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Got a block of silken tofu in the fridge? Turn it into this ridiculously good appetizer with a savory, tangy chili crisp sauce, chopped green onions, and vegan meat floss. The tofu is cool and silky, the sauce is packed with umami, and the whole dish comes together in minutes. No cooking needed!
We’ve all had it at some point: a block of silken tofu in the fridge, waiting to be used. You can use it to make silken tofu chocolate mousse, but if you’re more into savory things, I have just the recipe for you!
This appetizer consists of a block of tofu with a savory sauce poured over it. The sauce is so good that I could easily eat three whole blocks of tofu in one sitting. I’m serious. It’s savory, slightly sweet, tangy, and has that peppery, almost floral flavor (thanks to the Sichuan peppercorns!) that makes chili crisp so addictive.
🌶️ How spicy is it? I would give it a 3/10, but I’m pretty used to spicy food, so if you have a lower tolerance, it might be closer to a 5 or 6/10. Despite the chili crisp, the sauce isn’t overwhelmingly spicy because the other ingredients help balance and mellow the heat.
⭐️ Never Have Bland Silken Tofu Again!
- A beautiful flavor contrast. Silken tofu has a delicate, almost custardy texture that works so well with the chili crisp sauce. You also get that contrast between the cool, mild tofu and all those salty, spicy flavors.
- That sauce, though. It’s savory, a bit sweet, slightly tangy, and packed with the peppery heat of chili crisp. The vegan oyster sauce adds a deep, savory flavor, while the maple syrup and rice vinegar round everything out. Honestly, I could eat it by the spoonful. I’ve even poured leftovers over rice and pasta!
- Ready in minutes. No frying, pressing, or marinating required. Just mix the sauce, pour it over the tofu, and finish with your toppings.
🌶️ Here’s What You’ll Need
You can get all of these ingredients at your local Asian supermarket or at a well-stocked supermarket.
- Silken tofu – Its custardy, delicate texture makes this dish so light and fresh! Handle it gently when removing it from the package, as it can break easily. Although shelf-stable silken tofu works fine, I recommend using the kind from the refrigerated section, as it tastes much fresher.
- Vegan oyster sauce – Use either store-bought (we like Lee Kum Kee) or homemade vegan oyster sauce.
- Chili crisp – The ingredient that brings the heat and a bit of crunch! I use Lao Gan Ma, but feel free to use your favorite brand.
- Soy sauce – Adds saltiness and a savory, umami flavor.
- Maple syrup – Helps balance the saltiness and heat.
- White rice vinegar – Adds a hint of tanginess. You can replace it with regular white vinegar, but use only half the amount (1/2 teaspoon).
- Water – To loosen the sauce.
Toppings: When it comes to toppings, the options are almost endless. I like to top mine with vegan meat floss, fried shallots, and chopped green onions, but you could use:
- Peanuts: Whole or crushed roasted peanuts.
- Sesame seeds: Toasted sesame seeds for extra texture. You could even add a teaspoon of toasted sesame oil to the sauce for a nuttier flavor.
- Fresh herbs: Not a fan of green onions? Try finely chopped cilantro or Thai basil.
📔 Tips Before Starting
- Handle the tofu carefully. Silken tofu is very delicate, so take your time when removing it from the packaging and transferring it to a plate. Keeping the block intact makes for a nicer presentation.
- Start with less chili crisp. We don’t all have the same tolerance for spicy food, so I suggest starting with just 1 teaspoon of chili crisp and adding more to taste. We personally love the sauce with a full tablespoon of chili crisp!
- Assemble right before serving. Silken tofu will release water and dilute the sauce if you leave it sitting in the chili crisp sauce for too long. I recommend assembling everything just before serving.
- Serve it into small ramekins! You don’t have to serve this appetizer as a full block. You can carefully slice the block into smaller cubes, arrange them in individual ramekins, pour the sauce over them, and garnish with the toppings for fancy bite-sized appetizers!
🥣 How to Make Chili Crisp Silken Tofu
- Combine the sauce ingredients. Add all of the sauce ingredients to a small bowl.
- Mix until everything is well combined. At this point, you can taste the sauce and adjust the seasonings to your liking.
- Carefully remove the silken tofu from its package and transfer it to a serving plate.
- Pour the sauce over it. Pour 2-3 tablespoons of the chili crisp sauce over the silken tofu. Garnish with your toppings and enjoy!
❄️ Storage
- When it comes to storage, I recommend keeping the tofu and sauce separate in the fridge. When you’re ready to serve, simply pour the sauce over the tofu and add your toppings. The sauce can be stored in the fridge for up to 1 week.
💬 FAQs
You can! We’ve tried pouring the sauce over firm tofu, and it’s still very tasty. It’s just not as soft or custardy as silken tofu.
Yes! Silken tofu is made from soy milk that has already been cooked, so you can enjoy it straight from the package without cooking it again.
Absolutely! You can simply leave it out and top the tofu with toasted sesame seeds, chopped fresh herbs, and roasted peanuts for some extra crunch.
🍛 More Tofu Recipes
If you’re a tofu lover like us, you’re going to love these dishes! The “butter chicken” and lemongrass tofu are the ones we make the most often, so they are definitely worth checking out 😉
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Silken Tofu with Chili Crisp Sauce
Ingredients
- 1 10.7 ounces block (305 g) silken tofu
Chili Crisp Sauce
- 2 tbsp (30 ml) vegan oyster sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) water
- 1 tbsp (15 ml) chili crisp
- 1 tsp (5 ml) maple syrup
- 1 tsp (5 ml) rice vinegar
Toppings
- 1/4 cup vegan meat floss
- 1 tbsp fried shallots or onions
- 2-3 tbsp chopped green onions
Instructions
- Carefully remove the silken tofu from its package and transfer it to a deep serving plate.
- Make the sauce. Add all of the sauce ingredients to a small bowl. Mix until everything is well combined. At this point, you can taste the sauce and adjust the seasonings to your liking.
- Assemble. Pour 2-3 tablespoons of the chili crisp sauce over the silken tofu. Garnish with the vegan meat floss, fried shallots, and chopped green onions. Enjoy immediately as an appetizer!
- The sauce can be stored in the fridge for up to 1 week.
Notes
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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