Garlic Chili Oil Tofu

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A refreshing yet really hearty garlic chili oil cold tofu that you can enjoy as a starter, a side dish, or as a main with a bowl of noodles or steamed rice.

This is a super easy and delicious meal that’s ready in no time. It’s also great for summer months or those days when you want something easy yet delicious to make.

A generous amount of minced garlic takes this garlic chilli oil to the next level, along with a delicate balance of sweet, savoury, and sour notes from the sugar, soy sauce, and vinegar. You’ll also love that smooth silky texture from the soft or silken tofu.

Garlic chilli oil cold silken tofu — A refreshing yet really hearty garlic chili oil cold tofu that you can enjoy as a starter, a side dish, or as a main with a bowl of noodles or steamed rice.

GARLIC CHILI OIL

For this easy garlic chili oil, you’ll need:

5 cloves garlic minced
1/2 tbsp gochugaru, Korean chili pepper or other chili powder of choice (see notes)
1/2 tbsp sugar
1 tbsp soy sauce or more to taste
1 tsp dark mushroom soy sauce optional for color
1-2 tsp vinegar, I used rice vinegar (adjust to taste)
1/8 tsp Chinese five spice powder optional (or sub with a pinch of white pepper)
2-3 tbsp neutral oil, see recipe notes in the card below

You can also find the full detailed recipe in the recipe card below! 🙂

garlic chili oil in a spited bowl — A generous amount of minced garlic takes this garlic chilli oil to the next level, along with a delicate balance of sweet, savoury, and sour notes from the sugar, soy sauce, and vinegar.

HOW TO PREPARE THE GARLIC CHILI OIL

**Prepare the garlic chili oil:** add the minced garlic, chili powder, and sugar in a heat proof bowl. Pour the hot oil.

Prepare the garlic chili oil: add the minced garlic, chili powder, and sugar in a heat proof bowl.
Heat the oil: Heat the oil in a small pot for around 2 minutes or until small bubbles start to appear. You can test the heat by adding a small piece of garlic, it should immediately sizzle. Turn off the heat and carefully pour the oil into the garlic, chili, and sugar mix. Mix well.
Add in: the vinegar, soy sauces, and Chinese five spice powder. Mix the chili oil and feel free to adjust to your desired taste by adding more soy sauce, vinegar, or sugar, if needed. Set aside and allow to cool for a few minutes.

COLD SILKEN TOFU

I love having tofu cold, most especially silken or soft tofu, because it has this smooth texture that almost melts in your mouth.

CAN I ENJOY TOFU COLD?

Yes! I love having cold tofu because it’s so refreshing but also really hearty and satisfying.

CAN I USE OTHER TOFU FOR THIS RECIPE?

I really recommend you use silken or soft tofu (either those in blocks or tubes). If using silken tofu in a tube, you can slice these into 2-inch (5cm) thick pieces.
You can use medium or even firm tofu but do note that the texture will be very different. If you want to get rid of any strong tofu smell when using medium or firm tofu, you can steam your tofu before pouring the garlic chili oil. Though of course this tofu will no longer be cold, but still good!

cold silken tofu — Simply open your silken tofu packaging and then drain any excess water.

To finish: Pour the garlic chili oil over your tofu. Top with cilantro/coriander or green onions.

POUR THE GARLIC CHILI OIL, SERVE, AND ENJOY!

pouring garlic chili oil on tofu — Place the silken tofu on a deep plate or shallow bowl.

HOW TO ENJOY THIS GARLIC CHILI OIL TOFU

WITH NOODLES

You can enjoy this cold as-is, or prepare a bowl of your favourite noodles to pour the garlic chili oil over.

The tofu will be completely soaked in the garlic chili oil mixture so you can pour the remaining garlic chili oil over your noodles and add soy sauce, to taste. Mix and enjoy your noodles and cold tofu on the side for a delicious and hearty meal.

I added some of the garlic chili oil mixture over my noodles and added some soy sauce, to taste.

MORE NOODLE AND TOFU RECIPES YOU MIGHT LOVE

Garlic Chili Oil Cold Tofu

5 from 9 votes

A refreshing yet really hearty garlic chili oil cold tofu that you can enjoy as a starter, a side dish, or as a main with a bowl of noodles or steamed rice. This is a super easy and delicious meal that’s ready in no time. It’s also great for summer months or those days when you want something easy yet delicious to make. A generous amount of minced garlic takes this garlic chilli oil to the next level, along with a delicate balance of sweet, savoury, and sour notes from the sugar, soy sauce, and vinegar.

