Black garlic, bean curd, chilli & coriander

by Hayden Groves

A quick and easy tofu dish that makes the most of black garlic


500g tofu
6 cloves black garlic
4 tbsp peanut oil
2 tbsp soy sauce, gluten-free soy sauce or tamari
1 tbsp caster sugar
1 red chilli, finely sliced
1 bunch spring onions, sliced
2 tbsp coriander, chopped


Dry the tofu with a clean kitchen towel to remove the water. Cut into 2cm cubes, then blot again and set aside.

Blend the black garlic cloves, 3 tbsp the oil, 3 tbsp water, soy sauce and sugar until combined, using a blender or small liquidiser.

Heat 1 tbsp peanut oil in a non-stick pan on a high heat. Meanwhile, season the tofu generously with a pinch of salt and freshly milled black pepper. When the pan begins to smoke, carefully add the tofu and turn the heat to medium. Fry the tofu, turning it over every min or so, until it is caramelised and crisped up on all sides (this will take about 5 to 6 mins). Once tofu is crispy and golden, tip onto a plate and set aside.

Add the chilli and spring onions to the pan and stir fry for 1 min, then pour in the black garlic sauce and reduce on a medium-high heat until it turns sticky.

Place the tofu back in with the sauce and stir so each piece is well coated, then add the chopped coriander and serve with steamed rice or noodles.

Recipe: Hayden Groves