Silken Tofu

(8)

This 5-minute silken tofu recipe features creamy tofu topped with a spicy-sweet honey gochujang sauce, fresh scallions, cucumber, and sesame seeds.

Prep Time5

Cook Time0

Course: Appetizer

Cuisine: asian

Servings:

Author: Shreya Walia

Ingredients

1 tbsp honey
1 tbsp dark soy sauce
2 tsp rice vinegar
1 tsp gochugaru chili flakes
1 tsp gochujang sauce
2 tsp sesame oil
2 tbsp Scallions
1/2 persian cucumber chopped
14 ounce block of silken tofu
3/4 tsp sesame seeds for garnish

Instructions

Prepare the Sauce: In a small bowl, whisk together the honey, dark soy sauce, rice vinegar, gochugaru chili flakes, gochujang, and sesame oil until smooth. Stir in the chopped scallions and chopped Persian cucumbers to coat them in the sauce.
Plate the Tofu: Carefully remove the silken tofu from its packaging and place it on a serving plate. You can leave it whole or slice it into smaller pieces for easier serving.
Drizzle the Sauce: Spoon the prepared sauce with scallions and cucumbers evenly over the tofu, letting it drizzle down the sides for full coverage.
Garnish & Serve: Sprinkle sesame seeds on top for a nutty crunch and subtle aroma. Serve immediately as a refreshing cold tofu appetizer or side dish.

Notes

Dark soy vs. regular soy: Dark soy gives the sauce its rich color and slightly caramel flavor. You can substitute with regular soy sauce if needed.

Serving tips: This tofu is best served chilled or at room temperature. For a heartier meal, pair it with jasmine rice, spicy noodles, or your favorite Korean-inspired sides.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. The tofu will release some water, so drain excess liquid before serving again.

Nutrition