Silken Tofu with Spicy Soy Sauce Dressing

This Silken Tofu with Spicy Soy Sauce Dressing is a refreshing, flavorful dish that’s quick to prepare yet deeply satisfying. I love how the silky smooth tofu pairs with the tangy, spicy, and slightly sweet dressing, making it a perfect light meal or appetizer.

Why You’ll Love This Recipe

I like this recipe because it takes just minutes to prepare but tastes like something I’d order at a restaurant. The combination of soy sauce, vinegar, and chili sauce creates a bold punch of flavor, while the tofu keeps it cooling and soft. It’s healthy, protein-packed, and can easily be turned into a full meal with some vegetables on the side.

Ingredients

1 12.3 ounce block extra firm or firm silken tofu liquid drained. Allow to come to room temperature-see notes. I used Mori-Nu brand.

For the sauce
2 tablespoon low sodium soy sauce See notes for substitutes and sodium comparisons.
2 tablespoon rice vinegar
1 tablespoon lemon juice
2 teaspoon Asian chili sauce (or chili garlic sauce, oil free. I used Huy Fong brand)
2 teaspoon maple syrup or date syrup
1 teaspoon garlic finely minced
1 teaspoon ginger finely minced
½ teaspoon black sesame seeds
½ teaspoon white sesame seeds
2 tablespoon green onions sliced

Optional
1 teaspoon mellow white miso paste to thicken (see notes)

To make it a meal (not included in nutrition information)
napa cabbage or baby bok choy steamed or sautéed in water for 8-10 minutes, or until cooked but still slightly crunchy

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by draining the tofu and letting it come to room temperature, then carefully placing it on a serving plate.
2. In a small bowl, I whisk together soy sauce, rice vinegar, lemon juice, chili sauce, maple syrup, garlic, and ginger until smooth.
3. If I want a thicker sauce, I mix in a teaspoon of mellow white miso paste.
4. I pour the dressing evenly over the tofu block.
5. I sprinkle black and white sesame seeds along with sliced green onions on top.
6. If I want to make it a meal, I serve it alongside steamed or sautéed napa cabbage or bok choy.

Servings and Timing

This recipe makes about 2–3 servings as a side dish. It takes around 10 minutes to prepare, with no cooking required unless I add vegetables.

Variations

Sometimes I swap rice vinegar with apple cider vinegar or soy sauce with tamari for a gluten-free option. For extra spice, I add more chili sauce or a drizzle of chili oil. If I want a nuttier flavor, I stir in a little sesame oil or peanut butter to the dressing.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Since the tofu is delicate, I don’t reheat it—I enjoy it cold or at room temperature. The sauce may separate slightly, so I give it a quick stir before serving again.

FAQs

Can I use soft tofu instead of firm silken tofu?

Yes, but firm silken tofu holds its shape better for slicing and serving.

Can I make this recipe gluten-free?

Yes, I use tamari or coconut aminos instead of soy sauce.

Do I need to cook the tofu?

No, I serve it at room temperature or chilled for the best texture.

Can I prepare the sauce in advance?

Yes, I mix the sauce a day ahead and refrigerate it, then pour it over the tofu just before serving.

What vegetables pair well with this dish?

I like napa cabbage, bok choy, spinach, or even steamed broccoli.

Can I use fresh chili instead of chili sauce?

Yes, finely chopped fresh chili works, though it gives a sharper heat.

How do I keep the tofu from breaking?

I handle it gently and use a flat spatula or spoon when transferring.

Can I add sesame oil to the sauce?

Yes, a small drizzle adds extra aroma and richness.

Can I make this into a main dish?

Yes, I serve it with rice or noodles plus sautéed vegetables for a full meal.

Why let the tofu come to room temperature?

It softens slightly and absorbs the sauce better, making the flavors more balanced.

Conclusion

I love how this Silken Tofu with Spicy Soy Sauce Dressing comes together so quickly yet delivers such bold flavor. It’s light, refreshing, and versatile enough to serve as an appetizer, side, or even a full meal with vegetables and rice. It’s a recipe I return to whenever I want something simple but deeply satisfying.

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