This easy vegan silken tofu is served hot or cold with a savory Korean soy sauce flavored with green onions, peppers, sesame oil, and red pepper flakes, also known as gochugaru.
This Korean style silken tofu is easy, healthy, fast to prepare, and made with simple ingredients! It can be served raw or chilled, or you can steam or microwave it to serve hot.
It makes a great Korean appetizer or vegan entree that's a good source of protein. Pair with steamed rice or serve atop a salad for a low carb option.
What is Silken Tofu?
Silken tofu is unpressed and undrained tofu which results in loose, delicate curds with soft texture that's similar to flan. It has a high moisture content and doesn't have the dense texture that's associated with medium or firm tofu.
It can be served in both savory and sweet dishes (smoothies, desserts, or puddings). It's also a great substitute for dairy and eggs, thus being popular in vegan and vegetarian dishes.
It's popular in Korean, Japan, and China and can be served both cooked and raw (hot or cold).
What's the Difference between Silken Tofu and Regular Tofu?
Tofu comes in many varieties - silken, soft, medium, firm, and extra firm. The firmer the texture, the less moisture it has because it's been pressed out of the tofu.
The main difference between silken tofu and regular tofu is the texture, moisture content, and amount of protein per serving.
Ingredients
- Silken tofu - Look for the word "silken" or "extra soft" on the packaging.
- Soy sauce - Substitute with liquid aminos or tamari.
- Flavorings - chili peppers, green onions, sesame seeds, Korean pepper flakes (gochugaru). Adjust to your liking.
How to Make Korean Silken Tofu
- First, drain the liquid from the container and peel back the top film.
- Next, place a piece of paper towel or clean kitchen towel on top and flip it over onto a plate to drain excess liquid. The paper towel should be on the bottom with the tofu draining on top. Keep it in the container for easy transfer later.
- While it's draining, make the flavored soy sauce.
- Finally, carefully place the silken tofu onto a plate. Then spoon the soy sauce mixture on top. Enjoy!
Recipe Tips
- Heating silken tofu: To serve warm, microwave it on a microwave safe plate for 2 to 4 minutes until warm to the touch. Or you can steam it in a steamer basket.
- Serving: You can slice it into cubes or rectangles for easier serving. Handle with a spoon instead of chopsticks as they break apart easily.
- Storing leftovers: Store leftover tofu in an airtight container and cover with clean water. Use within a day or two.
FAQ - Silken Tofu
It's sold in most Asian groceries stores in the refrigerated section next to other varieties of tofu. Look for the words "silken" or "extra soft."
Silken tofu does not need to be cooked and can be eaten raw. You can enjoy it chilled, at room temperature, warm or hot.
You can steam it in a steamer basket, warm it up in the microwave it for 1 to 4 minutes on medium heat, or simmer in a pan.
You always want to drain the excess liquid, like any other tofu. Depending on what the recipe you may want to slice it, cut it into cubes, or leave it whole.
Remember to be gentle when handling as it's quite delicate and can break apart easily.
I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!
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Thanks so much for stopping by! 🧡 -Jamie
More recipes:
5 Minute Silken Tofu with Korean Soy Sauce
☑ Ingredients
- 1 lb silken tofu - (454g)
Soy Sauce Mixture
- 2 ½ Tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice wine vinegar
- 1 ½ teaspoon sesame seeds
- ⅔ teaspoon Korean red pepper flakes
- 1 teaspoon sugar - (optional)
- 1 stalk green onion - chopped
- 1 or 2 peppers - sliced
Instructions
Drain Tofu
- Drain tofu: Open the package of tofu and drain out the liquid. Lay the tofu on a clean piece of paper towel or kitchen towel to continue draining.1 lb silken tofu
Make Sauce
- Make sauce: In a small bowl, mix together the soy sauce, sesame oil, rice wine vinegar, sesame seeds, Korean red pepper flakes (gochugaru), chopped green onions, and sliced peppers. Add sugar if desired.2 ½ Tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon rice wine vinegar, 1 ½ teaspoon sesame seeds, ⅔ teaspoon Korean red pepper flakes, 1 teaspoon sugar, 1 stalk green onion, 1 or 2 peppers
- Assemble and serve: Remove the paper towel from the tofu and place the tofu on your serving plate. Slice into rectangles if desired. Spoon as much or as little of the soy sauce mixture on top. Enjoy!
✎ Recipe Notes
- Heating silken tofu: To serve warm, microwave it on a microwave safe plate for 2 to 4 minutes until warm to the touch. Or you can steam it in a steamer basket.
- Serving: You can slice it into cubes or rectangles for easier serving. Handle with a spoon instead of chopsticks as they break apart easily.
- Storing leftovers: For best flavor, I recommend consuming this the day of once the soy sauce is added to the tofu. Store leftovers in an airtight container and consume within a day. Unused tofu (without soy sauce) can be stored in an airtight container and covered with clean water. Use within a day or two.
Nutrition
*Nutritional information is an estimate, calculated using online tools.
serena
This is so simple and packed with flavor! I love it for a weeknight dish. YUM!
Nicolette
Wow, this looks so flavor packed!! I can't wait to try this