Cold Silken Tofu Recipe with Chili Oil and Soy Sauce (5 Minutes)

This cold silken tofu recipe tops soft, cool tofu with a spicy, savoury sauce of chili oil and light soy sauce. There’s no cooking at all and everything is put together in 5 mins, so it works for any weekday meal. It’s so convenient and hassle free. Whenever we need a quick extra dish, we’ll make this silken tofu recipe.

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Active Time: 5 minutes | Servings: 2

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Watch How to Make Cold Silken Tofu

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What Is Silken Tofu?

Silken tofu is the softest kind of tofu. It’s smooth and wobbly, closer to a set custard than to the firm tofu you’d stir fry. It’s mild and quite bland on its own, so it pairs well with a fragrant sauce and absorbs the sauce with every bite. You’ll find it in the chilled section of most supermarkets, usually in a sealed plastic tub.

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Ingredients for Cold Silken Tofu

Serves 2

• 1 packet (250-300 grams) silken tofu (1包（250-300克）嫩豆腐)

Sauce (酱汁)

• 1 tablespoon chili oil (1汤匙辣椒油)
• 3/4 tablespoon light soy sauce (3/4汤匙生抽) (buy from Shopee, Lazada and Amazon)
• A few drops sesame oil (几滴芝麻油) (buy from Shopee, Lazada and Amazon)

Garnish (装饰)

• 1-2 sprigs spring onion, diced (1-2根葱，切碎)

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How to Make Cold Silken Tofu

Step 1 — Prep the tofu

Peel the plastic layer off the surface of the packaging, then flip the tofu onto a plate. Snip off the corners of the packet.

Tip: Snipping the corners lets air in behind the tofu so it slides out in one piece instead of breaking up.

Step 2 — Unmould the tofu

Gently press the top and the sides of the packaging to loosen the tofu, then lift the packet away. Tip off any water that collects on the plate.

Step 3 — Mix the sauce

In a small bowl, mix about 1 tablespoon chili oil with the light soy sauce and a few drops of sesame oil.

Tip: The chili oil is the key to this dish and it makes a huge difference to the flavour, so use a good one or your favourite chili oil.

Step 4 — Pour and garnish

Pour the sauce over the tofu and garnish with the diced spring onion. Serve straight away.

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Tips for the Best Cold Silken Tofu

• Use a chili oil you actually like. It’s the main flavour in the dish, so a good one makes a real difference.
• Snip the corners of the packet. Air gets in behind the tofu and it slides out whole instead of breaking.
• Drain the tofu properly. Silken tofu holds a lot of water, and it’ll water the sauce down on the plate if you don’t.
• Taste the sauce before you pour it. Some chili oils are already salty, so you may want less light soy sauce.

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What to Serve with Cold Silken Tofu

You can serve this as a starter on its own, or as a side dish with rice. It’s cold and soft, so it works well next to something hot and heavier. I’d put it on the table with Tau Yu Bak (Hokkien Soy Sauce Braised Pork) or a Bitter Gourd Stir Fry with Egg.

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Frequently Asked Questions

Can you eat silken tofu cold?

Yes. Drain it, dress it and serve it straight from the packet. There’s no need to heat it.

Is silken tofu the same as soft tofu?

Yes, they’re the same thing. Some brands label it silken, others label it soft or smooth.

What chili oil works best for this?

Whichever one you like the taste of. The sauce is only three things, so the chili oil carries the dish, and a chunky one with crispy bits in it gives you some texture too.

Can I make this cold silken tofu recipe less spicy?

Yes. Just use less chili oil. Start with half a tablespoon, taste the sauce, and add more if you want it hotter.

How long does cold silken tofu keep?

Eat it as soon as you’ve dressed it. Don’t open the packet until you’re ready to serve, as silken tofu doesn’t keep once it’s been opened.

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Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.

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