This Cold Tofu with Shallot Garlic Oil is one of those dishes that hits every note—silky, savory, tangy, and just a little sweet. The best part? It comes together in minutes using your leftover shallot oil from crispy fried shallots, so there’s no waste and all the flavor.
There’s also no (or very minimal) cooking required to make this refreshing dish you can enjoy as an appetizer, side dish, or main! I love having mine as a main dish and pairing this with a bowl of freshly cooked rice or noodles.
The soft, chilled tofu is topped with a garlicky, aromatic oil that seeps into every bite. Finished with hoisin sauce, vinegar, and a tangle of crispy shallots, this is a simple yet utterly delicious dish that I love serving as a light lunch or appetizer.
WHAT YOU’LL NEED TO MAKE THIS COLD TOFU WITH SHALLOT GARLIC OIL
You’ll find the full detailed recipe in the card below:
- 10 oz tube or block silken tofu
- 2 cloves garlic minced
- 1.5 tbsp shallot oil
- 1 tbsp hoisin sauce
- 1 tsp sugar adjust to desired sweetness
- 2 tsp Chinese black vinegar
- 1 tsp vegetarian oyster sauce or stir-fry sauce
WHY SILKEN TOFU WORKS BEST FOR THIS RECIPE
Silken tofu is the perfect base for this cold dish because of its ultra-soft, creamy texture that contrasts beautifully with the aromatic shallot garlic sauce and crispy fried shallots. It’s very delicate so does a little more effort with handling, but it comes with a great payoff because it’s smooth and silky, and pairs so well wit the sauce.
Silken tofu also doesn’t need any pressing and is great chilled!
FOR TOPPING
- Crispy fried shallots , see how to make fried shallots here!
- Sliced green onions
- Toasted sesame seeds
- Chili crisp or oil
STEPS TO MAKE THIS COLD TOFU WITH SHALLOT GARLIC OIL
Prep the Tofu
- Carefully remove the silken tofu from the tube or container and drain excess liquid as needed.
- Gently place the tofu on a serving plate. Pat dry with a paper towel if needed.
- Slice the tofu into 1/2-inch (1.25-cm) thick pieces or as desired.
- Note that the tofu will continue to release excess liquid as it sits, so you can discard the excess liquid.
Make the Shallot Garlic Oil
- In a small pan or wok, heat the reserved shallot oil over medium heat.
- Place the minced garlic in a heat proof bowl.
- Pour the hot oil into the bowl with the garlic. Enjoy the aroma from the sizzling garlic! Then mix the rest of the ingredients (listed below).
Add the following in to the shallot garlic oil:
- Hoisin sauce
- Sugar
- Chinese black vinegar
- Vegetarian oyster sauce
- Adjust sweetness and saltiness to your liking.
Assemble
- Pour the shallot garlic oil directly over the tofu.
Top generously with:
- Crispy shallots – see how I make my crispy fried shallots here!
- Sliced green onions
- Toasted sesame seeds
- A drizzle of chili crisp or oil for a spicy finish
- And anything else you’d like!
MORE TOFU RECIPES YOU’LL ENJOY
- Cold Silken Tofu with Sweet Chili Sauce
- Tofu Sisig
- Shredded Tofu ‘Bulgogi’
- Maple Hoisin Tofu
- Baked Peanut and Lime Tofu
- Kung Pao Tofu
- Pineapple Cashew Tofu Stir-Fry
- Crispy Salt and Pepper Tofu
- Black Pepper Tofu Steaks
Cold Tofu with Shallot Garlic Oil
Ingredients
- 10 oz tube or block silken tofu
- 2 cloves garlic minced
- 1.5 tbsp shallot oil
- 1 tbsp hoisin sauce
- 1 tsp sugar adjust to desired sweetness
- 2 tsp Chinese black vinegar
- 1 tsp vegetarian oyster sauce or stir-fry sauce
FOR TOPPING
- Crispy fried shallots , see how to make fried shallots here!
- Sliced green onions
- Toasted sesame seeds
- Chili crisp or oil
Instructions
Prep the Tofu
- Carefully remove the silken tofu from the tube or container and drain excess liquid as needed.
- Gently place the tofu on a serving plate. Pat dry with a paper towel if needed.
- Slice the tofu into 1/2-inch (1.25-cm) thick pieces or as desired.
- Note that the tofu will continue to release excess liquid as it sits, so you can discard the excess liquid.
Make the Shallot Garlic Oil
- In a small pan or wok, heat the reserved shallot oil over medium heat.
- Place the minced garlic in a heat proof bowl.
- Pour the hot oil into the bowl with the garlic. Enjoy the aroma from the sizzling garlic! Then mix the rest of the ingredients (listed below).
Add the following in to the shallot garlic oil:
- Hoisin sauce
- Sugar
- Chinese black vinegar
- Vegetarian oyster sauce
- Adjust sweetness and saltiness to your liking.
Assemble
- Pour the shallot garlic oil directly over the tofu.
Top generously with:
- Crispy shallots – see how I make my crispy fried shallots here!
- Sliced green onions
- Toasted sesame seeds
- A drizzle of chili crisp or oil for a spicy finish
- And anything else you'd like!
WATCH Video
Notes
- Tofu Texture: Silken tofu works best for this, but you can also use soft tofu if you prefer.
- Serving: This dish is meant to be eaten chilled or at room temperature—so refreshing!
- Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container for 1 day.
NUTRITIONAL INFO
YOU CAN PIN THIS IMAGE
