This 5 minute silken tofu with chili garlic sauce is inspired by the Chinese Liangban Tofu. It’s a five-minute miracle I rely on when I need a high-protein solo meal with zero effort. It’s cold, spicy, salty, and surprisingly satisfying—and honestly, the hardest part is getting that wobbly tofu out of the container in one piece.
When I’m too tired to cook, I make this chili garlic silken tofu
The first time I had liangban tofu, it was so hot outside that the idea of a stove felt offensive. A plate of chilled tofu doused in salty, spicy sauce hit every note. Over the years, I’ve riffed on it depending on what I had in the fridge. This version is what I make when I’m hungry, tired, and want something that feels like takeout but comes together faster than a food delivery app can even load.
What makes this flavorful dish stand out? The balance. A little sweetness from maple syrup rounds out the salty soy and tangy vinegar. Grated garlic adds heat without overwhelming the tofu’s softness, and chili crisp gives you texture without needing to fry anything. It’s plant-based, protein-rich, and fast enough to beat your microwave dinner.
If you like this, try my spicy soba noodles or my dense bean salad—both keep your kitchen cool and your stomach full.
Ingredients and why they matter
This easy chili garlic tofu recipe combines a block of tofu with a punchy sauce made with soy, chili crisp, garlic, vinegar, maple syrup, and sesame for bold and umami-packed flavors. Finish it off with green onions and sesame seeds for that perfect crunch and nutty kick.
Full ingredient list and detailed instructions in the recipe card.
- Silken tofu: Choose soft or medium-firm silken tofu so it holds its shape but still melts in your mouth. Firm tofu won’t give the same texture.
- Chili crisp: Adds both spice and texture—look for one with plenty of crunchy bits (I like Fly By Jing, Momofuku chili crunch, or homemade). If using chili oil instead of crisp, add a pinch of crushed red pepper for texture.
- Maple syrup: Balances the heat and salt. Sugar works in a pinch, but maple brings a hint of depth.
- Grated garlic: Raw garlic gives a punchy kick—don’t skip or overdo it.
- Toasted sesame oil: Adds that nutty finish that makes it feel restaurant-level.
TIPS & TRICKS
Shruthi’s top tips
- Open tofu from the bottom side—it slides out easier with fewer breaks.
- Use a small offset spatula or spoon to gently loosen tofu from the edges before inverting.
- If the tofu breaks, no big deal—just cut it into neat slabs and stack them.
- For a thicker sauce, let it sit 5 minutes before spooning over tofu.
- Want crunch? Add crushed peanuts, crispy shallots, or fried garlic.
- Rice vinegar gives the best balance, but black vinegar works too.
How to make silken tofu with chili garlic sauce
- In a small mixing bowl, whisk together soy sauce, chili crisp, rice vinegar, maple syrup, sesame oil, and garlic until combined.
- Spoon the sauce generously over the tofu, letting it pool around the sides. Top with sliced scallions and sesame seeds.
- Serve with hot rice or noodles, or enjoy it on its own as a light meal or side.
How to serve chili garlic silky tofu
This cold tofu recipe is the perfect quick lunch on days when you want something protein-packed without turning on the stove. I love eating the tofu cold; the contrast with the spicy soy sauce makes it seriously addictive. Serve it with steamed rice or spicy soba noodles for a full meal, or with fried rice if you’ve got leftovers to use up.
Pro tip: Double the sauce and keep it in the fridge—it’s amazing drizzled over rice bowls, noodles, or even roasted veggies.
Storage and reheating suggestions
Silken tofu with chili garlic sauce is best enjoyed fresh, but you can store it in an airtight container and refrigerate it for up to 24 hours. Spoon extra sauce over before serving.
More tofu recipes
Tofu lovers, this one’s for you. My favorite tofu recipes all in one spot!
Kung Pao Tofu
Sesame Tofu
Salt and Pepper Tofu
Tofu Lettuce Wraps
Chili Garlic Silken Tofu
Ingredients
- 1 14-oz block silken tofu, drained (soft or medium-firm)
- 1½ tablespoons low-sodium soy sauce
- 1 tablespoon chili crisp, or chili oil
- 1 teaspoon rice vinegar, unseasoned
- 1 teaspoon pure maple syrup, or granulated sugar
- 1 teaspoon toasted sesame oil
- 1 small clove garlic, grated or minced
- 1 green onion, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Run a knife around the edges of the tofu container to loosen. Carefully invert and remove the silken tofu, placing it whole on a shallow serving dish. Let drain on paper towels for 5 minutes, then pat gently to remove excess water.
- In a small bowl, whisk together soy sauce, chili crisp, rice vinegar, maple syrup, sesame oil, and garlic until combined.
- Spoon the sauce generously over the tofu, letting it pool around the sides.
- Top with sliced green onion and sesame seeds. Serve immediately.
Notes
- Use soft or medium-firm silken tofu—these varieties hold their shape but still melt in your mouth
- Draining the tofu prevents the sauce from getting watered down
- Adjust chili crisp amount to your spice tolerance
- Variations:
- Add crushed roasted peanuts or crispy shallots for extra crunch
- Top with fresh cilantro or Thai basil
- Drizzle with extra chili oil for more heat
- Add a squeeze of fresh lime juice for brightness
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
