Here’s an easy no-cook Homestyle Cold Silken Tofu with Sweet Chili Sauce ready in 10 minutes or less. he block of very smooth and silky soft tofu is paired with a delicious sauce that really brings it all together. Finished off with vegan ‘pork’ laver floss/flakes, chopped spring onions, and sesame seeds.
COLD SILKEN TOFU
I don’t think cold tofu gets the proper recognition it deserves. This Cold Silken Tofu with a sweet and spicy sauce is one of those really easy and also very fresh side dishes we love to make here at home.
This is how we love to prepare and serve ours. The block of very smooth and silky soft tofu is paired with a delicious sauce that really brings it all together. Finished off with vegan ‘pork’ laver floss/flakes, chopped spring onions, and sesame seeds.
TOPPINGS FOR YOUR TOFU
I topped my tofu with vegan “pork” floss or laver floss, chopped spring onions, and sesame seeds. You can totally customise the toppings and add whatever you’d like!
OTHER TOPPING SUGGESTIONS:
- Roasted nori, cut into strips
- Chopped roasted peanuts
- Crispy garlic or shallots
- Japanese furikake
PREPARING YOUR SILKEN/SOFT TOFU
- Open the package of tofu. Drain out the water.
- You can run your tofu through some water to wash out any sliminess. If your tofu is a bit slimy to the touch, continue to rinse this through water and carefully rub with your hands.Do note that your tofu shouldn’t have any sour/off-putting smell after washing. If this is the case, your tofu might’ve gone bad. It’d be best to get fresh tofu or those that have been recently made/produced for the best tofu.
- If you have the silken tofu in a tube, you can cut the middle with a knife and carefully press out the tofu. You can then slice these into 1” thick round pieces.
PREPARE THE SAUCE
For the sauce, mix everything into a bowl. Feel free to adjust the measurements to your taste. You’ll find the recipe for the sauce below! It’s very customisable though.
POUR THE SAUCE AND ADD TOPPINGS OF CHOICE
HOW TO ENJOY YOUR COLD TOFU
My parents love to enjoy this with a bowl of hot congee/porridge, while I love mine served with a hot bowl or rice. I love to get generous spoonfuls of the tofu and pour the sauce over my bowl of rice.
Find more tofu recipes here or down below:
Check out my tips on how to store tofu!
- Baked Peanut and Lime Tofu
- Kung Pao Tofu
- Pineapple Cashew Tofu Stir-Fry
- Crispy Salt and Pepper Tofu
- Black Pepper Tofu Steaks
- Tofu “Chicken” Teriyaki
- Korean Spicy Braised Tofu
- Fried ‘Chicken’ and Gravy
Looking for more Vegan Asian recipes?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Cold Silken Tofu with Sweet Chili Sauce
Ingredients
Tofu
- 1 block silken or soft tofu (17.5 oz)
Sauce
- 1 tbsp hoisin sauce
- 2 cloves garlic minced
- 1/2 to 1 tbsp soy sauce to taste
- 1 tbsp sugar , optional (see notes)
- 1 tbsp rice vinegar , adjust according to desired acidity
- 1/2 tbsp sesame oil
- 2 tbsp chili garlic sauce or chili oil of choice (homemade recipe here)
- 1 tsp dark soy sauce optional for colour
Toppings
- Vegan ‘pork’ laver floss
- Chopped spring onions or scallions
- Sesame seeds
- More chili oil/chili sauce
Other suggested toppings
- Roasted nori cut into strips
- Chopped roasted peanuts
- Crispy garlic or shallots
- Japanese furikake
Instructions
- Open the package of tofu. Drain out the water.
- You can run your tofu through some water to wash out any sliminess. If your tofu is a bit slimy to the touch, continue to rinse this through water and carefully rub with your hands.Do note that your tofu shouldn’t have any sour/off-putting smell after washing. If this is the case, your tofu might’ve gone bad. It’d be best to get fresh tofu or those that have been recently made/produced for the best tofu.
- If you have the silken tofu in a tube, you can cut the middle with a knife and carefully press out the tofu. You can then slice these into 1” thick round pieces.
- Place the tofu on a shallow bowl or plate. Leave it to sit while you prepare the sauce.You can also microwave your tofu if you want it warm. See notes.
- For the sauce, mix everything into a bowl. Feel free to adjust the measurements to your taste.
- Before pouring the sauce over the tofu, remove ant excess water form your plate/bowl since the tofu may continue to release more water as it sits.
- Pour the sauce over the tofu.
- Top with your toppings of choice.
- Enjoy cold! This is best enjoyed immediately.
- Prepare Ahead Tip: You can prepare the sauce before hand and just pour the sauce over the tofu when ready to enjoy. You can leave the tofu to soak in the sauce longer in the refrigerator but if doing so, add the toppings later on so they stay fresh and crisp.
WATCH Video
Notes
Microwaving your Tofu
- I sometimes like to microwave my tofu if I want it warm. If doing so, you can place your tofu in a microwave-safe deep plate or bowl. Place the tofu, cover the place/bowl (this is to allow it to steam), and microwave on high for 30-60 seconds.
- Allow the tofu to sit for 1-2 minutes as it will continue to release some more liquid. Remove the excess liquid before pouring in the sauce. Enjoy!
Sugar and Hoisin Sauce
- If you’re using condiment-style hoisin sauce that’s already very sweet, you can skip the sugar or half the amount.
NUTRITIONAL INFO
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This Post Has 13 Comments
I have been waiting for my vegan pork laver floss to get here to try this. I have made a zillion of your recipes (many are on constant repeat) and this might be my favorite. I want to eat it every day! Thank you. I followed recipe exactly minus only putting 1/2 tblsp sugar, it really didnt need any at all since hoisin is so sweet. Can’t wait for lunch tomorrow!
Hi Jackie, glad you liked it!! I realised that most hoisin sauces have sugar added! Will add that to the notes. Mine was actually more on the purer side and only had a bit of sweetness so the sugar was a must for me. And hope you enjoy your lunch!
My husband and I ate the entire thing! Loved it!
Hi Jeeca! Where do you buy your Chinese ingredients, specifically, your pork floss? Any other recommendations for where you source your ingredients? Thank you!
Hi Asia, I get mine from my local Chinese store/grocery. I like to check online too. So best to check in your area for options and stores that carry specialty goods ◡̈ I live in Manila and I go to Wei Wang Store in San Juan. I also like to check Shopee for vegan laver floss since there are a few sellers who carry Chinese and Taiwanese vegetarian/vegan products
This concept is brilliant. So easy, delicious and adaptable. I made up my own sauce bc I don’t have hoisin: coconut aminos, tamari/soy sauce, little maple syrup, little sesame oil, and some chili oil that has fried garlic pieces in it. You could invent whatever salty, sweet, spicy sauce you want, as long as it tastes good. The tofu is a vehicle for your sauce creations!
Thanks Britney! I love to play around with my sauces too ◡̈
It was delicious, thanks for a great recipe!!
Thanks Klaudia! ❤️
Yum!! I’ve made this following the recipe exactly, and also swapping out some of the oil for water. It was delicious both ways!
I moved and no longer have hoisin sauce, and never really use it. Jeeca, do you have a substitute you would suggest? Should I just leave it out? Thank you!!
Hi Dee! You can leave it out and just season with more soy sauce and sugar. If you want extra umami and have some, you can also add some miso paste instead of the soy sauce. ◡̈
tried this recipe. my mom loved it very much. 😍😍😍😍
Glad your mom you enjoyed it! Thanks Jego ◡̈