Dry Garlic Tofu Ribs

These are reminiscent of the ribs that my best friend in elementary school’s Korean grandmother used to make us for a snack at recess. My mother would also make a ‘dry garlic’ rib sauce like this and jar it.

Keep any leftover sauce in a glass jar in the fridge for up to a month. I can be thickened and used in a gooey ‘gluten tips’ recipe that will be coming soon.



1 (350 g) package of extra firm tofu

2 tbs. (unflavoured) coconut, grapeseed or other high heat cooking oil (coconut preferred).

½ ts. sea salt

1½ cups of water

8-10 medium-sized cloves of raw garlic—in 1 mm lengthwise slices

3 tbs. Tamari or Fermented soy sauce

¼ cup rice vinegar

3 tbs. (heaping) organic brown sugar (Demerara, Turbinado, Muscovado, etc.)

2 tbs. fancy molasses

⅛ ts. ground white pepper

1 ts. sesame seeds


In a small pot add water, garlic, soy sauce, vinegar, sugar, molasses, and pepper.

Bring to a boil.

Reduce heat to a simmer and place a lid on top.

Simmer for at least 35 min.

Preheat oven or toaster oven to 400F.

Heavily oil a medium sized baking pan (with edges) with oil

Cut tofu into 1.5 cm x 1.5 cm by 7 cm (width of block) sticks

Lay evenly on pan and sprinkle with sea salt

Cook in oven until golden and crispy, turn after 10-15 min.

Add crispy tofu sticks to simmering sauce. Simmer for 5-10 min.

Sprinkle with sesame and serve with or without extra sauce; on or beside rice, Asian-style noodles, steamed or sautéed vegetables, as part of a tapas/small plate menu, or on their own as a savoury and sweet protein-rich snack.


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