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Mammabao

Easy Silken Tofu

Name: Easy Silken Tofu Recipe (with video) | Clove
Prep time: 6 min
Cook time: 6 min
Total time: 12 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: ½ onion, finely diced; 1 tsp garlic, minced; 300 g silken tofu; 50 ml water; 2 tbsp vegetable oil; 2 tbsp oyster sauce; 2 tsp caster sugar; 1 tsp shaoxing wine; spring onion, for topping; fresh chilli, for topping; sesame seeds, for topping

6m Prep

6m Cook

Nutritionper serving

19g

Fat

12g

Carbs

Protein

Fiber

Estimated based on the ingredients. Not a substitute for a professional nutritionist's advice.

This is the easiest dinner dish! Silken tofu recipe that is super easy and tasty with a delicious salty and sweet sauce. Serve it with some rice and stir-fried vegetables to make it a whole meal.

Ingredients 11

For Serving

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Method 6

Heat the in a pan over medium heat.

Add the and to the pan. Sauté until the onion is translucent.

Add the , , , and to the pan. Stir well to combine.

Take the out of the packet, run under cold water and place onto a plate.

Pour the hot sauce over the

Serve the topped with spring onion, chili, and sesame seeds.

Mammabao's tips

Be careful when you take the tofu out of the packet, you don't want the tofu to break.

Helpful tips

Notes

Astrid Hirshman1y

Yummy quick lunch option, loved the hot and cold combo! Sprinkled some dried chilli on top as I was out of fresh!

Luke @Clove1y

Really tasty! I’d recommend warming up the tofu a bit or taking it out of the fridge well in advance but will make again.

Donna1y

I loved the flavours in this easy tofu dish. Mine was a bit sweet, maybe due to the supermarket oyster sauce I used. Next time I'll use a better quality oyster sauce. It's a good fast lunch.

Sarah Beder1y

This was such a tasty new way to enjoy silken tofu for me! I’d only used silken tofu in scrambles before but I loved the cold/hot contrast with this recipe and the sauce was 🤌 I topped it with furikake instead of green onion/chilli which added a nice extra flavour. Definitely will be adding this recipe to my regular rotation

Eliza W1y

Easy and delicious! I subbed the fresh chilli for chilli flakes and it still gave the dish a nice subtle 'kick'. Would be amazing served with some greens and rice. The sauce is incredible and the texture of the tofu melts in the mouth.

Harriet Henry1y

Just stunning! Absolutely loved this dish. I made the serving for two for lunch and ate it all. It was just that good! I had no idea cooking with silken tofu could be so easy. The texture was perfect, and the thick, glossy sweet and savory sauce was to die for. I’ll definitely make this again and pair it with some rice and greens next time. I topped it off with a whole deseeded long red chili 🌶️. Next time, I’ll throw in some chili oil for an extra kick, as suggested in the tips section.

Georgia Wassom1y

The temperature contrast between the cold silken tofu and the hot sauce is so delicious served with hot rice and something green on the side. Don’t make the same mistake as me and add 2 tablespoons of sugar instead of teaspoons 😂 I just adjusted all the other ingredients in the sauce and it was the perfect lunch on a rainy day. No spring onions as I didn’t want to brave the rain to get them from the garden!

Pia Rolandelli1y

Super quick and easy! I didn’t have fresh chili at home, so I added crispy chilli oil instead. I used the macro classic tofu as it is almost as soft as silken tofu but easier to handle. I accidentally added 2 tbsp sugar and it was way too sweet. Will definitely make again with the right amount of sugar 😅

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Easy Silken Tofu

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For Serving

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Method 6

Mammabao's tips

Helpful tips

What can I serve with this silken tofu dish to make it a more complete meal?

Can I prepare the sauce for this silken tofu dish ahead of time?

Is there an alternative to rice wine for this recipe?

How can I add more heat to this silken tofu dish?

Notes

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Mammabao's tips

Helpful tips

What can I serve with this silken tofu dish to make it a more complete meal?

Can I prepare the sauce for this silken tofu dish ahead of time?

Is there an alternative to rice wine for this recipe?

How can I add more heat to this silken tofu dish?

Notes

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