No-Cook Spicy Tofu
Summer has finally arrived!
As temperatures rise, my interest in stove-top cooking drops dramatically. I’m sure you feel similarly.
Anything that can be popped onto the grill, prepared in advance, or eaten cold from the fridge takes precedence. Over the past few weeks, we’ve turned to this No-Cook Spicy Tofu more times than I can count.
It is deliciously spicy and packed with flavor. In fact, it might be one of my favorite recipes from this year and it couldn’t be simpler to make. As the name suggests, this dish requires zero cooking!
This spicy tofu dish comes together in less than 15 minutes, but you’ll want to marinate it in the refrigerator for several hours (or, preferably, 12 to 24 hours) before serving.
While the ingredient list is short, it might require an online order or trip to a specialty grocery store. Either way, I guarantee you’ll want to make this recipe over and over again.
Here’s what you’ll need:
No-Cook Spicy Tofu Ingredients:
- Firm Tofu – you’ll want to seek out firm tofu for this recipe and cut it into 1/2-inch cubes. I prefer vacuum packed, as it is already drained and pressed. If you’re local to Chicago, I love and highly recommend Phoenix Bean brand.
- Sambal Oelek – an Indonesian chili sauce, which goes by the name chili garlic sauce. I recommend Huy Fong brand, which can be found in most grocery stores. We’ll be using two entire tablespoons in this recipe!
- Spicy Chili Crisp – a popular, famous Chinese condiment, made from chilis, crispy onion, soybeans, and oil, originating from China’s Guizhou province. This recipe was tested with the most widely available brand, Lao Gan Ma. It is delicious and versatile! You can order it online if you can’t find it in stores. I’ve also heard that Trader Joe’s Chili Onion Crunch works as an OK substitute (although the ingredients are very different and I do recommend picking up Lao Gan Ma).
- Soy Sauce – for added seasoning and flavor.
- Sliced Scallions – thinly sliced green parts only. Don’t skimp on the scallions!
- Fresh Ginger and Garlic – finely grated with a microplane.
- Crushed Peanuts – this adds a lovely texture and flavor to each bite. I recommend using dry roasted, unsalted peanuts and pulsing them in a small food processor until roughly ground.
- Lime Juice and Cilantro – for brightness!
How to Make Spicy Tofu:
- Combine the ingredients in a large mixing bowl.
2. Toss together gently until the tofu is evenly coated.
3. Cover and marinate in the fridge for 2-3 hours (minimum) or overnight for best flavor.
How to Serve No-Cook Spicy Tofu:
This tofu doesn’t need any accompanying dish! It tastes fantastic served straight from the fridge. Feel free to garnish it with additional chopped cilantro, sliced scallions, or crushed peanuts for added texture.
However, if you want to turn it into a more substantial meal, I love serving it on top of my favorite coconut rice with a side of sautéed greens (tatsoi, Chinese spinach, or baby bok choy are great options) or grilled asparagus.
No-Cook Spicy Tofu
Equipment
Ingredients
- 1 (14-ounce) block firm tofu, vacuum-packed or drained and pressed cut into ½-inch cubes
- 2 tablespoons sambal oelek
- 1½ tablespoons spicy chili crisp (Lao Gan Ma brand)
- 1½ tablespoons soy sauce
- 2 teaspoons fresh lime juice
- 3 scallions (green parts only) finely sliced
- 3 tablespoons finely crushed unsalted dry roasted peanuts
- 1 teaspoon finely grated ginger root
- 1 small garlic clove grated with a microplane
- 2 tablespoons cilantro leaves finely chopped
Instructions
- Combine the ingredients in a large mixing bowl.
- Toss together gently until the tofu is evenly coated. Cover and marinate in the fridge for 2 hours (minimum) to 8 hours (ideal), or overnight for best flavor.
- Leftovers can be stored in the refrigerator for up to 5 days.
- Substitute soy sauce with tamari.
36 Comments on “No-Cook Spicy Tofu”
Love this no-cook marinade recipe. What substitute do you recommend for chili crisp? They have so many chemicals. I’ve skipped or added pepper flakes to increase the spice.
Thanks,
Bethh
Sorry, but this recipe is VERY dependent on chili crisp. It would not be the same at all if you skipped it or just used pepper flakes.
This is my go to for tofu. Very versatile! Goes so well on bowls with sweet potatoes or savory oatmeal.
We love this recipe! We make it at least once a week. It is a great refreshing summer recipe with a salad, and also works great as a complement for winter meals.
I have used Sambal Oelek in other recipes but I used up my jar. I tried to buy more and can’t find it anywhere so I looked online and it is unavailable now due to prolonged drought that has affected the peppers that are used to make this sauce. Sriracha is made by the same company and made from the same peppers and that is in short supply. I saw it going for $30.00 a bottle last week with a sign saying limit of two. I would love to make this recipe when all the ingredients are available.