Silken Tofu With Spicy Soy Dressing

Why You’ll Love This Recipe

I love how this dish comes together in five minutes without needing to turn on the stove. It’s smooth, spicy, salty, and cooling all at once—exactly what I crave on hot days or lazy evenings. The flavor-packed soy dressing is endlessly customizable, and the tofu acts as a blank canvas, soaking up every drop. Served with rice or noodles, it becomes a satisfying meal with almost no prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Silken tofu (cold or at room temperature)

• Soy sauce

• Rice vinegar or black vinegar

• Chili oil or chili crisp

• Sesame oil

• Garlic, minced or grated

• Scallions, thinly sliced

• Optional toppings: fried shallots, roasted peanuts, kimchi, pickled radish, Thai basil, shiso, or mint

• Cooked rice or noodles (for serving, optional)

Directions

1. I carefully remove the silken tofu from its packaging and place it onto a shallow plate or bowl. If needed, I drain any excess water gently.

2. In a small bowl, I whisk together soy sauce, rice vinegar, chili oil, sesame oil, and garlic until well combined.

3. I pour the spicy soy dressing over the tofu, making sure it coats the surface.

4. I top it with sliced scallions and any optional garnishes I like—fried shallots and chopped peanuts are my go-to for texture.

5. I serve it immediately, either as-is or alongside hot rice or noodles for a more filling meal.

Servings and timing

This recipe serves 2 people as a light dish or appetizer.
Prep time: 5 minutes
Total time: 5 minutes
Calories per serving: Approximately 120 kcal (without rice or toppings)

Variations

I sometimes add a spoonful of chopped kimchi or zha cai (Sichuan pickled mustard root) for a fermented kick. Thai basil or mint gives it a refreshing note, while roasted sesame seeds or nori strips add a subtle crunch. If I want more heat, I stir in extra chili crisp or a few drops of sriracha.

storage/reheating

This dish is best enjoyed fresh. If I have leftovers, I cover and store them in the fridge for up to 1 day. I don’t recommend reheating it—silken tofu is delicate and can break apart easily when warmed.

FAQs

Can I use firm tofu instead of silken?

Yes, but I prefer silken tofu for its smooth, custard-like texture. Firm tofu will give a completely different, chewier result.

Is it okay to eat silken tofu raw?

Absolutely. Silken tofu is fully cooked during processing and safe to eat straight from the package.

What’s the best way to drain silken tofu?

I tilt the tofu gently on a plate for a few seconds to let excess water run off, or I pat it very lightly with a paper towel. It’s fragile, so I avoid pressing it.

Can I make the dressing ahead of time?

Yes. I often mix the dressing a few hours ahead and keep it in the fridge. The flavors deepen and meld beautifully.

What can I serve with this?

I usually serve it with steamed jasmine rice or cold noodles. It also works well as part of a larger spread with dumplings, stir-fried vegetables, or soup.

Conclusion

Silken tofu with spicy soy dressing is one of the simplest yet most flavorful dishes I keep in my rotation. It’s cooling, quick, and endlessly versatile—a perfect solution for when I want something healthy and bold without any cooking. Whether I serve it solo or as part of a larger meal, it never fails to satisfy.

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