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer, Main Course, Side Dish, Starters

Cuisine Asian, Chinese, East Asian

Servings people

Calories 338 kcal

Ingredients

Garlic Chili Oil

5 cloves garlic minced
1/2 tbsp gochugaru , Korean chili pepper or other chili powder of choice (see notes)
1/2 tbsp sugar
1 tbsp soy sauce or more to taste
1 tsp dark mushroom soy sauce optional for color
2-3 tsp vinegar , I used rice vinegar (adjust to taste)
1/8 tsp Chinese five spice powder optional (or sub with a pinch of white pepper)
2-3 tbsp neutral oil , see notes

Noodles (optional)

1-2 servings cooked wheat noodles of your choice

Tofu

1 lb soft or silken tofu

For serving

Chopped coriander/cilantro or green onions
Soy sauce to taste for noodles
Noodles or steamed rice

Instructions

Prepare the garlic chili oil: add the minced garlic, chili powder, and sugar in a heat proof bowl.
Heat the oil: Heat the oil in a small pot for around 2 minutes or until small bubbles start to appear. You can test the heat by adding a small piece of garlic, it should immediately sizzle. Turn off the heat and carefully pour the oil into the garlic, chili, and sugar mix. Mix well.
Add in the vinegar, soy sauces, and Chinese five spice powder. Mix the chili oil and feel free to adjust to your desired taste by adding more soy sauce, vinegar, or sugar, if needed. Set aside and allow to cool for a few minutes.
Cook noodles: Meanwhile, you can heat some water in the same pot used for the oil. Cook your noodles of choice. Once cooked until chewy/al dente to your liking, remove from the water and transfer to a bowl.
Prepare the tofu: Open your package of tofu. Drain any excess water. Place the tofu, as-is, cold, on a deep plate or bowl.
To finish: Pour the garlic chili oil over your tofu. Top with cilantro/coriander or green onions.
Serve and enjoy: The tofu will be completely soaked in the garlic chili oil mixture so you can pour the remaining garlic chili oil over your noodles and add soy sauce, to taste. Mix and enjoy your noodles and cold tofu on the side for a delicious and hearty meal.
You can see the notes below for more prepare head tips.

Notes

SOME PREPARE AHEAD/SERVING TIPS

Tofu: you can make the garlic chili oil in advance and just store it in the refrigerator until ready to use the next day. The oil can solidify due to the oil so you can leave it out at room temperature before using.
Noodles: you can save some of the garlic chili oil for noodles you plan to cook. You can also make cold noodles by quickly running your cooked noodles through water before mixing the garlic chili oil and soy sauce.

CHILI POWDER

Gochugaru is bright red in color and is actually milder than other chili powders. If you want more heat, you can add more gochugaru.

OIL

If you want extra chili oil for your noodles, I recommend to use 3 tbsp oil. If making this for just the tofu, you can use 2 tbsp oil.

SILKEN TOFU AND OTHER TOFU

I really recommend you use silken or soft tofu (either those in blocks or tubes). If using silken tofu in a tube, you can slice these into 2-inch (5cm) thick pieces.
You can use medium or even firm tofu but do note that the texture will be very different. If you want to get rid of any strong tofu smell when using medium or firm tofu, you can steam your tofu before pouring the garlic chili oil. Though of course this tofu will no longer be cold, but still good!

NUTRITIONAL INFO

DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 18 Comments

Greta June 22, 2022 Reply

This is totally the bomb for a day when it’s too hot to cook.
1. Jeeca June 23, 2022 Reply
  
  Agree!!
Markayla July 1, 2022 Reply

Holy wow, I’m obsessed. The sauce is incredibly well-balanced. Agree about making this when it’s hot outside, this is truly a game-changer for these hot summers
1. Jeeca July 1, 2022 Reply
  
  Totally agree it’s great for those hot summer days! Thank you Markayla! ◡̈
Missy July 4, 2022 Reply

Amazing and I’m excited to take this for lunch tomorrow!
1. Jeeca July 4, 2022 Reply
  
  That’d be a delicious lunch!! Thanks Missy and enjoy! ◡̈
dorothy July 24, 2022 Reply

Super easy and yummy! Thought I was going to save half for another meal but oops, ended up eating the whole tofu block in one sitting. Definitely doing this one again! Thank you!
1. Jeeca July 26, 2022 Reply
  
  Haha I totally feel you! Thanks too, Dorothy ◡̈
Stephen October 13, 2022 Reply

Love this – very easy
1. Jeeca October 13, 2022 Reply
  
  Thanks Stephen, hope you liked it!! ◡̈
Ana February 15, 2023 Reply

This chili oil was fantastic!
I think I’ll prepare it for other things, too, and the recipes is instantly going into the ‘staples’ folder 🙂 .
1. Jeeca February 16, 2023 Reply
  
  Thanks Ana, it’s a staple here at home too! ◡̈
Alvin June 28, 2023 Reply

This is awesome in just ate it for dinner only thing missing was the green onion which i love and miss but other than that fantastic
1. Jeeca June 28, 2023 Reply
  
  Yaaay, hope you liked it Alvin! Thanks so much for giving it a try ◡̈
Bee December 4, 2023 Reply

So easy. So delicious. Will absolutely make again!
1. Jeeca December 4, 2023 Reply
  
  Thanks Bee, glad you liked it! ◡̈
Sonia March 6, 2024 Reply

This was very easy to make and so delicious – a new favourite!
1. Jeeca March 6, 2024 Reply
  
  Thanks Sonia! Hope you enjoyed it 🙂

5 from 9 votes (1 rating without comment)

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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