3 Minute Cold Soft Tofu Recipe

This may be my most tasty, thrifty, timely recipe yet. I love soft tofu for its versatility and I use it in many non-traditional ways. This recipe however, celebrates soft tofu for what it is. There are many versions of traditional cold soft tofu recipes from different Asian cuisines and I wish it hadn't taken me so long to try them!

Ready in minutes
Custardy soft tofu
A spicy & sweet sauce
And I dare you to not eat the whole block!

What Is Cold Soft Tofu?

If you are new to using tofu you may not know the difference between firm tofu and soft tofu (or silken tofu). Serious Eats has a Guide to Tofu Types article which may be helpful for you. Soft tofu has the highest water content out of all of the tofu varieties so it is incredibly silky with a custard-like texture. The taste of soft tofu is also the most mild out of all of the tofu varieties.

Traditionally, cold soft tofu recipes are served as side dishes. The soft tofu is simply turned out onto a plate, covered with a delicious sauce, and served alongside rice, vegetables, or other proteins.

The Woks Of Life has a traditional recipe for Chinese Spicy Cold Tofu (Liangban Dofu) and a great blog post about growing up with recipes like this one. Just One Cookbook has a recipe for Hiyayakko (Japanese Cold Tofu) and another great blog post about this traditional Japanese version.

I've decided to create a sauce that uses Korean gochujang (red chili paste) for the spice. This is a newer addition to my pantry staples but it packs in so much flavour and great colour. My recipe is certainly not traditional but I hope that it can serve as a gateway to a more traditional way of enjoying soft tofu.

Ingredients

Soft (or silken) tofu is obviously the star of this one!

In addition to the tofu, I whisk up a quick sauce with my pantry/freezer staples:

• Soy sauce (or tamari)
• Gochujang for the spice (can use chili crisp or chili garlic sauce)
• Maple syrup for the sweetness (can use sugar)
• Sesame oil
• Ginger (store ginger in your freezer and grate it as you need)
• Garlic

Finally, I garnish the dish with toasted sesame seeds and some garlic chives or green onion.

Method (Cold & Hot Versions)

I love how quick and easy this recipe is when it is served cold.

• Simply turn the block of tofu out onto a plate.
• Whisk up the sauce.
• Pour the sauce over the tofu.
• Garnish.
• And enjoy!

You can however, poach the tofu if you prefer to serve this one warm. (I honestly thought that boiling a block of soft tofu would be a disaster. I was pleasantly surprised by how perfectly it held together in salted water).

To serve this recipe warm:

• Bring a pot of water to a boil ensuring there is enough water to fully submerge the block of tofu.
• Once boiling, heavily salt the water (at least 2 teaspoons for 4 cups of water).
• Turn the tofu out onto a plate and carefully slide the plate into the boiling water so the tofu slips off.
• Boil the tofu for 3 minutes.
• Meanwhile, whisk up the sauce.
• Carefully lift the tofu out of the water using a large spatula and slide it back onto the plate.
• Pour the sauce over the tofu, garnish, and enjoy warm.

What To Serve Cold Soft Tofu With

Although traditional cold soft tofu recipes are served as a side dish, I like to think of this tofu as the main.

• I absolutely love to make this quick recipe when I have leftover rice or frozen rice that I can quickly thaw. Serving the tofu on top of the rice means that the delicious sauce also seasons the rice and you can just dig in and scoop!
• Steamed or roasted vegetables (like broccoli) are great on the side.
• Edamame is often served with Japanese versions of this recipe.
• Kimchi could go well with the Korean gochujang!
• And a salad like my Lettuce "Kimchi" Style Salad would be perfect for warm weather days!

Recipe Cost

As mentioned above, I do think this is a great recipe for the three tasty, thrifty, timely pillars.

This recipe costs us approximately $3 Canadian. With rice and veggies on the side, Bryan and I are usually satisfied splitting the block of tofu. Depending on your appetite however, you may want to enjoy a block all to yourself.

Let us know in the comments if you find yourself eating a whole block and what you serve it with! If you're feeling adventurous, I highly recommend trying another traditional tofu recipe and making my Tofu Pepes (Balinese Steamed Tofu)!

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