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This Garlic Butter Tofu is satisfyingly tasty with a sticky glaze. It’s easy to prepare and perfect served with rice or noodles of your choice. The added miso paste gives the sauce an extra kick of umami.
THIS GARLIC BUTTER TOFU IS:
- Inspired by my love for glazed tofu dishes (think orange tofu, sweet chilli tofu, and more!)
- Very satisfying with a sticky glaze to coat the tofu
- Easy to prepare and make!
- Can be customised to your liking and paired with vegetables to add to the sauce and cook the tofu with!
HOW TO COOK THIS GARLIC BUTTER TOFU
- Press your tofu to drain excess liquid. Slice into cubes or your shape of choice. I air-fried my tofu soI simply placed this in my air fryer basket and spray some oil. I left this to air fry for 20-22 minutes at 180-200C. Do note that air fryer settings can vary.
- You can also opt to bake or pan-fry your tofu until golden brown and crisp. Set the tofu aside.
- Meanwhile, mix together all the sauce ingredients in a small bowl until the corn starch has dissolved. Set aside.
- Heat your skillet or pan over medium heat. Once hot, add in the vegan butter and allow to melt. Add the white part of the scallion and garlic. Sauté for 2-3 minutes or until the garlic is lightly brown and aromatic. Add in the miso paste and mix.
- Mix the sauce again since the corn starch tends to settle at the bottom. Over medium heat, pour the sauce into the garlic. Leave to simmer over medium heat and continue to stir until it slightly thickens.
- Add in the crispy tofu. Coat in the sauce and allow to leave at a medium low to simmer for 4-5 minutes or until the sauce has thickened further and has become sticky from the sugars. The sauce should coat the tofu well and turn into a sticky glaze.
- Add the green parts of the scallions.
- Serve and enjoy this tofu while hot with rice or noodles of your choice.
SERVE AND ENJOY!
OTHER TOFU RECIPES YOU MIGHT LOVE
Check out my tips on how to store tofu!
- Kung Pao Tofu
- Orange Tofu
- Pineapple Cashew Tofu Stir-Fry
- Crispy Salt and Pepper Tofu
- Black Pepper Tofu Steaks
- Tofu “Chicken” Teriyaki
- Korean Spicy Braised Tofu
- Fried ‘Chicken’ and Gravy
- Tofu Katsu
- Nori-Wrapped Tofu in Spicy Sauce
- Maple Hoisin Tofu
Vegan Orange Tofu
Crispy pieces of tofu coated in a perfectly tangy and sweet orange sauce!
GET THE RECIPE
Sticky Garlic Butter Tofu (Vegan Recipe)
This vegan Garlic Butter Tofu is satisfyingly tasty with a sticky glaze. It’s easy to prepare and perfect served with rice or noodles of your choice. The added miso paste gives the sauce an extra kick of umami.
Ingredients
Tofu
- 1 lb extra firm tofu
- Oil for cooking/spraying
Sauce
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp maple syrup
- 1/2 cup water
- 1 tbsp corn starch
For Sautéing
- 1 heaping tbsp vegan butter
- White parts of a scallion chopped
- 1 heaping tbsp minced garlic
- 1 tsp miso paste , I used white miso
For Serving
- Scallion/spring onions for topping
- Steamed rice or noodles
Instructions
- Press your tofu to drain excess liquid. Slice into cubes or your shape of choice. I air-fried my tofu soI simply placed this in my air fryer basket and spray some oil. I left this to air fry for 20-22 minutes at 180-200C. Do note that air fryer settings can vary.
- You can also opt to bake or pan-fry your tofu until golden brown and crisp. Set the tofu aside.
- Meanwhile, mix together all the sauce ingredients in a small bowl until the corn starch has dissolved. Set aside.
- Heat your skillet or pan over medium heat. Once hot, add in the vegan butter and allow to melt. Add the white part of the scallion and garlic. Sauté for 2-3 minutes or until the garlic is lightly brown and aromatic. Add in the miso paste and mix.
- Mix the sauce again since the corn starch tends to settle at the bottom. Over medium heat, pour the sauce into the garlic. Leave to simmer over medium heat and continue to stir until it slightly thickens.
- Add in the crispy tofu. Coat in the sauce and allow to leave at a medium low to simmer for 4-5 minutes or until the sauce has thickened further and has become sticky from the sugars. The sauce should coat the tofu well and turn into a sticky glaze.
- Add the green parts of the scallions.
- Serve and enjoy this tofu while hot with rice or noodles of your choice.
Reheating Tips
- I highly recommend to enjoy this tofu immediately after cooking but in case you have leftovers, it’d be best to reheat this on a pan and add some water since the glaze will thicken. Adding a bit of water (around 1-2 tbsp) would allow the glaze to become a bit runnier. It’ll turn back into a glaze as you reheat it over medium heat.
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NUTRITIONAL INFO
Serving: 1serving | Calories: 271kcal | Carbohydrates: 29g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1310mg | Potassium: 419mg | Fiber: 1g | Sugar: 21g | Vitamin A: 270IU | Calcium: 88mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂
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This Post Has 4 Comments
I and my family loved this tofu. My mother rated it as restaurant worthy, but I take none of the credit! This is a dish I’ll be making time and again. I might have made the sauce a little too thick, but it was still so tasty. 😅 Thanks so much for sharing.
Yay thanks Emme! You definitely deserve credit too for cooking it!! 👌🏻
One of our favorites. I normally make this for my husband’s pack lunch and he’s always happy to have this.
Thank you Leala!! 🧡