Cold Tofu Recipe (No-Cook)

Slices of cold tofu drizzled with a red sauce.

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This cold tofu recipe is a quick and easy no-cook plant-based meal. It’s perfect for summertime, especially if you’d like to avoid using the oven or stove.

Prep Time7

Cook Time0

Total Time7

Course: Dinner

Cuisine: American

Servings:

Calories: 293.8kcal

Author: Jennifer Bell

Equipment

Serving dish or large shallow bowl

Ingredients

1 tablespoon soy sauce or tamari
1 tablespoon creamy natural peanut butter
2 teaspoons chili crisp (or substitute chili oil or chili sauce)
2 teaspoons pure maple syrup (optional, or substitute a sugar-free liquid sweetener such as monk fruit extract, to taste)
1 teaspoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon finely chopped garlic (or substitute 1/4 teaspoon garlic powder)
1/2 teaspoon minced ginger (or substitute 1/8 teaspoon ground ginger)
1 block medium-firm, soft, or silken tofu (approximately 14 oz or 396 g)

Instructions

Add 1 tablespoon soy sauce or tamari, 1 tablespoon creamy natural peanut butter, 2 teaspoons chili crisp, 2 teaspoons pure maple syrup, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon finely chopped garlic, and 1/2 teaspoon minced ginger to a small bowl.
Mix well.
Place 1 block medium-firm, soft, or silken tofu in a serving dish or large shallow bowl. If using medium-firm tofu, you can slice it into pieces. For silken or soft tofu, you can leave the block whole. Or stab several holes in it using chopsticks to let the sauce seep in (that step is optional but kind of fun!).
Pour the sauce over the tofu, then serve right away.

Notes

You can make the sauce ahead of time and store it in an airtight container in the fridge for up to three days, then pour over the tofu right before serving.

Nutrition