Silken Tofu With Spicy Soy Dressing

Total Time: 5 minutes | Prep Time: 5 minutes | Cook Time: 0 minutes (cold preparation) | Difficulty: Easy

Ingredients

For the Spicy Soy Dressing:

• ¼ cup soy sauce

• 1 tablespoon rice vinegar (preferably regular; seasoned rice vinegar can substitute for a richer profile, per preference)

• 1 tablespoon sesame oil

• 1 tablespoon chile oil (adjust quantity for spiciness: increase for heat, reduce/omit for milder)

• 1 tablespoon toasted white sesame seeds

• 2 teaspoons granulated sugar

• 1 scallion, white and green parts, finely sliced

For the Silken Tofu & Toppings:

• 2 (14-ounce) blocks silken tofu, cold

• 1 additional scallion, white and green parts, thinly sliced

• Handful of cilantro leaves (optional; omit if cilantro is not preferred)

Instructions

1. Prepare the Spicy Soy Dressing

In a small mixing bowl, combine all dressing ingredients: soy sauce, rice vinegar, sesame oil, chile oil, toasted white sesame seeds, granulated sugar, and finely sliced scallion (white and green parts). Whisk vigorously until the sugar dissolves completely, ensuring all components are evenly incorporated. Taste and adjust spiciness by adding more/less chile oil as desired.

2. Prepare the Silken Tofu

• Drain and Pat Dry: Carefully remove tofu blocks from their packaging and drain excess liquid (reserve the liquid for other uses, e.g., stir-fry bases). Gently transfer one block onto a clean kitchen towel, then pat lightly with another dry towel to remove surface moisture (this helps the dressing adhere better). Tip: For optimal texture, handle tofu as gently as possible to preserve its softness, though minor breakage is acceptable.

• Assemble: Transfer the drained tofu to a serving platter (one large platter or two smaller ones). Slice the tofu into 1-inch cubes, rectangles, or leave whole (customize shape: stars with a small cookie cutter, strips, or even scooped into balls with a melon baller, per preference).

• Finish: Spoon the prepared spicy soy dressing evenly over the tofu, ensuring full coverage. Top with thinly sliced scallion and cilantro leaves (if using). Serve immediately, either alone or alongside rice or noodles.

Pro Tips (Based on User Feedback)

• Texture Flexibility: Silken tofu can be served in various forms—uncut, cubed, crushed, or shaped into stars—without compromising flavor.

• Flavor Customization:

• Ginger Boost: For added aromatic depth, mix in a liberal amount of freshly grated ginger to the dressing (a Cantonese-inspired enhancement).

• Salt Adjustment: For a more "drinkable" profile, dilute soy sauce with an equal amount of water (or less) to reduce saltiness.

• Rice Vinegar Choice: Regular rice vinegar works best for classic tang; seasoned rice vinegar adds subtle complexity if preferred.

• Spice Control: Easily adjust heat by tweaking chile oil—increase for bold spiciness, reduce/omit for milder palates.

User Feedback

• "This is one of my favorite recipes ever—I’ve never commented on NYT Cooking before!"

• "Delicious! It rivals restaurant versions. A must-try for tofu lovers."

• "We add fresh grated ginger daily; it’s a game-changer."

• "Cantonese twist: Water down soy sauce (1:1 water-soy ratio) for balanced saltiness."

Enjoy this simple, adaptable dish—perfect for quick, fresh meals or potluck spreads!