Think tofu is bland and boring? This pan seared tofu with homemade chili oil is a quick and easy way to transform it into the most delicious dish that even the biggest tofu critics are sure to love — score your block of tofu and pan fry it on each side until golden and crispy, then smother it in the most delicious homemade chili oil. I promise, this is a recipe that will change anyone’s mind about tofu!

Pan Seared Tofu with Chili Oil

Happy 2022, friends! I know we’re still in the middle of a panorama, but given the circumstances, I hope you all had a happy holiday season, and that this new year is off to a good start for you.

I’m welcoming 2022 with quite literally, my all time favorite recipe, like ever. When I say that I’ve made this Pan Seared Tofu with Homemade Chili Oil every single day for the past two months, I mean it. It’s that good!!! And I promise, even the harshest tofu critics will make an exception for this!

Grab a drink and let’s make the best Pan Seared Tofu with Homemade Chili Oil!

What’s the best tofu for Pan Seared Tofu with Homemade Chili Oil?

What inspired this recipe was my fellow blogger friend, Lisa’s (Okonomi Kitchen) Cold Tofu with Spicy Chili Sauce. In her recipe, she uses soft, chilled tofu with chili sauce. While I love soft, chilled tofu, I prefer firm tofu that’s lightly pan-seared so it’s crispy on the outside and meaty on this inside.

That being said, for this recipe, I definitely recommend using firm or extra firm tofu, but if you prefer to use soft tofu, just know that you’re not able to pan sear it. You can most definitely microwave it, though!

What else do I need to make Pan Seared Tofu with Homemade Chili Oil?

Other than this dish being absolutely delicious, I love it because it requires a handful of ingredients that I always keep stocked in the pantry and fridge! That being said, if some of these ingredients are new or foreign to you, there’s no better time to purchase them and try out new recipes, as they can be used in so many asian-inspired dishes! Here’s what you’ll need to make Pan Seared Tofu with Homemade Chili Oil:

For the chili oil:

• Gochugaru – also known as Korean chili flakes. I find these at my local asian market, but you can also find them at some specialty stores like Whole Foods. The brand Mother In Law’s is typically at Whole Foods, and it’s delicious!
• Sesame oil – I like to use toasted sesame oil, but any sesame oil will do!
• Rice wine vinegar
• MSG – MSG gives this chili oil (and any other dish that it’s added to) a kick of umami! If you have sensitivity to MSG, you’re more than welcome to leave it out, but if you’re under the impression that MSG is bad for you, please do your research on its history. There are several scientific, peer-reviewed studies that have debunked this age-old myth that’s rooted in racism. I recommend this study done by Harvard with tons of great references, and this article by Medical News Today, which also thoroughly cites all of its sources.
• Vegetable oil – for the chili oil, and for pan searing. You can also use grapeseed oil if prefer!
• Green onion – for the chili oil, you want the white and light green parts only! Save the green parts for garnish ☺️
• Garlic – lots and lots and lots of garlic!

for the tofu:

• Tofu – preferably firm to extra firm. If you want to use soft tofu, you won’t be able to pan sear it, but you can most definitely microwave it for 45 seconds to 1 minute.
• Kosher salt
• Soy Sauce
• Sesame seeds
• Fried garlic – this is optional, but highly recommend (after all, one can never have too much garlic, right?). I find fried garlic in big jars at my local asian market and use it on everything from noodles to fried rice to soups!
• Green onion

what can I serve with pan seared tofu with chili oil?

• Rice – plain or fried rice!
• Avocado – adds a nice creaminess!
• Kimchi – or anything fermented!
• Seaweed – I like to use seaweed to scoop everything up like a little tofu/chili oil/avocado/kimchi sushi roll. SO GOOD!
• Greens: I really love serving this with something cold and crunchy like cucumber salad!

watch how I make it:

more tofu dishes to try:

1. Summer Rolls with Pineapple Glazed Tofu
2. Sticky Baked Korean BBQ Tofu Bites with Gochujang Ranch
3. Thai Basil Tofu with Curry Roasted Cashews

Tofu ftw!

I hope ya’ll love this Pan Seared Tofu with Homemade Chili Oil as much as I do! If you give it a try, take a photo or video, share it to Instagram, and make sure to tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes!

XO!

Pan Seared Tofu with Homemade Chili Oil

Ashley

Think tofu is bland and boring? This pan seared tofu with homemade chili oil is a quick and easy way to transform it into the most delicious dish that even the biggest tofu critics are sure to love -- score your block of tofu and pan fry it on each side until golden and crispy, then smother it in the most delicious homemade chili oil. I promise, this is a recipe that will change anyone’s mind about tofu!

5 from 5 votes

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Vegan

Cuisine Asian-Inspired

Servings 4

Ingredients

  

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Chili Oil:

• 1 tablespoon gochugaru Korean chili powder, or red chili flakes
• 1 tablespoon toasted sesame oil
• 2 teaspoons rice wine vinegar
• ¼ teaspoon MSG
• ½ cup vegetable or grapeseed oil
• 4 green onions thinly sliced, white/light green and green parts divided
• 6 cloves garlic minced

Tofu:

• 1 16-ounce block of firm or extra firm tofu, drained and pressed for 15-20 minutes
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil for pan frying
• Homemade chili oil recipe above
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon toasted sesame seeds
• 1 tablespoon fried garlic optional
• Green parts of the green onion

Additional Accompaniments, optional:

• Toasted seaweed
• Vegan-friendly kimchi
• Thinly sliced avocado
• White rice

Instructions

 

• For the chili oil, place the gochugaru, sesame oil, rice wine vine, and MSG in a small heat resistant bowl.
• Heat 1/2 cup of the vegetable oil in a skillet over medium-high heat. Add the white and light green parts of the green onion, and the garlic. As soon as the green onion starts to sizzle and the garlic begins to change color, remove the vegetable oil from the heat and pour it into the bowl of spices and sesame oil. While the oil is sizzling, gently stir to mix thoroughly. Set aside.
• To score the tofu, cut about halfway down lengthwise and then across, creating 1”-inch squares. Sprinkle each side with ½ teaspoon of salt. Using your hands, rub the salt in to ensure the block is coated.
• Heat the remaining 2 tablespoons of vegetable oil in a skillet over medium-high heat. Once it’s hot, place the block of tofu into the pan, scored side down. Pan sear until slightly crisp, 3 to 4 minutes. Flip and pan sear another 3 to 4 minutes.
• Transfer the tofu to a plate, scored side up. Spoon on a generous portion of the chili oil, followed by the soy sauce, sesame seeds, friend garlic, and green onion. Serve with white rice, kimchi, avocado, and additional chili oil, and enjoy!

Tried this recipe?Let us know how it was!