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A serving of cold silken tofu with sauce and toppings broken up with a spoon

Japanese Cold Silken Tofu Recipe

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This cold silken tofu dish is a simple, protein-loaded, refreshing starter for the warmer days. It is quick to make and delicious!

  • Total Time: 20 minutes
  • Yield: 2 servings 1x


Units Scale

  • 300g silken tofu
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 chopped spring onion
  • 1 tsp chilli flakes
  • t tsp toasted white sesame
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • optional: 1 cup broccolini


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.

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.

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.

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.


 The perfect balance of the sauce will depend on the strength and flavor of the rice wine vinegar, soy sauce, and sesame oil you use.

  • Author: Ivo
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Starter
  • Cuisine: Japanese
  • Diet: Vegan