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    home » snacks

    5 minute recipe for silken tofu (soft tofu) with 3 savory sauces 凉拌豆腐

    published: May 18, 2023 by cindy chou · updated: May 19, 2023 · This post may contain affiliate links

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    Silken tofu dishes with 3 different toppings from top to bottom – soy sauce paste and century egg with cilantro, mala chili crisp sauce with cilantro, pickled mustard tubar and chili oil with scallion – with text overlay, "5 Minute Recipe for Silken Tofu" and "the sound of cooking."

    This quick 5-minute recipe for silken tofu (凉拌豆腐) is the perfect snack or appetizer. The soft tofu’s pudding-like texture is a protein-rich base for our three delicious savory sauces. This tofu recipe melts on the tongue and could easily transform into a complete meal with the simple addition of noodles or rice. 

    Silken tofu dishes with 3 different toppings from top to bottom (labeled A-C): mala chili crisp sauce with cilantro, soy sauce paste and century egg with cilantro, pickled mustard tubar and chili oil with scallion.
    jump to:
    • what is silken tofu?
    • why you'll love this recipe
    • 📋 ingredients
    • 📖 substitutions
    • 🔪 instructions
    • 📖 variations
    • 🍲 equipment
    • ❄️ storage
    • 💭 top tip
    • 💭 faq
    • 🥗 more easy side dishes
    • 🥢 pairing
    • 👨‍🍳 COOKING WITH KIDS
    • 5 minute silken tofu (soft tofu) with 3 savory sauces 凉拌豆腐
    • 🌡️ food safety

    what is silken tofu?

    Silken tofu (凉拌豆腐) is unpressed and made with soy milk and coagulates, which - as suggested by its name - creates the silky smooth texture of the dish.

    凉拌 (liángbàn), means "cold-tossed" or "salad" and 豆腐 (dòufu in Mandarin, Chinese or tāu-hū in Taiwanese) means "tofu."

    It comes in a container and can be enjoyed cold and directly from its packaging, so it requires very minimal cleanup. If you’re in a hurry or don’t feel like cooking, silken tofu with a delicious sauce is a great choice for you!

    why you'll love this recipe

    I almost always have ingredients on hand to make a quick silken tofu dish. It has saved me from hangry afternoons, especially during busy weekdays.

    It makes a satisfying snack on its own and it's even better as an easy protein option with noodles or rice and stir-fried vegetables.

    If you're like me and need soup for a meal to feel complete, you can have bitter melon soup with pork ribs cooking in your Tatung cooker while you make this dish. Too hot for soup? Try a bowl of Taiwanese corn potage served chilled.

    📋 ingredients

    chinese-style mala chili crisp sauce

    Ingredients of silken tofu with mala chili crisp topping laid out over a purple background and labeled with an "A" as well as the ingredient names: mala chili crisp (Yun Hai brand), low sodium soy sauce, silken tofu (substitute: soft tofu), sesame oil, fresh cilantro, and sugar.
    • silken tofu - usually located in the refrigerated section at Taiwanese, Chinese, Japanese, and Korean grocery stores.
    • mala chili crisp - my favorite brand for this recipe can be found at Yun Hai online or in their store in Brooklyn, NY. Other mala chili crisp like the Fly By Jing (affiliate link) one will work too – it really comes down to personal preference since they all have slight differences in flavor profiles.
    • low sodium soy sauce - I like the one by Yamasa (affiliate link) for a lower sodium option that tastes good. You can find it at a local Japanese grocery store for a lower price. If needed, you can substitute with half the amount of regular soy sauce.
    • sesame oil
    • sugar
    • cilantro - roughly chopped

    taiwanese-style century egg topping

    Ingredients of silken tofu with century egg topping laid out over a purple background and labeled with a "B" as well as the ingredient names: soy sauce paste, silken tofu (substitute: soft tofu), sesame oil, century egg (thousand year old egg 皮蛋), and fresh cilantro.
    • soy paste - it's sometimes labeled as thick soy sauce. Kimlan (affiliate link) is a go-to brand for Taiwanese households. I always have a bottle stocked in my refrigerator.
    • century egg - also known as thousand-year-old egg 皮蛋 (pídàn). This can be found in the refrigerated section at Taiwanese and Chinese grocery stores like 99 Ranch Market or online at Weee! (affiliate link), usually sold by half a dozen and packaged in a rectangular box that's wrapped with plastic.
    • silken tofu - (see above)
    • sesame oil
    • cilantro - roughly chopped

