This spicy silken tofu is the perfect main dish for a quick lunch or an easy side dish to boost the protein content of any meal. It’s my favorite way to prepare cold silken tofu because it’s so quick and tasty.
This easy recipe is one of the best cold tofu dishes for those who don’t have too much time on their hands. It’s ready in just five minutes! Plus, the spicy sauce is easy to make and tastes so amazing.
It might seem intimidating to eat a whole block of tofu at once, but I promise you it’s just like eating a chicken breast. It’s so delicious it won’t feel strange it all.
Ingredients for Spicy Silken Tofu
Before making this recipe, make sure you have all the ingredients you need. All of the simple ingredients are listed below next to potential alternatives. For the best results, I recommend sticking to the original ingredients.
|Soft tofu, regular tofu, firm tofu, extra-firm tofu
|Light soy sauce
|Regular soy sauce, dark soy sauce, liquid aminos, coconut aminos
|Gochujang, chili garlic sauce, sriracha
|Brown sugar, maple syrup, honey, agave nectar
|Frozen minced garlic, jarred minced garlic, garlic powder
|Green onion (spring onions, scallion)
Where to buy
These ingredients (silken tofu, gochugaru, sesame oil) may be difficult to find at your local big grocery store. Instead, try a local health food store like Whole Foods or your local Asian market or Korean grocery store.
How to make Spicy Silken Tofu
Cut open the tofu package and drain the liquid completely. Transfer the block of silken tofu to a serving plate or bowl. Try to keep the whole block intact. Cut into thick slices if desired.
In a small bowl, combine the sauce ingredients (rice vinegar, sesame oil, sesame seeds, gochugaru, sugar, green onions and minced garlic). Gently whisk together to combine.
Pour the sauce on the tofu.
How to store the leftovers
If you have any leftovers, store in an airtight container. It should last in the refrigerator for about 2-3 days before spoiling. Ideally, only prepare the amount of tofu you know you will eat.
Other silken tofu recipes
Silken tofu is used in a variety of recipes and is not only consumed cold. My favorite silken tofu dish, mapo tofu is just one example of the amazing possibilities. Below are a few recipes using silken tofu.
- Mapo tofu: A spicy tofu and ground meat stew served over rice.
- Sundubu jjigae: A spicy Korean stew with kimchi and vegetables.
- Dubu Kimchi: Tofu with sautéed kimchi.
- Dubu Buchim: Crispy tofu pancakes.
- Dubu Jorim: Braised savory tofu.
Different types of tofu
There are a few different kinds of tofu out there and it’s important to know the difference if you want to cook with tofu. Down below are five categories of tofu you should be aware of.
Silken tofu is the kind of tofu that is used in this recipe. It’s very similar to soft tofu, but has a slightly more smooth and delicate texture. It’s typically used in Japanese cooking.
Within the category of silken tofu, you can get soft silken tofu or firm silken tofu. The soft version will be, well, softer and easier to break apart. The firm version has more integrity and won’t fall apart as easily.
If you want a tofu that melts in your mouth, silken tofu is the way to go. It’s also the best tofu to consume raw. It doesn’t have as much of a “beany” flavor compared to other varieties.
Soft tofu is the next step up from silken tofu. It is pressed for a very short amount of time, so it’s firmer than silken, but still soft and can easily break apart.
This form of tofu can also be enjoyed raw. It’s also a better option than silken if you intend to cut your tofu into chunks before adding a sauce. Overall, it’s a great option if you want a slightly firm version of silken.
Regular tofu is what you will encounter most often at the grocery store. Sometimes it’s not even labeled as “regular” tofu. It may just be labeled as “tofu”.
It’s pressed longer than soft tofu, but shorter than firm or extra-firm tofu. Overall, it’s a great in between option and great for cooking. If you want it firmer, you can always press it yourself for longer.
Firm tofu is the next step up from regular tofu. It’s pressed for longer and therefore has a firmer texture and can easily be cut into chunks without falling into pieces.
It can also be a great meat substitute for any recipe. You can crumble it into pieces and fry it in a pan or coat it in a little bit of cornstarch to create a crispy outer coating.
Extra firm tofu may be more difficult to find in the store, but it’s great if you want a meat-like tofu option. It’s pressed the longest out of all of the options listed above and contains the least amount of water.
Along with this, this is where you are going to get your best bang for your buck when it comes to protein levels. Since it’s pressed the longest, it is mostly bean, not water. Therefore, it’s highest in protein.
Nutrition Facts: Spicy Silken Tofu
This recipe is not only delicious, it’s full of nutrients. It’s a great snack or main dish if you want to up your plant-based protein intake. Below is the nutrition information this spicy cold tofu.
- Energy: 317 calories
- Protein: 27 grams
- Carbs: 19 grams
- Fiber: 2 grams
- Fat: 16 grams
- Saturated fat: 2 grams
Along with this, the recipe has over 20% of your daily value for vitamin B2 (riboflavin), folate, vitamin K, iron, magnesium, potassium, selenium and zinc.
The information used to create this nutrition breakdown comes from cronometer.com.
5-Minute Cold Silken Tofu with Spicy Chili Sauce
- 1 block silken tofu
- 2 tbsp light soy sauce
- 1 tsp gochugaru
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 tsp white sugar
- 3 cloves garlic minced
- 2 tbsp green onions chopped
- Cut open the tofu package and drain the liquid completely. Transfer the block of silken tofu to a serving plate or bowl. Try to keep the whole block intact. Cut into thick slices if desired.
- In a small bowl, combine the sauce ingredients (rice vinegar, sesame oil, sesame seeds, gochugaru, sugar, minced garlic and green onions). Gently whisk together to combine.
- Pour the sauce on the tofu.