Magic Garlicky Tofu Review!
Magic Garlicky Tofu Media Type: Recipe Source/Author: Gimme Some Oven/Ali Skill Level: Beginner
4.5/5 Cinnamon Buns
I enjoy tofu in all its forms (plain, baked, in soups, etc.) but I often end up making the same two or three tofu dishes despite how versatile it is. This wonderfully peppery Magic Garlicky Tofu recipe will definitely be made in my house again (and again and again)! This recipe takes about an hour, a little longer than I’d normally spend on a weeknight dinner, but comes together very easily.
Cinna-Mod’s Alterations:
Substituted jalapeños for ⅓ bell pepper and a few shakes of red pepper flakes
Used yellow onion instead of red
Used jarred, minced garlic instead of mincing it myself
The Experience:
The recipe calls for a batch of baked tofu which is also linked on the recipe page. Baking the tofu takes about 30 minutes, and I prepared the sauce as the tofu was baking.
Season and bake the tofu. The linked baked tofu recipe called for the tofu to be coated with cornstarch, oil, salt, garlic powder, and black pepper before baking.
The cornstarch coating helps the tofu become a little bit crispier, but if cornstarch is unavailable, it’s okay to skip it.
The sauce starts with mixing the following in a small bowl: water, soy sauce, maple syrup, ginger, corn starch, and 1 TABLESPOON of freshly ground black pepper. I don’t think I’ve ever used this much black pepper in a dish!
Before cooking the sauce mixture, onions, jalapeños (or in my case, bell pepper and red pepper flakes), and minced garlic are sautéed in butter. After everything is softened, the sauce mixture is added. My sauce thickened pretty quickly.
Note: By replacing the butter with vegan butter or oil, this recipe would be vegan.
My sauce was done a bit before my tofu, so I used the extra time to heat up leftover quinoa.
The Taste/Texture:
YUM! I adore how much black pepper is in this recipe. It has a beautiful kick to it!
This tofu dish is extremely flavorful which makes it perfect served with rice, quinoa, or even salad. I enjoyed mine with quinoa and some roasted broccoli and cauliflower.
Although no longer crispy, leftover tofu is still enjoyable the next day!
For Next Time:
Mince my own garlic
Add sesame oil
Try with unbaked, cubed tofu for lazy weekday evenings
Make extra sauce
Add roasted vegetables directly into the sauce before serving
-CinnaMod-
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