Crank up the heat in your dinner with this Tofu in Chili Garlic Sauce! It’s perfect for spice-lovers and it’s so easy that you can have it on the table in about 15 minutes.
Do you like some heat in your food? If you’ve been reading my blog for awhile, you know I do! I love anything and everything hot: Buffalo Quinoa Balls, Spicy Sesame Noodles, and Buffalo Chick’n Rice Skillet are just a few of the spicy recipes I’ve shared.
Most of the time I add a small amount of heat to my recipes because I know everyone is not as hot-crazed as I am. Today, however, I have a no-nonsense, lets-get-this-spicy-party-started meal for you hot & spicy people – my Tofu in Chili Garlic Sauce.
I’m so glad that I did because, although it was hot, it was also delicious. I had to tone down the heat a bit for the recipe, even for you hot-sauce lovers out there because it was almost too overwhelming even for me. But don’t worry, this Tofu in Chili Garlic Sauce is still hot!
For those of you with less of an inclination towards heat, you can cut down to 1 TB. It will still be just as tasty, though not as spicy.
For those of you not into tofu, I’ve used this sauce on veggies like broccoli and bok choy and really enjoyed it too.
Chili Garlic VS Sambal Oelek
I used chili garlic sauce in this Tofu in Chili Garlic Sauce but you could also use Sambal Oelek for the heat.
Sambal is a sauce originating in Southeast Asia and made of hot red chili peppers with some salt and vinegar. It’s one of my Vegan Kitchen Staples.
I use chili garlic sauce or sambal oelek in many of my recipes to add a little heat. Try adding it to:
- curries
- tomato sauce
- rice dishes
- noodles
- soups
How to Make Tofu with Chili Garlic Sauce
How to make the Chili Garlic Sauce
If you make this Tofu in Chili Garlic Sauce recipe, let me know what you think by ★ star rating it and leaving a comment below.
Tofu in Chili Garlic Sauce
Ingredients
- 14 oz extra firm tofu in water (drained, rinsed, and pressed)
- 1-2 TB extra virgin olive oil or coconut oil
Sauce
- 2 TB Chili Garlic Sauce (I use the Hoy Fung brand)
- 3 TB tamari (or soy sauce)
- 1 tsp maple syrup
- 2 TB rice vinegar
- 1/2 tsp cornstarch
Instructions
- Cut the pressed tofu into squares or rectangles. I cut it in half through the middle first keeping the same shape but making it thinner, then I cut them into triangles.
- Heat olive oil in a non-stick pan and fry the tofu on medium heat about 5 minutes. Flip tofu and cook for another 5 minutes until both sides are browned.
- While tofu is cooking, combine all sauce ingredients in a bowl, whisk, and set aside.
- Once tofu is cooked transfer to a plate.
- Add the sauce to the pan and heat on medium until bubbling.
- Add tofu back into the pan with sauce and cook for 1 minute.
- Serve and enjoy!
Notes
Nutrition
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.
Kate says
Oh, this looks amazing Mary Ellen! I will have to give this a try as both Andrew and I love experimenting with tofu.
Mary Ellen says
Thanks so much Kate! If you try it, let me know what you think! I know you have some great tofu recipes yourself. 🙂
Christine @ Run Plant Based says
Yum, I need to get sambal oelek because we are obsessed with spicy here. This looks perfect, thanks!
Mary Ellen says
Thanks Christine! I’m spicy obsessed too!
Linda from Veganosity says
Yum! I love spicy sauces and this sounds so good. This is such a great recipe for a busy weeknight when you want something healthy and fast.
Mary Ellen says
Thanks Linda! Yes, it’s really easy to get on the table fast!
Jennifer says
I need to buy more Sambal Oelek. This looks so tasty!
Kari @ bite-sized thoughts says
This definitely looks like my sort of tofu! Yum.
Mary Ellen says
Thanks so much Kari!
Sarah De la Cruz says
I love tofu so much! This looks so amazing—that sauce!