    japanese-style pickled mustard tuber and chili oil

    Ingredients of silken tofu with Japanese chili oil topping laid out over a purple background and labeled with a "C" as well as the ingredient names: pickled mustard tubar (zha cai 榨菜), sesame oil, silken tofu (substitute: soft tofu), sesame oil, fresh scallion, and chili oil (la-yu 辣油).
    • pickled mustard tuber - also known as zha cai 榨菜. Available at Taiwanese, Chinese, Japanese grocery stores like 99 Ranch Market, Mitsuwa, or online through Weee! (affiliate link). It's shelf stable and usually packaged in small glass jars or
    • chili oil 辣油 - The version shown in the photo is from Mitsuwa, a local Japanese market. This one's perfect to stock in your pantry since it has a handy nozzle on the top to help you easily control the level of spice.
    • silken tofu - (see above)
    • low sodium soy sauce - I like the one by Yamasa (affiliate link) for a lower sodium option that tastes good. You can find it at a local Japanese grocery store for a lower price. If needed, you can substitute with half the amount of regular soy sauce.
    • sesame oil
    • scallion - thinly sliced on a bias

    See recipe card for quantities.

    📖 substitutions

    The toppings for this recipe for silken tofu can be flexible, so don't worry if you're missing any harder-to-find ingredients. One of the greatest things about soft tofu is that it’s customizable. It’s a protein-rich base that will only be enhanced by your favorite flavors. 

    • gluten-free - use a soy sauce and soy paste that's brewed without wheat like the ones at Yun Hai or Tamari.
    • mala chili crisp - Instead of store-bought chili crisp, you can make a quick substitute with ½ teaspoon of Sichuan chili flakes or gochugaru (affiliate link) and top with 1 tablespoon of just heated canola oil.
    • century egg - Feel free to leave this out if you don't like it, can't find it, or want a vegan option.
    • zha cai (pickled mustard tuber) - There are many different varieties (see photo below for a few examples). You can substitute with a favorite pickled vegetable like quick-pickled cucumber or kimchi for a quick fix.
    • silken tofu substitute: Soft tofu would work for this recipe too, though the tofu won’t be as silky smooth. Most of the soft tofu found in large grocery stores are 14-16 ounces per package. When using, drain the tofu and cut it in half. See storage notes below on how to store unused tofu.
    Three different brands of pickled mustard tuber (zha cai) laid out on a wood cutting board.

    🔪 instructions

    I’m going to go through each step in detail below, including step-by-step photos of how to cut thousand year old (century) egg. In a hurry?

    jump to recipe

    how to prepare and serve silken tofu

    Cindy draining the liquid from the silken tofu container by holding it upside down over a bowl.

    Peel back the cover of the silken tofu container and drain the liquid over a bowl. If the cover is difficult to peel, kitchen sheers or a sharp paring knife will help.

    Cindy squeezing both sides of an upside down silken tofu container into a shallow pink bowl.

    Place a small serving plate or shallow bowl upside down over the top of the tofu container, then flip so that the container is upside down. Gently squeeze both sides of the container until the silken tofu is released.

    Plain silken tofu in a shallow pink bowl.

    Let the silken tofu come to room temperature, or place it in the fridge until your sauce is prepared. If you'd rather enjoy it hot, take this time to microwave, poach, or steam it.

    A photo labeled with "A" of silken tofu in a shallow pink bowl, topped with mala chili crisp, soy sauce, sesame oil, and fresh cilantro.

    For a Chinese-style mala chili crisp sauce: Mix the soy sauce, sesame oil, chili crisp, and sugar until well combined, then pour the sauce over the silken tofu and top with fresh cilantro.

    A photo labeled with "B" of silken tofu and wedges of century egg in a shallow bowl, topped with soy sauce paste, sesame oil, and cilantro.

