Spicy and garlicky with a beautiful aroma, this scallion chili garlic tofu is a really simple and easy dish. Served as a side or as a main, this Asian-inspired dish is flavor-packed and delicious. In addition, this goes well with rice, millets, or salad.
If you love tofu but don't like the idea of eating bland tofu, then this tofu recipe is for you. Scallion, chili oil, garlic, and soy sauce with a few spices make this dish drool-worthy. The best part is that chili garlic tofu is super easy to make. You can make it in under 20 minutes.
Tofu dishes are quite a staple in my household as they are a protein powerhouse, and for a vegan and vegetarian meal, are a wonderful source of protein. Many people complain about watery, tasteless tofu, but let me tell you the process with which you handle tofu matters a lot. If you press tofu correctly your tofu will never turn watery.
Follow this recipe or any of my tofu recipes and you will make it again and again. Cooking is fun when you add your creativity, and adding a twist to any recipe makes it personalized. Also, feel free to increase or decrease the sauce or spices according to your taste.
You may also want to check out some other tofu recipes-
What Type of Tofu is the Best to Use?
That depends totally on your taste and choice. I always prefer to use extra firm organic tofu. If you are a new tofu user and really want to start your vegan journey, then I would say that extra firm is the tofu for you.
It holds its shape, and the texture is quite good. Furthermore, if you bake them or fry them, they turn crispy very nicely. Hence, they are fun to use in any type of sauce or stir fry.
What Type of Sauce Are You Using in This Recipe?
I am using a simple sauce by mixing a few condiments and chili oil. Scallion cooked with red pepper flakes, schezwan pepper, a little bit of soy sauce, sugar/maple syrup, and chili garlic oil creates a wonderfully delicious sauce.
The thickness of the sauce depends on your choice. If you want to keep it thick do not add any water to it. In case you want a little bit of runny sauce, mix a small amount of water with corn starch and use it. You can just use a few spoons of water and totally skip the corn starch. There are a ton of possibilities.
Chili Garlic Tofu
- 12 Oz Extra Firm Tofu
- 3 Tbsp Chili Oil
- ½ Cup Chopped Scallion
- 1 Tbsp Soy Sauce
- ½ Tsp Brown Sugar/Maple Syrup
- ½ Tsp Red Pepper Flakes
- A pinch of salt
- ½ Tsp Schezwan Peppers
- ½ Tsp Crushed Black Pepper
- 2 Cloves Garlic, chopped
- 1 Tbsp Cooking Oil
- 1 Tbsp White Sesame Seeds
- 4 Tbsp Water
- 1 Tsp Corn starch
- 1 Tsp Scallion for garnish
- Take a big bowl. Mix tofu cubes, 1 tbsp of chili oil, a little bit of salt, and crushed peppers.
- Make sure they are coated with the sauce mix properly.
- Bake them in an oven for about 10-12 minutes or air fry them at 380 f till they look crisp.
- Mix 2 tbsp of chili oil, soy sauce, red pepper flakes, and brown sugar.
- Heat a pan. Add oil to it. When it's hot enough add chopped garlic and scallion to it. Saute till the garlic looks caramelised.
- Add the sauce mix to the pan. Saute once and add tofu to it.
- Mix tofu properly with the sauce.
- If you want your tofu without thin sauce, remove it into a bowl and serve.
- For a thin sauce add 4 tbsp water mixed with 1 tsp corn starch and mix that with tofu.
- Let it cook for 1 minute and serve.
- You can garnish it with some sesame seeds and chopped scallions.