Silken Tofu with Soy Sesame Sauce

Why You’ll Love This Recipe

I love this recipe because it requires no cooking at all, yet it delivers incredible flavor. The silky tofu pairs beautifully with the soy-sesame sauce, which has the perfect balance of salty, sweet, and spicy notes. It’s quick, effortless, and always feels refreshing, especially on warm days. Plus, it looks elegant enough to serve when I have guests over.

Ingredients

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

2 tbsp soy sauce, low sodium
1 tsp mirin
1 tbsp sesame oil
1 tsp gochugaru
1 tsp brown sugar
¼ tsp coarse black pepper
1½ tsp toasted sesame seeds, or more
3 sprigs green onions, sliced
1 block silken tofu, 300 grams

Directions

1. I start by carefully removing the silken tofu from its package and placing it on a serving plate.
2. In a small bowl, I mix together soy sauce, mirin, sesame oil, gochugaru, brown sugar, and black pepper until the sugar dissolves.
3. I stir in the toasted sesame seeds and sliced green onions.
4. I spoon the sauce evenly over the tofu, letting it drizzle down the sides.
5. I finish with an extra sprinkle of sesame seeds or green onions before serving.

Servings and Timing

This recipe makes about 2–3 servings as a side dish. It takes me just 5 minutes to prepare, since there’s no cooking involved.

Variations

Sometimes I add minced garlic or ginger to the sauce for an extra punch. If I want it spicier, I use more gochugaru or even a splash of chili oil. For a tangy twist, I add a tiny bit of rice vinegar. Occasionally, I garnish with fresh cilantro or thinly sliced chili peppers for extra freshness and heat.

Storage/Reheating

I keep leftovers in the fridge for up to 1 day. Since silken tofu is delicate, I store the sauce separately if I’m making it ahead. I don’t reheat this dish because it’s best enjoyed cold or at room temperature.

FAQs

Can I use firm tofu instead of silken tofu?

Yes, but the texture will be firmer and less delicate. I prefer silken tofu for this dish.

Is this dish served hot or cold?

I usually serve it chilled or at room temperature, which makes it refreshing and light.

Can I make the sauce ahead of time?

Yes, I often mix the sauce in advance and keep it in the fridge for up to 2 days.

What can I use instead of gochugaru?

I sometimes use red pepper flakes or chili powder if I don’t have gochugaru.

Can I make this recipe gluten-free?

Yes, I just use gluten-free soy sauce or tamari.

Do I need to press silken tofu before using it?

No, I don’t press silken tofu. I just drain any excess liquid from the package.

Can I add more vegetables to this dish?

Yes, I sometimes add cucumber slices or shredded carrots on the side.

Is mirin necessary?

It adds a slight sweetness, but I can replace it with a little extra sugar if I don’t have it.

How do I stop the tofu from breaking when serving?

I handle it gently with a spoon or knife, and I use a wide spatula to move it.

Can I double the sauce for more flavor?

Yes, I often double the sauce if I want a stronger punch or if I’m serving more people.

Conclusion

This silken tofu with soy sesame sauce is one of my favorite quick and refreshing dishes. I love how the delicate tofu contrasts with the bold, savory sauce, creating a perfect balance of flavors. It’s effortless, elegant, and always satisfying, whether I enjoy it as a light snack, appetizer, or side dish.

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