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Chinese Silken Tofu features chilled silken tofu garnished with onions and scallions cooked in a sesame soy sauce. It's a flavorful tofu dish that originates from China and it's commonly eaten there.
What makes this recipe so easy is that the silken tofu requires no cooking at all! Just whip it out of the fridge, cook the onions with the sauce and serve it over the chilled tofu!
The taste of the warm savory sauce over the cold tofu creates a wonderful contrast of textures and sensation in your mouth. I love making this dish when I don't feel like eating meat. I usually pair this tofu dish with white rice and more veggies.
Ingredients & Substitutions
Please scroll down to the below recipe card for full measurements
- Chilled silken tofu or sub with soft tofu: get the kind in the square container where the tofu is sticking to the box. Or substitute with silken tofu in tube form and slice it into rounds. Medium tofu is a last resort substitute. Avoid using dessert silken tofu as it's flavored.
- White onion
- Green onion: for the sauce and for garnishing
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Garlic
- Vegetable oil or any neutral oil
- Sesame oil: for that nutty flavor!
- Sugar
- Sesame seeds: optional garnish
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Expert Tips
- Source Fresh Onions. Since the main aromatics of this dish are the green and yellow onions, make sure they are fresh and vibrant. Look for dark green onions and yellow onions with the skin intact.
- Make Sure it's Silken or Soft Tofu. There are many types of tofu available in the store. From extra firm to medium to soft. Make sure to choose the one that says "Silken" or "soft tofu" on the package label.
- Check the Expiry Label. This should go without saying but I can't tell you the number of times I've seen expired tofu being sold.
- Be gently when removing the tofu from the packaging or you can break the tofu apart. I share how to do this below.
- Chop Onions Finely. By chopping these ingredients finely, it'll make for a more pleasant sauce texture.
- Cook Onions until Translucent. If you don't cook the onions down until they are soft and translucent, you'll be biting into crunchy onions.
Instructions
Below are step-by-step instructions on how to make Chinese silken tofu:
Open Silken Tofu Package
Carefully peel away the plastic film on top of the tofu package starting from the corner. Keeping the plastic film on top of the tofu for the next step.
Drain Excess Liquid
Hold the tofu in place with the help of the plastic film and turn it upside down to drain the excess liquid over the sink. Then place a clean paper towel over the tofu and flip it over onto a flat surface so the paper towel can soak up more liquid.
Transfer Tofu to a Plate
Next place a plate over top of the tofu package. Then flip it over onto the plate and carefully lift up the tofu container allowing gravity to pull the tofu down. Allow this to chill in the frigde. Warning: This type of tofu is very delicate so be careful when moving or touching the tofu, as it can easily break apart.
Sauté Onions
In a small pot set over medium heat, add oil followed by white onion, green onion and garlic. Sauté for until onions are translucent, about 2-3 minutes.
Add Seasoning
Lower heat to low flame. Pour in the soy sauce, sugar and sesame oil and mix in with onions and garlic. Cook for 1 minute.
Serve Sauce Over Tofu
Pour the sauce over the silken tofu. Optional: garnish with sesame seeds and green onions. Enjoy!
Storage
- Leftovers last 1-3 days stored in an airtight container in the fridge. This dish doesn't require reheating unless you prefer it warm. If you do want to reheat it, microwave it for 45 seconds.
- Freezer-friendly? I would not recommend freezing this as the freezer will actually change the texture of the tofu.
Pairing Suggestions
This serves well with egg rolls, crab rangoons, egg drop soup, hot and sour soup, white rice, brown rice, cauliflower rice, fried rice, chow mein, lo mein, plain noodles, or garlic bok choy, choy sum, gai lan, garlic green beans, zucchini, mushrooms, steamed broccoli, cauliflower, or bell peppers.
FAQ
No. Silken tofu has a very silky texture. You barely have to chew it and it is also used in Asian desserts as well!
I personally wouldn't recommend it as the texture is too tough but if you like that, go for it.
This can be made in advance and you can store it in an airtight container in the fridge and it'll last up to 4 days.
Other recipes you may like
- Asian Breaded Tofu Nuggets
- Chinese Salt & Pepper Tofu
- Sweet and Sticky Tofu
- Vegan Kimchi Tofu Stew
- Tofu Katsu
📖 Recipe
10-min. Easy Chinese Silken Tofu
Ingredients
- 10.5 oz silken tofu or sub with soft tofu
Sauce:
- ⅔ cup yellow onion finely diced
- ½ cup green onion finely chopped
- 3 tablespoon regular soy sauce
- 1.5 tablespoon garlic minced
- 1.5 tablespoon vegetable oil or any neutral tasting oil
- 1 teaspoon sesame oil
- 1 teaspoon white granulated sugar
Optional garnishing:
- ¼ teaspoon sesame seeds
- 1 tablespoon green onion finely chopped
Instructions
- Carefully peel away the plastic film on top of the tofu package starting from the corner. Keeping the plastic film on top of the tofu for the next step. Hold the tofu in place with the help of the plastic film and turn it upside down to drain the excess liquid over the sink. Then place a clean paper towel over the tofu and flip it over onto a flat surface so the paper towel can soak up more liquid.
- Next place a plate over top of the tofu package turning it over to transfer the tofu onto the plate. Keep this chilled in the fridge.
- In a small pot set over medium heat, add oil followed by white onion, green onion and garlic. Sauté for until onions are translucent, about 2-3 minutes.
- Lower heat to low flame. Pour in the soy sauce, sugar and sesame oil and mix in with onions and garlic. Cook for 1 minute.
- Pour the sauce over the silken tofu. Optional: garnish with sesame seeds and green onions. Enjoy!
Kathy
Thank you for this easy and tasty recipe, it was a godsend because it’s all my son has wanted to eat since his wisdom teeth extraction! I love that you included metric measurements as well.
Christie Lai
Thanks for making my recipe and sharing this positive review, Kathy! Very happy to hear that it was easy enough to eat for your son 🙂 Hope he recovers soon!
Lisa Mills
Hello do you eat the tofu chilled from the fridge, with the hot onion sauce poured over it?
Christie Lai
Hi Lisa, yes that's correct and if you'd like to warm up the tofu you can simply microwave or steam it until it's warm.
Lisa Mills
Thanks! I've never eaten cold uncooked tofu, I wasn't sure it was ok to do that. It's still a bit chilly where I live, so I think I'll heat it up this time, but I'll try it cold in the warmer months.
Jd
I'll try to cook the Chinese silken tofu
Thyagie Gunawardhana
i liked it very much.🙏
christieathome
Thank you so much for making my recipe! So happy you liked it!
Paula
I love making this because it’s so simple thank you for sharing!
christieathome
Thank you so much Paula! I am so glad you that you enjoy it 🙂 Sometimes less is more isn't it!
Frankie
I could eat this forever. Simple to make and simply delicious! I am so glad I found your recipe.
christieathome
Thank you so much for your kind words Frankie! I am so happy you liked it.
Anne
The tofu was very good and the recipe was easy.
christieathome
Thank you so much for making my recipe Anne! Glad you enjoyed it!
Alex
This is such a wonderful way to enjoy tofu - the flavours work so well!
Heidi | The Frugal Girls
15 minutes total prep and no bake... I am loving this for an easy weeknight dinner! And your flavors are so so tasty good. Yum!!
Sherri
Christie, I am drooling over this creative silken tofu recipe! So much flavor! 🙂
Ivy
Wow I've never tried tofu like this but it was so delicious and very easy to make.