There are many ways to make cold tofu dishes (I have several on the blog) and Cold Tofu with Chili Oil is a crowd pleaser! We use garlic, red onions, and cilantro. And then mix with a super tasty soy sauce and chili oil based sauce.
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Ingredients
Here's what you'll need:
- Medium-firm tofu
- Red onion
- Cilantro
- Garlic
- Soy sauce
- Chili oil (or chili crisp)
- Black vinegar
- Sesame oil
Instructions
Let's get cooking!
First, make the sauce: combine the garlic, soy sauce, chili oil, sesame oil, and black vinegar in a small box. Mix well and set aside.
Then remove the tofu from the container and let the liquid drain for 10-15 minutes.
Note: I do this by putting the whole block of tofu between two heavy plates. The step is very important! You want to remove excess tofu liquid so that the sauce (and final dish) doesn't get watered down.
Thinly sliced the red onion and set aside.
Then wash and pat dry the cilantro. Cut and set aside.
Slice the drained tofu into bite-sized cubes.
In a large bowl, add the tofu, red onions, and cilantro.
Pour the sauce all over and mix, mix, mix until everything is evenly combined.
Eat right away and enjoy ^_^
FAQ / Tips
Right here ^_^
Cold tofu with Hot (Sizzling!) Sesame Oil - thanks to Shann for this one!
Quick and Easy Cold Tofu
Cold Tofu Seaweed Chile Crisp - got this recipe from the local newspaper.
Cold Tofu with Sesame Oil and Soy Sauce - thank you to Gere!
Cold Tofu with Mentsuyu and Sesame Oil - thank you to Kristen!
It is best not to have leftovers for this dish because more liquid will come from the tofu and water down the sauce. If you don't mind that, then the leftovers are fine overnight, in a sealed container stored in the fridge.
But we never have leftovers for this anyways ^_^
Love it best with a big bowl of rice and something savory and saucy like Chinese Tomato Egg, Braised Pigs Trotters, or Shoyu Chicken. This is also a great side dish for any jook (aka congee) based meal ^_^
Cold Tofu with Chili Oil Recipe
Cold Tofu with Chili Oil
Ingredients
- 1 block medium-firm tofu
- ½ red onion thinly sliced
- ½ bunch cilantro chopped
- 3 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon chili oil (or chili crisp)
- 1 tablespoon sesame oil
- 1 teaspoon black vinegar
Instructions
- Make the sauce: combine the garlic, soy sauce, chili oil, sesame oil, and black vinegar in a small box. Mix well and set aside.
- Remove the tofu from the container and let the liquid drain for 10-15 minutes. I do this by putting the entire block of tofu between two heavy plates. The step is very important. We want to remove excess tofu liquid so that the sauce (and final dish) doesn't get watered down.
- Thinly sliced the red onion and set aside.
- Wash and pat dry the cilantro. Cut and set aside.
- Slice the drained tofu into bite-sized cubes.
- In a large bowl, add the tofu, red onions, and cilantro. Pour the sauce all over and mix, mix, mix! Eat right away and enjoy ^_^
Mahalo for Reading!