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Cold silken tofu with chili oil and soy sauce in a white bowl, topped with spring onion
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Cold Silken Tofu with Chili Oil and Soy Sauce

Prep Time5 minutes
Total Time5 minutes
Servings: 2 servings

Ingredients

  • 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)
  • A few drops sesame oil (几滴芝麻油)

Garnish (装饰)

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

Instructions

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.

Video

Notes

  • 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.