If you regularly make meals out of ripping open a bag of chips and eating them while standing at the counter in your pajamas, then Silken Tofu with Spicy Sauce is the fast, easy, no cook recipe for you. It's as simple as peeling open a package of tofu and mixing together a few ingredients for a savory, super flavorful sauce. Shall we?
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What Ingredients You Need for Silken Tofu with Spicy Sauce
Silken Tofu fresh/refrigerator ingredients:
- silken tofu, 1 package (14-16 ounces)
- garlic, 2 cloves minced
- green onion, 1 stalk finely sliced
- jalapeño pepper, 1, finely sliced - optional
Silken Tofu dry/pantry ingredients:
- tamari/soy sauce, 2 tablespoons
- gochugaru, 1 teaspoon
- sesame oil, 1 teaspoon
- toasted sesame seeds, 1 teaspoon
What is Silken Tofu
Silken tofu is the softest, silkiest textured version of tofu, almost like a custard.
All tofu is made by coagulating soy milk. It is the few steps after that create the various types and textures of tofu. Regular tofus from soft to firm to extra firm are curdled then pressed to varying degrees to remove excess moisture which shapes them into their characteristic blocks.
Silken tofu, on the other hand, is not curdled and pressed at all. It is made directly in its container, allowing the coagulated soy milk to set without pressing. The result is an incredibly smooth, creamy texture similar to a custard.
Because silken tofu's soft consistency is somewhat fragile, it is best used in recipes where it's blended or gently folded into a dish rather than cubed and cooked in an aggressive method like sauteeing.
Is Silken Tofu the Same as Soft Tofu, Can I Use Either for this Recipe?
tl;dr Technically, silken tofu and soft tofu are two different types of tofu, but for this specific recipe, you can use soft tofu is you can't find silken.
Ingredients Notes and Resources
Soy sauce or tamari: Tamari is Japanese-style soy sauce very often brewed without the use of wheat so it is gluten-free. I use this brand, which is organic. Buy organic or non-GMO soy-based products (soy sauce, tofu, soy milk, etc), since soy beans are one of the crops that are more often sprayed with harmful weed-killing chemicals.
Rice vinegar. I use this brand organic brown rice vinegar. If you don't have rice vinegar, use any other light/mild vinegar like apple cider vinegar or white wine vinegar.
Gochugaru is a chili pepper powder made from an actual Korean variety of chili pepper. Its heat level ranges, but is generally considered medium spicy. You can find gochugaru in Korean grocery stores like H-Mart, other Asian groceries, and even some independent spice companies like this and this at Whole Foods. This organic brand purchased at HMart, is what I have in my pantry.
Sesame oil. Look for toasted sesame oil, which is darker and has deeper umami flavor. As a finishing oil rather than a cooking oil, it is added to dishes in small amounts just before serving. This is Japanese brand I've been using since I was a kid. There are now many brands of toasted sesame seed oil available, even organic, at regular grocery stores.
Toasted Sesame Seeds add texture and a layer of umami in addition to the toasted sesame oil. You can buy sesame seeds plain or toasted. Make sure the seeds are toasted. Otherwise, toss them in a hot, dry skillet over medium heat for about 90 seconds or until they are fragrant.
Garlic, ginger, green onions and all other fresh herbs and produce from either the Santa Monica Farmers' Market on Wednesday, Mar Vista Farmers Market on Sunday, or Whole Foods Market.
Instructions for How to Make Silken Tofu
Drain and Prep the Tofu
Carefully open package of tofu, and while holding the tofu in place with one hand, tilt the package over the sink to drain some of the excess water out.
Invert the tofu onto a plate with high sides or into a shallow bowl. Tilt the plate or bowl to allow extra liquid drain away from tofu and soak up excess water with a clean paper towel.
Make Sauce and Serve Silken Tofu
Whisk the tamari, rice vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour over silken tofu.
Sprinkle with toasted sesame seeds, extra sliced green onions, and serve.
Serve the Silken Tofu with Sauce chilled, warmed, or room temperature. Silken Tofu with sauce will keep for 1 day, covered and refrigerated. We never have leftovers.
Pro Tips and Techniques for Silken Tofu
- Make double or triple the sauce! The sauce tastes so good, you will probably want to eat Silken Tofu a few more times the same week so make extra! It will keep in an airtight container in the frig for up to a week. You can also use the sauce as a marinade for firmer tofu similar to this, tossed with stir-fried vegetables or noodles.
