Okay, I’m glad you’re here, because these are THE PERFECT garlic vegan “ribs”! They are really quite easy. You marinate them in a bag and then just toss them with cornstarch to give them a very nice crunchy crust. They are baked, not fried. Then brushed with extra gochujang, and topped with a TON of fried garlic. I like to sprinkle chili crunch over them and then if you want to get messy eat them with your hands. But, if you are a bit more fancy, a knife and fork is totally acceptable.
What You Need For These Garlic “Ribs”:
- Tofu: You need extra firm tofu for these ribs.
- Hoisin Sauce: Most brands are already vegan, but I just always recommend checking the ingredients.
- Soy Sauce, Sherry Vinegar: These are the other liquids for the marinade.
- Ginger, Black Pepper, Cane Sugar, Garlic Powder: These are the rest of the ingredients for the marinade.
- Cornstarch: To coat the tofu and give them a nice crispy crust.
- Garlic: That one is probably obvious. You need a whole head of garlic.
- Veggie Oil: To fry the garlic.
- Olive Oil: To brush the “ribs”.
These perfect garlic vegan “ribs” are addictive. This recipe is for one block of tofu, but you honestly may want to double this recipe. It is that good. Plus it is really easy to double or triple this recipe if you want to make these “ribs” for a crowd. They will be a crowd pleaser, that I can pretty much guarantee! You can also prep them ahead, put them in a ziploc bag and into the fridge until you are ready to make them. If you are a garlic lover like me, you should make my Vegan Cheese Stuffed Garlic Naan!
Why Should You Make This Super Garlicky Treat?
- They are incredible.
- The sauce coupled with the fried garlic flavor is one of the best things ever.
- The texture of the tofu is so dang good.
- This recipe is definitely a crowd pleaser!
- Vegan “ribs” have never been easier.
The Perfect Garlic Vegan “Ribs”
Ingredients
- 1 Block(15oz) Extra firm tofu, frozen and thawed, then pressed*
- 4 Tablespoons Hoisin sauce, vegan, divided
- 1 Tablespoon Soy sauce
- 1 Tablespoon Sherry vinegar
- 1 teaspoon Ginger, grated
- 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 of Garlic, chopped
- Veggie oil for frying
- Scallions for serving
- Chili crisp oil, I used Laoganma Spicy Chili Crisp
Instructions
- After you have prepped the block of tofu(see notes), turn the block of tofu onto its side and cut the block of tofu in half. Lay it back down flat and then cut into about 1/2-1 inch "ribs". Set aside.
- In a large ziploc bag or a container with a top, combine 2 tablespoons of hoisin, soy sauce, sherry, ginger, sugar, garlic powder, pepper and pinch of salt in the bag. Close the bag and mix around with your hands.
- Put the tofu into the bag, gently toss around and make sure the tofu is coated and then let marinate for at least an hour, but longer is fine!
- When you are ready to make the "ribs" preheat the oven to 425 degrees(F).
- Open the ziploc bag and sprinkle the cornstarch into the bag. Seal the bag again and toss to coat the tofu in the cornstarch.
- Place each piece of tofu onto a sheet pan lined with parchment paper or lined with a silicone mat(I highly recommend this, so the tofu doesn't stick).
- Now, brush each tofu rib on the top and sides with the olive oil, flip the rib and brush with more oil on the other side. Making sure there are no dry spots of cornstarch left.
- Bake for 15 minutes, flip and bake for about 15 more minutes or until crispy on the outside and firm inside.
- While the tofu bakes, make the fried garlic. Heat about an inch of oil in a small sauce pan on medium high until small bubbles form.
- Add the chopped garlic to the oil and fry, reducing heat as needed, until the garlic is golden brown, about 2 to 3 minutes. Be careful not to burn the garlic. Remove the garlic from the oil and set aside.
- Once the tofu is done, brush the ribs with the remaining 2 tablespoons of hoisin. Then serve them topped with the fried garlic, scallions and chili crisp if desired.
These were so good! I was a little nervous about if I could pull off the recipe but it was so much easier than I expected and so delicious! Definitely will be making this again, probably this week. Yummy!
What’s your thought on using a BBQ for these??
I think that would work out well, my only concern would be them sticking to a grill, so I would just recommend thoroughly oiling it first.
That was sooo good, thank you for the recipe!