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.
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.
Frequently asked questions
If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest. 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!
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. 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. 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
