This easy cold tofu recipe is one of my favorite no-cook meals when I want something fast, flavorful, and actually satisfying. A cold, creamy block of silken tofu gets topped with a sweet, spicy, nutty gochujang peanut sauce that comes together in just 5 minutes. It’s high in protein, incredibly simple, and perfect for a quick lunch, light dinner, or easy side dish.
You can also use this sauce for noodles or as a dipping sauce for tofu fresh rolls! And, if you’re craving in more tofu recipes make sure to check out my tofu honey baked ham recipe, sweet and sour tofu, and buffalo tofu tenders!!
Quick Look: Cold Tofu Recipe
✅ Recipe Name: Cold Tofu with Gochujang Peanut Sauce
🕒 Ready In: 5 minutes
👪 Serves: 2
🥣 Main Ingredients: silken tofu, peanut butter, gochujang, honey, garlic paste, mirin, and sesame oil
👌 Difficulty: SUPER Easy. No-cook recipe with a quick whisked sauce.
⭐ Why This Is Awesome: This recipe is ridiculously satisfying for something that takes almost no effort and no time! Also, the sauce includes a lot of pantry staples you likely already have on hand!
SUMMARIZE & SAVE THIS CONTENT ON:
Key Ingredients and Why They Matter
- Silken tofu: This is the base of the whole dish. Silken tofu has a soft, delicate, almost custard-like texture that makes this recipe feel light, refreshing, and satisfying without any cooking.
- Peanut butter + hot water: These two work together to create the body of the sauce. The peanut butter adds richness and nuttiness, while the hot water helps loosen and emulsify it into a smooth, pourable texture. (I also have a thai peanut sauce recipe that uses the same technique!)
- Gochujang: This is the main flavor builder in the sauce. It brings sweet heat, savory depth, and that bold fermented flavor that makes the dish taste interesting and full of character.
- Honey + mirin: These add balance. They bring a little sweetness and brightness that smooth out the heat and richness of the sauce so it tastes more rounded and flavorful.
- Garlic paste + sesame oil: These finish the sauce with extra depth. The garlic adds savory sharpness, and the sesame oil gives it a toasty, nutty finish.
Ingredient Substitutions
- Honey: Maple syrup works well here if you want to keep the sauce fully vegetarian or avoid honey.
- Mirin: If you do not have mirin, you can use a small splash of rice vinegar plus a little extra honey or maple syrup. This gives you a similar sweet-tangy balance.
- Gochujang: Gochujang is one of my favorite chili pastes, but you can just as easily use sriracha, sambal oelek, thai chili paste, or even harissa!
The full written cold tofu recipe with measurements is below on the recipe card.
How to Make This Cold Tofu Recipe
- 1. Make the sauce: Add the peanut butter and hot water to a bowl and whisk until smooth and emulsified.
- 2. Build the flavor: Add the gochujang, honey, garlic paste, mirin, and sesame oil, then whisk until smooth and glossy.
- 3. Plate the tofu: Carefully transfer the silken tofu to a shallow bowl or plate.
- 4. Spoon over the sauce: Pour the sauce over the tofu, letting it settle over the top and sides.
- 5. Finish and serve: Serve immediately as is, or add your favorite toppings like scallions and sesame seeds before serving.
My Expert Recipe Tips
Emulsify the peanut butter first: This is the most important step for a smooth sauce. Whisk the peanut butter with the hot water first until it loosens and turns creamy, then add the remaining sauce ingredients from thickest to thinnest, whisking well after each addition. This helps the sauce stay smooth, glossy, and evenly combined instead of turning stiff, streaky, or clumpy.
Handle the silken tofu gently: Silken tofu is very delicate and can break apart easily, so take your time when removing it from the package and transferring it to the plate. I like to slide it out carefully and let it stay mostly intact so the finished dish looks clean and beautiful.
Cold Tofu Recipe FAQs
Just place everything in an airtight container and keep it in the fridge for about 2-3 days max.
Yes, tofu is safe to eat raw, straight from the package, including in a cold tofu recipe like this one. Tofu is not raw in the same way raw meat is raw, since it is made from cooked soy milk that has been coagulated and pressed. As long as it has been stored properly and is within its use-by date, it is perfectly fine to enjoy chilled.
Silken tofu is the softest and most delicate, with a smooth, custard-like texture. Soft tofu is slightly more set, while firm and extra-firm tofu are pressed to remove more water, which makes them sturdier and better for frying, baking, and grilling.
Other Tofu Recipes You’ll Love
Main Courses
Desserts & Sweet Treats
Side Dishes
Noodles & Pasta Dishes
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
Cold Tofu Recipe with Gochujang Peanut Sauce (5 Mins!)
Ingredients
For the tofu:
- 1 block silken tofu
For the sauce:
- 1/4 cup peanut butter
- 3 tablespoons hot water
- 2 tablespoons honey
- 3 tablespoons gochujang
- 1 teaspoon garlic paste
- 1 tablespoon mirin
- 1 teaspoon sesame oil
For Garnish:
- 2 tbsp chopped scallions
- 1 tsp sesame seeds
Instructions
- Make the sauce: In a medium bowl, whisk the peanut butter with the hot water until smooth and emulsified. This helps loosen the peanut butter and creates a creamy base for the sauce.
- Add the remaining sauce ingredients: Add the gochujang, honey, garlic paste, mirin, and sesame oil. Whisk until the sauce is smooth, glossy, and fully combined.
- Plate the silken tofu: Carefully remove the silken tofu from the package and transfer it to a shallow bowl, plate, or serving dish. Be gentle, since silken tofu is very delicate and can break easily.
- Assemble the dish: Spoon the sauce evenly over the tofu, letting it cover the top and run over the sides.
- Garnish and Serve: Garnish with chopped scallions and sesame seeds. Serve immediately as a cold tofu recipe for a quick lunch, light dinner, or easy side dish.
Notes
Handle the tofu gently: Silken tofu is very delicate, so carefully slide it out of the package and onto your serving plate to keep it intact.
Adjust the sauce as needed: If your peanut butter is extra thick, add a little more hot water, 1 teaspoon at a time, until the sauce is pourable.
Serve chilled or straight from the fridge: This recipe is best cold, which makes it especially nice for warmer days or when you want something refreshing and easy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my favorite recipes I’ve made to date. I love enjoying this as a lunch with a side of rice and a cucumber salad!