Silken tofu—it’s like the unsung hero of weeknight dinners. Smooth and versatile, a blank canvas waiting to soak up flavors like a sponge. I mean, who knew something so simple could transform into a culinary masterpiece?
One night, I tossed it with soy sauce, toasted sesame seeds, and a dash of spontaneity—boom, taste buds were dancing. It’s like the tofu knows secrets we don’t.
Steps
- Drain and Prepare Tofu: Carefully remove the tofu from its packaging, as silken tofu is delicate. If using a plastic carton, run a knife around the edges to release the tofu, and optionally blot off excess moisture with a clean towel.
- Prepare the Sauce: In a small skillet, combine the white parts of the scallions, garlic, brown sugar, soy sauce, rice vinegar, sesame seeds, and chili crisp. Heat the mixture over medium-high heat, stirring until it begins to bubble.
- Simmer the Sauce: Let the sauce simmer for 1-2 minutes to dissolve the sugar and slightly thicken. Add the green parts of the scallions, reserving some for garnish, and cook for another minute. Remove from heat and optionally stir in sesame oil.
- Poach the Tofu (Optional): For hot tofu, gently lower it into a pot of simmering water, covering it by about an inch. Simmer on low for 5-8 minutes, then remove with a slotted spoon, allowing excess water to drain.
- Serve the Tofu: Place the tofu on a serving plate, either as a whole block or sliced. Pour the sauce over the tofu, garnish with reserved scallion greens, and enjoy.
Ingredients
- 1 block (16 oz) of soft or silken tofu
- 2 scallions, sliced, with white and green parts separated
- 2-3 cloves of garlic, minced
- 2 teaspoons of brown sugar
- 3 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of chili crisp
- 1 teaspoon of toasted sesame seeds (optional)
- 1 teaspoon of toasted sesame oil (optional)
FAQ
- What is the best way to serve chili garlic silken tofu?
- The most popular way to enjoy chili garlic silken tofu is by serving it with freshly steamed white rice, such as jasmine or short-grain sushi rice. Pairing it with a simple stir-fried vegetable like broccoli or cabbage enhances the meal, although options like green beans or baby bok choy also complement this dish well.
- What type of tofu is recommended for this recipe?
- You can use either soft or silken tofu for this recipe. The refrigerated variety, typically found in plastic containers, is preferred due to its neutral flavor and convenient 16 oz size. Shelf-stable tofu in aseptic cartons is also suitable, though it may taste less fresh. Regular soft tofu can be used as well, offering a slightly firmer texture.
- How can I store and reheat leftover silken tofu?
- Silken tofu is best when enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to three days. Keep in mind that the tofu will continue to release liquid over time. When you’re ready to eat the leftovers, you can either microwave them or enjoy them cold.
- What are some recommended chili crisp brands for this recipe?
- Some popular chili crisp options include Lao Gan Ma for a classic flavor with umami notes, Momofuku or Mr. Bing for traditional pepper-forward profiles, and Fly By Jing for a unique Sichuan taste. For those who prefer less heat but more garlic, S&B Crunchy Garlic with Chili Oil is a good choice.
- Can I enjoy the tofu cold or should it be heated?
- The tofu can be enjoyed either cold or hot, depending on your preference. If you prefer it hot, poaching is a recommended method as it retains some of the liquid, creating a brothy dish that pairs well with rice. For a quick and refreshing option, you can serve the tofu cold straight from the package.
Tips
- Handle Silken Tofu Carefully: When removing silken tofu from its packaging, use a butter knife or spatula to gently release it. Cutting a corner of the carton can help break the vacuum seal, making it easier to extract the tofu without breaking it.
- Customize Scallions and Garlic: Adjust the amount of scallions and garlic to your personal taste. This recipe allows for flexibility in flavor, so feel free to add more of these aromatics if you prefer a stronger taste.
- Experiment with Chili Crisp: Try different brands of chili crisp to find your favorite flavor profile. Options like Lao Gan Ma offer a classic taste, while Fly By Jing provides unique Sichuan flavors. Each brand has varying spice levels, so choose according to your heat preference.
- Poaching for Extra Broth: If you enjoy a slightly brothier dish, consider poaching the tofu. This method allows the tofu to absorb some of the poaching liquid, which adds extra sauce that pairs well with rice.
Equipment
- Chili Crisp – While some people might have this at home, specific brands like Lao Gan Ma, Momofuku, Mr. Bing, Fly By Jing, or S&B Crunchy Garlic with Chili Oil might need to be ordered online if not available locally.
- Slotted Spoon or Skimmer – Useful for poaching tofu and removing it from the water without breaking it.
- Small Skillet – If you don’t already have a suitable skillet for preparing the sauce, this might be something to purchase.
