Silken Tofu With Spicy Soy Dressing

By Hetty Lui McKinnon

Updated July 25, 2023

Silken Tofu With Spicy Soy Dressing
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 minutes
Rating
5(3,513)
Comments
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This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures.

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Ingredients

Yield:4 servings

    For the Spicy Soy Dressing

    • ¼cup soy sauce
    • 1tablespoon rice vinegar
    • 1tablespoon sesame oil
    • 1tablespoon chile oil
    • 1tablespoon toasted white sesame seeds
    • 2teaspoons granulated sugar
    • 1scallion, green and white parts, finely sliced

    For the Tofu

    • 2(14-ounce) blocks silken tofu, cold
    • 1scallion, green and white parts, thinly sliced
    • Handful of cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

248 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 20 grams protein; 900 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sesame seeds, sugar and scallion in a small bowl. Whisk until the sugar has dissolved.

  2. Step 2

    Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don’t worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates — leave whole or cut into 1-inch blocks — and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.

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Ratings

5 out of 5
3,513 user ratings
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Comments

Buck380

A favorite. Uncut, cut into blocks, cut into cubes, cut into strips, lightly crushed, cut into stars with a small cookie cutter, scooped into balls with a melon baller. If you want it spicier, add more chili oil, but if you want it less spicy, add less chili oil, or even no chili oil at all, and it still works! If you like cilantro, add cilantro, or if you don’t like cilantro, don’t add cilantro, and still, it works. It is… a block of tofu, with stuff on it!

Kathryn

We often have this dish, but I can’t imagine it without the liberal addition of fresh grated ginger!

Bit too Salty

A more Cantonese preparation would be to water down the soy sauce (same amount water as soy, or less). Makes the a lot more "drinkable", so that you don't accidentally get too much salt in one bite.

Nadine

I've made this 3 times in the past 2 weeks. I love it. Takes literally 3 minutes to make. (I can't eat hot spicy, so I didn't use chili oil.)

Sue

Simple, delicious, and satisfying! I used the soft tofu, left out the chili oil and served it with a side of steamed broccoli and sliced cucumber. What a great dinner and lunch when it's been so hot for the last few days. I will definitely make it again and will pass this recipe on to friends.

Maesk

Usually topped with shaved bonito

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