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Pan Seared Tofu with Black Garlic Sauce

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Servings 1
Author Albert Bevia @ Spain on a Fork


  • 1 14 ounce block organic extra firm tofu 400 grams
  • 2 tbsp extra virgin olive oil
  • 1/2 small onion
  • 2 cloves garlic
  • 6 cloves black garlic
  • 1/3 cup white wine
  • pinch sea salt
  • pinch black pepper
  • handful freshly chopped chives


  1. Drain the tofu, cut it into two vertical fillets, pat completely dry with paper towels, changing them at least once, season the tofu generously with sea salt and freshly cracked black pepper on both sides

  2. Finely dice 1/2 of a small onion, finely mince 2 cloves of garlic and finely chop up 6 cloves of black garlic

  3. Heat a fry pan with a medium-high heat and add in 2 tablespoons of extra virgin olive oil, after heating the oil for 1 minute add the tofu steaks, using a spatula push down on each tofu steak for 30 seconds, after 3 minutes flip the tofu steaks (mine where 3/4 inch thick) and again push down on each fillet for 30 seconds, after a total cooking time of 6 minutes remove the tofu steaks from the pan

  4. Using the same pan with the same heat add in the diced onions and mix around with the olive oil, after 1 minute add in the minced garlic and black garlic, mix everything together, 30 seconds later add in a generous 1/3 cup of white wine, season with sea salt and freshly cracked black pepper, mix it all together, after 90 seconds the sauce should be nice and thick, remove from the heat

  5. Evenly divide the black garlic sauce on top of each tofu steak, sprinkle a generous portion of freshly chopped chives on top and serve at once, enjoy!

Recipe Notes

Get the 1836 Extra Virgin Olive Oil I used to make this recipe