Cold Silken Tofu with Soy-Sesame Dressing
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Cold silken tofu (凉拌豆腐, liángbàn dòufu) is the simplest tofu dish there is: a block of chilled silken tofu turned out onto a plate and dressed with a savory sauce of soy sauce, toasted sesame oil, black vinegar, garlic, and scallions, often finished with a spoonful of hot oil poured over aromatics to bloom their fragrance. There's no cooking — it takes about 10 minutes and is meant to show off the cool, custardy, delicate texture of silken tofu rather than transform it. It's a refreshing summer appetizer or side, naturally vegan, and endlessly adaptable: add chili oil for heat, century egg for a classic pidan-tofu version, or preserved vegetables for crunch. The only rule is to use soft silken tofu (the kind sold in a tube or soft block) and to drain it gently so it stays intact. Serve it well chilled.
Why you'll love this cold silken tofu with soy-sesame dressing
- No cooking, 10 minutes — the easiest tofu dish you'll make.
- Cool, silky, and savory: a refreshing summer side or light starter.
- Naturally vegan and endlessly customizable with chili oil or toppings.
- Lets good silken tofu shine instead of hiding it.
Ingredients
Tofu
- 16 oz silken tofu, well chilled, one block or tube
Dressing
- 2 tbsp light soy saucesubstitutes →
- 1 tsp Chinkiang black vinegarsubstitutes →
- 1 tsp toasted sesame oilsubstitutes →
- 1 tsp sugar
- 1 clove garlic, grated
Topping
- 2 scallions, thinly sliced
- 1 tsp toasted sesame seeds
- 1 tbsp neutral oil, for the sizzle
- 1 tsp chili flakes or chili crisp, optionalsubstitutes →
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Equipment
- Small saucepan or ladle — For heating the finishing oil.(shop →)
Instructions
Turn out the tofu
Carefully drain the chilled silken tofu: open the package, tip off the water, and gently turn the block out onto a serving plate. Pour off any extra water that pools.
💡 Silken tofu is fragile — slide it out gently and don't flip it more than once. A wide spatula helps.
Make & pour the dressing
Stir the soy sauce, black vinegar, sesame oil, sugar, and grated garlic together until the sugar dissolves. Spoon it over and around the tofu.
Add the toppings
Scatter the scallions, sesame seeds, and chili flakes (if using) over the top.
Sizzle & serve
Heat the neutral oil in a small pan until just shimmering, then pour it over the scallions and chili to bloom their aroma — it should sizzle. Serve immediately, well chilled.
💡 The hot-oil pour is optional but transforms it — the sizzle releases the scallion and chili fragrance over the cold tofu.
Tips & notes
- Use silken (soft) tofu, not firm — the whole point is the cool, custardy texture. Firm tofu is for braising and frying.
- Chill the tofu thoroughly before serving; it's a cold dish and warm tofu is bland.
- For the classic pidan tofu version, top with chopped century egg. For crunch, add preserved mustard greens or fried shallots.
- Drain gently and only flip once — silken tofu breaks easily.
- Make the dressing ahead, but assemble and pour just before serving so the tofu doesn't weep.
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Cold Silken Tofu with Soy-Sesame Dressing
- Prep
- 10 min
- Cook
- 2 min
- Total
- 12 min
- Serves
- 2
- Level
- Beginner
Ingredients
- 16 oz silken tofu, well chilled, one block or tube
- 2 tbsp light soy sauce
- 1 tsp Chinkiang black vinegar
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 1 clove garlic, grated
- 2 scallions, thinly sliced
- 1 tsp toasted sesame seeds
- 1 tbsp neutral oil, for the sizzle
- 1 tsp chili flakes or chili crisp, optional
Instructions
- Carefully drain the chilled silken tofu: open the package, tip off the water, and gently turn the block out onto a serving plate. Pour off any extra water that pools.
- Stir the soy sauce, black vinegar, sesame oil, sugar, and grated garlic together until the sugar dissolves. Spoon it over and around the tofu.
- Scatter the scallions, sesame seeds, and chili flakes (if using) over the top.
- Heat the neutral oil in a small pan until just shimmering, then pour it over the scallions and chili to bloom their aroma — it should sizzle. Serve immediately, well chilled.
Nutrition (est., per serving): 160 cal · 10 g protein · 7 g carbs · 11 g fat
Cold Silken Tofu with Soy-Sesame Dressing FAQ
What is cold silken tofu?
Cold silken tofu (凉拌豆腐) is a no-cook Chinese dish of chilled soft silken tofu dressed with a savory sauce — typically soy sauce, sesame oil, black vinegar, garlic, and scallions, often finished with a sizzle of hot oil. It's served cold as a refreshing appetizer or side and is meant to highlight the delicate, custardy texture of silken tofu.
Can you eat silken tofu raw?
Yes. Silken tofu sold in sealed packages is already cooked (coagulated) and pasteurized, so it's safe to eat straight from the package once drained. That's exactly what this dish does — no further cooking needed. Just keep it chilled and use it by its date, as with any fresh tofu.
What's the difference between silken and firm tofu?
Silken tofu is undrained and unpressed, so it's soft, custardy, and delicate — perfect eaten cold or in soups like mapo tofu. Firm and extra-firm tofu have been pressed to remove water, making them denser and able to hold up to pan-frying and braising. They aren't interchangeable here: this dish needs silken.
Is cold silken tofu healthy?
Very — it's high in plant protein, low in calories, and naturally vegan, with most of the fat coming from a little sesame and finishing oil. It's a light, refreshing way to eat tofu with no frying. To keep sodium in check, go easy on the soy sauce or use a low-sodium version.
What can I add to cold tofu?
Lots of things. Chili oil or chili crisp for heat, chopped century egg for the classic pidan tofu, preserved mustard greens or fried shallots for crunch, or bonito-style toppings in a Japanese-leaning version. The soy-sesame-scallion base is a canvas — adjust the vinegar, garlic, and chili to taste.
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