Sesame Soy Silken Tofu (Soft Tofu)

Name: Sesame Soy Silken Tofu Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 14 ounces silken tofu; 2 tablespoons tamari (or soy sauce (preferably low sodium)); 2 to 3 tablespoons rice vinegar; 1/2 tablespoon chili garlic sauce; 1/2 tablespoon toasted sesame oil; 2 teaspoons maple syrup (or to taste); 1/2 tablespoon toasted sesame seeds; 2 scallions (green and white parts, thinly sliced)

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This no-cook, 10-minute Sesame Soy Silken Tofu recipe is a delicious and easy way to add protein to a meal. The soft and creamy texture of silken tofu sops up the tangy soy dressing for a truly flavorful dish. (Gluten-free)

Silken tofu in sesame soy dressing with toasted sesame seeds and chopped scallions.

Serve this dish cold or warm. It's so versatile. It functions as an appetizer, main dish, or side. Plus, it's rich in plant-based protein and heart-healthy fats.

This recipe is handy for adding protein to leftover rice, or slurpy noodles. The combination of the cold soft tofu with a warm grain is addictive. Moreover, it's budget-friendly. You need just a handful of pantry-friendly ingredients to make it, and it takes just 10 minutes to come together.

Although soft tofu is traditionally served cold, you can also serve it warm by simply steaming or microwaving the block before adding the dressing. This is the perfect summer go-to recipe for adding protein to your meal without having to turn on the oven or stove. It's refreshing and pairs well with almost anything.

This dish was inspired by my pantry-friendly High-Protein Peanut Soba Noodles with Tofu on this site and pairs well with this quick Avocado Mango Salad.

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👩🏼‍🌾 Ingredients
🍶 Substitutions
📖 Instructions
💡 Expert Tips
🍽 Recipe FAQs
👩🏽‍🍳 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Silken tofu on a plate, rice vinegar, maple syrup, toasted sesame oil, sesame seeds, chili garlic sauce, chopped scallions, and tamari in small bowls on a gray table.

Silken tofu, also called soft, silk, or Japanese-style tofu has a softer and creamier consistency than regular tofu. It comes with different levels of firmness, soft, firm, and extra firm. All versions work fine for this recipe. Silken tofu (soft tofu) is sometimes packaged in shelf-stable aseptic boxes that do not require refrigeration. I used fresh silken tofu for this recipe, which can be found in the refrigerated section. Both silken and regular tofu are made with the same ingredients, but they are processed slightly differently. Unlike regular tofu, the silken variety does not require pressing.
Soy sauce and tamari both work well for the sesame soy dressing. Use low sodium varieties when possible for a healthier dish.

See the recipe card for quantities.

🍶 Substitutions

Silken tofu - if you have trouble sourcing silken tofu, use soft block tofu instead
Soy sauce - instead of soy sauce, use gluten-free tamari for gluten-free
Chili garlic sauce - substitute with sriracha, or use my 7-minute homemade Easy Chili Crisp recipe instead
Cilantro - top with chopped fresh cilantro for even more flavor

Visit my Vegan Tofu Recipes page for more healthy, easy tofu recipes.

📖 Instructions

Step 1: Drain the tofu: Pierce the packet of tofu, and carefully drain the liquid.

A block of tofu between the layers of a kitchen towel.

Step 2: Gently tip the block onto a kitchen towel. Try to keep the block in one piece, if possible, but don’t worry if it falls apart, it still tastes delicious. Pat it dry, removing as much liquid as possible.

Step 3: Transfer the block to a serving plate, or to an airtight container to refrigerate if you plan on eating this later. You can leave the block whole, or slice the soft tofu widthwise into rectangles.

Asian dressing with toasted sesame seeds and chopped scallions.

Step 4: Mix the tamari or soy sauce, garlic chili sauce, rice vinegar, toasted sesame oil, maple syrup, sesame seeds, and one-half of the chopped scallion in a small bowl.

Silken tofu in sesame soy dressing with toasted sesame seeds and chopped scallions in a bowl with wild rice.

Step 5: Pour the dressing over the top of the tofu until it is completely covered. Top with remaining scallions.

For serving: Enjoy this dish with rice, noodles, or a grain of your choice.

💡 Expert Tips

Removing the tofu: Silken tofu tends to stick to the sides of the box, so it can be tricky to remove the block without it falling apart. If using fresh silken tofu sold in a plastic container, follow these tips to remove it from the box: Flip the box over, and cut small holes in two diagonal corners. Then blow some air into the box. The package can now be removed easily. Peel away the plastic cover from the top, and pour out the excess liquid. Then cover the tofu with a plate to flip it over.
How to heat silken tofu: To serve it warm, microwave the block on a microwave-safe plate for about 3 minutes, or until warm to the touch. Or you can steam it in a steamer basket.
For serving: You can slice the block into rectangles for easier serving. Cut it on the serving plate, and handle the pieces with a spoon instead of chopsticks as soft tofu breaks easily.
The sodium content of the dressing is high, especially if you are not using low sodium soy sauce or tamari, but it does not all get consumed. A salty sauce is required to season the tofu, but a portion is left on the bottom of the plate that can be saved and reused for more tofu, or added to rice or noodles.
Storage: Refrigerate leftover Sesame Soy Silken Tofu (Soft Tofu) in an airtight container for 4 to 5 days.

🍽 Recipe FAQs

How do you cook soft tofu?

Cold soft or silken tofu dressed in a flavorful sauce is delicious, but it can also be served warm. Simply microwave it on a microwave-safe plate for about 3 minutes, or until warm to the touch. Or you can steam it in a steamer basket.

How long does tofu last once opened?

Transfer the opened tofu with its liquid to an airtight container. Refrigerate for up to 5 days.

How do you know if tofu has gone bad?

Tofu that has gone bad will tend to darken in color, and may also have signs of spoilage on the surface, such as mold or discoloration. Also, it usually develops a sour or rotten smell, whereas fresh tofu does not smell much of anything.