- Cut holes in the bottom of the tofu package to help the tofu slip out of the package. It works like letting air into a sealed package to release the vacuum.
- Let the silken tofu drain for 5-10 minutes. This step in the recipe is not absolutely required, but draining the silken tofu whether in the package or on the plate to let some more liquid drain out will keep the sauce flavor concentrated.
- Leave the tofu block whole! Silken Tofu has the texture of a custard, so if you leave the tofu block whole, you can simply use a spoon to scoop out little wiggly blobs with some of the sauce.
- On tofu serving sizes: I generally allot 6-8 oz (half a pound) of tofu for each serving, which amounts to half a block of tofu.
Is Silken Tofu Healthy?
Depending on your health needs and dietary considerations, Silken Tofu with Spicy Sauce can be healthy! To be honest, I can't really think of a case in which Silken Tofu would not be healthy, unless maybe the gentle acid in the vinegar causes heartburn or other gastric issue for you, or you are sensitive to the sodium in tamari/soy sauce.
Health and Dietary Considerations of Silken Tofu
As published, this recipe for Silken Tofu is:
- 100% plant-based, suitable for vegans
- vegetarian
- dairy-free
- gluten-free/wheat-free if using tamari or gluten-free soy sauce
- grain-free
- sugar-free
This recipe as presented is gluten-free, wheat-free and grain-free because I use tamari, which is a gluten-free Japanese soy sauce. If you cook and eat gluten-/grain-/wheat-free, make sure to read the label of your tamari and/or soy sauce.
Tools and Equipment
Storage
Once dressed with sauce, Silken Tofu, will keep in an airtight container in the refrigerator for up to 2 days.
Tofu does not freeze well as leftovers, as it's textures changes. However, freezing tofu with the intention
FAQ
Yes, you can eat tofu cold straight out of the package and refrigerator because technically, tofu itself is not "raw." Tofu is made from cooked soybeans. When it is cold out of the refrigerator, I consider it "fresh."
baked marinated tofu shiitake mushroom lettuce cups
pan-fried marinated tofu and avocado in lettuce cups
marinated tofu in cabbage and lettuce cups with kimchi salsa
Other Ideas to Top Silken Tofu
Many Asian cuisines have versions of silken tofu served chilled like Japanese hiyayakko and Chinese liangban tofu. The tofu blocks are left whole or sliced, sometimes cut artfully with shaped cutters. Specific toppings vary, but they all have one thing in common: high degree of flavor. This recipe relies on umami from soy sauce, heat, and flavor from garlic and green onions, but there are so many other ways to customize this sauce by adding ingredients. Or, abandon the sauce completely in favor of something totally different. Tofu is, after all, a blank canvas.
Here are some ideas:
- julienned aromatic herbs like Thai basil, cilantro, mint, and shiso
- seaweed like crumbled toasted nori
- furikake
- hot sauces like sriracha or sambal oelek
- chili crisp
- finely chopped kimchi or radish kimchi
- fermented pickled Chinese vegetables
- hoisin and chopped peanuts
The tofu is so awesome, it now has a permanent position on The Delicious Life List.
Silken Tofu with Sauce Recipe
Ingredients
- 1 14-ounce package of silken soft tofu some brands' packages may be 12 or 16 ounces, which is totally fine
Silken Tofu Sauce Ingredients
- 2 tablespoons tamari or soy sauce
- 1 teaspoon rice vinegar
- 2 cloves garlic grated
- 1 green onion chopped
- 1 teaspoon gochugaru or other hot chile flakes
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 jalapeño pepper finely chopped or sliced
Instructions
Prep Silken Tofu
- Drain the tofu over the sink. Invert tofu onto a plate with high sides. Slice tofu if preferred.
- Soak up any excess water from plate with paper towels. It's ok if there is some liquid.
Make Silken Tofu Sauce and Serve
- Whisk 2 tablespoons tamari, 1 teaspoon rice vinegar, minced garlic, sliced green onion, 1 teaspoon gochugaru, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and chopped jalapeño pepper if using in a small bowl or glass measuring cup to blend. Pour the sauce over the tofu.
- Serve the Silken Tofu lightly chilled or at room temeprature.
Marla Meridith says
LOVE this take!
tofulover says
I can make this.
Rebecca says
i just laughed so hard! hehe
Sherry says
Hi Sara,
Wanted to invite you to lunch at our cafe - how can we contact you privately?
Thanks,
Sherry