This easy 10 Minute Chili Garlic Silken Tofu is a contender for my favorite tofu recipe of all time. Craving a dish that’s quick yet exceptionally flavorful? This recipe requires just a handful of simple ingredients and less than 10 minutes to make from start to finish. Whether you enjoy this silken tofu recipe as a main, side dish, or appetizer, it makes for a great easy weeknight dinner.
Quick Recipe Overview
- Flavor & Texture: Silky, custardy silken tofu topped with a spicy, garlicky, umami-packed chili crisp sauce.
- Total Time: 10-15 minutes. No real cooking required if serving cold!
- Method: No-cook (straight from the package) or a quick poach for a warm, slightly brothy version.
- Pro Tip: If you’re short on time but still want your silken tofu warm, skip the separate poaching step and warm the tofu directly in the sauce instead. Thank you to our reader Carolyn for this tip!
💫 Rave Reviews ⭐️
“Oh my word the sauce is just magnificent – so rich and flavourful!” — Paul ⭐️⭐️⭐️⭐️⭐️
“So so so good! Even my tofu hating husband loved it.” — Ardell ⭐️⭐️⭐️⭐️⭐️
“So delicious! Thank you for this recipe! Our entire family, including my picky eater son, loved the sauce so much that they asked me to make more.” — Liss ⭐️⭐️⭐️⭐️⭐️
Table of Contents
- Quick Recipe Overview
- 💫 Rave Reviews ⭐️
- Why You’ll Love This 10 Minute Silken Tofu
- Ingredients for Chili Garlic Silken Tofu
- What’s the Best Chili Crisp?
- How to Make the Sauce for Chili Garlic Silken Tofu
- How to Heat the Silken Tofu
- Frequently Asked Questions
- Storage and Reheating
- More Tofu Recipes
- More Silken Tofu Recipes
Why You’ll Love This 10 Minute Silken Tofu
- Faster than takeout, and faster than most tofu recipes. Sauce and tofu, done in 10 minutes. No pressing, no crisping up in the oven, just a quick sauté and you’re done.
- Eric and I have been known to each eat our own block. The sauce is that good — it’s not an exaggeration! Luckily this recipe is also scalable!
- An easy introduction to silken tofu. If soft or silken tofu has always felt intimidating, this is the recipe that will change that for you.
Ingredients for Chili Garlic Silken Tofu
- Soft or silken tofu. Either variety will work great for this chili garlic tofu. Soft tofu and silken tofu have a smooth and custardy texture and a very mild flavor. Silken tofu is also a great source of plant-based protein, making this dish more nourishing than it looks.
- Scallions and garlic. These aromatics do some heavy lifting in this simple recipe. Add as much of each as you like — this is definitely a “measure with your heart” situation.
- Brown sugar. A little sweetness balances out the umami and spice in this recipe, and helps to thicken the sauce into a slightly more syrupy consistency.
- Soy sauce. The umami backbone for the chili garlic sauce. Use a gluten-free tamari if needed.
- Rice vinegar. For a hint of tartness to add dimension to the sauce.
- Chili crisp. This is my secret weapon when I want to add a ton of flavor to a dish with minimal effort. If you’re unfamiliar, chili crisp is an aromatic chili oil with crispy bits of chili peppers and garlic. It is SO. GOOD. Check out the section below for a deep dive on the best varieties!
- Toasted sesame seeds & sesame oil. Both optional, but the sesame seeds add a nice extra crunch, and together they contribute a nutty flavor that is really delicious and comforting.
What’s the Best Chili Crisp?
- Lao Gan Ma Spicy Chili Crisp. Probably the most popular chili crisp on the market — this is the classic option, in our opinion. MSG and fermented soybeans really boost the umami in this one. Medium spice and a little crunch.
- Momofuku Chili Crunch, or Mr. Bing Chili Crisp. These are two very classic flavor profiles, both heavy on the pepper flakes with fewer additional flavors. Both brands have different spice level options. Great choices to add heat and crunch while letting the other sauce ingredients shine.
- Fly By Jing Sichuan Chili Crisp. This is our favorite of the bunch, boasting exceptional Sichuan flavors that set it apart from the others. Also quite spicy (and it’s available in an Xtra Spicy version too).
- S&B Crunchy Garlic with Chili Oil. Very crunchy, very garlicky, and not very spicy. A hint of MSG lends extra umami. If you want to turn the garlic in this dish up to the max, this is the choice for you.
- Sambal Oelek. Technically not chili crisp, but works in a pinch. It’s spicy, garlicky, and delicious, but without the crunch.
How to Make the Sauce for Chili Garlic Silken Tofu
Step 1 — Add all sauce ingredients, save the scallion greens, to the saucepan.
Step 2 — Whisk together and bring to a gentle simmer for a few minutes. This will thicken it slightly and cut the raw bite of the garlic and scallions.
Step 3 — Stir in the scallion greens.
Step 4 — Pour the sauce over your prepared silken tofu. Top with extra fresh scallions if desired, and enjoy.
