Silken Tofu with Sizzling Peanut Chili Oil Sauce

A bowl with chili oil tofu recipe and a scoop taken out of it.

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Silken Tofu with Sizzling Peanut Chili Oil Sauce

Creamy, cool silken tofu and warm, spicy chili oil are a match made for each other. This easy recipe comes together in minutes but delivers big, bold flavors with every bite, making it perfect for busy weeknights, quick lunches, or whenever you're craving something a little different.

Prep Time3

Cook Time2

Total Time5

Course: Appetizer, Lunch, Side

Cuisine: asian

Diet: Low Lactose, Vegan, Vegetarian

Servings: - 3 servings

Calories: 436kcal

Author: Michelle Cehn

Ingredients

1 block silken tofu

For the Sauce:

¼ cup canola oil or any neutral oil
4-5 green onions thinly sliced
2 teaspoons chili flakes
2 tablespoons soy sauce
1 tablespoon black sesame seeds
1 tablespoon sugar
½ teaspoon salt
½ teaspoon black pepper

Instructions

Heat the oil in a small saucepan until shimmering hot.
In a heatproof bowl, combine green onions, chili crisp, peanut butter, soy sauce, black sesame seeds, sugar, salt, and black pepper.
Carefully pour the hot oil over the sauce ingredients and stir until the peanut butter melts into the mixture.
Pour the sauce over the tofu.

Notes

Gluten-Free Option: Swap tamari or coconut aminos for soy sauce
Storing Suggestion: Chili crisp silken tofu is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. This dish is usually served cold or at room temperature, so there's no need to reheat it.

Nutrition