Chili Garlic Tofu

Chili garlic tofu is a simple Asian dish that can be served in the main course with rice and noodles or enjoyed as an appetizer. It gets ready in just 30 minutes, needs a handful of ingredients, and is very tasty.

My love for tofu can be guessed from the large number of tofu recipes on my blog. I can never have enough of it.

However, as shared earlier also my first experience with Tofu wasn't that pleasant and I had to throw the entire pot of the first tofu dish I made at home. I am quite against wasting food and even then I had to do this tells how bad my first tofu dish was.

Later, I learned the correct way of making tofu and now you will always find at least one block of tofu in my fridge.

Today's recipe- Chili garlic tofu is one of my simplest tofu recipes yet it's my favorite.

If you love garlic and you also love some heat in your food then I am sure you will love this hot garlic tofu recipe.

What's needed to make chili garlic tofu?

To make this spicy chili garlic tofu, you will need the ingredients shown below:

Ingredient notes and substitute suggestions

• Tofu: I have used extra firm tofu. It's easier to handle and gives a nice chewy and meaty texture. However, you can also use firm or medium firm tofu. Don't use silken tofu in this recipe.
• Chili oil: You will easily find it in any Asian grocery store but making it at home is also very easy and it gets ready in just 5 minutes. You can check out my chili oil recipe if you want to make it at home.
• Oyster mushroom sauce: It's the vegan version of oyster sauce that's made with oyster mushrooms. You can also use any other Asian stir-fry sauce of your choice.
• Vegetable oil: Canola oil or any neutral flavored oil can also be used in this recipe.
• Brown sugar: Palm sugar, coconut sugar, or regular white sugar can be used too.

How to make (step by steps instructions)?

Step 1: Wrap the tofu block in a thick paper kitchen towel. Put the wrapped tofu block on a flat surface, keep a plate on top of it, and then press it with something heavy like a jar of beans. Leave like this for at least 15 minutes. Alternatively, you can also use a tofu press.

Step 2: After 15 minutes take out the tofu block. Cut it into bite-size pieces.

Step 3: Add chili oil, garlic powder, and a pinch of salt. Gently toss until all the cubes get evenly coated in the oil.

Step 4: Spread the tofu cubes on a baking tray lined with a baking sheet. Bake in a preheated oven at 200°C for around 12-15 minutes or until the outer layer of tofu starts turning brown.

Step 5: Heat vegetable oil in a skillet. Add minced garlic and the white part of spring onion. Saute for a few seconds or until the raw smell of garlic goes away.

Step 6: Add brown sugar, ground black pepper, soy sauce, and oyster mushroom sauce. Mix and saute for a minute. You can also add more chili oil with the sauces.

Step 7: Add baked tofu cubes and chopped onion greens.

Step 8: Saute for 1-2 minutes. Garnish with more chopped spring onion greens.

Your quick and easy spicy chili garlic tofu is ready to be enjoyed!

Serving tips

Chili garlic tofu can be served with any rice or noodle dish in the main course.

You can also enjoy it as an appetizer.

I also love adding it to my Asian buddha bowl or stuffing it in my Asian wraps.

Storing and reheating tips

Store the leftover chili oil tofu in an airtight container and refrigerate for up to 4 days, it will be fine.

To reheat, microwave for a few minutes.

Else, reheat on the stovetop. For that, transfer the dish to a pan, add a splash of water, and saute for a few minutes on a medium flame until heated well.

Make ahead tips

If you want to do some preparation in advance, bake the tofu cubes and either refrigerate them for up to 5 days or freeze for up to 3 months.

To freeze the baked tofu cubes, spread them on a baking tray in a single layer and freeze for 2-3 hours. Then, transfer the frozen tofu cubes to a zip lock bag or a freezer-safe container and freeze for up to 3 months.

On busy days, you can quickly prepare a dish within 10 minutes by sauteeing garlic and spring onion, adding the sauce blend, and then throwing in the baked tofu cubes.

If using frozen tofu cubes, thaw them before adding them to the sauce.

Recipe tips, tricks, and variation suggestions

• To marinate tofu, use fewer chili pieces and more oil from the chili oil. You can also strain the chili oil and then use it in the marination.
• While mixing tofu cubes and chili oil, toss gently otherwise the tofu cubes will break.
• You can also use your hands to toss the tofu cubes but since we are using chili oil, wear gloves for tossing with your hands.
• Don't over-bake the tofu cubes otherwise, they will lose all the moisture and become extra chewy.
• You can also pan-fry tofu cubes instead of baking them. For crispier tofu cubes, add cornstarch or rice flour while marinating them.
• You can also add a few tablespoons of chili oil with sauces to make the dish spicier.
• The oyster mushroom sauce can also be replaced with any other Asian stir-fry sauce of your choice.
• Instead of spring onion, bok choy or spinach can be used too. You can also add all of them.

More easy tofu recipes

Looking for more easy tofu recipe ideas? Don't miss to check the following links:

1. Vietnamese tomato tofu
2. Tofu in peanut sauce
3. Pineapple tofu
4. Orange tofu
5. Tofu fried rice
6. Lemongrass tofu
7. Sweet and sour tofu
8. Thai green curry with tofu