Western
Pan-Fried Beancurd with Garlic Soy Glaze
Crispy pan-fried beancurd coated in a simple garlic-soy glaze. A quick and satisfying snack or light meal.
About this recipe
Pan-Fried Beancurd with Garlic Soy Glaze is a western snack for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot., and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 200g Beancurd
- 2 cloves Garlic
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Sesame Oil
- 2 tbsp Cooking Oil
- 1 tbsp Water
- 1 stalk Spring Onion
Equipment
Method
- 1
Cut beancurd into thick slices or cubes.
~2 min
- 2
MinceMince.Cut very finely (releases stronger flavour, but burns faster).Glossary → garlic finely. Slice spring onion thinly.
~2 min
- 3
In a small bowl, mix soy sauce, oyster sauce, sesame oil, water, and mincedMince.Cut very finely (releases stronger flavour, but burns faster).Glossary → garlic to make the glaze. Set aside.
~2 min
- 4
Heat cooking oil in the frying pan over medium-high heat (setting 7/9).
~1 min
- 5
Carefully place the beancurd slices into the hot oil. Pan-fry for 3-4 minutes per side until golden brown and crispy.
~8 min
- 6
Pour the prepared glaze over the fried beancurd. Stir gently to coat. Cook for 1 minute until the glaze thickens slightly.
~2 min
- 7
Garnish with sliced spring onions and serve immediately.
~1 min
Smart swaps
Out of something? Try one of these.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Oyster sauce
- hoisin loosened with a splash of soy, or soy sauce + a small pinch of sugar.
- Sesame oil
- use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour.
- Spring onion
- thinly sliced onion or chives for the finish.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Pan-Fried Beancurd with Garlic Soy Glaze take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: frying pan / wok, gas stove. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Garlic → garlic powder (¼ tsp per clove) at a push; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water; Oyster sauce → hoisin loosened with a splash of soy, or soy sauce + a small pinch of sugar. See the full list of smart swaps above.
Can I make Pan-Fried Beancurd with Garlic Soy Glaze ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
More Western recipes
Western
Garlic Butter Spaghetti
Pantry pasta at its best — garlic, butter and a little chilli in 15 minutes, one pot.
Western
Cheesy Egg Toast
Crispy buttered toast, melty cheese and a soft egg — the 8-minute fridge breakfast-for-dinner.
Western
Tuna Tomato Pasta
Store-cupboard hero — canned tuna and tomato into a quick, savoury pasta sauce.