This five-minute silken tofu recipe is inspired by classic cold silken tofu dishes – like Chinese liangban dofu and Japanese hiyayakko. It is an easy side dish of silky soft tofu with a flavour-packed savoury-sweet sauce. Best of all? This delicious vegan side takes only 5 minutes and requires no cooking!
Servings3 servings
Ingredients
- 1 12-ounce block silken tofu*
Spicy soy dressing:
- 1½ tablespoons soy sauce , light or all-purpose
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- ½ tablespoon maple syrup , or sugar
- 1 scallion , thinly sliced with a few green slices reserved for garnish
- 2 teaspoons chilli crisp* , more to taste
- ½ tablespoon toasted sesame seeds
Instructions
- In a small bowl, whisk together the marinade ingredients. Taste and add more chilli crisp if you want it spicier. Refrigerate the marinade until you are ready to serve the silken tofu.
- Peel back the film on diagonally opposing edges of the tofu package and tilt to strain off the excess liquid. Flip the package over and use a sharp pairing knife to pierce the bottom plastic container. Turn around again and fully remove the clear plastic film. Loosen the edges of the tofu block by gently pulling away the sides of the plastic, or running a sharp knife along the inside of the package. Then turn the whole block onto a serving plate. Use a paper towel (or a clean kitchen towel) to gently pat it dry.
- Pour the spicy soy dressing over the silken tofu block. Garnish with the reserved green scallion and toasted sesame seeds. This simple tofu dish is best served cold or at room temperature.
Notes
- The soft and silky texture is a massive part of the appeal here. I use extra smooth silken tofu from the refrigeration section, not the shelf-stable one sold in a carton. But you can also use silken long-life soft tofu if that is what you have – just cut open the carton container and drain excess moisture before sliding it onto a serving plate. Or try Korean sundubu sliced into thick disks.
- Using silken tofu for the first time can be intimidating. So, don't worry if your tofu block falls apart when you slide it out of the packaging. Go with it and slice the tofu into large chunks before pouring the dressing over. It will taste just as great.
- I use Lao Gan Ma brand when I don't have homemade chilli crisp. You can also use chile oil or red pepper flakes to taste. See the ingredients and substitutes section for more information on substitutes and variations.
- Refrigerate leftovers in an airtight container for up to 3 days.