A simple and easy dish that can be made in 5-minutes: Cold Silken Tofu with Korean Dressing. A soft and creamy tofu dish with a bold and vibrant sauce. Easy to make with no cooking required. Perfect for a hot day. Or as a side dish with Korean BBQ.
What is Korean Cold Silken Tofu?
Korean Cold Silken Tofu is simple dish made with a block of silken tofu and seasoned with a Korean dressing. Chilled tofu is topped with Korean pantry ingredients: soy sauce, sesame oil, vinegar, gochukaru, green onion, and garlic. Easy to make and so delicious, it’s perfect for hot summer days when it’s too hot to cook!
The main ingredient is Silken Tofu. Also known as Soft Tofu, it’s different from other kinds of tofu because it is very soft. The coagulated soy milk is not pressed and contains a high water content. The texture is silky smooth and custard-like.
To make this dish, drain the water from a box of tofu. Add the sauce ingredients to a jar. Shake to emulsify. Pour over the soft tofu. The mild flavor of silken tofu absorbs all the flavor of the delicious dressing.
Enjoy as a side dish with other Korean side dishes (banchan). Or as a single serving meal with rice. It’s full of protein and there’s no cooking required. Take a bite and enjoy the luxuriously soft and creamy texture!
More tofu recipes: Soondubu Jjigae (Soft Silken Tofu Soup), Spicy Braised Tofu (Dubu Jorim), Air Fryer Panko Tofu, and Braised Kimchi with Pork Belly and Tofu.
Ingredients:
- Soft Silken Tofu. Look in the refrigerated section at Asian markets. It will be sealed in a plastic box with film on top. It goes by many names: Silken Tofu, Extra Silken Tofu, or Soft Tofu.
- Dressing: Soy Sauce, Vinegar, Sesame seeds, Sesame oil, Gochukaru (Korean red pepper flakes), Sugar, Green onion, and Garlic. Together, they make a quick sauce.
How to make Korean Silken Tofu:
- Drain tofu. With a sharp paring knife, cut slits into the sides of the tofu package. Do not remove any of the plastic film on top. Holding onto the top with one hand, gently turn over and drain any extra water. Remove the film and transfer the tofu onto a rimmed plate or shallow bowl.
- Make the sauce. Add sauce ingredients in a small jar.
- Add sauce to tofu. Shake the jar with the sauce to emulsify. Evenly pour the sauce over the top of the tofu.
- Serve. Serve immediately and enjoy! Note: As the tofu sits, it will continue to release water. Eat immediately so it doesn’t get too watery.
PRO Tips:
- Look for vacuum-sealed tofu. For the best silky texture, look for tofu in vacuum-sealed packages. The tofu should touch the sides of the packaging — with no visible water surrounding it. If you see the tofu sitting in water, it won’t have that super creamy texture.
- Handle carefully. Soft silken tofu has a higher water content than other types of tofu. It can easily fall apart or break into chunks. Be gentle!
- Make a warm version. In the winter, make a warm version. Heat the the silken tofu in the microwave for 1-2 minutes before adding the sauce.
- Slice or cube tofu. If you like, slice or cube the tofu. It will create more nooks and crannies for the sauce.
Variations:
- Add chili oil. For more spicy flavor, drizzle 1 Tbsp of chili oil or chili crisp right before serving.
- Add nori. For more umami flavour, add crumbled roasted nori or Gim.
- Add cilantro. Top with a generous helping of chopped cilantro. Adds lots of herbal aroma and freshness.
FAQ
Leftovers can be stored in an airtight container in the fridge for 1-2 days. FYI the soft silken tofu will continue to release water so make sure to drain the water before serving. To drain, cover the top loosely with a tupperware lid and gently tip out the excess liquid.
Yes, definitely! To make it less spicy, do not add the Gochukaru or chili pepper.
I prefer this recipe with soft silken tofu. But it could work with any kind of tofu.
More easy recipes
- Gochujang Jjigae (Korean Chili Paste Stew)
- Spam Gimbap
- Korean Egg Drop Sandwich
- Sesame Seared Tuna with Korean Dipping Sauce
Korean Cold Silken Tofu Recipe
Equipment
- small jar with tight-fitting lid
- rimmed plate or shallow bowl
Ingredients
- 1 package silken soft tofu
- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar (rice vinegar, apple vinegar, or white vinegar)
- 1 Tbsp Gochukaru
- 1 Tbsp sesame seeds
- 1 Tbsp Sesame Oil
- 1/2 Tbsp sugar
- 1 green onion, minced
- 1 clove garlic, minced
- 1 chili pepper *optional (green, red, finger, or jalapeno)
Instructions
- Drain tofu. With a sharp paring knife, cut slits into the sides of the tofu package. Do not remove any of the plastic film on top. Holding onto the top with one hand, gently turn over and drain the water. Remove the film and transfer the tofu onto a rimmed plate or shallow bowl.
- Make the sauce. Add sauce ingredients in a small jar: sesame seeds, sugar, soy sauce, vinegar, gochukaru, sesame oil, green onion, garlic, and chili pepper (if using). Cover with a tight-fitting lid. Shake the sauce to emulsify.
- Add sauce to tofu. Evenly pour the sauce over the top of the tofu.
- Serve. Serve immediately with rice and enjoy! Note: As the tofu sits, it will continue to release water. Eat immediately so it doesn't get too watery!
Video
Notes
-
- Look for vacuum-sealed tofu. For the best silky texture, look for tofu in vacuum-sealed packages. The tofu should touch the sides of the packaging — with no visible water surrounding it. If you see the tofu sitting in water, it won’t have that super creamy texture. Instead, look for tofu that’s directly touching the sides of the packaging; the packaging acts as a mold to shape and hold everything together.
-
- Handle carefully. Soft silken tofu has a higher water content than other types of tofu. It can easily fall apart or break into chunks. Be gentle!
-
- Make a warm version. In the winter, make a warm version. Heat the the silken tofu in the microwave for 1-2 minutes before adding the sauce.
-
- Slice or cube tofu. If you like, slice or cube the tofu. It will create more nooks and crannies for the sauce.
- Add chili oil. For more spicy flavor, drizzle 1 Tbsp of chili oil or chili crisp right before serving.
- Add nori. For more umami flavour, add crumbled roasted nori or gim.
- Add cilantro. Top with a generous helping of chopped cilantro. Adds lots of herbal aroma and freshness.
Very good recipe and the pictures are always so beautiful!