Chili Garlic Tofu Recipe

Tofu: Firm, cubed tofu is the star of this dish, providing a protein-rich base that absorbs the flavors of the sauce.

Soy sauce: Adds a salty, umami depth to the dish.

Chili paste: Brings heat and a touch of complexity to the flavor profile.

Garlic: Minced garlic infuses the dish with its aromatic and pungent essence.

Vegetable oil: Used for frying the tofu to a golden brown perfection.

Sugar: Balances the heat and saltiness with a hint of sweetness.

Water: Helps to create the sauce, ensuring it coats the tofu evenly.

Green onions: Chopped and used as a fresh, vibrant garnish.

When preparing tofu, ensure to press it well before cooking. This step removes excess moisture, allowing the tofu to absorb the sauce better and achieve a crispier texture when fried. Use a tofu press or place the tofu between paper towels and weigh it down with a heavy object for about 20 minutes.

• firm, cubed tofu - Substitute with tempeh: Tempeh has a similar texture and can absorb flavors well, making it a great alternative to tofu.

• soy sauce - Substitute with tamari: Tamari is gluten-free and has a similar umami flavor, making it a good substitute for soy sauce.

• chili paste - Substitute with sriracha: Sriracha provides a similar heat and flavor profile, making it a suitable replacement for chili paste.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative to vegetable oil, though it may impart a slightly different flavor.

• sugar - Substitute with honey: Honey can add a similar sweetness with a bit more depth of flavor compared to sugar.

• water - Substitute with vegetable broth: Vegetable broth can add more flavor to the dish compared to plain water.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish in place of green onions.

• Allow the tofu to cool completely before storing. This helps prevent condensation, which can make the tofu soggy.
• Transfer the cooled chili garlic tofu into an airtight container. Make sure the container is clean and dry to maintain the tofu's texture and flavor.
• Store the container in the refrigerator. The tofu will stay fresh for up to 4-5 days.
• For longer storage, consider freezing. Place the tofu in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. Frozen chili garlic tofu can last up to 2-3 months.
• When ready to use, thaw the tofu in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, adding a splash of soy sauce or water if needed to refresh the flavors.
• Avoid microwaving the tofu directly from frozen, as this can result in uneven heating and a rubbery texture.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the leftover chili garlic tofu in the skillet.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the tofu is heated through.
  5. If the sauce has thickened too much, add a splash of water to loosen it up.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the tofu in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, checking halfway through to stir and ensure even heating.
  5. Remove the foil for the last 5 minutes if you want the tofu to crisp up a bit.

• Microwave Method:

  1. Place the leftover tofu in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check the temperature and continue heating in 30-second intervals if needed until hot.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the tofu in the steamer basket.
  3. Cover and steam for about 5-7 minutes until heated through.
  4. This method helps retain the moisture and texture of the tofu.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tofu in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. This method will give the tofu a nice crispy texture.

• Mixing bowl: Use this to combine the soy sauce, chili paste, minced garlic, sugar, and water.

• Skillet: Heat the vegetable oil and cook the tofu cubes until golden brown.

• Spatula: Use this to stir the tofu and sauce mixture to ensure even cooking.

• Measuring spoons: Measure out the soy sauce, chili paste, vegetable oil, and sugar accurately.

• Knife: Mince the garlic and chop the green onions.

• Cutting board: Provide a surface for mincing garlic and chopping green onions.

• Tongs: Turn the tofu cubes to ensure they brown evenly on all sides.

• Serving dish: Transfer the cooked tofu to this dish and garnish with green onions before serving.

Prepare the sauce ahead: Mix the soy sauce, chili paste, minced garlic, sugar, and water in advance and store it in the fridge.

Use pre-cubed tofu: Save time by buying pre-cubed tofu instead of cutting it yourself.

Cook tofu in batches: To ensure even browning, cook the tofu cubes in batches rather than overcrowding the skillet.

Preheat the skillet: Make sure the vegetable oil is hot before adding the tofu to reduce cooking time.

Garnish quickly: Have the chopped green onions ready to garnish immediately after cooking.