With a combination of salty, sweet, slightly spicy, and umami-rich flavors, this pan-fried garlic tofu is packed with flavor and perfect with grains, stir-fries, and more. Gluten-free and sugar-free options included! This recipe is also an original recipe created alongside Michelle Cehn (founder of World of Vegan) from the Friendly Vegan Cookbook!

Quick and Simple Pan-Fried Ginger Garlic Tofu
While tofu's plain flavor makes it unlikeable to some, it also makes it super versatile, and the perfect blank canvas for soaking up surrounding flavors. For example, this pan-fried ginger garlic tofu combines classic flavors like soy sauce, garlic, and ginger to create a simple tofu marinade that transforms this plain ingredient into something utterly delicious!
While it's delicious as is, there are also several simple add-ins you could experiment with to make flavor variations such as spicy garlic tofu, sesame ginger tofu, etc. Keep reading for all my recommendations. Plus, the marinade doubles up as a simple, delicious ginger-garlic stir fry sauce, too!
Best of all, this ginger garlic tofu recipe is super simple to prepare. All you need are 7 inexpensive pantry staples, minimal hands-on prep, and no fancy tools or gadgets. Simply drain and chop the tofu, mix the tofu marinade, leave it to soak, and pan-fry until it's darkened and delicious!
This meal preppable tofu can be enjoyed as an appetizer or main, served over a bed of rice or noodles, added to a stir fry, etc. The result is a flavorful yet simple vegan side/main packed with flavor and plant-based protein.
The Ingredients
I love to use recipes that rely on just a handful of inexpensive pantry staples. Take this garlic tofu recipe, for example. All you need are 7 ingredients, plus water and oil.
- Tofu: Firm tofu should work, but I recommend using extra-firm tofu for the best result.
- Garlic: Use fresh garlic cloves for the best flavor, though ‘lazy’ pre-minced garlic may work in a pinch. Adjust the amount to taste.
- Ginger: The same goes as the above. Adjust the amount to taste.
- Soy sauce: Dark soy sauce contains more depth, though use a reduced-sodium version if preferred. For a gluten-free option, use tamari or coconut aminos.
- Brown sugar: Or another sweetener such as coconut sugar (unrefined) or maple syrup. You could also use a sugar-free brown sugar alternative.
- Lemon juice: Use fresh lemon or lime juice for the best flavor. Rice vinegar would also work.
- Water: To help make up the correct tofu marinade consistency.
- Oil: Use any cooking oil. i.e., olive oil, avocado oil, vegetable oil, etc.
- Green onion: Will add a lovely fresh element to the marinade (and garnish).

What Else Could I Add?
- Hoisin sauce: A tiny bit of hoisin sauce will add depth to the ginger tofu marinade.
- Red pepper flakes or chili paste: For spicy garlic tofu, feel free to add either, adjusting the amount to taste. Sriracha or another hot sauce would also work.
- Sesame: For sesame ginger tofu, I recommend adding a teaspoon of toasted sesame oil to the marinade and a tablespoon or two of raw or toasted sesame seeds.
How to Make Ginger Garlic Tofu?
There are only a few steps needed to prepare this simple marinated tofu.
- 1) First, drain the tofu. Then cut it into ⅓-inch slices and cut each of those in half on a diagonal to create triangle slices. Then transfer those to a large baking dish and set it aside.


- 2) Next, finely chop, grate, or mince the garlic and ginger.
- 3) Prepare the easy tofu marinade by combining all the ingredients except the oil in a bowl and whisking well.


The easiest way to peel ginger is with a spoon, scraping it over the peel.
- 4) Pour the marinade over the tofu, flipping them to ensure they’re coated well. Allow them to marinate for a minimum of two hours, flipping halfway.


