Silken Tofu With Spicy Soy Dressing Recipe (2024)

Ratings

4

out of 5

2,689

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

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!

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.

Greg

The picture shows small blocks of tofu yet step 2 says nothing about cutting the tofu into smaller pieces. It's easy to infer that step, but we usually get more accurate preparation descriptions.

Kathryn

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

Wilson

actually, the dish would be just as tasty and presentable with a solid block of tofu. you'd get the additional pleasure of being able to spoon bite-size pieces of tofu. sometimes the best way to read these recipes is as a suggestion.

Lisa

I like to place the block of tofu in a small saucepan, cover it with cold water, bring it to a gentle boil, turn off the heat and let it sit in the hot water to warm through. Drain and dress and spoon and enjoy.

Zoe

A shockingly delightful meal for so little work. This recipe is meant to be altered so use it as a base. I served a chopped tofu block served over rice. I added a chopped cucumber and let it marinate in the sauce while the rice was cooking, added a great crunch to the dish. I'll be adding this to my no-recipe needed quick meal arsenal for sure.

Kay

I’ve been making the Moosewood Cookbook tofu salad for decades. This simpler version has appeal. The trick fir me is to cut into blocks and marinate overnight in the sauce. The tofu will soak up the rich, umami flavors and gain texture.

Jenna

I think i would add less sesame oil and some lime juice. It helps balance out the flavors so that the oil doesn’t overpower everything else. Extremely tasty either way though!

JAmes

Does anyone else sub sauerkraut for kimchi in these situations? I love having the texture of fermented cabbage in dishes like this, but prefer to have control over the spice and funkiness levels (which I can regulate with chili oil, Lao gan ma, fish sauce, etc) and I sometimes find kimchi kind of overpowering. (I do like it as a flavor, mind you.)Tbh in the pandemic I’ve taken to adding properly-fermented sauerkraut to most over-rice dishes and spicy soups like pozole. Always makes me happy.

TamagoGohan

This is a nice variation on something I regularly ate in my childhood. For a much simpler version my Japanese dad just grated fresh ginger on top of the tofu cubes then garnished it with thinly sliced scallions and katsuobushi (dried bonito) flakes and finished it off with a light drizzle of low sodium soy sauce. So yummy and refreshing especially in the hot Florida summers!

Xom

Instead of raw you can also add boiling salted water to the cubed tofu and let it sit for about 15 min before draining. Dispels the beaniness of the tofu a bit and warms it up (if you're looking to have it on a cool night instead of a warm one).

Stephanie

Silken tofu is different than soft tofu. The texture is different.

Pixie

What if you don’t have chili oil handy? What is a good substitute?

Kat

Sauce in top of cold tofu - doesn’t cut it. And while I drained the tofu, when I cut it into cubes, it watered down the sauce. Threw the sauce over rice noodles with some cubes of warm tofu thrown in. Much better.

Kasia

If it’s all going in the same bowl, can we make it a rule to list the dry stuff (sesame seeds) going in the tablespoon before the wet stuff? I’m not made of measuring spoons!

Kasia

I quite rudely forgot to add that I make this all the time, it is a great quick lunch, packs nicely for the next day, and I owe many of my best home cooked meals to Hetty. Subscribe to her newsletter.

Lynda

This was so easy and delicious! I had most of the ingredients already here.Absolutely a hit with the family!

Clea

I am more of a warm tofu person, especially in cold weather. But this adapts well: marinate the tofu and let it get to room temperature. Serve over warm brown rice with a drizzle of the marinade and scallions on top. Delicious!

Mdmlarsen

Add frizzled onions at the end Add daikon Up scallions Double the dressing Add cucumber Add micro greensOver warm rice Yummmmm

Hannah

Quick and tasty dish! I added a little extra chile oil, which I took from my jar of chile crisp oil as I didn’t have a bottle of just the chile oil. Tasted great and kind of reminded me of mapo tofu. Easy lunch to make when you don’t have a lot of time.

Pudge

Such a delicious and easy summer dinner :-)

Orton

I really enjoyed the dressing from this recipe. I would recommend more lime or lemon juice, and maybe a touch more sugar too. Once the dressing is made, I upgraded this into a fuller salad by grating carrots and zucchini and pouring some of the dressing on those, plus adding more cilantro and shiso. To plate, put some salad greens down, add the carrot/zucchini, and then spoon the marinated tofu on top.

allison

Soo good! It is cold today so followed someone’s suggestion of pouring salted water over the tofu and letting it warm it. It is good to know that this easy dish works all year round with just a small change. I used pepper flakes and that was fine. Someone said they added cucumbers and I think it would be perfect.

KRP

Single-handedly converted me to silken tofu. I'm a silken tofu girlie for LIFE now. shout out to the commenter who said to add sliced cucumbers to the marinade. I also sprinkled the cucumber with gochugaru flakes and served with kimchi. DELICIOUS, satisfying, and so so easy to make, this recipe is a slam dunk

D

I was disappointed with this recipe and then did some googling - it's a traditional japanese dish. The step this recipe is missing is drying it off very well wrapping it in paper towels and leaving it in them on the counter for ten minutes. Instantly much more delicious.

