Spicy Cold Tofu: 5 Minute Recipe (2024)

This spicy cold tofu recipe requires no cooking and less than 10 ingredients. It’s a super tasty dish to add to any Chinese spread (or have as a quick meal on its own).

Due to its no-cook nature, this recipe really shines during the warmer months, but you can enjoy it any time of year. Traditionally, you’ll find thousand-year-old eggs, also known as century eggs, in the dish, but they’re an optional ingredient if you don’t like them, can’t find them, or would rather keep the recipe vegan!

Note: This post was originally published in April 2014. We’ve since updated it with clearer instructions, new photos, nutrition information, and more thoughts on this dish! The recipe has not changed. Enjoy!

Growing Up With “Weird Food”

Throughout the first half of my childhood, I grew up in a diverse neighborhood.

For a couple summers, my sister and I would go to my friend Reema’s house every day while my parents were at work. At lunchtime, her mom would lay newspapers on the floor of the living room, where we ate hummus, stuffed grape leaves, pickled peppers, fried potatoes, and tabbouleh.

After lunch, her father and uncle would sit in the garage with their hookahs while we ran off to her dad’s Krauszer’s (a convenience store) to grab a free choco taco or oatmeal cream pie. Good times.

We moved to a different town just before I entered the eight grade—a town where the teachers kept calling me Jennifer or Evaline (the only two other Asian 13-year-old girls within a twenty mile radius), and where, the first time I had dinner at a new friend’s house, I had a slice of cheese pizza, milk, and a Centrum vitamin for dinner.

I’m not sure if it was the Centrum that did it, or maybe that tall glass of whole milk, but I was suddenly torn between loving all the home-cooked dishes my parents prepared (they were certainly better than a side dish of chalky vitamins), and a My-Big-Fat-Greek-Wedding sort of anxiety about them.

(Not to mention anxiety over the time my grandpa went to the local sit-down pizza place with us, grabbed a butter knife and a slice of white broccoli, and started shoveling cheese into his mouth with the butter knife like it was a pair of chopsticks and he was eating a bowl of rice. People stared. I died).

In that first year, when I was in I’m-the-new-kid-please-like-me mode, I was insecure—dare I say, embarrassed?—about the food that was being prepared daily for dinner at our house. No more tabbouleh at Reema’s!

Friends would come over, and I would feel the need to request spaghetti or lasagna—anything but the tofu, stir-fries, and steamed fish that showed up nightly on our table.

I was Toula, eating moose caca while all the other blonde, delicate girls had wonder bread.

Spicy Cold Tofu: 5 Minute Recipe (1)

For the record, moussaka isdelicious.Obviously.

I have particularly vivid memories about this spicy cold tofu dish (with thousand year old egg included), 13-year-old-me thinking—oh my god people probably think we’re so weird.

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It wasn’t until I got to high school and realized that my antisocial tendencies would probably prevent anyone from discovering we were tofu-eating weirdos anyway that I calmed down about the whole thing.

And then in college, I had a Korean roommate, and she’d bring Korean blood sausage, kimchi, and pig’s feet from home. This pretty much kicked the insecurity for good.

I started making this dish a lot in my dorm room, because it doesn’t require any cooking. I’d just take the necessary ingredients out of the mini fridge, steal some scallions and garlic from the dining center, and keep tofu in the fridge.

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My roommate and I would steam some rice and eat this while watching Disney movies on VHS.And it wasn’t weird at all.

About Those Optional Thousand-Year-Old-Eggs…

Yes, they’re optional. But highly recommended! Without them, this dish is known simply as 凉拌豆腐 (liángbàn dòufu), or “cold-tossed tofu.” With them, the dish is called 皮蛋豆腐 (pídàn dòufu), or “century egg tofu.”

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While we originally published photos of the recipes without the eggs, we recently re-photographed it to include them because the eggs make the dish super delicious!

Century eggs, or thousand-year-old-eggs, aren’t actually that old. They are preserved in a mixture of clay, ash, and salt for several weeks or months until the egg white turns a dark brown (almost black) color, and the yolk turns a greenish-gray, with a super creamy texture.

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Now, I’ve seen these eggs on Fear Factor. I get it. It doesn’t sound like the most appetizing thing ever.

