If you think tofu is bland, this Steamed Tofu with Spicy Chilli Oil will absolutely change your mind. Delicate, pillowy tofu is gently steamed until warmed through, then topped with a bold, fragrant chilli oil that wakes up your taste buds with every bite. It’s a simple Chinese-inspired dish that delivers serious flavour with minimal ingredients – perfect as a light lunch, side dish, or vegan-friendly appetiser.
The star of the dish is silken or soft tofu, gently steamed until warm and jiggly. Steaming enhances its delicate texture while allowing it to fully absorb the bold dressing poured over it. Once steamed, the tofu is topped with a mixture of garlic, spring onions, soy sauce, black vinegar, sesame oil, and a generous drizzle of hot chilli oil – either homemade or store-bought. The result is a rich, savory, spicy sauce that seeps into the tofu, delivering big flavor with every bite.
This dish is versatile and customisable. You can add roasted peanuts for crunch, fresh herbs like cilantro for brightness, or even serve it chilled for a refreshing summer side. It pairs beautifully with plain rice, congee, or noodles, making it a great addition to any Asian-inspired meal.
Best of all, Steamed Tofu with Spicy Chilli Oil takes under 15 minutes to make from start to finish. No complicated prep, no fancy equipment – just a block of tofu and a handful of pantry staples. Whether you’re vegan, vegetarian, or just looking to eat lighter, this dish will easily earn a place in your regular rotation.
Silky Steamed Tofu with Spicy Chilli Oil
Ingredients
- 1 block soft or silken tofu
- 1 tsp garlic, minced
- 2 tbsp soy sauce
- 2 tbsp chilli oil
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 spring onion, sliced
- 1/2 tsp sugar
Instructions
- Carefully place tofu on a plate and steam for 5-7 minutes. Drain excess liquid from tofu.
- Mix garlic, soy sauce, sugar, chilli oil, vinegar, and sesame oil.
- Drizzle chilli oil sauce over tofu. Top with green onion and serve warm or chilled.
- Rich in umami flavour
- Versatile seasoning for asian dishes as well as all kinds of everyday dishes, try in marinades, dressings, dips and sauces
- Use in place of salt for a deeper, balanced taste
