These are the perfect garlic vegan “ribs” — crispy, savory, and packed with fried garlic. The method is simple: marinate extra-firm tofu, dust it with cornstarch for a crunchy exterior, bake until golden, then brush with extra hoisin-style sauce and crown each piece with plenty of fried garlic. Finish with scallions and a drizzle of chili crisp if you like heat. Serve with your hands for the full experience or use a knife and fork for a neater presentation.
What You Need For These Garlic “Ribs”:
- Tofu: Extra-firm tofu is essential for structure and a meaty texture.
- Hoisin-style sauce: Provides sweet-savory richness for the marinade and glaze. Use a vegan variety and reserve some for finishing.
- Soy sauce and sherry vinegar: Add salty, umami depth and a touch of acid to balance the flavors.
- Ginger, black pepper, cane sugar, garlic powder: These season the marinade and lift the overall profile.
- Cornstarch: Coats the tofu and creates a crisp, satisfying crust when baked.
- Garlic: One whole head, chopped and fried until golden for the signature crunchy topping.
- Vegetable oil: For frying the garlic.
- Olive oil: To brush the tofu before baking so the cornstarch browns evenly.
This recipe makes one block of tofu worth of “ribs” and serves about four. The results are addictive — you may want to double or triple the batch for a crowd. The tofu can be prepped ahead of time: marinate in a sealed bag and keep refrigerated until you’re ready to cook. If you love garlic, these will quickly become a favorite for weeknight dinners, parties, or a bold appetizer.
Why Should You Make This Super Garlicky Treat?
- Bold, savory-sweet sauce combined with crunchy fried garlic creates an irresistible flavor combination.
- The texture is excellent: a crisp exterior from cornstarch and olive oil, tender but firm interior from extra-firm tofu.
- This recipe is simple to scale up for guests and travels well if you need to prepare in advance.
- It offers a satisfying, plant-based alternative to traditional ribs without frying the main component.
- Minimal ingredients deliver maximum flavor, making it an efficient and impressive dish.
The Perfect Garlic Vegan “Ribs”
Tofu “ribs” marinated and cooked in a flavorful Asian-inspired sauce, finished with a whole head of fried garlic for crunch and aroma.
Course Main Course
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Servings 4
Calories 191
Author Lauren Boehme
Ingredients
- 1 Block (15 oz) Extra-firm tofu, frozen then thawed and pressed*
- 4 Tablespoons Hoisin sauce, vegan, divided
- 1 Tablespoon Soy sauce
- 1 Tablespoon Sherry vinegar
- 1 teaspoon Grated ginger
- 1 teaspoon Organic cane sugar
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- Pinch of salt
- 2 Tablespoons Cornstarch
- 1 Tablespoon Olive oil
- 1 head Garlic, chopped
- Vegetable oil for frying
- Scallions for serving
- Chili crisp oil, optional
Instructions
- Prepare the tofu: after pressing, turn the block on its side and cut it in half lengthwise. Lay the halves flat and slice each into about 1/2–1 inch thick “ribs.” Set aside.
- In a large zip-top bag or covered container, combine 2 tablespoons hoisin, soy sauce, sherry vinegar, grated ginger, cane sugar, garlic powder, black pepper, and a pinch of salt. Close the bag and mix the marinade with your hands.
- Add the tofu ribs to the bag, toss gently to coat, and refrigerate to marinate for at least 1 hour. Longer marinating time deepens the flavor.
- When ready to cook, preheat the oven to 425°F (220°C).
- Open the bag and sprinkle the cornstarch over the tofu. Seal the bag again and toss so each piece is evenly coated in cornstarch.
- Place each tofu rib on a baking sheet lined with parchment paper or a silicone mat to prevent sticking.
- Brush each rib on all sides with olive oil, ensuring there are no dry cornstarch spots remaining.
- Bake for 15 minutes, flip the ribs, then bake another 15 minutes or until the exterior is crisp and the interior is firm.
- While the tofu bakes, make the fried garlic: heat about 1 inch of vegetable oil in a small saucepan over medium-high heat until small bubbles form. Add the chopped garlic and fry, reducing heat as needed, until golden brown — about 2 to 3 minutes. Watch closely to avoid burning. Remove the garlic with a slotted spoon and drain on paper towels.
- When tofu is done, brush each rib with the remaining 2 tablespoons of hoisin. Arrange on a serving platter, top with fried garlic, sliced scallions, and a spoonful of chili crisp if desired. Serve immediately.
Notes
*For better texture, freeze the whole block of tofu, thaw it, drain, and then press the block either with a tofu press or by using weighted plates wrapped in kitchen towels. Pressing removes excess moisture and helps the tofu absorb the marinade and crisp up in the oven.
Nutrition
Calories: 191 kcal |
Carbohydrates: 13 g |
Protein: 11 g |
Fat: 4 g
Carbohydrates: 13 g |
Protein: 11 g |
Fat: 4 g
