Silken tofu with chilli soy
Silken tofu with chilli soy, from above
VegVeganChina

Silken tofu with chilli soy

Cold, wobbly tofu under chilli oil, soy and spring onion. Five minutes and zero cooking.

5 minTime
13 gProtein each
mediumSpice
Tofu that needs no stove2 chapters · 1 min read

Make it your way

Grandma's wayCold silken tofu with chilli oil and soy.
The original
261kcalsame
13 gproteinsame
2 gfibresame
5minutessame

Liang ban dou fu, Chinese cold tofu.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Silken tofu1 block silken tofu, chilled
Soy sauce1½ tbsp
Vinegar2 tsp black or rice vinegar
Sesame oil1 tsp
Chinese chilli oil1 tbsp with crisp bits
Garlic2 cloves, minced
Sugara pinch
Spring onion (green onion, scallion)2, finely sliced
Coriander leaves (cilantro)a few sprigs
Peanuts1 tbsp, roasted and crushed
Sesame seeds1 tsp

Method

3 steps
  1. 1Drain the tofu carefully and slide it onto a plate. Pour off any water that collects.
  2. 2Stir the soy sauce, vinegar, sesame oil, chilli oil, garlic and sugar.
  3. 3Cut the tofu into thick slices or cubes in place, pour over the sauce and scatter spring onion, coriander, peanuts and sesame.
Serve it like this

Serve chilled on a shallow plate with the sauce pooled around, alongside rice and stir fried greens.

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Make it a meal

What goes with Silken tofu with chilli soy: a bread or rice, a side, something to drink and something sweet.

Bread or rice Egg fried rice20 min
Bread or rice Mantou120 min
With a main Tomato and egg stir fry15 min
With a main Sichuan cold noodles25 min
On the side Stir fried bok choy with garlic10 min
On the side Smashed cucumber salad15 min
To drink Doujiang40 min
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