Silken Tofu with Soy Sesame Sauce

July 29, 2021

This quick and easy Silken Tofu with Soy Sesame Sauce is made in less than 5 minutes with only a handful of ingredients! This silken tofu recipe features cold tofu and a savoury sauce is the perfect banchan, aka side dish.

This silken tofu recipe has been our go-to side dish lately as it takes literally next to no time to make. H loves this Korean silken tofu has it reminds him of the banchan (Korean side dish) we get at our favourite Korean restaurant in Toronto and I love it because it’s refreshing and light! It’s pretty much a soft tofu version of Braised Tofu (dubu jorim).

Angled view of a plate of cold silken tofu with soy sesame sauce on top and a green linen napkin in the background.

Why You’ll Love This Soft Silken Tofu Recipe

  • It’s a no-cook recipe so it’s perfect for hot summer days. I make this at least once a week in the summer when it’s hot out and I just don’t feel like cooking. The tofu is enjoyed straight out of the fridge so it’s chilled and refreshing.
  • It literally takes less than 5 minutes to put together. After a while, you’ll be able to eye-ball just how much of each ingredient you’ll need for the sauce and it’ll take you next to no time to stir it together and have this side dish ready.
  • It’s SO good. The soft silken tofu will melt in your mouth! And since the tofu has neutral flavor, the savoury soy garlic sauce gets to shine.
Overhead view of silken tofu with soy sesame sauce on top.

What is Silken Tofu?

Soft tofu has a delicate and smooth consistency. It’s silky and has a creamy texture to it. Silken tofu is undrained and unpressed tofu so it cannot be used interchangeably with regular tofu in most recipes since it’s fragile. In other words, you can’t stir fry soft tofu, bake them, or air fry them as you do with regular/firm tofu. However, they’re wonderful in soups, dips, smoothies, and this delicious side dish is my favourite thing to make with silken tofu!

Ingredients You’ll Need

Ingredients needed to make silken tofu banchan.
  • soy sauce — I recommend using low sodium.
  • mirin — a staple in my house, this is a Japanese version of rice wine.
  • sesame oil — I’m a fan of pure sesame oil for this but you can also use toasted sesame oil as well!
  • gochugaru (고추가루) — aka Korean chili/hot pepper powder.
  • brown sugar — I use light brown sugar but regular or dark brown sugar will work as well.
  • coarse black pepper — you only need a pinch.
  • sesame seeds — I always go with toasted sesame seeds.
  • green onions
  • silken tofu — soft tofu is solid in a cube/tub as well as in a cylinder. For this tofu side dish, you’ll need to get the one in the tub if you want it presented like how mine is.

How to Make Silken Tofu with Garlic Soy

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