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–+ servings
Silken tofu topped with Taiwanese chili crisp, sesame oil, soy sauce, and fresh cilantro in a shallow, pink bowl.
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5 from 1 rating

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
total time5 minutes
servings: 1 serving
author: cindy chou

ingredients

tofu base

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

Chinese-style chili crisp sauce

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

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

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.
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