Keto Burnt Garlic Tofu

Burnt Garlic is a technique, not a mistake—when garlic is pushed past golden into deeply caramelized territory, it develops a complex, almost sweet bitterness that feels luxurious rather than charred. This dish is built entirely around that magic moment when the garlic stops being sharp and becomes rounded and malty. The tofu's mild flavour becomes a canvas for the garlic-chilli oil, and its texture (crispy outside, creamy inside) contrasts beautifully with the sticky, reduced sauce.

The key is slicing garlic thin and watching it like a hawk—there's a window of 30 seconds between perfect caramel and acrid char. If you miss it, start over; burnt garlic will ruin the dish. Cook the garlic over medium heat, not high, so it browns evenly. Dried chillies add a smoky note that fresh chillies can't deliver, and they don't go soft like green chillies would; fish them out if you prefer, or bite into them for an extra hit.

Cashew pieces are unconventional but bring a creamy crunch that completes the texture profile. If you don't have roasted cashew, use roasted peanuts or skip entirely. The tofu can be fried up to 4 hours ahead and reheated in a low oven; make the garlic-chilli oil fresh just before serving to preserve the caramel.