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.
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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
- 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
- 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
- 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.
🔪 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?
how to prepare and serve silken tofu
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.
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.
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.
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.
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).
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.
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.
Slice through the middle once the shell is cracked.
Peel the egg and rinse under water to remove any shell fragments.
Slice each half into 4 wedges, making a total of 8 wedges.
how to slice scallions
Cut off the very tip of the scallion and discard.
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
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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.
❄️ 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
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.
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.
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:
🥢 pairing
Any of these dishes will pair well with this recipe for silken tofu:
👨🍳 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
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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.
5 minute silken tofu (soft tofu) with 3 savory sauces 凉拌豆腐
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
notes
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.
🌡️ food safety
- Wash hands before touching ready-to-eat items
- Don't leave food sitting out at room temperature for extended periods
share your thoughts below. let's chat at the kitchen table: