Silken Tofu with Miso Chili Oil

This Silken Tofu with Miso Chili oil and Black Garlic can be made in 5 minutes and it’s perfect to serve during the summer time. It takes only a few ingredients and can be made the night before for extra convenience. And best of all, the sauce can also be used as a marinade. 

Fun Fact: My daughter LOVES tofu. By far one of her favorite proteins. It’s also one of mine, which is why I make this Silken Tofu with Miso Chili Oil at least once a month. We can’t get enough of it, and even my husband, a tofu skeptic, grabs a second serving each time. It’s so refreshing, and the rich flavors of the sauce compliment the chilled tofu so well. 

Ingredients You Will Need:

• Vegetable Oil
• Soy Sauce
• White Miso Paste
• Fresh Ginger
• Black Garlic (or regular garlic)
• Chili Oil
• Sesame Oil
• Green Onion
• Sesame Seeds

Can This be used a a Marinade?

Absolutely. I have used this for both tofu and grilled chicken, and both options work great. Both choices are amazing for the summer time and I highly recommend trying it out. To use as a marinade, use the protein of your choice (pork, chicken, salmon, steak, etc.) and marinate it in a Ziplock bag or bowl for at least 4 hours or overnight. If needed, add 1-2 tablespoons of water to slightly thin out the marinade to evenly coat the meat. Then prepare with the cooking method of your choice.

This Silken Tofu with Miso Chili Oil is great due to how versatile it can be. If there’s a night you don’t want to cook, this is a great meal idea. Whether it’s to be used as a sauce for tofu or a marinade for another protein, this is your answer. If you don’t want to eat this with cold tofu, try it air fried. Don’t want to use a protein? Add the sauce to your next bowl of ramen or noodles. The options are honestly endless. This marinade can even be poured over white rice, it’s so good. 

Looking for other Sauce and Marinade Ideas? Here are a few favorites:

Alfredo Sauce

Butternut Squash Romesco Sauce

Homemade Pesto

Salsa Verde

If you make this recipe Silken Tofu with Miso Chili Oil, make sure to comment and subscribe to The Dish Next Door’s newsletter for the latest recipes. I love hearing from all of you and enjoy looking through the photos posted on Facebook and Instagram.

Silken Tofu with Miso Chili Oil and Black Garlic

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Total Time 5 minutes mins

Course sides

Ingredients

  

• 1 package silken or soft tofu
• 2 Tbl. Vegetable or Canola Oil
• 2 Tbl. Soy sauce
• 1 Tbl. White miso paste
• 1 tsp. Freshly grated ginger
• 1-2 tsp. freshly minced or dried black garlic (or regular garlic if preferred; I use the dried black garlic from Trader Joes)
• 1 Tbl. Chili oil
• 1 tsp. Sesame oil
• 1 green onion, chopped
• 1 tsp. toasted white sesame seeds

Instructions

 

• Remove the tofu from the original packaging and carefully place on a plate lined with a paper towel. Pat all around with another paper towel to remove any excess moisture and let rest while the sauce is being prepared.
• In a medium bowl, combined the vegetable oil, soy sauce, white miso paste, grated ginger, garlic, chili oil, and sesame oil. Whish until well combined.
• Transfer the tofu onto a serving dish and pour the sauce over it, making sure to evenly coat it all.
• Garnish with the green onion and toasted sesame seeds.
• Serve immediately cold or cover and refrigerate until ready to serve.

Notes

To Store: Place the leftovers in an airtight container and refrigerate for up to 3 days. This can also be made in advance. 

Use As A Marinade: This can also be a marinade. Use protein of your choice (pork, chicken, salmon, steak, etc.) and marinate in a Ziplock bag or bowl for at least 4 hours or overnight. If needed, add 1-2 Tbl. of water to thin out the sauce to evenly coat the meat. Then prepare with your choice of cooking method. 

Keyword marinade, sauce

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