Steps

1. Peel and thinly slice 2 cloves of garlic.
   🕒 00:39
2. In a bowl, combine 1.5 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), and 2 tsp Sugar. Mix well.
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3. Wrap 1 block (300g) of Firm Tofu in paper towels, place a heavy object like a plate on top, and let it drain for 30 minutes to 1 hour to remove excess water. (Key tip!) Thoroughly draining the tofu improves its texture, making it more substantial and less likely to crumble.
   🕒 01:03
4. Pat the drained tofu dry with paper towels and cut it in half horizontally.
   🕒 01:12
5. Cut into 8 equal pieces, making a total of 16 cube-shaped pieces.
   🕒 01:19
6. Place the cut tofu and 2 tbsp All-purpose flour in a shallow dish or the empty tofu container. Coat the tofu evenly with flour. (Key tip!) Using the empty tofu container helps to coat the flour without getting your hands messy.
   🕒 01:25
7. Heat 1 tbsp Vegetable Oil and the sliced garlic in a frying pan over medium heat until fragrant.
   🕒 01:56
8. Once the garlic is fragrant, arrange the flour-coated tofu in the frying pan and cook over medium heat until golden brown on all sides.
   🕒 02:14
9. If the garlic starts to burn or darken, transfer it to the bowl with the seasoning mixture made in step 2.
   🕒 02:30
10. Once the tofu is nicely browned, stir the seasoning mixture from step 2 again and add it to the frying pan.
    🕒 03:08
11. Increase heat to medium-high and cook, allowing the sauce to thicken and coat the tofu thoroughly.
    🕒 03:24
12. Once the sauce has coated the tofu evenly, turn off the heat and transfer to a serving plate.
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13. Garnish with the pan-fried garlic.
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14. Optionally, sprinkle with dried parsley and serve with cherry tomatoes for a complete dish.
    🕒 03:58