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Pan Fried Garlic Tofu with Sticky Soy Lime Sauce Recipe
Ben Carraoli

Pan Fried Garlic Tofu with Sticky Soy Lime Sauce Recipe

I’ve made this tofu dish so many times now that it’s become a weeknight favorite in my kitchen. The first time I cooked it, the sizzling sound of tofu crisping in the pan instantly made me smile. The aroma of garlic and lime together was so irresistible, I could hardly wait to dig in. When I finally did, the combination of sweet, tangy, and savory flavors blew me away.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 15 oz super-firm or extra-firm tofu — firm tofu holds its shape and gets beautifully crispy. Avoid soft or silken tofu.
  • 3 cloves garlic grated — fresh garlic gives this dish its signature bold flavor.
  • 1 lime zest and juice — adds brightness and balance to the rich soy and sweet sugar.
  • 1 tbsp toasted sesame oil — adds depth and a nutty aroma that complements the tofu perfectly.
  • 5 tbsp soy sauce — use low-sodium for balance or coconut aminos for a gluten-free option.
  • ¼ cup light brown sugar — the secret to that sticky glaze and rich caramelized taste.
  • ¼ cup water or vegetable broth — helps dissolve the sugar and create the sauce base.
  • 2 tsp Sambal Oelek or Sriracha — adds a subtle spicy kick, totally optional if you prefer mild.
  • 1 tbsp cornstarch — thickens the sauce so it coats each tofu cube beautifully.
  • Vegetable oil — just enough to pan-fry the tofu until golden and crisp.
  • 1 –2 green onions thinly sliced — for garnish and fresh flavor.
  • ½ cup fresh cilantro roughly chopped — brings a burst of herbal freshness.
  • 1 tbsp toasted white sesame seeds — the perfect finishing touch for crunch and visual appeal.

Method
 

  1. Start by pressing the tofu to remove excess water. Wrap it in paper towels and place a heavy object on top for 10 minutes, or use a tofu press. This step is key for getting crispy tofu—it helps the tofu brown instead of steam.
  2. In a small bowl, whisk together garlic, lime zest and juice, sesame oil, soy sauce, brown sugar, water (or broth), and Sambal Oelek. Reserve half of this mixture for later and pour the other half over the tofu cubes to marinate for about 20 minutes.
  3. After marinating, toss tofu cubes lightly in cornstarch. Heat vegetable oil in a non-stick skillet over medium-high heat. Add the tofu pieces in a single layer and cook until golden and crispy on all sides, turning occasionally for even browning.
  4. In a saucepan, pour in the reserved marinade and bring it to a gentle simmer. Mix 1 tablespoon cornstarch with a little water to make a slurry, then stir it into the sauce. Let it cook for 2–3 minutes until thick and glossy.
  5. Lower the heat and pour the thickened sauce over the browned tofu. Stir gently to coat every piece in the sticky glaze. Cook for 1–2 more minutes until the sauce caramelizes slightly and clings to the tofu. Remove from heat and garnish with sliced green onions, cilantro, and sesame seeds.

Notes

  • Press the tofu for at least 10 minutes—the drier it is, the crispier it gets.
  • Always preheat your skillet before adding tofu to avoid sticking.
  • If you prefer a thicker glaze, let the sauce simmer longer before adding to the tofu.
  • The sauce can burn quickly, so keep stirring once you add it to the tofu.
  • For a burst of freshness, squeeze extra lime juice over the tofu just before serving.