Description
A flavorful and crispy Umami Bomb Tofu recipe featuring seared tofu cubes coated in a savory, slightly sweet, and tangy sauce. Perfect as a main dish served over rice or noodles, this recipe balances garlic, ginger, soy, and a touch of spice for a delicious plant-based meal.
Ingredients
Scale
Tofu
- 1 block (14-16 oz) extra-firm or firm tofu, pressed
Cooking & Sauce
- 2 tablespoons vegetable oil or sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon sesame oil (for finishing)
- 1/2 teaspoon red pepper flakes (optional, for spice)
Garnish & Serving
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
- Cooked rice or noodles, for serving
Instructions
- Press the Tofu: Wrap the tofu block in several layers of paper towels and place a heavy object on top, like a cast-iron skillet or a stack of books, for at least 30 minutes to remove excess water. This ensures a firmer texture when cooked.
- Cut the Tofu: After pressing, cut the tofu into 1-inch cubes or triangles for even cooking and searing.
- Sear the Tofu: Heat 2 tablespoons of vegetable or sesame oil in a large skillet or wok over medium-high heat. Place tofu pieces in a single layer without overcrowding to help achieve a crispy exterior.
- Brown the Tofu: Cook the tofu for 3-4 minutes on each side until golden brown and slightly crispy. This step builds texture and prevents sogginess. Remove tofu from skillet and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, taking care not to burn them.
- Add Sauce Ingredients: In a small bowl, whisk together soy sauce or tamari, maple syrup or agave nectar, rice vinegar, cornstarch or arrowroot powder, sesame oil, and red pepper flakes if using.
- Thicken the Sauce: Pour the sauce mixture into the skillet and simmer over medium heat, stirring constantly. Cook for 2-3 minutes until the sauce thickens and becomes glossy.
- Coat the Tofu: Return the cooked tofu to the skillet and gently toss to coat each piece evenly with the umami sauce. Cook for an additional 1-2 minutes to allow flavors to meld.
- Garnish and Serve: Remove the skillet from heat. Garnish with sliced green onions and sesame seeds. Serve the Umami Bomb Tofu hot over cooked rice or noodles for a satisfying meal.
Notes
- Pressing tofu removes excess moisture, which is key to achieving a crispy texture when searing.
- Use extra-firm tofu for best results; firm tofu can also work but might be slightly more delicate.
- Adjust red pepper flakes to your desired level of spiciness or omit for a milder dish.
- For gluten-free option, use tamari instead of soy sauce.
- The sauce can be doubled and saved as a glaze for other dishes.
- This dish pairs well with steamed vegetables or a fresh salad for a balanced meal.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
