Spicy Silken Tofu (chilled)

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A dish best served cold, Spicy Silken Tofu is perfect for a hot summer day. Why not pair it with a simple pickled cucumber salad or a bowl of fluffy steamed rice.

Prep Time10

Total Time10

Course: Appetizer, Dinner, lunch, Side Dish

Cuisine: Chinese

Diet: Vegan, Vegetarian

Keyword: caster sugar, garlic, mirin, sesame oil, silken tofu, soy sauce, spicy bean paste

Servings: people

Calories: 129.57kcal

Ingredients

1 tablespoon spicy bean paste see notes
1 tablespoon soy sauce
1 teaspoon sesame oil
0.5 teaspoon sugar
1 clove garlic minced
300 grams silken tofu
2 spring onions thinly sliced
1 teaspoon sesame seeds optional
crispy fried onions optional
fresh coriander optional

Instructions

In a small bowl, whisk together the soy sauce, bean paste, sesame oil, sugar and garlic.
Slice the tofu into cubes.
Carefully transfer the cubes onto your serving plate or bowl.
Pour over the sauce then top with the spring onions, sesame seeds, crispy fried onions and coriander leaves if using.

Notes

What is spicy bean paste?

Spicy bean paste (also known as doubanjiang or tobanjiang) is a paste made from fermented soybeans, broad beans, and chilies.

It comes in jars and can be found in any good Asian supermarket or online.

It's a key ingredient for Sichuan (Szechuan) cooking. It has a savoury, umami flavour and is both spicy, and salty.

Are there any alternatives to spicy bean paste?

You could easily make your own with the ingredients I've mentioned above. At a push you could use gochujang, a red chilli paste that is a core component of Korean cooking.

Gochujang is also made with fermented soy beans and chilli but one of the key differences is that gochujang is made from rice instead of broad beans.

I find that gochujang is sweeter than doubanjiang so you may need to adjust the seasoning if you use it as a substitute in this dish.

Nutrition