There’s something about crispy tofu that just hits the spot—like a crunchy symphony in your mouth. I remember the first time I nailed that golden crust, it was pure magic. Tofu skeptics, prepare to be converted.
Steps
- Carefully remove the tofu from its packaging. If using a plastic carton, run a knife around the edges to help release it. Place the tofu on a clean towel to absorb any extra moisture.
- In a small skillet, combine the white parts of the scallions, garlic, brown sugar, soy sauce, rice vinegar, toasted sesame seeds, and chili crisp. Heat the mixture over medium-high, stirring until it begins to bubble.
- Let the sauce simmer for 1-2 minutes to dissolve the sugar and thicken slightly. Stir in the green parts of the scallions, cook for another minute, then remove from heat and add sesame oil if desired.
- If you prefer the tofu warm, poach it by gently lowering it into a pot of simmering water. Let it heat through for 5-8 minutes, then carefully remove and drain excess water.
- To serve, place the tofu on a plate and pour the sauce over it. Garnish with reserved scallion greens, and optionally cut the tofu into slices or a crosshatch pattern for presentation. Enjoy with steamed rice.
Ingredients
- 1 block (16 oz) of soft or silken tofu
- 2 scallions, sliced (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
- Can I use a different type of tofu for this recipe?
- Yes, while the recipe recommends soft or silken tofu, you can also use medium, firm, or extra-firm tofu if you prefer. Some people even prefer the texture of firmer tofu in this dish.
- What is chili crisp, and which brands do you recommend?
- Chili crisp is an aromatic chili oil with crispy bits of chili peppers and garlic. Popular brands include Lao Gan Ma for a classic flavor, Fly By Jing for a Sichuan twist, and Momofuku or Mr. Bing for a traditional pepper-forward profile.
- How should I serve the chili garlic silken tofu?
- A great way to serve this dish is over steamed white rice, such as jasmine or sushi rice, paired with a simple stir-fried vegetable like broccoli or bok choy.
- Can I make this dish ahead of time and store it?
- Silken tofu is best enjoyed fresh due to its delicate texture. However, if you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat gently or enjoy it cold.
- How do I heat the silken tofu for serving?
- You can poach the tofu in gently simmering water for a few minutes, which gives the dish a slightly brothy feel. Alternatively, you can serve it cold by transferring the tofu directly from the package to your serving dish.
Tips
- Be Gentle with Silken Tofu: When removing silken tofu from its packaging, handle it carefully as it is quite fragile. Consider running a knife around the edge of the container to help release it without breaking.
- Customize Your Aromatics: Feel free to adjust the amount of garlic and scallions based on your personal preference. This recipe encourages a “measure with your heart” approach for these ingredients.
- Experiment with Chili Crisp: Different brands of chili crisp can significantly alter the flavor profile of your dish. Try options like Lao Gan Ma for a classic taste, or Fly By Jing for a spicy Sichuan twist.
- Choose Your Tofu Heating Method: Decide whether you want to serve the tofu hot or cold. Poaching creates a more brothy dish, while serving it cold is refreshing and quick, especially on a warm day.
Equipment
- Small Skillet: For preparing the chili garlic sauce.
- Slotted Spoon or Skimmer: Useful for poaching the tofu and removing it from water.
- Heat-Safe Plate: If you choose to steam the tofu.
- Butter Knife or Spatula: To help release the tofu from its packaging.