EA

Made and served with rice noodles and lettuce wrappers. Kids devoured.

Keep it simple

Grated some ginger and added ginger juice to the sauce. Kicked it up a notch!

Me

Add cucumber briefly pickled in sauce and fresh grated ginger

Jill

I eat this at least once a week in summer. It is quick, healthy, really tasty and it does not require me to think.

Private notes are only visible to you.

Silken Tofu With Spicy Soy Dressing Recipe (2024)

FAQs

What is the difference between soft tofu and silken tofu? ›

Silken tofu also called soft, silk, or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration.

Should you cook silken tofu? ›

Soft and silken tofu are ready to go right out of the package (though, technically, any tofu can be eaten raw). Drain off the excess water, and eat up!

What happens when you fry silken tofu? ›

Frying silken tofu adds a golden crispy exterior while maintaining its soft and silky interior. This cooking method enhances the tofu's flavor and gives it a delightful texture. It also allows you to create a variety of dishes, from stir-fries to tofu nuggets or even crispy tofu sandwiches.

Is Silken tofu healthier than regular tofu? ›

Tofu Nutrition

For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

Is silken tofu healthier than firm tofu? ›

Silken tofu has a higher water content, lowering its concentration of macronutrients. This means a lower calorie count than firm tofu, with only 61 calories per 100 grams. Silken tofu is also a leaner source of protein than firm tofu, with a ratio of protein to fat that is over 10% higher than that of firm tofu.

Can you eat silken tofu straight from the box? ›

Aftering draining off the excess liquid, tofu can be eaten straight out of its packaging. To prevent contamination, prepare it using clean utensils and surfaces at home, and store it at proper temperatures.

Can you eat silken tofu straight from the package? ›

While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

Can you eat too much silken tofu? ›

Eating tofu and other soy foods every day is generally considered safe. That said, you may want to moderate your intake if you have: Breast tumors: Because of tofu's weak hormonal effects, some doctors suggest that people with estrogen-sensitive breast tumors limit their soy intake.

Can you pan fry silken tofu? ›

Just be sure to get the oil nice and hot before adding the tofu; this will prevent the tofu from excessively sticking to the pan and help develop a nicely crisp sear! A simple Chinese-style dish featuring pan-seared silken tofu served with a garlic scallion soy sauce.

Can you eat silken tofu everyday? ›

As a general rule of thumb, though, it's okay to eat tofu every day. "The Food and Drug Administration has recognized that 25 grams of soy protein per day may help reduce cholesterol levels," says Manaker. "Some experts recommend eating four soy servings a day for heart health, which can include tofu.

How do you eat silken tofu? ›

Soft silken tofu would be my choice for blending into desserts or slicing into miso soup, but if you're serving it as a main dish or topping it onto bowls, extra-firm is what you'll need. It has a heartier, denser texture and less water content than other types of tofu.

Why does my silken tofu taste sour? ›

Spoiled tofu tends to have a darker color of tan or even brown. Mold may form on the surface or you may see discoloration. Tofu that has gone bad also tends to be slimy and have a sour or rotten odor – fresh tofu has no odor. If you find any of these signs of spoilage, toss the tofu.

Can you freeze silken tofu? ›

Tofu is generally available in silken, soft, medium, firm and extra-firm varieties. Of these, all but silken can be frozen (if you want your silken tofu to last, look for shelf-stable options). In fact, freezing tofu before use can even enhance it, Nasoya's Plant-Based Protein Category Manager Seulghi Wee reveals.

Which tofu is softer silken or soft? ›

Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese. Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat.

Is silken softer than soft tofu? ›

Silken Tofu: Texture: Smooth and silky, slightly firmer than soft tofu. Water content: High water content (around 80-85%).

What is a good substitute for silken tofu? ›

Silken tofu is commonly used to make vegan pudding, mousse, and other creamy desserts. Instead, you can use creamed banana (like in this banana pudding recipe from Fab Haute Mama), coconut cream (in this peanut butter mousse recipe from Minimalist Baker), chickpeas (yes, seriously!

What is a substitute for soft tofu? ›

If the recipe calls for silken tofu (soft tofu), you can try using yogurt. If a firm or extra firm tofu is being used in a recipe, you could try mashed beans or chickpeas, lean meat, lean fish, and seafood (as a protein source) would work well. It is very important to get animal and plant-based protein with food.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Edwin Metz

Last Updated:

Views: 5914

Rating: 4.8 / 5 (58 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Edwin Metz

Birthday: 1997-04-16

Address: 51593 Leanne Light, Kuphalmouth, DE 50012-5183

Phone: +639107620957

Job: Corporate Banking Technician

Hobby: Reading, scrapbook, role-playing games, Fishing, Fishing, Scuba diving, Beekeeping

Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.