• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
menu icon
go to homepage
  • Vegetarian Recipes
  • Vegan Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
subscribe
search icon
Homepage link
  • Vegetarian Recipes
  • Vegan Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
×
Home » Recipes » Vegan Dinners

Asian Tofu with Spicy Garlic Sauce

Published: Jan 23, 2020 · Modified: Mar 18, 2021 by Kate Hackworthy · 5 Comments

Jump to Recipe Print Recipe
Pinnable image for Asian Spicy Garlic Tofu - a vegan recipe

This pan-fried Asian Tofu with Spicy Garlic Prune Sauce is quick, easy and packed with flavour! It's a great midweek vegan dinner with a tasty Chinese sauce that's sweet, spicy, salty and savoury. Ready in just 30 minutes.

A plate with rice, stir fried greens and Asian tofu with Chinese marinade.

Recipe sponsored by Sunsweet.

Asian Tofu Recipe

Crispy Asian Tofu is marinated in a sweet, spicy, garlic sauce, then pan-fried to get it crispy on the outside and soft inside. Perfect with rice and stir-fried greens.

Prune juice gives a deep, caramelly sweetness as the marinade. Then add soy sauce, chilli, sugar and the bold flavours of Chinese 5-spice to create a simple, but delicious sauce.

In just a few minutes, you have a complex, delicious marinade.

Tofu acts as a flavour-sponge, so it soaks up the Asian sauce, then you quickly pan-fry it to get it crispy.

It's easy, tasty and full of great taste.

We love this at my house, and I hope you'll love it too.

Jump to:
  • Asian Tofu Recipe
  • Ingredients
  • Sunsweet Prune Juice
  • Why you’ll love this recipe
  • Other 30-minute vegan dinner recipes
  • Step by Step Tutorial
  • Tips
  • Can this recipe be prepped ahead of time?
  • 📖 Recipe
  • 💬 Comments
Close up of chopsticks holding a piece of Asian tofu with the plate of food in the background.

Ingredients

Tofu (look for extra firm, or press it to remove excess moisture - instructions below - so that it gets beautifully crispy.


Sunsweet prune juice - my secret for a rich sauce
Garlic
Ginger
Soy Sauce
Sugar (or try maple syrup)
Chilli flakes (aka red pepper flakes)
Chinese Five-Spice (an aromatic blend of cloves, cinnamon, fennel, Szechuan peppercorns and star anise)
Oil (I use sesame oil)

To serve (all optional)
Chinese greens or pak choi
Bean sprouts
Scallions (spring onions)
Red chilli
Sesame seeds
Rice

Overhead shot of a table with Asian tofu, greens and rice next to a bottle of Sunsweet Prune Juice.

Sunsweet Prune Juice

I've teamed up with Sunsweet to bring you this recipe. You’ll undoubtedly know Sunsweet, they’ve been growing and drying fruit for over 100 years.

They're a company made up of cooperative growers that bring generations of expertise to the craft of cultivating prunes - and they supply a whopping ⅓ of the worldwide prune market!

I think that prune juice gets a pretty bad rap. We probably all know it's considered healthy and great for the lower end of the digestive system. But it's not just for Grandma. Prune juice is a source of dietary fibre and potassium that's naturally fat-, saturated fat- and salt-free, with flavour that's just from 100% sun-ripened prunes.

It's certainly refreshing to read an ingredients label that only has one ingredient, and that's what you get with Sunsweet - it's 100% water-extracted Californian prune juice.

A plate of Asian tofu and rice next to a bottle of prune juice.

Our Prune juice has a velvety, rich, some say chocolaty taste - Sunsweet

It's not surprising that prune juice is a growing trend in the UK!

Though some often consider it a remedy for digestion issues or regularity, it can also be a part of a healthy diet. And not just for drinking, but you can use the versatile drink in smoothies, sauces, salad dressings and in my Asian Tofu marinade.

It's a drink with a Feel-Good vibe. And I like to feel good by eating nourishing, whole foods with lots of plants. So read on for the recipe.

Why you’ll love this recipe

  • The simple sauce is bursting with Asian flavors. 
  • Skip the takeout and make this vegan Chinese dish at home. 
  • You only need a knife, chopping board, bowl and wok or frying pan.
  • This is a quick midweek meal, ready in just 30 minutes.
  • You can save time by marinating the tofu in the morning or the night before. Then just pan fry and serve!
  • Prune juice in the sauce not only adds fibre and nutrients but also a velvety and rich deep flavor. Plums are often used in Asian sauces, but here I've taken it a step further to include prune juice!
  • Try it with some other vegan Chinese recipes.