You can marinate the tofu for up to 24 hours, covered in the refrigerator.
- 5) Heat a large skillet over high heat with a swirl of oil to coat the bottom of the pan. Add as many of the marinated tofu slices as will fit in a single layer. Allow them to cook, untouched, until they’re browned (2-3 minutes), then repeat on the other side.
- 6) Pour in the remaining marinade from the baking dish and continue to cook the garlic ginger tofu until it darkens slightly (around 45 seconds). Flip the tofu and repeat.
- 7) Remove the garlic tofu from the heat and serve it garnished with the remaining thinly sliced onion.
FAQs
You can add a small amount of cornstarch slurry to the sauce in the pan and simmer, constantly stirring, until it thickens. I recommend using ½-1 tablespoon of cornstarch with 1-2 tablespoon water.
For the best results, do this step after doing the initial cooking of the tofu. Remove it from the pan, thicken the sauce, and then add the tofu back into the pan to coat it.
While not 100% necessary, feel free to press the tofu for 30 minutes before marinating it to release the excess liquid. This will allow the tofu marinade to penetrate further and can yield crispier results, too.
To press the tofu, drain it, wrap it in a clean kitchen towel, and then place something heavy on top to press it, like a heavy book placed within a heavy pan. Leave it for 30 minutes to drain.
This is entirely up to you. If you’ve cooked with tofu a lot, you may prefer the texture of previously frozen and thawed tofu. This comes down to personal preference. The freezing process causes spongy holes in the tofu and makes for a chewier, meatier consistency and more pockets to soak up the flavor.
Acidic ingredients work well to balance saltiness, so add more lemon/lime juice or vinegar. You could also slightly increase the amount of sugar added to the tofu marinade.
I haven’t tested this recipe in the oven, but it should work. First, I recommend marinating the tofu and pressing away excess marinade with clean paper towels. Next, lightly dust the pieces with cornstarch.
Bake it in the oven at 400F/205C for 25-30 minutes, on a parchment-lined baking sheet, flipping halfway. In the last 5 minutes, transfer the leftover marinade to a small saucepan over medium heat and add a cornstarch slurry, stirring to thicken. Add the crispy baked tofu to the ginger garlic sauce to coat, and enjoy!

Top Recipe Tips and Notes
- Change the tofu shape: Keep it in triangle or rectangle slices or chop it down into tofu cubes. Change the shape according to your dish. Slice the pieces evenly so they cook at the same rate.
- Adjust the taste: Simply tweak the ingredients to make a dish that’s sweeter, tangier, saltier, etc.
- Increase the amount of marinade: If you prefer a saucier dish or to add to stir-fries with extra veggies, noodles, etc.
- Allow the tofu to sear: Add the marinated tofu to a searing hot pan and allow it to cook until browned and seared, then flip. This isn’t a recipe where you want to be stirring a lot.
- For crispier results: I recommend pressing the tofu for 30 minutes before marinating it. You can also remove excess marinade from the tofu with clean paper towels before lightly dusting the tofu triangles in cornstarch to pan fry until crispy before adding the ginger garlic sauce.
- Use the leftovers: The ginger garlic marinade also makes for an excellent ginger garlic stir fry sauce, especially with the addition of toasted sesame oil and seeds.
How to Serve Marinated Tofu?
- Grains: Serve the ginger garlic tofu over a bed of rice or quinoa.
- Noodles: Enjoy it with any of your favorite noodles.
- Stir fry: This marinade doubles up as a ginger garlic stir fry sauce, perfect for using with mixed vegetables and/or noodles, too.
- Veggies: Marinated tofu pairs particularly well with veggies like bok choy, broccoli, Brussel sprouts, cauliflower, carrot, peppers, etc.
- Salad: Serve the tofu over a bed of lettuce or in a larger salad/grain bowl.
Storage Instructions
Prep: You can leave the tofu to marinate for up to 24 hours.
Fridge: Allow the pan-fried tofu to cool and store any leftovers in an airtight container for up to 3 days. The sauce, sourced separately, will last up to a week (minus the green onions).
Reheat: Use either a microwave or the stovetop to reheat the garlic tofu.

