In just less than 5 minutes and without even turning on the stove, you’ll have a savory dish that’s perfect for any occasion.
The silken tofu, paired with a seasoned sauce featuring crisp aromatics, makes this dish an addictive and delish option.
Whether served as an appetizer, a side dish, or with white rice or congee, it’s a simple yet perfect meal for breakfast or any time of the day.
Growing Up With “Weird Food”
When I was young, living in our hometown felt full of small moments that made me wonder what was normal. I would see my father and grandfather eat plates of stuffed grape leaves and smooth hummus. They would scoop up bites of spicy kimchi like it was the best food ever. But my friends were excited about pizza, bowls of spaghetti, or slices of warm pie. It made me feel out of place, even though our table at home was covered with delicious food like cold tofu topped with fresh garlic and scallions. I’d think of funny scenes from My-Big-Fat-Greek-Wedding and secretly worry we looked like weirdos.
At dinner, some nights I’d sit there with a tight stomach, poking at bowls of broth, bright stir-fries, or tender fish. Part of me wished I was at Reema’s, watching old Disney movies on a VHS while eating choco tacos or soft oatmeal cream pies. Her parents would fill the room with stories and laughter. At home, I felt awkward seeing our bottle of sharp vinegar, packs of century eggs, and trays of crispy tofu. Even a simple glass of milk seemed odd next to the meals we ate.
By high school, all that old anxiety started to fade. I found friends with roommates from other Asian families. They loved soft tofu, pig’s feet, and bowls of tabbouleh just like we did. Later in college, I shared a tiny space with a roommate who would steam rice in our small dorm room. We’d split a slice of cool tofu topped with egg, bits of sausage, and a drizzle of ketchup or sweet soy. It didn’t feel weird anymore — just simple, humble food that made us happy and turned that space into home.
Now, when I make cold tofu in my own kitchen, I always drift back to those old days. The smell of hot stir-fries still reminds me of nights in our house. One slice of tofu with garlic, scallions, and a bit of vinegar can take me right back to those “weird” days I used to worry about. Cooking this dish now feels like opening up a tiny convenience store of memories. Each bite tells the story of how these flavors helped shape who I am.
What is Cold Silken Tofu?
Cold silken tofu is a soft, cool dish you often see in Asian cuisine. It’s loved by people who eat meat and by vegetarians too. It starts with dried soybeans. They are soaked, then turned into soy milk. A special coagulant is added. This helps split the curds from the whey. After that, the curds get shaped into tofu.
Silken tofu is not like other tofu. It’s different from soft, medium, or firm tofu. It has a very mild flavor and a smooth feel. That makes it perfect for dishes like this spicy cold tofu.
This dish is a lot like Chinese liangban dofu. It uses a tasty chili garlic soy sauce. The sauce gives it a bold kick. It also helps bring out the light taste of the tofu. It still stays true to its bean curd roots.
Why You’ll Love This Recipe
This cold tofu dish is such a lifesaver, especially if you’re swamped with work or just not in the mood to fuss over the stove. There’s no cooking, no pressing, and no long marinating needed like other tofu dishes. It truly only takes about 10 mins from start to finish. It’s my go-to on days when I’ve been at my desk too long or need something fresh but still satisfying.
It’s not only delicious and super easy, but it’s also loaded with iron and protein, which is fantastic if you’re like me and often forget to get enough nutrients when life gets busy. I’ll sometimes serve it alongside a warm bowl of rice, or even eat it by itself as a quick snack when I get home. It hits that perfect spot between healthy and crave-worthy.
This recipe is inspired by the famous Korean spicy cold tofu, but I love adding my own little Vietnamese touch. Mixing peanut butter and soy sauce together gives it such a balanced, savory-sweet flavor that I know you’ll come back to again and again. Honestly, after making this dozens of times, I can say with confidence that it’s one of those dishes that’s simple yet truly special.
What Kind of Tofu to Use
For a cold tofu dish, I always reach for soft or silken tofu. They’re my top pick because of their silky mouthfeel and gentle, delicate texture that almost melts in your mouth. I’ve tried this recipe with firmer kinds out of curiosity, but trust me, it just doesn’t work the same way.
Look for tofu that comes refrigerated in a plastic tray. This type keeps that smooth, custard-like shape, which is what gives you the best eating experience. I remember the first time I used firm tofu here — it was way too rough, and the curds didn’t soak up the sauce well at all. So skip firm or super firm tofu for this.
Since tofu is already fully cooked during the packaging process, there’s no stress. All you need to do is drain the block and let it sit while you whip up your sauce. It’s so simple that sometimes, if I’m in a rush, I’ll just season it straight on the plate. This step also helps keep everything safe, fresh, and close to what you’d find in restaurants across Asia, boosting that trustworthiness factor for anyone trying this at home.
Ingredients for Cold Tofu
You will also need my following ingredients:
Sauce Base
- Soy Sauce: This is what builds the foundation of your sauce, bringing in that salty, savory umami taste. I always keep both regular and low-sodium bottles on hand, so I can pick depending on how much salt I want that day.
- Chili Oil: Here’s where the heat comes in. I often use Momofuku’s Chili Crunch for a gentle kick that also gives a touch of sweetness, or go with Lao Gan Ma’s Spicy Chili Crisp if I want that classic sharp flavor.