Other 30-minute vegan dinner recipes

If you're looking for quick midweek meat-free dinner recipes, then you've come to the right place! Try these tasty vegan dinners - all ready in under 30 minutes. 

Jerk Tofu Skewers
Lentil Dhal
Chickpea Curry
Tofu Curry
Vegan Fajitas
Vegan Ramen

Step by Step Tutorial

This recipe is so easy! Just follow these step-by-step instructions for perfect results.
Then scroll down to the recipe card for the full ingredients and method.

step by step instructions for making this Asian tofu recipe.


1. Add all the spicy garlic prune marinade ingredients to a bowl and whisk.
2. Make a slurry with the cornflour in water.
3. Whisk the cornflour slurry into the marinade to thicken.

step by step instructions for making this Asian tofu recipe.


4. If necessary, press the tofu to remove excess moisture.
5. Chop into bite-sized pieces.
6. Add to the bowl of marinade and leave for 10 minutes so it soaks up the flavours. 

step by step instructions for making this Asian tofu recipe.

7. Add the tofu to a wok or frying pan with a little oil and cook until the outside gets crispy and golden.
8. Serve with rice and stir-fried Chinese greens.

Scroll down for the full recipe.

Close up of a plate of Chinese tofu, rice and greens recipe.

Tips

  • Be sure to use firm tofu. Ideally extra firm so it holds together in cubes in the pan.
  • If you have time to press the tofu, it gets all the water out so it gets crispier. If you don't have time, it's still tasty!
  • Try substituting the sugar for maple syrup.
  • I like to use sesame oil for Chinese cooking, but you can use any other cooking oil.

Can this recipe be prepped ahead of time?

You can prep the Asian marinade ahead of time. Just mix it all together and leave it in the fridge. You can also marinate the tofu for up to 2 days in the fridge. 

I find that it's best eaten right after cooking, however, if you have leftover tofu, just keep it in the fridge for up to 2 days and reheat it in a pan. 

Overhead photo of a plate of Asian tofu and rice on a plate on a wooden board.

Did you make this Chinese tofu recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

Follow me on Instagram * Twitter * Facebook * Pinterest * Youtube

Disclosure: This recipe was commissioned by Sunsweet. As ever, all opinions are my own. Thanks for supporting the brands that make it possible for me to write VeggieDesserts.

📖 Recipe

Close up of a plate of Chinese tofu, rice and greens recipe

Asian Tofu with Spicy Garlic Sauce

Kate Hackworthy | Veggie Desserts
This pan-fried Asian Tofu with Spicy Garlic Prune Sauce is quick, easy and packed with flavour! It's a great midweek vegan dinner with a tasty Chinese sauce that's sweet (from prune juice!), spicy, salty and savoury.
5 from 5 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
SaveSaved!
Prep Time 2 minutes mins
Cook Time 8 minutes mins
marinating time + pressing time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Main
Cuisine Asian, Chinese, Vegan
Servings 4
Calories 133 kcal

Equipment

  • Knife
  • Cutting board
  • Bowl
  • Wok

Ingredients
 

For the Spicy Garlic Prune Sauce

  • 14 oz (400g) firm tofu
  • ¼ cup (60ml) Sunsweet prune juice
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon chilli flakes (red pepper flakes)
  • ½ teaspoon Chinese five-spice
  • 1 tablespoon sesame oil or other cooking oil
  • 1 teaspoon cornflour dissolved in 1 tablespoon water

To serve

  • Handful Chinese greens
  • Handful bean sprouts
  • 1 Scallion (spring onion), chopped
  • Sliced red chilli
  • Sesame seeds black and white
  • Rice

Instructions
 

  • Press the tofu by placing it on a plate wrapped in a few pieces of paper towel and set another plate on top. Place something heavy (a mug or frying pan) on top and set aside for 15 minutes.
  • Meanwhile, add the marinade ingredients to a large bowl and stir.
  • When the tofu is pressed, cut it into bite-sized pieces and add it to the bowl, tossing well to coat it in the marinade. Set aside for 10 minutes.
  • If serving with rice, cook it now.
  • Heat the oil in a frying pan or wok over a medium heat, then add the tofu (reserve any marinade left in the bowl) and cook until it turns golden (about 4 minutes), then flip and cook the other side for a few minutes. Add the leftover marinade to the wok with the cooked tofu and heat through. Transfer the tofu and sauce to a plate and set aside.
  • Add the Chinese greens and bean sprouts to the wok and stir fry for a minute or two until wilted.
  • Serve with the rice and tofu, sprinkled with the scallions, chilli and sesame seeds.

