stir-Fry
If you think tofu is bland, this Garlic Shallot Tofu Stir-Fry will change your mind forever. This dish brings together golden, crispy tofu with the irresistible aroma of caramelized shallots, fragrant garlic, and fresh basil. The savory soy sauce glaze, tangy vinegar kick, and nutty sesame oil tie it all together in a way that’s light yet deeply satisfying.
Ingredients
- 14 oz 400 g firm tofu – pressed to remove excess water
- 2 medium shallots – thinly sliced
- 4 cloves garlic – minced
- 1 cup fresh basil leaves – loosely packed
- 3 tablespoon soy sauce – regular or low-sodium
- 1 tablespoon rice vinegar – or white vinegar
- 1 teaspoon toasted sesame oil – for finishing
- 2 tablespoon neutral cooking oil – for frying such as canola or vegetable oil
For dredging the tofu:
- 2 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes optional for heat
Instructions
- Prep the crispy tofu – Press firm tofu to remove excess water, then cut into cubes. Coat with cornstarch, salt, pepper, and optional chili flakes for that golden, restaurant-style crispness.
- Pan-fry for golden texture – Heat oil in a skillet over medium-high heat. Fry tofu until all sides are crispy and golden brown — the perfect base for any garlic tofu stir fry.
- Sauté aromatics & build sauce – In the same pan, cook sliced shallots until soft and caramelized. Add minced garlic for that signature garlic tofu aroma, then stir in soy sauce, vinegar, and a splash of water to create a savory stir fry sauce.
- Combine & finish with fresh basil – Return tofu to the pan, toss in the sauce, then add fresh basil and sesame oil. Serve immediately over steamed rice or noodles for the ultimate easy tofu stir fry.