- Black Vinegar: I stick with Gold Plum Chinkiang since it gives that perfect malty tang, less sharp than other vinegars, balancing the sauce without making it too acidic. It took me a couple tries to find the right one, but it’s worth it.
Flavor Enhancers
- Sugar: Just a tiny bit here goes a long way. It balances the saltiness, making the sauce smooth instead of harsh. I usually reach for plain white sugar to keep flavors clean.
- Toasted Sesame Seeds: These tiny guys give a lovely nutty layer and add a bit of crunch. I always toast them lightly on the stove—it smells amazing and makes a big difference.
- Garlic: Raw, minced garlic packs a punch. It gives a bold, aromatic edge that really wakes up the whole dish.
- Chopped Cilantro: For a bright, fresh herby lift on top. Even my cousin, who once said cilantro tasted like soap, now loves it on this tofu.
- Green Onion: I always finish with a sprinkle of green onion. It adds a gentle onion note that cuts through the richness and leaves you with a clean taste.
How to Make This Cold Tofu Recipe
Step 1: Prepare the Tofu
Start by gently opening the container, slicing along the edge, and pouring out the liquid. I always flip the silken tofu carefully onto a plate or board because it’s so delicate—trust me, I’ve broken plenty of blocks before. Cut it into slices, taking your time so it stays neat, then set it aside while you work on the sauce. It’s these little careful steps that keep your dish looking as lovely as it tastes.
Step 2: Make the Chili Garlic Soy Sauce
Grab a mixing bowl and stir together soy sauce, chili oil, black vinegar, sugar, sesame seeds, and minced garlic. Mix until everything is well blended. The sauce should be spicy, aromatic, tangy, and a bit sweet—it’s this balanced flavor that really highlights the soft tofu. I picked up this sauce style from a street vendor in Taipei, and ever since, I’ve used it to impress dinner guests.
Step 3: Top the Tofu
Pour the sauce right over the sliced tofu, making sure each piece gets coated. Then sprinkle on plenty of fresh cilantro and green onions. That bright finish not only makes it look gorgeous but gives every bite a pop of freshness. Sometimes I add extra sesame seeds on top for a little crunch.
Step 4: Serving Suggestions
This dish is fantastic as a snack, appetizer, or light side dish. I love pairing it with steamed rice or even a bowl of warm miso soup. On hot days when you want something quick and refreshing, it’s the perfect lazy meal that still feels special.
Leftovers & Storage
Cold tofu is one of those recipes that taste better as leftovers, making it hard to resist eating it all in one sitting.
If you do have leftovers, place them in a sealed container and store them in the fridge for up to 3-4 days.
The longer it sits, the more the sauce infuses and soaks into the tofu, enhancing its flavors. It’s undoubtedly delicious, and you can even eat it straight from the fridge for a quick and flavorful treat.
More Recipes You Might Like
Cold Tofu Recipe: The Easiest 5-Minute Dish You’ll Love All Summer
Description
This Cold Tofu Recipe uses soft silken tofu, kept nice and chilled so it holds that delicate texture and custard-like smoothness we love. I top it with a bold chili garlic soy sauce that blends soy sauce, black vinegar, sesame seeds, and fresh minced garlic, creating the best balance of spicy, tangy, and just a touch of sweet.
It’s finished off with cilantro and green onions, turning this into a light dish that’s still super satisfying. Honestly, it makes an amazing appetizer or side, especially alongside some steamed rice or a simple miso soup.
What I really love is how it’s ready in under 5 minutes. There’s no cooking needed, which makes this a go-to for days when I want something quick but still deeply flavorful. It’s a little trick I picked up from watching street vendors prepare chilled tofu in Taipei—the way they layer fresh ingredients so simply yet perfectly.
As a chef who’s had this dish countless times both on the streets and back in cozy home kitchens, I can promise you this tofu will become a favorite. It’s not only easy and nutritious, it’s one of those little recipes that prove how a handful of well-matched flavors can transform an everyday ingredient into something really special.
Ingredients
Nutrition Facts
Servings 2
Serving Size 1 small plate, ~200g
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.2g6%
- Sodium 700mg30%
- Potassium 220mg7%
- Total Carbohydrate 9g3%
- Dietary Fiber 1.5g6%
- Sugars 1.5g
- Protein 8g16%
- Vitamin A 100 IU
- Vitamin C 4 mg
- Calcium 120 mg
- Iron 1.5 mg
- Vitamin K 7 mcg
- Folate 25 mcg
- Biotin 2 mcg
- Phosphorus 100 mg
- Selenium 4 mcg
- Molybdenum 5 mcg
- Chloride 900 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use soft silken tofu for the best smooth, delicate texture.
- Keep tofu chilled to highlight the contrast with the spicy, tangy sauce.
- Make the sauce with soy sauce, black vinegar, sesame seeds, and fresh garlic.
- Top with green onions and cilantro for a fresh bite.
- Ready in under 10 minutes — no cooking needed.
- Serve as a light appetizer, with steamed rice, or miso soup.
- Inspired by Taipei street food and refined through my own chef experience.