    For a Taiwanese-style century egg topping: Place sliced century egg on the serving plate next to the silken tofu, then top tofu with soy paste, sesame oil, and fresh cilantro. (See instructions below on how to cut a century egg).

    A photo labeled with "C" of silken tofu in a pink shallow bowl, topped with soy sauce, sesame oil, zha cai (pickled mustard tubar), and thinly sliced scallions.

    For a Japanese-style chili oil sauce: Top the silken tofu with sesame oil, chili oil, pickled mustard tuber 榨菜, and sliced scallions.

    how to cut a century egg

    Century eggs are ready to use straight from the refrigerator.

    Cindy holding the palm of her non-dominant hand over the top of a chefs knife that's cutting through a century egg with the shell on.

    Cut the century egg in half. It's easier to crack the thick shell first by tapping your knife with the palm of your non-dominant hand.

    A shell-on century egg cut in half with a chefs knife down the middle.

    Slice through the middle once the shell is cracked.

    Two halves of a peeled century egg on a wood cutting board.

    Peel the egg and rinse under water to remove any shell fragments.

    Close-up view of century egg wedges on a wood cutting board to highlight the translucent brownish egg "whites."

    Slice each half into 4 wedges, making a total of 8 wedges.

    how to slice scallions

    Cindy cutting the stem off of a scallion with a chefs knife on a wood cutting board.

    Cut off the very tip of the scallion and discard.

    Cindy thinly slicing scallion on a bias with a chefs knife on a wood cutting board.

    Thinly slice the entire scallion on a bias.

    pro tip: slicing something "on a bias" simply means on the diagonal!

    📖 variations

    • spicy - add chili pepper flakes and top with sizzling sesame oil to imbue heat into the dish. You can also add a small amount of thinly sliced Thai chili pepper to any of the sauce options.
    • deluxe - add crispy shallots, thinly sliced garlic (to all of the sauce options), bonito flakes, or pork floss.
    • kid-friendly - the Taiwanese century egg topping can be a hit or miss for kids. Try serving a small portion without the century egg if they don't like it. You can offer a choose-your-topping option with bonito flakes or pork floss instead. For the Japanese-style topping, omit the chili oil.

    🍲 equipment

    Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

    As I mentioned above, this recipe requires very minimal prep and cleanup. You’ll only need a couple of pieces of equipment to whip this recipe together in record time. 

    • Chefs knife
    • Cutting board

    ❄️ storage

    • This recipe is super quick to make, so I recommend assembling it right before eating. Any leftovers (though I doubt you’ll have any!) can be stored in a covered container in the refrigerator for up to 1 day.
    • Place unused, but opened tofu in a container and cover with cold clean water, then cover and store in the refrigerator for up to 3 days.  
    • Store opened chili crisp and pickled mustard tuber (zha cai) in their original containers in the refrigerator. They tend to last a while (check the expiration dates). Leave century egg in its packaging in the refrigerator until needed. Unused zha cai from a package can be stored in an airtight container in the refrigerator for up to 2 months.

    note: the tofu will absorb most of the sauce during storage, so it’s best to serve right after soy sauce is added. 

    💭 top tip

    Although this recipe for silken tofu is often served cold as a quick and refreshing snack or appetizer, it’s especially convenient for 1-2 people as an easy protein option for a meal. Just add a side of vegetables and a bowl of noodle soup or rice to make it a complete meal.

    💭 faq

    how do I eat silken tofu?

    With a spoon! Due to its pudding-like texture, it's easiest to break it into bite-sized pieces with a spoon. Otherwise, it tends to fall apart.

    how else can I use silken tofu?

    People are often surprised to hear of all the different ways they can use this ingredient. You can use it as an egg replacement, part of a scramble, or a substitute for the cream in a blended sauce. Add it to soups, steamed egg, smoothies, and more for a protein boost. Many even make desserts and baked goods with it as it goes well in things like pudding and cheesecake.

    do you need to press silken tofu?

    No, it would just fall apart. All you need to do is drain the liquid from the packaging and blot away excess once it's plated. Don't apply pressure though.

