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Silken Tofu Recipes

Silken Tofu

Alisha
Silken tofu recipes, like the 10-minute chili garlic silken tofu, are quick, savory, and versatile, requiring simple ingredients like soy sauce, garlic, and sesame oil. Whether served cold or warm, this dish is perfect as a side or a full meal and can be enhanced with fresh vegetables and Korean-inspired flavors.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Korean
Servings 4 people
Calories 551 kcal

Equipment

  • Skillet (for making the sauce)
  • Pot (for poaching, optional)
  • Microwave (for reheating, optional)
  • Chopstick (optional, for making a grid pattern on tofu)
  • Steamer (for warming tofu, optional)
  • Knife (for chopping vegetables)

Ingredients
  

  • Base Ingredients
  • 16 oz block of silken tofu or soft tofu
  • Flavor Enhancers
  • 2 sliced scallions white and green parts separated
  • 2 cloves garlic minced
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili crisp
  • 2 teaspoons brown sugar or honey
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon toasted sesame oil
  • Heat & Spice
  • 1 teaspoon gochugaru Korean red pepper flakes or regular red pepper flakes
  • 1 small chili pepper finely chopped
  • Vegetables & Broth
  • 1 medium carrot julienned
  • 1 medium yellow onion finely chopped
  • 6 shiitake mushrooms about 4.6 oz, sliced
  • 1 green bell pepper thinly sliced
  • 2 cups vegetable broth for extra depth of flavor
  • Final Touches
  • 1 tablespoon low-sodium soy sauce
  • Salt to taste approximately ¼ teaspoon
  • 1 tablespoon cornstarch optional, to thicken sauce
  • 1 teaspoon maple syrup for a hint of sweetness
  • ½ teaspoon white sesame seeds
  • ½ teaspoon black sesame seeds
  • ½ teaspoon red cayenne chili sliced (for extra heat and color)

Instructions
 

  • Preparing the Tofu
  • Carefully remove the silken tofu from its package.
  • Use a butter knife or spatula around the edges to release it gently without breaking.
  • If using a vacuum-sealed carton, flip the block over a lint-free towel to absorb excess moisture.
  • Let the tofu sit on the towel while you prepare the sauce.
  • Making the Sauce
  • In a skillet, heat a small amount of oil over medium heat.
  • Add the white parts of the scallions and minced garlic, sautéing until fragrant (about 30 seconds).
  • Stir in soy sauce, rice vinegar, chili crisp, brown sugar, and toasted sesame seeds.
  • Let the sauce bubble and thicken slightly (about 1–2 minutes).
  • Remove from heat and stir in toasted sesame oil for a deeper flavor.
  • Poaching the Tofu (Optional Step for Warm Version)
  • Bring a pot of water to a gentle simmer.
  • Carefully lower the tofu into the water and let it poach for about 2 minutes.
  • Remove the tofu carefully and let it rest on a plate.
  • (For a cold version, skip poaching and serve as-is, or let it sit at room temperature for 15–20 minutes.)
  • Serving the Tofu
  • Slice the tofu into bite-sized pieces or leave it whole for an elegant presentation.
  • Drizzle the warm sauce over the tofu, ensuring even coverage.
  • Garnish with chopped scallion greens, sesame seeds, and red chili slices.
  • For extra spice, sprinkle a pinch of red pepper flakes or gochugaru.
  • Serve with steamed rice, noodles, or a refreshing cucumber salad for a complete meal.

Notes

Storage: Best when fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Microwave for 30 seconds or enjoy cold for a refreshing take.
Spicy kick: Adjust the spice level by increasing or reducing chili crisp, red pepper flakes, or fresh chili.
Optional variations:
Poach the tofu for a warm, comforting texture.
Serve cold for a refreshing, no-cook option.
Add more vegetables (like bell peppers, mushrooms, or carrots) for a heartier version.
 

Nutritional Benefits

Dairy-free
Egg-free
Gluten-free (use tamari or coconut aminos instead of soy sauce)
Low-calorie
High in plant-based protein
Low oil content
Keyword Silken Tofu Recipes