(Side note: my mom was in the room when I watched said episode of Fear Factor. As she watched the contestants’ eyes watering and gag reflexes triggering, she said, “I could win the $50,000! Just give me some soy sauce!”)

That said, this recipe is the perfect gateway to the century egg. It tastes like…well, egg. But with more egg flavor! What’s really special though, is the texture of the creamy yolk, and the almost bouncy texture of the white (which is now uh, brown). There is a slight, shall we say, ripeness, to its flavor as well. Almost like that hint of ammonia you get with a soft cheese like brie.

It’s really delicious with the mild tofu, and the spicy flavors of the sauce bring everything together.

If all this is sounding intimidating or not like your cup of tea, ignore me and make the recipe with just the tofu. It’ll be delicious. But if you’re game to try anything once, give pídàn dòufu a chance. You could even start with just one egg (we used two) to ease into it.

The best way to cut a century egg

So the aforementioned creamy yolk can make slicing these eggs difficult. It’s almost like slicing a cake—you get frosting all over your knife, and making repeated clean cuts can get difficult!

The best way to slice a century egg is with clean cotton thread, or with unwaxed dental floss! See?

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Okay, ready to transform a humble block of coagulated soy milk into something amazing? Let’s do it.

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Recipe Instructions

Put the soy sauce, spicy bean paste (douban jiang), sesame oil, and sugar in a small bowl. Add half the garlic and half the scallions. Mix it all together.

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Carefully remove the silken tofu from the package. First, slice the plastic around the block of tofu, and then use a paring knife to separate the tofu from the sides of the box. Then turn it over onto the serving bowl.

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Slice the silken tofu crosswise into 1/2 inch (1.2 cm) thick slices

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If using, lay the sliced century eggs (cut them lengthwise into sixths or eighths) around the tofu. You can go egg-in or egg-out with this, your choice!

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Drizzle the sauce over the tofu, and garnish with the rest of the garlic and scallion on top.

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You can also garnish with a bit of chopped Thai basil and/or chopped cilantro if desired. We really like the flavor that cilantro adds to this dish.

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Mix it all up at the table, and enjoy! Serve this spicy cold tofu as an appetizer, side dish, or as a main dish with a bowl of hot rice!

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4.96 from 50 votes

Spicy Cold Tofu (Liangban Dofu)

Spicy cold tofu, or liangban doufu is a great summer dish that is easy to make and delicious. Spicy bean sauce, sesame oil, raw scallions, and garlic form the character of this 5-minute recipe. Optional century eggs make it even better!

by: Sarah

Course:Tofu

Cuisine:Chinese

Spicy Cold Tofu: 5 Minute Recipe (22)

serves: 4 servings

Prep: 5 minutes minutes

Total: 5 minutes minutes

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Ingredients

  • 1 tablespoon soy sauce
  • 1 tablespoon spicy bean paste
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 2 cloves garlic (minced)
  • 2 tablespoons scallion (chopped)
  • 1 pound silken tofu (or soft tofu)
  • 1-2 century eggs (also known as thousand-year-old eggs; peeled and cut into small wedges, optional)
  • 1 tablespoon chopped cilantro (and/or Thai basil, optional)

US CustomaryMetric

Instructions

  • Put the soy sauce, bean paste, sesame oil, and sugar in a small bowl. Add half the garlic and half the scallions. Mix it all together.

  • Carefully remove the silken tofu from the package. First, slice the plastic around the block of tofu, and then use a paring knife to separate the tofu from the sides of the box. Then turn it over onto the serving bowl. Slice the tofu crosswise into 1/2 inch (1.2cm) thick slices. If using, arrange the pieces of century egg around the tofu.

  • Drizzle the sauce over the tofu, and garnish with the rest of the garlic and scallion on top. You can also garnish with a bit of chopped cilantro and/or Thai basil. Stir everything together at the table, and enjoy!