    🥗 more easy side dishes

    Looking for other weeknight-friendly recipes like this? Try these:

    • Thinly sliced purple daikon radish dressed with sesame oil, minced garlic, and toasted sesame seeds on a wood plate
      purple daikon radish recipe: quick & easy
    • Top down view of sauteed green beans with fresh basil in a white patterned bowl over a soft blue background and fresh green and purple beans on the side.
      sweet and savory sautéed green beans with basil
    • Corn potage soup topped with cilantro microgreens in a blue bowl, sitting on a white towel over a green background.
      corn potage 玉米濃湯 (Japanese corn soup - vegan-friendly)
    • A close up view of the cooked water spinach on a wood plate.
      stir-fried morning glory 蒜炒空心菜

    🥢 pairing

    Any of these dishes will pair well with this recipe for silken tofu:

    • Boiled dumplings filled with snow pea leaves and shrimp in a wood bowl.
      boiled dumplings with juicy snow pea leaves and shrimp 豆苗蝦水餃
    • Cooked bitter melon soup with pork ribs in a yellow bowl with a Chinese soup spoon.
      bitter melon soup with pork ribs 苦瓜排骨湯
    • Opo squash soup with turkey and tofu meatballs in a wood bowl.
      opo squash soup with meatballs 瓠子肉丸湯
    • Close up view of yuzu shio ramen noodles in a white bowl topped with crispy turkey breast slices, blistered shishito peppers, stir fried bean sprouts, pickled swiss chard stems, and yuzu zest.
      easy yuzu ramen with roasted turkey and shishito peppers

    👨‍🍳 COOKING WITH KIDS

    What can kid chefs help with?

    • plating the silken tofu - it’ll make a satisfying plop onto the serving dish when they turn it upside down. Use two hands though! 
    • measuring out the sauce ingredients and adding them all to the bowl
    • Whisking together the sauce

    Let me know if you have any questions in the comments below.

    Happy cooking! ~ Cin

    Want to get recipe updates, pro cooking tips, and nutrition info on East Asian ingredients straight to your inbox? Sign up here for a free PDF with cozy soup recipes.

    Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

    Silken tofu topped with Taiwanese chili crisp, sesame oil, soy sauce, and fresh cilantro in a shallow, pink bowl.
    print recipe pin recipe
    5 from 1 vote

    5 minute silken tofu (soft tofu) with 3 savory sauces 凉拌豆腐

    This quick 5-minute recipe for silken tofu is the perfect snack or appetizer. The soft tofu’s pudding-like texture is a protein-rich base for our three delicious savory sauces. This tofu recipe melts on the tongue and could easily transform into a complete meal with the simple addition of noodles or rice.
    prep time5 minutes mins
    total time5 minutes mins
    servings: 1 serving
    author: cindy chou
    Prevent your screen from going dark.

    ingredients

    tofu base

    • 1 (5 ounce) package silken tofu can substitute with soft tofu

    Chinese-style chili crisp sauce

    • 1 tablespoon soy sauce low sodium
    • 1 teaspoon sesame oil
    • ½ teaspoon mala chili crisp
    • ¼ teaspoon sugar
    • 5 sprigs fresh cilantro roughly chopped

    Taiwanese-style century egg topping

    • 1 century egg 皮蛋 also called thousand year old egg
    • 1 tablespoon soy paste
    • 1 teaspoon sesame oil
    • 10 sprigs fresh cilantro roughly chopped

    Japanese-style pickled mustard tuber and chili oil topping

    • 1 teaspoon sesame oil
    • ¼ teaspoon chili oil 辣油
    • ½ ounce pickled mustard tuber 榨菜 also called zha cai, about 1 teaspoon, thinly sliced or kept as-is based on your preference
    • 1 scallion thinly sliced on a bias

    *The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

    instructions

    tofu base

    • Peel back the cover of the silken tofu container and drain the liquid over a bowl. If the cover is difficult to peel, kitchen sheers or a sharp paring knife will help.
      1 (5 ounce) package silken tofu
    • Place a small serving plate or shallow bowl upside down over the top of the tofu container, then flip so that the container is upside down. Gently squeeze both sides of the container until the silken tofu is released.

