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.
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.
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.