Silken tofu with spicy soy dressing

And the work from home lunch series continues… I wanted something quick, light and refreshing and Hetty McKinnon‘s cold tofu dish really delivered. The chile oil packs a nice spicy punch with the salty sweet dressing. Also, the fact that the tofu is very cold makes for a very fresh, refreshing meal. If it weren’t a work day, I would have happily enjoyed this with an ice cold Asahi.


For the soy dressing:

  • 1/4 cup soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp chile oil
  • 2 tsp granulated sugar
  • 1 Tbsp toasted white sesame seeds
  • 1 scallion, green and white parts, thinly sliced

For the tofu:

  • 2 14-ounce blocks silken tofu, cold
  • 1 scallion, green and white parts, thinly sliced
  • Handful of cilantro leaves
  1. Make the dressing – combine all ingredients in a small bowl and whisk until sugar is dissolved. Set aside.
  2. Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. Try to keep the block in one piece, if possible. If it falls apart (like mine did), that’s ok. It’s still delicious. Pat with another clean kitchen towel, removing as much liquid as possible. Transfer to your serving bowl and spoon the soy dressing over the top. Top with scallions and cilantro leaves and enjoy.

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