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
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4
- Category: Appetizer
Ingredients
Scale
- 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
Instructions
- 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.
- Top with scallions and ginger, pour the soy sauce mixture over and sprinkle with bonito flakes.
Nutrition
- Calories: 60
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I’m addicted to this dish. I made it a few months ago, but forgot to pin it! I couldn’t find it and ended up making another one. My bad! Your recipe is so much better, I am so happy I found it again – I remembered that you wrote about your husband being surprised that he likes tofu. I also made your buckwheat noodle dipping sauce for dinner along with some Shanghai bok choi. Yum.
★★★★★
Thank you so much Elizabeth! 🙂
Found you over on Photograzing, and I’m glad I did! I do like tofu, but only firm/extra firm. Maybe your recipe will help me get into soft tofu!
xx
Delicious!