Silken Tofu with Leeks

Looking for a standout tofu dinner with all the flavors? This is a hot favorite in our home!













For the pickled green chili

  • 1/4 cup rice wine vinegar
  • 1/4 cup boiled water
  • 2 tsp sugar
  • 1/2 tsp salt
  • 4 green chilies, sliced

For the tofu

  • 1 package of silken or soft tofu
  • 1 Tbsp neutral cooking oil
  • 1 leek, cleaned, trimmed and thinly sliced
  • 2 cloves garlic sliced
  • 1 inch ginger, peeled and julienned
  • 1 pickled green chili
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp crispy chili
  • dash of white pepper, or to taste
  • 2 cups cooked rice


  1. To make the pickled green chilies, add boiled water to the vinegar and dissolve the sugar and salt. Taste for seasoning. This pickling liquid should taste sweet and sour.
  2. Add the sliced green chilies to the pickling liquid and store it in a glass container with a tight lid.
  3. Pickle the chilies for at least an hour or upto 5 days. Set aside
  4. Remove the tofu from the packaging very carefully and place it on a microwaveable serving plate.  Discard the packaging water.
  5. Microwave the tofu for 2 minutes on high and set it aside.
  6. In a wok, heat the oil over medium heat and add the leeks stirring until the leeks start to become translucent.
  7. Add the ginger and garlic and sauté for 1-2 minutes. At this stage, the leeks should be slightly browned on the edges.
  8. Lower the flame and add the soy sauce and oyster sauce. Stir for 1 minute and remove from heat.
  9. Carefully pour the leek sauce over the tofu.
  10. Drizzle the tofu and leeks with sesame oil and garnish with crispy chili, pickled green chilies and a dash of white pepper. Serve with steaming hot rice.