5-Minute Vegan Silken Tofu With Green Onion Couldn’t Be Easier

This silken tofu recipe is a quick and simple appetizer or side dish. It’s a wonderful introduction to mysterious silken tofu, and you’ll it’s smooth texture combined with a fragrant, savory sauce.

This 5-minute silken tofu with green onion recipe is a great example of a Chinese cold dish. It’s designed to be very easy to prepare. It’s a refreshing recipe for summer months when it’s too hot to cook.


This is one of my favorite recipes in my series for quick meals. Check out the other 5-minute recipes.


Tips For Success

  • Toasted sesame oil: This adds a fragrance to this silken tofu cold dish that will make you want to close your eyes and breathe in the wonderful flavor. However, toasted sesame oil is very potent. It’s easy to add too much sesame oil and overpower your dish. Even though I’m a die-hard measurement eyeballer, toasted sesame oil is one of the few ingredients I will measure. I recommend you pour the sesame oil onto a spoon first to measure out how much you want and to avoid accidentally pouring a tablespoon onto your sauce.
  • Herb substitutes: Substitute the green onion for your favorite garnish or herbs, such as chives, shallot, or cilantro.
  • Tweaks: Get creative with how you want to modify this recipe. It’s very flexible. Instead of soy sauce and sesame oil, you could use teriyaki sauce, BBQ sauce, or sweet Thai chili sauce. It will change the nature of the dish, but that only makes it more fun!
  • Your sauce will pool at the bottom of the plate: Spoon the sauce over the silken tofu before serving to make sure the top cubes get the sauce too.
Green onions and sesame seeds aren’t the only ingredients you can use. Get creative with other garnishes.

RELATED: Learn about the different types of tofu you’ve probably never heard of.

Can you eat silken tofu cold?

Yes, you can eat the silken tofu cold straight from the fridge. It is considered a Chinese cold dish after all. Cold silken tofu is very refreshing during summer.

However, if you don’t want to eat the silken tofu cold, you can cut the silken tofu block into cubes and leave it on the kitchen counter for 15 to 20 minutes to come to room temperature.

You can also zap the silken tofu in the microwave for 30 seconds to warm it up.

Keep in mind, this will likely cause the silken tofu to weep. You may want to drain the silken tofu before preparing the recipe or the water will dilute your sauce.

Notice how the silken tofu continues to weep and mix with the soy sauce? If you prepare this dish too far in advance, you will have diluted sauce. Be sure to drain the cubed silken tofu if you leave it to rest for more than 10 minutes.

How Do You Serve Silken Tofu?

Silken tofu is so delicate that it is challenging to eat with chopsticks. I always eat silken tofu with a spoon or else it becomes a mess.

I serve the silken tofu on a plate or platter with a big spoon to allow diners to serve themselves. At least if they break the silken tofu when trying to pick it up themselves, it’ll look better than if I serve a messy plate of broken silken tofu.

What kind of tofu to use

This recipe calls for silken tofu. To be precise, I recommend soft silken tofu. We tried the recipe with firm and extra-firm silken tofu. The best texture was the soft silken tofu (but use a spoon to eat it). However, if you can only find firm or extra-firm silken tofu, that’s OK. The recipe will work but it might not be as silky and delicate. If your grocery store sells a silken tofu but doesn’t say which firmness, it is probably soft silken tofu.

If you can’t find silken tofu, you could substitute soft tofu. Again, it might not be quite as delicate as soft silken tofu, but it’ll still be tasty.

Equipment and ingredients you need for this recipe

You need:

  • Chef’s knife: Use a chef’s knife to slice the green onions and cut the silken tofu. This is the knife set in our kitchen and I use the 8-inch chef’s knife for this recipe.
  • Chopping board: This is the chopping board I use. It’s pretty good at not trapping flavors, which helps when you chop fragrant herbs.
  • Paper towels: I like this brand of paper towels because it’s absorbent and it doesn’t shed. I first discovered it for painting with acrylics but I like how easily it soaks up the water as the silken tofu drains without shedding into the food.
  • Toasted sesame oil: This is my go-to toasted sesame oil. It’s what I grew up with and still my favorite.

Alright, let’s dive into the recipe!

5-Minute Silken Tofu with Green Onion

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This easy vegan recipe using silken tofu is a quick-to-make appetizer. You'll love the silky texture. Bump up the recipe to serve a family by doubling all the ingredients.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Chinese
Keyword: 10 ingredients or less, 5-minute recipe, no-cook, refreshing, vegan, vegetarian
Servings: 2 people
Calories: 20kcal
Author: Anna Rider
Cost: $3

Equipment

  • Chopping Board
  • Knife
  • Paper towel

Ingredients

Instructions

  • Gather the ingredients.
  • Place the silken tofu on a plate. If you find the silken tofu is weeping, drain it using a paper towel to soak up the water or tilt the plate over the sink to pour out the excess liquid.
  • Cut the silken tofu into cubes. You may need to be careful when halving the block of silken tofu height-wise. Don't cut your hands and avoid squishing the tofu.
  • Sprinkle the chopped green onions over the silken tofu.
  • Mix the soy sauce and sesame oil in a bowl. Pour the sauce over the silken tofu and green onions.
  • Garnish with sesame seeds (optional). Serve it with the chili oil or sriracha if you would like a touch of spiciness. Enjoy your silken tofu with green onion!

Nutrition

Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 506mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
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About Anna Rider

Hi! I'm Anna, a food writer who documents kitchen experiments on GarlicDelight.com with the help of my physicist and taste-testing husband, Alex. I have an insatiable appetite for noodles 🍜 and believe in "improv cooking".

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