Tips & Notes:

Note: nutrition information does not include any optional ingredients.

nutrition facts

Calories: 86kcal (4%) Carbohydrates: 6g (2%) Protein: 6g (12%) Fat: 4g (6%) Saturated Fat: 1g (5%) Sodium: 354mg (15%) Potassium: 214mg (6%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 30IU (1%) Vitamin C: 1.1mg (1%) Calcium: 38mg (4%) Iron: 1.1mg (6%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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Spicy Cold Tofu: 5 Minute Recipe (2024)

FAQs

What is the secret to cooking tofu? ›

First, drain and press the tofu.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

What spices go well with tofu? ›

Single Spices to Consider

Smoked Paprika: Imparts a smoky profundity, just the ticket for a barbecue-style tofu escapade. Cumin Powder: Delivers an earthy warmth, a star in spice rubs or marinades. Garlic Powder: The universal maestro of flavor, perfect for a savory twist.

How do you eat cold tofu? ›

Top the tofu with crushed fried onions, sliced scallions, and sesame seeds. Again, I usually save some of the scallions and fried onions on the side to top the pieces of tofu as I eat. Use a large spoon to serve the cold tofu. Enjoy with jasmine rice, brown rice, basmati rice, or my egg fried rice!

Does cold tofu taste good? ›

Spicy cold tofu, or liangban doufu is a great summer dish that is easy to make and delicious. Spicy bean sauce, sesame oil, raw scallions, and garlic form the character of this 5-minute recipe. Optional century eggs make it even better!

What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

What can I add to tofu to make it taste better? ›

Marinate it: Tofu can be marinated in a variety of flavorful sauces or spices. You can use soy sauce, garlic, ginger, sesame oil, and other seasonings to make a simple marinade. Let the tofu marinate for at least 30 minutes (or up to a few hours) before cooking or grilling.

What should I marinate tofu in? ›

Meanwhile, make the tofu marinade by whisking the soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger together. Transfer the pressed tofu cubes to a shallow dish or a rimmed baking sheet. Pour the marinade over top. Cover with a layer of plastic, then place the dish in the fridge.

What are the two major ingredients in tofu? ›

Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. The mixture is separated into solid pulp (okara) and soy “milk.” Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey.

Do you season tofu before or after frying? ›

Add tofu to the pan in a single layer. Do not overcrowd the pan. Allow tofu to cook, undisturbed for about 4-5 minutes or until the underside is golden brown and crispy. Step 2: Flip the tofu pieces and season the cooked side with salt.

Can you eat tofu cold and uncooked? ›

You can eat raw tofu without cooking directly from the pack, but make sure that you drain off the excess water first because it does not add anything to the experience. Tofu is also called bean curd. It is a white, creamy, soft, relatively flavorless food product made from soybeans.

How long does cold tofu last? ›

If it darkens in color, begins to smell, or feels slimy, it should be thrown away. Bottom line: Open packages of tofu are good in the fridge for up to five days, provided you change the water daily.

Can you eat tofu straight from the fridge? ›

Eat it raw: Tofu is completely safe to eat raw. Whether you press it or marinate it, you can use raw tofu in salads, smoothies, or have it as a protein-packed snack. Marinating: Since tofu has a bland flavor, marinating it is very popular.

Why is my tofu so tasteless? ›

Plain tofu has no specific flavor and is honestly, quite bland. This might be why people tend to hate it but the fact that it's bland is exactly why we should LOVE it. The texture of tofu is more important than the taste- all the different types of tofu have different textures.

Can you eat tofu cold the next day? ›

Unopened, refrigerated tofu will last you for as long as three to five days in the refrigerator. However, you can keep an opened, partially used block of tofu in your fridge for just as long; you just need to keep it in an air-tight container and give it fresh water for the best storage results.

Can you eat leftover cooked tofu cold? ›

After cooking you're fine to let it cool and eat it later!

How to cook tofu like a pro? ›

Baking tofu is a hands-off way to make it crispy.
  1. Press the tofu to eliminate as much water as possible, at least 30 minutes and up to 2 hours.
  2. Marinate the tofu for at least 30 minutes to infuse it with flavor. ...
  3. Preheat the oven to 400 degrees F.
  4. Pat the tofu dry. ...
  5. Cut the tofu into cubes or planks.
May 11, 2022

How do you cook tofu and make it taste good? ›

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

Is it better to fry or bake tofu? ›

Baked, Not Fried.

My method for baking tofu produces tofu that's chewy, but it's cooked in the oven, making it much healthier.

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