Treat yourself to the best combination of flavor and texture when you make Chilled Silken Tofu! This internet sensation is delightfully easy to make and perfect for serving during the hot summer months.
I’m a fan of all kinds of tofu, but silken tofu definitely has a special place in my heart because this recipe is extremely similar to one that my mom used to make for us when we were growing up. It’s one of the easiest slap together recipes and she would make it often on hot summer nights. She has topped it with just soy sauce, garlic, and a little bit of chili oil, but this recipe is slightly different. You can make it as simple as you want!
The best part of this is that you can eat it straight out of the fridge. No baking, frying, or air frying required! This chilled dish is simply topped with a mouthwatering combo of ingredients and enjoyed as is.
While the silken tofu is attention worthy, the real star of the show here is arguably the topping. If you like spice, this recipe is for you! And if you’re not a spice fanatic like me, no worries – you can customize this homemade recipe pretty easily to best fit your needs. Bright ingredients like green onions, agave nectar, and cilantro balance the spicier ingredients like chili flakes and minced Thai chili.
You can serve Chilled Silken Tofu in a number of ways. Impress friends with this recipe as a party food or serve it as an appetizer or side dish. No matter how you choose to enjoy this easy tofu recipe, you’re going to be pretty obsessed. Also, under no circumstances (and I mean it!) should you ever use firm tofu for this recipe – only silken! You don’t want to be chewing into a tough piece of tofu for this recipe. It’s all about the silky texture.
What You’ll Need:
- Silken Tofu – Most major grocery stores offer silken tofu as well as firm, but if you’re out of luck, you may need to head to your local Asian market.
- Tamari – Keep this recipe gluten free with tamari! Or, if you don’t mind gluten, regular soy sauce also works.
- Sesame Chili Oil – If this ingredient is too spicy for you, feel free to swap it for plain sesame oil.
- Agave Nectar – This ingredient adds a note of natural tasting sweetness to help balance the spice.
- Rice Wine Vinegar – Try not not replace this vinegar with anything else.
- Toasted Sesame Seeds – You can use un-toasted sesame seeds if you’d prefer, but you’ll miss out on some incredible flavor.
- Chili Flakes – Add more or less of this ingredient to control the spice level.
- Green Onion – Make sure it’s fresh! You don’t want any discoloration or soft spots on the green onion.
- Thai Chili – These peppers are spicier than jalapeños, so keep that in mind when mixing it into your sauce. Also, after you chop it, don’t touch your eyes!
- Cilantro – Garnish your silken tofu with some fresh cilantro. It’s not just pretty, it also adds a great fresh flavor.
How to Make Chilled Silken Tofu
For more detailed instructions, scroll to the bottom of this post.
Whisk. In a medium bowl, whisk everything together except for the tofu and the cilantro.
Assemble. Place the silken tofu in a bowl (or deep plate) and pour the sauce mixture right on top of it. Garnish with cilantro, and enjoy!
How long will Chilled Silken Tofu stay fresh? Here’s the deal. Once the sauce has been poured on top of the block of tofu, it’s best to eat it right away. It won’t hold up too well in the fridge.
Is Chilled Silken Tofu spicy? It definitely has some heat from the chili flakes, minced Thai chili, and sesame chili oil! You can add more or less of those spicy ingredients as you see fit.
Can I use another type of tofu? You must use silken in this!
Can you eat tofu raw? Yes, absolutely. There’s nothing wrong with that and I’ve been doing it nearly my entire life. It’s technically not “raw” – it has been pressed and packaged – it just hasn’t been cooked, but it’s absolutely safe to eat it “uncooked.”
Make your meatless Monday something special with these tofu recipes!
Chilled Silken Tofu
- 14 ounce block silken tofu
- ¼ cup tamari, or regular soy sauce if not gluten-free
- 2 teaspoons sesame chili oil
- 1 teaspoon light agave nectar
- 1 teaspoon rice wine vinegar
- 2 teaspoons toasted sesame seeds
- 1 teaspoon chili flakes
- 1 green onion, thinly sliced
- 1 Thai chili, minced
- A few sprigs of cilantro, for topping
- In a medium bowl, whisk together all of the ingredients except for the tofu and cilantro. Place the tofu in a bowl or deep plate and pour the sauce over the top. Top with a few springs of cilantro and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.