How to Heat the Silken Tofu
Option 1: Poach the Silken Tofu
This is my preferred way to heat the tofu.
Poaching makes the dish slightly brothy, as the tofu will retain some of the poaching liquid. I actually love this, since it leaves extra sauce for my steamed rice to soak up! If you prefer a dryer tofu, I recommend simply microwaving or enjoying it cold.
To poach, carefully lower the block of tofu into a pot of gently boiling water — you need just enough to cover the tofu by an inch or so. Reduce the heat to low and poach the tofu for at least 5 minutes (you can allow it to sit in the hot water to keep it warm until ready to serve). Use a slotted spoon or skimmer to carefully lift the tofu out, allowing extra water drain off before transferring it to a bowl. At this point you can score or slice your tofu or just leave it in one piece.
Option 2: Enjoy the Tofu Cold
This is the quickest and easiest method! It can be quite refreshing on a hot day. Simply transfer the tofu from the package to a plate/bowl. If you like, you can blot off a bit of the extra liquid by letting it sit on a paper towel or clean, lint-free kitchen towel while you prep the sauce.
Slice the tofu or leave it in one piece if you like, and just pour the cooked sauce right over the top and enjoy!
Frequently Asked Questions
Our favorite way to enjoy this chili garlic silken tofu recipe is with fresh steamed white rice (jasmine rice or short-grain sushi rice are our faves) and a stir-fried vegetable of some kind.
Usually we end up just making some simple stir-fried broccoli or cabbage on the side, but vegetables like green beans or baby bok choy also go wonderfully with this dish.
There are a few varieties of silken tofu:
The refrigerated kind that comes in a plastic container, similar to firm/extra-firm tofu. This is my preference because it comes in 16 oz containers and I find the flavor to be very neutral.
The shelf-stable kind that comes in an aseptic carton. Usually can be found in the Asian/International section at the grocery store. This comes in soft, firm, and extra-firm varieties. These can also be used, although they come in smaller packages (usually around 12 oz) so you will have a little extra sauce. In my opinion it doesn’t taste as fresh but many people enjoy it, so it’s up to you!
Regular soft tofu is also totally suitable for this recipe! The texture is just a bit firmer and less custardy than silken tofu but the effect will be similar.
If you can’t find either variety, or don’t prefer the texture of softer tofu varieties, feel free to try the recipe with medium, firm or extra-firm tofu. Several people have reviewed the recipe saying they actually prefer it this way, so go for it!
In a pinch, you can use sambal oelek or chili garlic sauce. It won’t be exactly the same, but it’ll still be tasty.
Yes! The sauce keeps well in an airtight container in the fridge for up to a week. Just give it a quick stir (or a few seconds in the microwave) before serving it with your tofu.
We don’t recommend freezing the silken tofu itself since the delicate texture breaks down once thawed. The sauce on its own freezes fine, though, if you want to make a batch ahead.
Storage and Reheating
Silken tofu has a delicate texture that is best enjoyed within a few hours of preparing it. The aromatics in the sauce also are best enjoyed fresh.
If you (somehow) have leftovers of your silken tofu, you can put them in an airtight container and pop them in the fridge for up to 3 days, but the tofu will continue to shed liquid. When you’re ready to eat, you can either microwave it or just eat it cold! Nothing like a little spicy cold tofu on a hot day.
More Tofu Recipes
- Gochujang Tofu – Crispy tofu chunks tossed in a spicy, Korean-inspired gochujang sauce.
- Orange Tofu – Takeout-style sweet and tangy orange tofu.
- Tofu Lettuce Wraps – Little cups of fresh lettuce stuffed with a satisfying tofu filling.
- Homemade Tofu (How to Make Tofu) – Try making tofu from scratch!
More Silken Tofu Recipes
- Silken Tofu Chocolate Mousse – silken tofu but make it dessert!
- Silken Tofu Scramble – An easy breakfast scramble.
Did You Make This Recipe?
If you’ve made this recipe and loved it, please leave a 5-star rating and review below! Also, if you post a picture on Instagram and tag me @sarahsvegankitchen_, I’d love to see your work.
10 Minute Chili Garlic Silken Tofu
Video
Ingredients
- 1 16 oz block soft or silken tofu
- 2 sliced scallions white and green parts separated
- 2-3 cloves minced garlic
- 2 teaspoons brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili crisp see notes for brand recommendations
- 1 teaspoon toasted sesame seeds optional
- 1 teaspoon toasted sesame oil optional
Instructions
Drain the Tofu
- Carefully remove tofu from package. Silken tofu can be quite fragile. If using the kind that comes in a plastic carton, I recommend running a butter knife or a spatula around the edge to help the tofu release cleanly. It can also be helpful to slice off a small piece from the corner of the carton — this can help release the vacuum so the tofu comes out more easily.
- If you plan to serve the tofu cold, you can flip the block of tofu onto a clean, lint-free kitchen towel to blot off some of the extra moisture. You can let it sit and drain on the towel while you prepare the sauce. Then transfer it to a plate or bowl when ready to serve.
