This Chinese Bourbon Tofu is a game-changer! It’s crispy, sweet, savory, and packed with deep, rich flavors.
The bourbon adds a bold twist, while the soy sauce, garlic, and brown sugar create that classic sticky glaze we all love.
Plus, it’s totally kid-friendly—just cook off the alcohol, and you’re left with a rich, caramelized sauce.
Serve it over rice or veggies for a quick, satisfying meal!
What You’ll Need
For the Tofu
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp vegetable oil (for frying)
For the Bourbon Sauce
- ¼ cup bourbon
- ¼ cup low-sodium soy sauce
- 3 tbsp brown sugar
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- ½ tsp red pepper flakes (optional for spice)
- 1 tbsp cornstarch, mixed with 2 tbsp water (slurry)
For Garnish
- 1 stalk green onions, sliced
- 1 tsp sesame seeds
Pro Tips
- Press the tofu well – The drier it is, the crispier it gets! Wrap it in paper towels and place a heavy pan on top for at least 15 minutes.
- Cornstarch = crispy magic – Lightly coating the tofu in cornstarch makes it golden and crunchy.
- Alcohol cooks off – The bourbon’s alcohol evaporates while cooking, leaving behind deep caramel-like flavors.
- Make it kid-friendly – Skip the red pepper flakes for a milder version.
- Sauce thickens fast – Keep stirring once you add the cornstarch slurry to avoid lumps!
Tools You’ll Need
- Cutting board & knife
- Paper towels (for pressing tofu)
- Medium bowl
- Whisk
- Large skillet
- Small saucepan
- Tongs
- Measuring cups & spoons
Substitutions & Variations
- No bourbon? Try apple juice for a kid-friendly version.
- Soy-free? Use coconut aminos instead.
- Gluten-free? Swap hoisin sauce for a gluten-free version.
- More veggies? Add bell peppers, snap peas, or broccoli.
Make-Ahead Tips
- Press and cube the tofu ahead of time, then store it in the fridge.
- The bourbon sauce can be made in advance and stored for up to 3 days.
How to Make Chinese Bourbon Tofu
Step 1: Press & Cube the Tofu
Wrap the extra-firm tofu in paper towels and place a heavy pan on top. Let it press for 15 minutes to remove excess moisture. Then, cut it into bite-sized cubes.
Step 2: Coat Tofu with Cornstarch
Place tofu cubes in a bowl and sprinkle with 2 tbsp cornstarch. Toss gently to coat evenly.
Step 3: Pan-Fry the Tofu
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 3–4 minutes per side until golden brown and crispy. Remove from the skillet and set aside.
Step 4: Make the Bourbon Sauce
In a small saucepan, whisk together ¼ cup bourbon, ¼ cup soy sauce, 3 tbsp brown sugar, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 2 minced garlic cloves, and ½ tsp red pepper flakes. Heat over medium until it begins to simmer.
Step 5: Thicken the Sauce
Slowly stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and keep whisking until the sauce thickens, about 1–2 minutes.
Step 6: Toss Tofu in Sauce
Add the crispy tofu to the saucepan and toss until fully coated in the sticky bourbon sauce.
Step 7: Garnish & Serve
Transfer tofu to a plate and sprinkle with sliced green onions and sesame seeds. Serve over rice or veggies!
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet over low heat to keep the tofu crispy.
- The sauce thickens in the fridge, so add a splash of water when reheating!
Final Thoughts
This Chinese Bourbon Tofu is an easy, delicious way to enjoy bold flavors at home. Whether you’re making it for a weeknight dinner or meal prep, it’s sure to be a hit. Let me know in the comments if you tried it—I’d love to hear how it turned out! 🍛✨