Japanese Cold Silken Tofu Recipe

Cold, Japanese-style silken tofu is a perfect simple starter recipe. This dish is inspired from the Japanese recipe “Hiyayakko“. It takes no effort to prepare, and it is super satisfying to eat. A creamy, cold block of silken tofu served with a delicious umami sauce and some flavorful condiments. I would have never thought that uncooked silken tofu could taste this delicious. This cold, protein-loaded starter is a perfect refreshing recipe for the warmer days of the year. This twist on the recipe is all vegan and totally delicious.

Ingredients for making Japanese Cold Tofu

• Silken Tofu
• Soy sauce
• Maple syrup
• Chopped spring onion
• Chilli flakes
• White sesame
• Rice wine vinegar
• Sesame oil
• Broccolini

The star of this dish is, of course, the silken tofu. Aside from that, we only need a few ingredients for the sauce and some sesame seeds, chili flakes, and chives as toppings. I also felt like adding some grilled broccolini, which was fantastic. It is an optional twist, though.

For the sauce, I combined a tasty soy sauce, rice wine vinegar, and sesame oil with a touch of maple syrup for additional sweetness. You can also use other sweeteners of your choice to balance the sauce. Rice syrup, agave, or plain white sugar should work great as well. I like using mild, flavorful chili flakes so the heat isn’t overpowering.

How to make Cold Silken Tofu:

Making the Japanese Cold Tofu is super simple. We only need to plate the silken tofu without destroying it (this might be the hardest part of the recipe :D), finish the sauce, and dress the dish with our toppings.

Preparing the Silken Tofu:

Take the silken tofu out of the fridge. Cover the pack with a plate and turn it around gently to allow the silken tofu to come out of the box. Carefully remove the pack. It’s no problem for the dish if the silken tofu is damaged, but it looks beautiful for the presentation if you have this one smooth block (at least in my opinion).

The Sauce:

Without the sauce, this dish would taste boring. Luckily, this delicious umami sauce is super easy to prepare. Add the rice wine vinegar, soy sauce, maple syrup, and sesame oil to a small pot. Gently heat the sauce and combine. Check for seasoning and adjust the ratios to your liking. The perfect balance will depend on the strength and flavor of the rice wine vinegar, soy sauce, and sesame oil you use.

I like to combine the dish just right before serving, so there are interesting contrasts in the temperature of the cold tofu with a hot sauce.

Sorting out the Toppings:

I like to have the toasted sesame seeds, chili flakes, and finely chopped spring onion ready, mise-en-place style. If you plan to add broccolini, cut it into bite-sized bits and sauté or grill it with some neutral vegetable oil and salt on high heat for about three minutes.

Serving Suggestions:

This cold tofu dish is best served right away for that contrast in temperature. Bring the sauce to a simmer and pour it over the tofu. Dress with the toasted sesame seeds, chives, and chili flakes.

I hope you enjoyed this cold silken tofu recipe. Let me know what you think in the comments below!

Some Recipe Suggestions:

• Oi Muchim (Korean Cucumber Salad)
• Mushroom congee
• Miso-glazed tofu
• Vegan Pad Thai
• Vegan Banh Mi Sandwiches
• Do Chua
• Scrambled Tofu
• Nasu Dengaku (Miso-glazed eggpant)

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