Sweet and Spicy Silken Tofu

Silken tofu tossed in a soy mirin dressing and drizzled with chili oil.

Sweet and Spicy Silken Tofu

I created this dish with the initial intention of making a simple hiyayakko (cold silken tofu with soy and scallions). What a surprise it was when I tasted it; sweet and umami filled with a hint of sesame oil and heat! This sweet and spicy tofu recipe has a very distinct Schezuan flavor and it’s something I’ve been making on a regular basis ever since. My husband cannot believe how much he likes this dish, last night he said “if you’d told me 15 years ago that I was going to like and crave tofu this much, I would’ve called you crazy!” As you can see, there’s nothing boring about this dish and it’s also very healthy!

Sweet and spicy silken tofu

silken tofu with scallions and bonito flakes
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Appetizer


  • 12 ounce block silken tofu (cut into small cubes)
  • 3 stalks scallions (finely chopped)
  • 1 thumb size ginger (peeled and grated)
  • 1 tablespoon bonito flakes (katsuobushi)
  • 2 tablespoons light soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon chili oil


  1. I use a tupperware for this since I like to let the tofu marinate a little while before eating it. This can also be left overnight if you have leftovers. In a small bowl, mix the soy, mirin and chili oil. Put the tofu cubes in a tupperware or a deep plate.
  2. Top with scallions and ginger, pour the soy sauce mixture over and sprinkle with bonito flakes.


  • Calories: 60
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