Notes

  • Be sure to use firm tofu. Ideally extra firm so it holds together in cubes in the pan.
  • If you have time to press the tofu, it gets all the water out so it gets crispier. If you don't have time, it's still tasty!
  • Try substituting the sugar for maple syrup.
  • I like to use sesame oil for Chinese cooking, but you can use any other cooking oil.

Nutrition

Calories: 133kcalCarbohydrates: 6gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 508mgPotassium: 28mgFiber: 1gSugar: 3gVitamin A: 30IUVitamin C: 1mgCalcium: 131mgIron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

More Vegan Dinner Recipes

  • A cast iron dish of chickpea curry on a wooden table.
    Easy Chickpea Curry
  • Close up of tofu curry on a plate with rice and wilted spinach.
    Tofu Curry
  • Dish of vegan pad thai on a table.
    Vegan Pad Thai
  • Looking down at a table with a dish of bean stew and napkin.
    Red Bean Stew
  • Tweet
  • Share
  • Email

Reader Interactions

Comments

    5 from 5 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Daynah

    November 12, 2022 at 7:21 pm

    5 stars
    Amazing meal, not overly garlicy, more of a tangy, sweet BBQ taste but still great.

    Reply
  2. James

    July 30, 2022 at 1:33 am

    5 stars
    I tried this tofu and it was great!

    Reply
  3. Jane

    February 04, 2020 at 9:01 pm

    5 stars
    I've been cooking with Sunsweet prune juice lately too, and am SO impressed! It allows you to hit some seriously sweet and caramel notes without adding any sugar to a dish. Great for those on the paleo or a simple clean eating plan.

    Reply
  4. Jessica Formicola

    January 23, 2020 at 1:35 pm

    5 stars
    I am new to cooking with tofu, but this recipe looks incredible! I can't wait to try it for dinner tonight!

    Reply
  5. Brandi

    January 23, 2020 at 1:07 pm

    5 stars
    I love using prune juice in this recipe. It does add so much flavor! I'm also in need of new weeknight dinner ideas and this is the one.

    Reply

Primary Sidebar

Kate Hackworthy in the kitchen

Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

Collage of press logos that Veggie Desserts has appeared in, including The Guardian, Marie Claire, Vancouver Sun, The Globe and Mail, Seattle Times and The Sunday Telegraph.

Popular recipes

  • Stack of naan breads on a plate.
    Easy Naan Bread Recipe (15 Min Yeast-Free Flatbread)
  • Close up of a plate of red lentil dahl with rice and spinach.
    The BEST Easy Red Lentil Dahl
  • A jar of quick, easy and tasty raspberry compote, with a spoonful of it next to a blue and white tea towel.
    Quick Raspberry Compote Recipe
  • Bowl of stewed pears with a serving spoon and a cinnamon stick.
    Easy Stewed Pears Recipe

Vegetable Cake Recipes

  • A cake and a piece of cake sitting on top of a table.
    Apple Kale Cake with Apple Icing
  • Close up of cut loaf cake.
    Parsnip Loaf Cake
  • Cake on a cake stand with slices missing
    Vanilla Spinach Cake
  • A slice of lemon cucumber cake on a plate.
    Lemon and Cucumber Cake

My cookbook

Veggie Desserts and Cakes Cookbook cover.

Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

Footer

↑ back to top

About

  • About me
  • Contact
  • Work with me
  • Press
  • Veggie Desserts Cookbook

Newsletter

  • Sign Up for newsletter updates

Partner Sites

  • You Say Potatoes

Disclaimers

  • Disclosures & Affiliate Policies
  • Privacy Policy
  • Cookie Policy
  • Accessibility Policy

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Kate Hackworthy / Veggie Desserts

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This recipe worked out perfectly!
The whole family loved this recipe!
Easy and tasty!
I'm sure we'll be making this recipe again and again!

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.