More Vegan Side Dishes
- Crispy roasted sweet potato wedges
- Air fryer asparagus
- Air fryer hash brown patties
- Vegan jalapeno poppers
- Instant Pot mashed potatoes
If you try this pan-fried ginger garlic tofu recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!
Photos by Alfonso Revilla

Pan-Fried Garlic Tofu Triangles
Equipment
- measuring spoons
- cutting knives
- measuring cups
Ingredients
- 14 to 16 ounces of extra-firm tofu, drained
- 2 garlic cloves, minced
- 2 Tablespoons of soy sauce
- 3 stalks of green onion, thinly sliced, plus more for garnish
- Juice of 1 small lemon
- 2 Tablespoons of brown sugar
- 1 ½ teaspoons of fresh ginger, grated
- ¼ cup of water
- 2 tablespoons of oil
Instructions
- Cut tofu into ⅓ inch thick triangular slices, place in a large casserole dish, and set aside.
- To create the marinade, thoroughly mix together the rest of the ingredients (except the oil) in a medium bowl and pour over the tofu. Allow tofu to sit for a minimum of two hours, or overnight for a richer taste. Flip tofu halfway in-between.
- Once the tofu is marinated, place a large sauté pan over high heat. Add just enough oil to coat the bottom of the pan. Add as many tofu slices as will fit in one layer. Cook until tofu is browned on the bottom, 2-3 minutes. Flip the pieces, and brown on the other side, about 2 minutes. Pour in the marinade mixture, and cook until tofu darkens slightly, about 45 seconds. Flip tofu and repeat.
- Garnish with remaining thinly sliced green onion.
Notes
- Change the tofu shape: Keep it in triangle or rectangle slices or chop it down into tofu cubes. Change the shape according to your dish. Slice the pieces evenly so they cook at the same rate.
- Allow the tofu to sear: Add the marinated tofu to a searing hot pan and allow it to cook until browned and seared, then flip. This isn’t a recipe where you want to be stirring a lot.
- For crispier results: I recommend pressing the tofu for 30 minutes before marinating it. You can also remove excess marinade from the tofu with clean paper towels before lightly dusting the tofu triangles in cornstarch to pan fry until crispy before adding the ginger garlic sauce.
Nutrition
Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Andrea says
So flavorful and delicious! Love the sauce on everything too!
Tina says
This tofu recipe sounds incredible! Can't wait to try it.
Andrea says
It's the best! Let us know what you think 🙂
Gina H. says
I love how much detail has gone into this recipe. It looks incredible and can't wait to try it!
Andrea says
You're going to love it!
Greta says
Love this fried tofu! It came out so juicy and super delicious! Thanks for the recipe!
Andrea says
Comes out delicious every time! So glad you enjoyed it 🙂
Deb says
I eat tofu quite often and this recipe is going to become a staple in my meal planning, it's so tasty!
Jean says
love the combo of sweet and spicy, and yes lots of garlic. tasty tofu recipe.
Jacqui says
I love tofu so much and this really satisfies my tofu cravings!
Janaye says
Omg these look so good!
Andrea says
They're my new fave!
Katie says
Such a wonderful tofu recipe! The flavor is unique and delicious, I will differently be making again!
Andrea says
It's incredibly delicious!
Stephanie says
Definitely a tofu recipe I will be making again and again! We had it with rice & veggies and I already can’t wait to eat it again 🔥 Thanks for sharing the recipe with us!
Andrea says
The ultimate combo! So glad you guys enjoyed it!
Cindy says
So simple and delicious! It's my weeknight go-to.
Andrea says
Such an easy one to whip up!
Cindy Mom the Lunch Lady says
This looks fantastic! I have tofu to use up and I think my kids will enjoy this as well.
Andrea says
Hope your kiddos enjoy it as much as I did!
Michelle says
I love garlic and ginger so this is a dream come true. Thank you for including gluten free options too!
Andrea says
It's such a great combo of flavors!
nancy says
wow! i'm obssessed with this recipe. i can't believe how tasty it is!!
Andrea says
You're not alone! ha!
kate says
I love the sauce ratio you put together on the recipe, i can imagine it with other proteins
Andrea says
Yessss. So yummy on so many things! Tofu, seitan, tempeh, etc.!
Anna says
Fantastic recipe for a quick and easy fried tofu. I loved the marinade - so full of flavors.
Andrea says
I'm such a fan of the marinade too!
Amanda says
You simply cannot go wrong with these!
Andrea says
Seriously! They're the best!
Teodora says
This looks interesting! I will definitely try it!
Andrea says
You're going to love it!
Michelle says
YAY! Love these so so much!
Andrea says
They're the BEST!