Prepare the Chili Garlic Sauce
- In a small skillet, combine white parts of scallions, garlic, brown sugar, soy sauce, rice vinegar, toasted sesame seeds, and chili crisp. Heat over medium-high, stirring often, until the mixture begins to bubble.
- Let the sauce simmer for about 1-2 minutes, until sugar has dissolved. The sauce will thicken slightly. Stir in the green parts of the scallions (reserving a few to use as a garnish) and cook for about 1 more minute. Remove from heat and stir in the optional toasted sesame oil.
How to Poach the Tofu (optional)
- The dish can be served with the tofu cold or hot. I prefer to heat mine by poaching it. Poaching will make the dish a little more brothy because the tofu will retain some of the poaching liquid. I like this — the extra broth is good with rice. (If you prefer the dish to be less brothy, you can try microwaving the block of tofu or even steaming it on a heat-safe plate very carefully.)
- To poach, carefully lower the block of tofu into a pot with enough water to cover it by about an inch. Bring this to a gentle simmer over medium-high heat. Then reduce the heat to low or medium-low to keep the simmer nice and gentle. (If it boils too vigorously it can start to make your tofu fall apart.)
- It usually takes about 5-8 minutes to heat through. Carefully use a slotted spoon or skimmer to lift the tofu out of the water. Let the excess water drip off before transferring it to a bowl to serve.
Plate the Tofu
- To serve, the tofu can be left as a whole block or sliced. (I also sometimes enjoy cutting a crosshatch pattern into the top of the tofu.) Cutting it is more for presentation than anything else.
- Whether serving hot or cold, pour the prepared sauce over the tofu. Top with reserved scallion greens and serve.
Notes
- Notes on tofu: Both silken and soft tofu work well in this recipe. I prefer varieties that you can find in the refrigerated section, rather than the kind that are shelf-stable (like Mori-Nu brand). This may come down to personal preference. If you’re using the shelf-stable variety, please note that those blocks tend to be a bit smaller than the ones called for in this recipe.
Chili crisp recommendations:
- Lao Gan Ma — For a classic flavor profile with an extra boost of umami from fermented soybeans and MSG. Not too spicy.
- Momofuku or Mr. Bing — For a traditional flavor that is red pepper forward. Both come in different spice levels.
- Fly By Jing — If you want to mix it up. Sichuan flavors make this one the most unique of the bunch. It’s also quite spicy, and also comes in an Xtra Hot variety that will have you sweating.
- S&B Crunchy Garlic with Chili Oil — Not very spicy (if at all). Perfect for garlic lovers who want the crunch without the heat.
Nutrition
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.
So good! Sour and spicy and salty and so easy.
This was PHENOMENAL and so EASY to make!!! I ate this with jasmine rice and I had to hold myself back from inhaling it bc of how good it was!! Thank you for this recipe!!
This is so yummy. We like to assemble it earlier in the day and let the flavors soak into the tofu in the fridge.
Oh my word the sauce is just magnificent – so rich and flavourful! Even without the sesame oil/seeds. Perfect way to use up some free tofu given to us at a vegan festival…
Thank you Sarah! I had no idea what to do with silken tofu and this was delicious. The sauce had the perfect amount of spice. I warmed the tofu in the microwave, served with mixed sautéed veggies and rice to soak up the good sauce. Will make this again
Love this recipe. I usually like to double the sauce quantity and add some sliced shiitake mushrooms to the sauce to add some ‘meatiness’ to it, and I serve it with a side of Chinese green beans to make a full meal. Delish!
Add this for dinner as I had a package of soft tofu and a head of broccoli that needed to be used up. WOW! I absolutely loved it. I “may” have gone back for seconds as the flavours and textures were just so good.
I poached the tofu in water which worked very well to heat it up. Didn’t have rice vinegar so subbed in white wine vinegar.
Thanks for a great recipe!
I’ve made a few different marinated soft tofu recipes, this is by far my favourite. It’s so delicious I could eat in one serving. The sauce is nice on noodles or rice too. The first few times I made it I neglected to see you were to cook the sauce first (makes sense with the brown sugar) but it was still fabulous. Used the original chili crisp oil with the face on the front and red lid- Lao (something)I like the crunchy beans in it. Made it many times – so fast and easy – thank you 🙏
So easy to make and absolutely delicious!!
just made this with soft organic tofu and it’s *amazing*!
perfect easy lo cal protein
i would like to make a larger batch of the sauce and save it in the fridge – do you think that would work??
😊😊🙏
Incredible recipe. Easy but flavorful.
I love this recipe and have made it several times! Thought I’d share an easy hack… after I make the sauce, I just put the silken tofu right into the sauce to warm it up and then it’s a one pot meal! 😄 (Poaching the silken tofu separately in boiling water was an awful mess for me, lol)
Omg. I stumbled across this recipe and it’s SO good! Thank you!
The GOAT vegan chef strikes again! Best sauce ever, genius
Easy and delicious summertime meal. Cool and refreshing with a ton of flavor. I’ll usually eat this with a side of seaweed snack and steamed veggie.