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
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
45 Comments on “Chilled Tofu with Scallions and Soy Sauce”
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!
Now this I can do today…oh it looks so good. I am crazy for tofu, it just absorbs everything.
I agree that tofu deserves more respect, and this recipe sounds wonderful to me!
I love Tufu, scallions and sesame seeds! I can just imagine the infused flavoring after chilling it all in the frig- BTW where can you get sriracha? Thanks for the recipe!
Yes, it’s delicious! Hm, I’ve seen sriracha at basically all the grocery stores in town, and I live in a small town. Have you checked the asian section? It’s got a rooster on it, here is the item on Amazon but you hopefully can find it in town.
Oh, also if you want to do chile oil you could do that instead of sriracha, though sriracha provides garlic and other flavors that chile oil doesn’t have. But the chile oil would give that nice heat.
I love tofu … when I don’t make it. I have struggled with doing tofu right in my own kitchen for years! I love this super-easy take on making the stuff myself, and it sounds just absolutely delicious. Thanks!
Mm, mm, good. You make me crave tofu and that’s a tall order.
Tofu isn’t its only name, you know. In most Chinese dialects, the T is often pronounced as a D sound. ‘Dofu.’ Maybe not very sexy, either, but who cares?
Tofu is a wonderfully creamy delight that melts on your tongue, and will do wonders for your health. Moreso than the ignorant naysayers who refuse to try anything new.
Hello Joanne, I discovered your lovely blog through your guest post at Raymund’s blog
You have a wonderful space here and I look forward to following your upcoming posts.
I have to agree with you on tofu, I am ashamed to say I have never tried it before, everytime I reach for it in the supermarket I decide not to. I think I need to change that
Thanks so much! Haha tofu is scary at first, but I love the stuff when it’s done right! I think some people just need to get used to the texture, it can be strange when you first try it.
I love tofu, cold, hot, fried, in soup. Such a great ingredient
Had to pin this one ‘cuz it looks so good … Happy Weekend 🙂
I am making this ASAP too but don’t have a clue as to what the last ingredient is, sriracha, Help!
Your photos and preparation have almost convinced me. 🙂
By almost convince does that mean all sauce no tofu? 😛
I have had tasteless tofu and I have had tofu prepared beautifully and full of flavor. It’s all about the sauce and preparation. Yours looks like it would be perfect.
Definitely trying this out very soon; I love tofu, but it does present it’s challenges if you’re trying to interest the carnivores. This might just do it for my husband, though not my cat.
Haha. Okay, my first thought when this landed in my inbox: Ughhh tofu. Because I also think it’s tasteless hippie food — except for the buffalo tofu fingers that a local pizza places makes. Those are pretty tasty. But, soy sauce is one of my favorite things, and I can just imagine the salty, spicy flavor of this chilled dish. Sounds absolutely perfect for a hot summer night.
making this asap! I love finding a recipe and having all the ingredients already on hand!
YAY! I often eat a whole block of tofu by myself LOL. It’s simple but I just love it.