Taiwanese Fried Tofu Recipe - Allrecipes.com
Taiwanese Fried Tofu Recipe
  • READY IN 30 mins

Taiwanese Fried Tofu

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
Jul 10, 2006

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!!

Most Helpful Critical Review
Feb 04, 2010

woah, too much soy sauce!! but i guess americans love the soy sauce...

Aug 02, 2013

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).

Mar 09, 2007

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)

Mar 03, 2008

I really love this recipe. Especially great on top of white rice. I originally sent in a 5 star review on this recipe, using Balsamic Vinegar since I couldn't find Chinese Black Vinegar. Now, thanks to my bestfriend, who sent me a bottle of Chinese Black Vinegar over the holidays, I find that the Chinese Black Vinegar made a great diffence in appearance and in taste. I would make this recipe again and again using the Chinese Black Vinegar.

Jan 08, 2009

Followed the recipe exactly for great results. I used low sodium soy sauce and I found it somewhat salty but still tasted good. I fried the tofu for about 15 minutes before adding the garlic, because I wanted to tofu crispy without burning the garlic. The leftovers the next day actually tasted better, and the tofu was less salty and more mellow in taste. Next time I'll let it sit in the fridge for a day for the tofu to take on the marinade sauce. Thanks!

Jan 24, 2007

Delicious with the addition of black bean sauce!!! My husband likes to add chinese hot sauce to his.

Feb 11, 2009

I used regular firm tofu since its what I had on hand. I also used just enough of the sauce to turn the tofu medium brown and that way is wasnt salty. This was really tasty, Ill make this again.


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  • Calories
  • 230 kcal
  • 11%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 15.6 g
  • 31%
  • Sodium
  • 1093 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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