Crispy Tofu with Black Garlic Dipping Sauce

Tofu croustillant avec sauce à l'ail noir

Enjoy this crispy and slightly spicy tofu with shichimi togarashi, the famous 7-spice blend from Japan. By dipping it in the black garlic sauce, you'll add umami and a sweet finish to your crispy bite!  


2 people

Preparation Time

60 minutes

Cooking Time

20 minutes

Level of Difficulty




1 pound (454 g)

Firm tofu

2 tablespoons  

Rice vinegar

2 tablespoons

Light soy sauce - Usukuchi

1 tablespoon

Sesame oil

3 tablespoons

Potato or corn starch

1-2 teaspoons

Shichimi togarashi

1 pinch

Table salt

1 tablespoon

Thick soy sauce - Tamari

2 cloves

Black garlic

1-2 branches

Minced chives



  1. Cut tofu into 1-inch cubes.
  2. In a bowl, mix the tofu, rice vinegar, light soy sauce and sesame oil. Marinate for one hour.
  3. On a plate, prepare the coating by mixing the potato starch, the shichimi togarashi and the pinch of salt.
  4. Separate the tofu from its marinade. Reserve the marinade.
  5. Dry the tofu cubes with a paper towel and roll them in the coating. Make sure all sides are well coated.
  6. In a non-stick skillet over high heat, heat cooking oil and add the tofu. Fry the tofu for 1 minute on each side or until crispy. Remove tofu from pan and place on a paper towel to absorb excess oil.
  7. Put the marinade in a small saucepan. Add the thick soy sauce and the two pureed black garlic cloves. Bring to a boil, whisking to incorporate the garlic.
  8. Strain the sauce into a small serving bowl using a sieve. Recover the black garlic puree from the sieve and set aside.
  9. On a plate, serve the tofu with chives and the black garlic puree. Dip tofu in the black garlic sauce and enjoy!

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