    Chinese-style mala chili crisp sauce

    • In a small sauce bowl, mix the soy sauce, sesame oil, mala chili crisp, and sugar until well combined.
      1 tablespoon soy sauce, 1 teaspoon sesame oil, ½ teaspoon mala chili crisp, ¼ teaspoon sugar
    • Pour sauce over the silken tofu and top with fresh cilantro.
      5 sprigs fresh cilantro

    Taiwanese-style century egg topping

    • Cut the century egg in half and peel the shell off. Then, slice each half into 4 wedges, making a total of 8 wedges.
      1 century egg 皮蛋
    • Place sliced century egg on the serving plate next to the silken tofu, then top tofu with soy sauce paste, sesame oil, and fresh cilantro.
      1 tablespoon soy paste, 1 teaspoon sesame oil, 10 sprigs fresh cilantro

    Japanese-style sauce

    • Top the silken tofu with sesame oil, chili oil, pickled mustard tuber 榨菜, and sliced scallions.
      1 teaspoon sesame oil, ¼ teaspoon chili oil 辣油, ½ ounce pickled mustard tuber 榨菜, 1 scallion

    equipment and highlighted ingredients

    Top down view of a chefs knife.
    chefs knife
    Top down view of a large wood cutting board.
    cutting board
    Three different brands of pickled mustard tuber (zha cai) laid out on a wood cutting board.
    pickled mustard tuber 榨菜 (zha cai)

    notes

    Silken tofu dishes like this one are traditionally served cold as a quick and refreshing snack or appetizer. It’s especially convenient for 1-2 people as an easy protein option for a meal – just enjoy it with a side of vegetables and a bowl of noodle soup or rice to make it a complete meal.
    silken tofu substitute:
    Soft tofu would work for this recipe too, though the tofu won’t be as silky smooth. Most of the soft tofu found in large grocery stores are 14-16 ounces per package. When using, drain the tofu and cut it in half. See storage notes below on how to store unused tofu.
    topping variations:
    Thinly sliced garlic would make a great addition to all the sauce options.
    If you like spicy food like me, you can add a small amount of thinly sliced thai chili pepper to any of the sauce options.
    Bonito flakes go well with the century egg topping.
    Pork floss – for a meat option, some enjoy adding pork floss as a topping as well
    storage:
    This recipe is super quick to make, so I recommend assembling it right before eating. Any leftovers (though I doubt you’ll have any!) can be stored in a covered container in the refrigerator for up to 1 day. Note: the tofu will absorb most of the sauce during storage, so it’s best to serve right after soy sauce is added.
    Place unused, but opened tofu in a container and cover with cold clean water, then cover and store in the refrigerator for up to 3 days.
    Topping options such as chili crisp, century eggs, and pickled mustard tubar (zha cai) can be stored in their original containers in the refrigerator up until their expiration date. Unused zha cai from a package can be stored in an airtight container in the refrigerator for up to 2 months.
    course: Appetizer, Snack
    cuisine: Chinese, Japanese, Taiwanese
    keyword: century egg, fall, mala chili crisp, quick, silken tofu, spring, summer, vegetarian, winter
    difficulty: easy
    yield: 5 ounces (~140 grams)
    tried this recipe?Take a pic and tag @thesoundofcooking! I'd love to see what you made.
    Share by Email

    🌡️ food safety

    • Wash hands before touching ready-to-eat items
    • Don't leave food sitting out at room temperature for extended periods

    See more guidelines at USDA.gov.

    « opo squash soup with meatballs 瓠子肉丸湯
    taro boba milk tea 芋頭奶茶 (Taiwanese taro bubble tea) »
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    Hello! I’m Cindy Chou, RDN (she/her/她), a Taiwanese American chef and Registered Dietitian Nutritionist (but you won’t find any restrictive diet talk here!). I'm also a hotpot enthusiast and love to cook Taiwanese and other Asian cuisine-inspired dishes. Join me for umami-rich recipes, pro cooking tips, and relaxing cooking videos to help you slow down and create lasting food memories.

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      corn potage 玉米濃湯 (Japanese corn soup - vegan-friendly)
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