Close up of a plate of Chinese tofu, rice and greens recipe
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5 from 3 votes

Asian Tofu with Spicy Garlic Prune Sauce

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. Ready in just 30 minutes.
Prep Time2 mins
Cook Time8 mins
marinating time + pressing time20 mins
Total Time30 mins
Course: Dinner, Main
Cuisine: Asian, Chinese, Vegan
Servings: 4
Calories: 133kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: 10



For the Spicy Garlic Prune Sauce

  • 14 oz (400g) firm tofu
  • 1/4 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 tsp Chinese five-spice
  • 1 tablespoon sesame oil or other cooking oil
  • 1 tsp cornflour dissolved in 1 tbsp water

To serve

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


  • 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.


Calories: 133kcal | Carbohydrates: 6g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 508mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg