5-Minute Spicy Cold Tofu

The best meals are truly the ones that take next to no time or effort (see: Instant Pot meals that you set and forget), and this one is both! I’m always buying a block of tofu for Shin Ramen but only end up using a fraction of it because of all the other things I throw in. I then struggle to think about what to do with the remaining tofu and honestly get weirded out because I don’t know how long you can really keep tofu after opening it. I saw someone make something similar to this but without the spice, saying it’s perfect for the summer because of the tofu being cold, but it’s December and I want something that has a little bit of a kick to it. Let me introduce you to my new favorite meal – and I can whip it up in 5 minutes?? Yes, please!

1. In a small pan, heat up the oil (2 tablespoons) until hot.
2. Mince the garlic (3 cloves) then chop the green onion (2-3 stalks) and add them into a small bowl.
3. Add the chili powder (1 tablespoon) and the sesame seeds (1 teaspoon) to the same bowl.
4. Pour the hot oil into the bowl – this will pull the fragrances out of these ingredients without burning them.
5. Add the soy sauce (1 tablespoon) and the sesame oil (1 teaspoon) into the bowl and mix everything until incorporated.
6. Cut the block of tofu out of the packaging and let all the liquid drain out. You can cut this into individual size portions if you’re preparing this as an appetizer, or just use the whole block for a meal.
7. Pour your sauce on top and enjoy!

Peep the cutest chopstick holders I just snagged from Wing On Wo and Co