Taiwanese Fried Tofu

Taiwanese Fried Tofu

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"This is an authentic Taiwanese side dish my vegetarian mother prepares. Tastes great with rice and other vegetables. Note: This is not a saucy dish."

Ingredients 30 m {{adjustedServings}} servings 230 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1093 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

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  1. Cut the tofu in half lengthwise down the top. Slice into squares 1/4 inch thick. Stir together the soy sauce, vinegar, sesame oil, and sugar in a small bowl, set aside.
  2. Heat oil in a large, nonstick pan over medium heat. Add garlic and green onions, and cook until fragrant, about 20 seconds. Brown tofu well on each side, then pour in sauce and cook until the sauce has been incorporated by the tofu, 2 to 3 minutes. Season to taste with salt and pepper.
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Reviews 33

  1. 43 Ratings


My husband and I LOVED this recipe!!! This is some of the best tofu that I have ever had!!! I wouldn't change a thing about this recipe. We will be making this a lot!!


This is killer! I was able to brown the tofu by cooking it on high (after cooking garlic and onion on medium) and my end result looked just like the picture. I only used 1/4 cup soy sauce (rather than 1/3) and chinese red vinegar in place of the black. Used chopped vidalia onion instead of green, which i lacked. Am eating it now and liking it much! Note: Do not omit chinese-style vinegars, which impart a particularly delightful flavor! (I did not have sesame oil today when i made this dish again so i toasted some sesame seeds and added them to soy sauce mixture--worked well).


I'm not really experienced at cooking or at buying ingredients so I never ended up finding sesame oil or chinese black vinegar. What I did find is black bean sauce so I added that in. It took alot longer than 10 minutes for my tofu to brown, I was starting to get worried. But eventually it did, anyway the end result seemed way too salty. I don't know if its my beginner skills and me taking 'seasoning' too far or because I used 1/3 of dark soy sauce instead of normal stuff. Anyway (this may sound a little strange) when I lick the sauce it's nice, but then when I chew and shallow the tofu, it really is too salty for me. I think I shall make some rice tomorrow and hopefully the sauce will immerse into that and become weaker (less salty). Otherwise, the green onions and garlic smelt so yummy! Also the tofu when it started browning looked really yum too. I think my results was probably influenced more on my tastebuds and skills than the recipe. I may try this again in the future with a few adjustments (e.g. less salt and less soy sauce)