* 1 (14-16 oz) block soft or silken tofu * 2 scallions finely sliced, white and green parts separated * 1 tablespoon minced garlic * 2 teaspoons brown sugar * 3 tablespoons soy sauce * 1 tablespoon rice vinegar * 1 tablespoon chili crisp * 1 tablespoon toasted sesame seeds (optional) * 1 teaspoon toasted sesame oil (optional)
#### Instructions
**Drain the Tofu**
1. Pour out the liquid from the tofu container, then flip the block of tofu onto a clean, lint-free kitchen towel to blot off some of the extra moisture. You can let it sit and drain on the towel while you prepare the sauce.
**Prepare the Scallion Sauce**
1. In a small skillet, combine white parts of scallions, garlic, brown sugar, soy sauce, rice vinegar, toasted sesame seeds, and chili crisp. Heat over medium-high, stirring often, until the mixture begins to bubble. 2. Let the sauce simmer for about 1-2 minutes, until sugar has dissolved. The sauce will thicken slightly. Stir in the green parts of the scallions (reserving a few to use as a garnish) and cook for about 1 more minute. Remove from heat and stir in the optional toasted sesame oil.
**Plate the Tofu**
1. Now transfer the drained tofu to a plate and cut it into 1/2″ slices. Gently fan it out on the plate. (Another fun option is to cut a crosshatch pattern about 1″ deep into the surface of the tofu.) 2. The silken tofu dish can be enjoyed cold or hot. To enjoy cold, simply pour the sauce over the tofu, top with the reserved green parts of the scallions, and serve! 3. If you prefer to enjoy the dish hot, you can easily heat the tofu by microwaving it for 1-2 minutes. Alternatively, you can steam the tofu for 5 minutes. Place it on a heat-safe plate, then place the plate on a steaming rack in a wide, shallow pot with a small amount of water in it. Cover and steam. Be extremely careful when removing the tofu from the pan, as the plate will be very hot! Pour the sauce over the tofu, top with reserved green parts of the scallions, and serve.
I’d love to try that sauce on just about anything.
jtmoney1972
No no no
GrouchyMango3214
I want to start getting more tofu in my diet, but I kinda have an issue with it. Mostly it’s a texture issue… Has anyone here tried cooking soft/silken tofu in a similar way, and what’s it like? Any suggestions to help me get over that?
5 Comments
### Ingredients
* 1 (14-16 oz) block soft or silken tofu
* 2 scallions finely sliced, white and green parts separated
* 1 tablespoon minced garlic
* 2 teaspoons brown sugar
* 3 tablespoons soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon chili crisp
* 1 tablespoon toasted sesame seeds (optional)
* 1 teaspoon toasted sesame oil (optional)
#### Instructions
**Drain the Tofu**
1. Pour out the liquid from the tofu container, then flip the block of tofu onto a clean, lint-free kitchen towel to blot off some of the extra moisture. You can let it sit and drain on the towel while you prepare the sauce.
**Prepare the Scallion Sauce**
1. In a small skillet, combine white parts of scallions, garlic, brown sugar, soy sauce, rice vinegar, toasted sesame seeds, and chili crisp. Heat over medium-high, stirring often, until the mixture begins to bubble.
2. Let the sauce simmer for about 1-2 minutes, until sugar has dissolved. The sauce will thicken slightly. Stir in the green parts of the scallions (reserving a few to use as a garnish) and cook for about 1 more minute. Remove from heat and stir in the optional toasted sesame oil.
**Plate the Tofu**
1. Now transfer the drained tofu to a plate and cut it into 1/2″ slices. Gently fan it out on the plate. (Another fun option is to cut a crosshatch pattern about 1″ deep into the surface of the tofu.)
2. The silken tofu dish can be enjoyed cold or hot. To enjoy cold, simply pour the sauce over the tofu, top with the reserved green parts of the scallions, and serve!
3. If you prefer to enjoy the dish hot, you can easily heat the tofu by microwaving it for 1-2 minutes. Alternatively, you can steam the tofu for 5 minutes. Place it on a heat-safe plate, then place the plate on a steaming rack in a wide, shallow pot with a small amount of water in it. Cover and steam. Be extremely careful when removing the tofu from the pan, as the plate will be very hot! Pour the sauce over the tofu, top with reserved green parts of the scallions, and serve.
[Source](https://sarahsvegankitchen.com/recipes/chili-garlic-silken-tofu/)
I’d love to try that sauce on just about anything.
No no no
I want to start getting more tofu in my diet, but I kinda have an issue with it. Mostly it’s a texture issue… Has anyone here tried cooking soft/silken tofu in a similar way, and what’s it like? Any suggestions to help me get over that?
That sauce looks great. The boiled tofu however….