If you have only 5 minute to cookā¦
make this 5 minute soy chili tofu!
Boil it in salted water for 5 minutes and the tofu will absorb any sauce instantly.
The best thing is that you can make it both with firm or silken tofu.
For silken tofu you can steam it, or serve cold.
This recipe is part of my new cookbook Tofu Mastery.
#TofuRecipe #tofumastery #PlantBased #EasyRecipe #WendyTheFoodScientist #quickdinner #asianrecipes #chineserecipe
5 Comments
Recipe for 5 minute soy chili tofu
400 g / 14 oz medium-firm to extra-firm tofu
Salted water for boiling (about 2 L / 8 cups, enough to fully submerge tofu): add 15 g / 1 tbsp salt per 1 L / 4 cups water
2-3 tbsp light soy sauce
2-3 tbsp chili crisp of choice
2 scallions, thinly sliced
Fresh cilantro leaves
Toasted sesame seeds
Method:
1. Cut the tofu in slabs about about 1.5 cm / 0.5 inch thick.
2. Boil in salted water for 5 minutes.
3. Meanwhile, combine light soy sauce and chili crisp.
4. Drain the tofu and arrange the slabs on a plate.
5. Pour the sauce over and let it absorb.
6. Garnish with scallions, cilantro and sesame seeds.
Serve with rice and veggies and enjoy!
For silken tofu you can keep the block whole, and steam for 5 minutes or serve cold.
If you like this recipe, check out my 17 tofu techniques + 49 tofu recipes, including detailed explanations and troubleshooting to help you truly master tofu.
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Great recipe, will try!
I make something similar often..delicious
Do you boil the silken too?
I strive to avoid too much sodium. Do you know how many milligrams of sodium are infused in your basic boiling method for 400 g of tofu? I figure only a food scientist would know. š