Chinese Silken tofu Recipe
This classic Chinese silken tofu recipe is a celebration of simple flavours. A perfect vegan appetizer that you can whip under 20 minutes.
Servings: 2 adults
Calories: 207kcal
Equipment
Ingredients
- 300 gram (1 block) silken tofu
- 1 teaspoon minced garlic
- 2 tablespoon water
- 2 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chilli oil
- 1 tablespoon rice vinegar
- ½ teaspoon light brown sugar
- Salt to taste
Ingredients For Topping
- 2 stalks scallion, finely chopped
- 1 tablespoon toasted sesame seeds
- handful of cilantro, roughly chopped
Instructions
- Combine the light soy sauce, sesame oil, rice vinegar, sugar, chilli oil, minced garlic, salt (if using) and a tablespoon of water in a small bowl. Mix well until the sugar dissolves. Taste and adjust seasoning if necessary.
- Carefully remove the silken tofu from its packaging. Since it’s very delicate, handle it with care to avoid breaking it.
- Place the tofu block on a plate or shallow dish. Drain any excess liquid that comes with silken tofu.
- Make cuts in tofu so that the sauce can penetrate deep within the layers.
- Pour the prepared sauce evenly over the sliced tofu. Let it sit in refrigerator for 1 – 2 hours or atleast 30 minutes.
- Sprinkle the chopped scallions, cilantro, and toasted sesame seeds on top.
- Serve the silken tofu chilled or at room temperature.
Video
Notes
- Many silken tofu recipes recommend steaming the tofu. But I have always made it without steaming and loved it. If you planning to steam it, do it right before adding the sauce. And pour the sauce while tofu is still warm.
- Customize the sauce by adjusting the quantity of ingredients as per personal preference.
Nutrition
Calories: 207kcal | Carbohydrates: 13g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 1102mg | Potassium: 368mg | Fiber: 1g | Sugar: 8g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 2mg