Chilled Tofu with Scallions and Soy Sauce
This simple dish features tofu as the main attraction, with a savory Asian sauce to flavor it. It only takes 5 minutes to prepare and stores well in the fridge!
I feel sorry for Tofu.
Because first of all, it was named “tofu.”
Can you think of a less sexy-sounding word than tofu?
I sure can’t.
And second of all, I feel sorry for tofu because it’s often written off as a tasteless health food for barefoot-in-the-grass hippie people.
But tofu is great.
…it is!!!
I eat this dish all the time in the summer and I swear it’s more refreshing than a popsicle on a hot day.
It’s simple, tasty, cold, and yes, it’s healthy!
Chilled Tofu with Scallions and Soy Sauce
This simple dish features tofu as the main attraction, with a savory Asian sauce to flavor it. It only takes 5 minutes to prepare and stores well in the fridge!
Ingredients
- 14 oz block of soft or medium tofu don't use firm tofu here
- 2 scallions sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1/2 tbsp rice vinegar
- 1/2 tbsp sriracha
Instructions
- Whisk to combine the scallions, soy sauce, sesame oil, sesame seeds, rice vinegar, and sriracha. Take a little taste and make any adjustments you want to suit your own tastes.
- Slice the tofu into squares and bathe the tofu in the asian dressing. Chill in the fridge for 1 hour so the tofu can absorb the flavors and also get super cold. Eat and enjoy! See? It’s good stuff!
Nutrition
Calories: 162kcal, Carbohydrates: 5g, Protein: 13g, Fat: 12g, Saturated Fat: 2g, Sodium: 959mg, Fiber: 2g, Sugar: 1g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
41 Comments on “Chilled Tofu with Scallions and Soy Sauce”
Is it safe to eat uncooked tofu? Does the tofu need to be pressed before marinating? This recipe sounds delicious!!
Delicious! I love this with a sushi bowl 🙂
Yummy! Can’t wait to make it tonight as an appetizer for our vegan ramen. Do I need to press the soft tofu or no need? Thanks!!
Honestly, this sort of tofu dish is so underrated! I had the homemade tofu at Cocoron in NYC (with a bunch of toppings: bonito flakes, shredded nori, scallions, ginger, soy sauce) and it was life-changing. It made me realize the tofu I’d been buying from U.S. grocery stores was garbage, AND it broke my many years-long vegetarian streak when I decided to try it with the bonito. Zero regrets. In fact, I craved it every day until I found this recipe (and others) to get some guidance on how to recreate a delicious cold, raw tofu dish. I’m eating it now (with bonito added) and it’s SO GOOD. Like someone said above, it really does satisfy all of the Japanese flavor cravings and I find this even tastier than any sushi I’ve had (though I love sushi). An instant favorite. I’ll be eating this often!
Yum!! Thanks. My Japanese mom used to make this for me when I was a kid
This recipe was AMAZING!! Thank-you- my only challenge will be not to eat it everyday. It satisfies all of the Asian-style flavors that I crave and enjoy so much.
YAY! Glad to hear it!
Made this last night and it was wonderful! Thank you for an awesome recipe!
That’s fantastic, Danielle! So happy you enjoyed the tofu!
Thank you for this recipe, it is exactly what I was looking for.
I make this recipe all the time and usually serve it with some steamed broccoli and rice. I’ve also switched to low sodium soy sauce and I actually like it more. And it doesn’t lack the soy sauce flavor at all. My roommate is Malaysian and she learned this from her mom. They would always wing it so I was so surprised to find your recipe online. It tastes almost exactly like when my roommate makes it! Thank you!
Hi Anna, I haven’t experimented much with low sodium soy sauce but it sounds like I should! Especially since the regular stuff is too salty sometimes. Thanks!
I have some left over firm tofu in my fridge to use and would love to try this. You said not to use firm. What is the difference if I do? It looks very good!
Hi Jessica, you can certainly use the firm too, I just think the recipe is better suited for soft tofu. But go ahead and use the firm if that’s what you have and like =)
Hi, Joanne! I’ve got to tell you, I’m a huge fan of tofu. I usually put it in cold soba salads, udon dishes and tucked away in other noodle pots, but I recently had it prepared in its simplest form. At Uncle, a momofuku-esque restaurant in Denver, they serve it chilled– and it was so delicious that I went online in search of a recipe. That’s when I found yours! I love the use of sriracha too. Please let me know if it’s okay to post a version of your creation on my blog, which would be properly credited and linked, of course! Thanks! -Batya
Hi Batya, I took a quick look at your blog, and your photos are so precious! You can post a version, just please make sure to rewrite the recipe completely in your own words and attribute by sharing a link back (but it already sounds like you know the protocol). Enjoy!
Thanks, Joanne! It’s up…and it was super tasty. Do you know if there is any tofu that’s smoother than soft tofu? Is that what silken is about? I hate to profess my lack of tofu-knowledge 🙂 Thanks again!
This kind of recipe makes me feel better just looking at it. What is it about scallions and rice vinegar that just makes me feel like my body is a temple (instead of a sugar and cheese holiday receptacle!). This would be a great contribution to this month’s Shine Supper Club–we’re getting back to sane eating (thank heavens!).
haha! It’s the opposite of when you stare at a piece of chocolate cake and feel like you gained five pounds, isn’t it? LOL. I’ll be sure to check out the supper club this month =)
Just made this for dinner…it was so delicious, I just happened to buy siracha sauce yesterday…heard Dr Oz rave about it….good stuff. I will be making this a lot.
Barry, I’m SO happy to hear this! Thanks for coming by to tell me. I love this tofu too…I’ve got some tofu in my fridge right now to make this, I just need to get some scallions. Happy cooking!