10-min. Easy Chinese Silken Tofu

Name: 10-min. Easy Chinese Silken Tofu
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 10.5 oz silken tofu (or use soft tofu); 1.5 tbsp vegetable oil (or any neutral oil); ⅔ cup yellow onion (or white onion, finely diced); 1/2 cup green onion (finely chopped for cooking); 3 garlic cloves (minced); 3 tbsp regular soy sauce (or light soy sauce); 1 tsp white granulated sugar; 1 tsp sesame oil (toasted kind); 1/4 tsp sesame seeds (toasted kind, for garnishing); 1 tbsp green onion (finely chopped for garnishing)

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Cool, delicate silken tofu is topped with a warm, savory sesame soy onion sauce. This easy Chinese silken tofu recipe is ready in just 10 minutes. Every spoonful is velvety and savory, making it an easy meatless main for busy weeknights.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
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📖 Recipe

Chinese silken tofu is a simple cold tofu dish served with a savory soy-based sauce and aromatics. Every family has their own way of making this dish, using different aromatics and seasonings based on their preferences. Since tofu is an affordable staple in Chinese cooking, it's also a budget-friendly dish that's easy to make at home.

This is my go-to dish when I want a quick, budget-friendly meatless meal that still feels substantial, and I love pairing it with steamed rice.

After making this often, I've found that thoroughly draining the silken tofu is key because excess water can dilute the sesame soy onion sauce.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Silken tofu, onion, green onion, garlic, soy sauce, sesame oil, sugar, sesame seeds, and vegetable oil to make Chinese silken tofu.

Silken Tofu: Use chilled, plain silken tofu for the soft, custard-like texture. Soft tofu also works, but it will have a slightly firmer texture. Avoid sweetened or flavored dessert tofu.
White Onion: Yellow onion also works.
Green Onion
Regular Soy Sauce: Light soy sauce also works. Use low-sodium soy sauce for a less salty flavor. Avoid dark soy sauce, as its flavor is too overpowering for this dish.
Garlic Cloves
Vegetable Oil: Use any neutral oil with a high smoke point. Canola or refined avocado oil also work.
Toasted Sesame Oil: This is more flavorful than untoasted sesame oil.
White Granulated Sugar: Cane sugar also works.
Toasted Sesame Seeds: If unavailable, use raw sesame seeds and toast them in a dry pan until golden.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Handle the tofu gently when unmolding and serving to prevent the delicate block from breaking.
Don't pat the tofu dry because the delicate surface can easily tear or break.
Finely mince the garlic so it cooks evenly without leaving large raw-tasting pieces.
Serve the tofu immediately to enjoy the contrast between chilled tofu and warm sauce.

Instructions

Below are step-by-step instructions on how to make Chinese silken tofu:

Silken tofu draining upside down on a clean paper towel.

Drain the tofu: Peel back the plastic film slightly from one corner of the tofu container. Keep the film in place, turn the container upside down over the sink, and drain the loose liquid. Turn the container upright and peel off the film completely. Place a clean paper towel over the exposed tofu, then carefully flip the container upside down onto a flat surface. Let it sit for a few minutes to absorb excess moisture.

Smooth block of chilled silken tofu resting on a serving plate.

Unmold the tofu: Carefully turn the tofu container upright and gently peel the paper towel away from the tofu. Place a serving plate upside down over the opening, then carefully flip the plate and container together. Snip a tiny opening in each corner of the plastic container to let air enter between the container and the tofu. Gently lift off the container to release the tofu onto the plate. Refrigerate while you prepare the sauce.

Diced white onion, green onion, and minced garlic sautéing in oil.

Sauté the aromatics: Heat the vegetable oil in a small pot over medium heat. Add the white onion, green onion, and garlic and sauté for 2-3 minutes until the onions are soft and translucent.

Savory soy sauce simmering with softened onions, green onions, and garlic.

Simmer the sauce: Reduce the heat to low. Add the soy sauce, sugar, and toasted sesame oil and stir well. Cook for about 1 minute until heated through, then remove from the heat and let the sauce cool for 1 minute.

Chilled silken tofu topped with warm sesame soy onion sauce and toasted sesame seeds.

Sauce and serve: Remove the chilled silken tofu from the refrigerator. Pour the warm sauce evenly over the tofu and garnish with toasted sesame seeds and extra green onions. Serve immediately.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Do not freeze, as freezing makes silken tofu spongy and changes its delicate texture.
Reheating: Enjoy leftovers cold, or microwave on medium power for about 45 seconds until warmed through.

Variations

Gluten-free: Use gluten-free soy sauce or tamari instead of regular soy sauce.
Spicy: Add 1⁄2 teaspoon of red chili flakes or 1 teaspoon of chili oil to the sauce.

Pairing Suggestions

Steamed white rice: Soaks up the savory sesame soy onion sauce.
Garlic bok choy: Adds crisp, garlicky greens alongside the soft silken tofu.
Egg drop soup: Adds a warm, comforting starter to round out the meal.

FAQ

Do I need to cook silken tofu before serving?

No. Packaged silken tofu is already cooked and can be eaten straight from the package. Simply drain it well before serving.

Why is my silken tofu watering down the sauce?

Silken tofu naturally contains a lot of water. Drain the packing liquid, then invert the tofu container onto a clean paper towel for a few minutes to absorb excess moisture before adding the sauce.

Can I use soft tofu instead of silken tofu?

Yes. Soft tofu works, but it has a slightly firmer texture than silken tofu. Avoid firm or extra-firm tofu because they won't give you the same delicate, custard-like texture.

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