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 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! 🙂
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.
- 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!
- 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!
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.
MORE NOODLE AND TOFU RECIPES YOU MIGHT LOVE
- Shoyu Udon
- Cold Silken Tofu with Sweet Chili Sauce
- Tofu “Chicken” Teriyaki
- Korean Spicy Braised Tofu
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
Garlic Chili Oil Cold 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. 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.
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
Serving: 1serving | Calories: 338kcal | Carbohydrates: 25g | Protein: 15g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 717mg | Potassium: 525mg | Fiber: 3g | Sugar: 7g | Vitamin A: 596IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 3mg
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This Post Has 10 Comments
This is totally the bomb for a day when it’s too hot to cook.
Agree!!
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
Totally agree it’s great for those hot summer days! Thank you Markayla! ◡̈
Amazing and I’m excited to take this for lunch tomorrow!
That’d be a delicious lunch!! Thanks Missy and enjoy! ◡̈
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!
Haha I totally feel you! Thanks too, Dorothy ◡̈
Love this – very easy
Thanks Stephen, hope you liked it!! ◡̈