Chili Garlic Silken Tofu
Servings: 1 serving
Calories: 431kcal
This chili garlic silken tofu is a five-minute, no-cook, high-protein dish inspired by liangban tofu. Cold, spicy, and delicious!
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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
Calories: 431kcal | Carbohydrates: 20g | Protein: 22g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Sodium: 888mg | Potassium: 869mg | Fiber: 1g | Sugar: 10g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 4mg
