This savory, cold tofu dish is absolutely addictive and delish! The best part is that it's SUPER easy to make, takes only 5 minutes, and there's no cooking involved! It's a great side dish with white rice and congee, like our century egg and pork congee, or as part of any meal, especially breakfast.
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What to eat with cold tofu
This cold tofu is great as a side for any meal, especially breakfast because it's a simple, clean dish. It's also great with any dishes that are on the blander side, such as rice and congee. Below are some of our favorite breakfast spread with cold tofu:
- Scallion pancakes
- Chinese steamed egg and gyeran mari (Korean rolled omelette)
- White rice or Korean purple rice
Please scroll down to the recipe card for the ingredient quantities!
- Tofu - Silken tofu and soft tofu are our most recommend choice for this cold tofu dish because they silky, soft texture complements really well with the fresh, crunchy greens.
- Soy sauce - We like to use low sodium soy sauce so that the sauce won't be too salty. If you're using regular soy sauce, you can add a tablespoon of water to the mix.
- Sugar - Some granulated sugar helps to balance out the overall flavor of the sauce. You could use honey instead, but beware that it'll slightly change the flavor.
- Chili oil and sesame oil - We LOVE using our Chinese chili oil and garlic chili oil for this cold tofu recipe. They add tons of flavor. Feel free to use your favorite chili oil. The sesame oil adds a nice touch of toasted, nutty flavor.
- Green onion and cilantro - These two greens not only added for flavors but for texture as well. For those who are not fans of cilantro, although we highly recommend it, you can use more green onions instead.
- Garlic - To add some sharpness and fresh garlic flavors.
- Toasted sesame seeds - For adding texture and a mild nutty flavor.
What is silken tofu?
Tofu comes in different varieties of softness from extra firm, firm, medium, soft, and silken tofu being the most tender and smoothest of them all. Unlike regular tofu, silken tofu is not curdled before coagulating, giving it that desired super, silky texture. Also, unlike the other tofu, silky tofu is not pressed, making it also the most moist tofu out of the 5.
How to make this cold tofu recipe
Please scroll down to the recipe card for the full recipe and instructions!
1. Make the sauce. Mix together soy sauce, sugar, chili oil, and sesame oil. Stir until the sugar is dissolved.
2. Finish the sauce. Add the green onion, cilantro, garlic, and sesame seeds. Mix to combine.
3. Prepare the tofu. Drain the silken tofu or soft tofu and flip it out onto a coupe or a bowl.
🌟 Pro tip: If your tofu is kind of tight in its container, give the sides a gentle squeeze and tug the sides to separate the tofu from the container.
4. Finish the dish. Top the tofu with the prepared sauce and enjoy with rice, rice porridge, or as a side for any meal!
This cold tofu dish can be stored in the fridge for up to 3 days. Make sure to keep it in an airtight container.
Yes! Tofu is coagulated soy milk that's already cooked. So technically it's not raw.
Yes! Although this tofu recipe is meant to be enjoyed cold, which makes it a great summer dish, you can heat up the tofu to take off the chill. The best way to heat up the tofu is to briefly heat it up in the microwave for about 15 to 30 seconds before topping the sauce mix.
Yes, if you prefer, you can omit both or either the chili oil or sesame oil. We do recommend adding the chili oil if you want some kick.
If you're not a fan of cilantro, you can use more green onion instead. But we really think the cilantro makes the dish.
Cold Tofu (5-Minute Recipe)
- 1 block silken tofu or soft tofu (usually between 12 to 16 ounces each)
- 3 tablespoons soy sauce low sodium* see notes
- 1 tablespoon chili oil any chili oil of your choice (recommended but optional)
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil (recommended but optional)
- ¼ cup green onion sliced
- 3 tablespoons cilantro roughly chopped* see notes
- 1 clove garlic minced
- ½ tablespoon toasted sesame seed optional
- In a mixing bowl, combine the soy sauce, chili oil, sugar, and sesame oil. Mix until the sugar is dissolved.
- Add the green onion, cilantro, garlic, and sesame seeds. Mix until well combined
- Drain the tofu well and flip the whole block onto coupe or a bowl.
- Top the tofu with all of the prepared sauce.
- Enjoy the cold tofu with rice, rice porridge, or any meals.
- Tofu - This cold tofu dish definitely tastes better using silken or soft tofu because of the silky, soft texture complements the fresh crunch of the herbs.
- Soy sauce - We usually use low sodium soy sauce for our cold tofu, but if you only have regular soy sauce, you can dilute it with a tablespoon of water.
- Chili oil - This is totally option to give the sauce a mild kick. Also, if you use homemade chili oil, like our Chinese chili oil or garlic chili oil, it'll add tons of flavor as well.
- Cilantro - Although you don't have to use cilantro, we highly recommend it. The cilantro really makes the dish.