Go Back
–+ servings
Block of Chili Garlic Silken Tofu on a plate with chopsticks.
Print Recipe
5 from 1 vote

Chili Garlic Silken Tofu

This is one of the easiest tofu dishes you can make—and it’s absolutely bursting with spicy flavor. It works great as a main and pairs beautifully with noodles, rice, salads ... you name it. Bonus: it can be served hot or cold, making it a perfect year-round staple.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Entree, Main
Cuisine: American, Chinese
Servings: 4
Calories: 140kcal
Author: Alissa Saenz

Ingredients

  • 2 tablespoons chili oil, or to taste (Note 1)
  • 2 tablespoons soy sauce
  • 1 tablespoon organic brown sugar
  • 2 garlic cloves, minced
  • 1 teaspoon toasted sesame oil
  • 1 (12 ounce/340 gram) package extra-firm silken tofu (Note 2)
  • 1 scallion, chopped
  • 1 teaspoon toasted sesame seeds
US Customary - Metric

Instructions

  • Optional step: If you'd like to serve this dish hot, place at least four inches of water in a small saucepan, then place it over high heat. Proceed to the next step while your water comes to a boil.
  • In a small bowl, stir together the chili oil, soy sauce, brown sugar, garlic, and sesame oil. Make sure to keep stirring until the brown sugar has dissolved.
  • Carefully remove the tofu from the package, taking care to keep it in one piece. If you're serving the dish cold, place the tofu on a plate. If not, proceed to the next step.
  • Optional step: If serving the dish hot, carefully lower the entire block of tofu into the saucepan of boiling water. Lower the heat a bit and boil the tofu for three minutes. Carefully remove the tofu from the water and transfer it to a plate (Note 3).
  • Spoon the chili oil mixture over the tofu, covering the top and letting it drip down the sides. Sprinkle the tofu with the chopped scallion and sesame seeds.
  • Serve.

Notes

  1. The chili oil that is linked to in the recipe card is on the mild side (as far as chili oils go). It works well for this recipe because you can use a lot of it without making the dish too spicy to eat. Be careful if you use another type of chili oil, as they can be very, very hot.
  2. Silken tofu comes in a handful of firmness levels. If you can't find extra firm, use what you can get, but keep in mind that firmer varieties will be easier to handle.
  3. Removing the tofu from the water in one piece can be tricky. A flat spatula is the best tool I've found for doing this.

Nutrition

Calories: 140kcal | Carbohydrates: 7g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 509mg | Potassium: 193mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg