Easy Silken Tofu (Microwave-Steamed with Soy Chili Sauce)
This easy silken tofu recipe features Korean-style tofu, steamed in the microwave and topped with a bold soy chili sauce. Light, comforting, and ready in just 5 minutes — perfect as a quick side or healthy snack.
Years ago while vacationing in Korea, I fractured my femur in an ATV accident and ended up in the hospital for several days. The only thing I could manage to eat during my recovery was this simple dish: warm silken tofu, drizzled with a savory soy chili sauce.
That silky-soft texture and mild flavor were exactly what I needed — soothing, nourishing, and easy to swallow. Even now, it remains one of my favorite comfort foods.
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This version is my go-to easy silken tofu recipe, made in just minutes using the microwave and a few pantry staples. I’ve tried poaching and steaming silken tofu in boiling water, but the microwave is by far the quickest, cleanest method — no pots to wash, and the texture turns out just right.
If you’re into easy tofu dishes, you might also like my quick braised tofu — it’s just as simple and packed with flavor.
Why I Keep Coming Back to This Silken Tofu
- Ready in 5 minutes (no stove or steamer needed)
- Healthy and protein-rich without feeling heavy
- Pairs beautifully with rice for a fast meal or banchan
- Delivers comfort food vibes with zero cleanup
The Easiest Way to Make Silken Tofu (Microwave Method)
Here’s a quick step-by-step to show how easy it is to prepare this dish. Full instructions are in the recipe card below.
Mix the soy chili sauce: Stir together soy sauce, gochugaru, sesame oil, and aromatics in a small bowl.
Warm the tofu: Carefully place the silken tofu on a microwave-safe plate and heat for 1-2 minutes or until hot.
Drizzle and serve: Spoon the sauce over the tofu and serve as-is or sliced, warm with rice.
Cook’s Note:
For this recipe, use Korean silken tofu, often labeled as sundubu (순두부) — the delicate, unpressed kind that’s also used in dishes like my soft tofu stew with seafood . It has a smooth, spoonable texture and comes in either a tube or block.
Don’t confuse it with Korean “soft tofu (찌개용),” which is slightly firmer and better suited for soups or stews where it needs to hold its shape.
Serving and Storage Tip
This dish is best served right away while the tofu is warm and soft. The chili soy sauce seeps into every bite and pairs perfectly with a bowl of hot rice.
Store any leftovers in an airtight container for up to 1 week. You can eat it cold or warm it slightly in the microwave before serving.
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Easy Silken Tofu (Microwave Korean-Style Tofu)
Ingredients
- 1 lb (450 g) silken tofu , drained
- 2 tbsp (30 ml) soy sauce
- 1/2 tbsp (7.5 ml) Korean soup soy sauce (gukganjang), optional
- 1 tbsp (15 ml) water
- 2 -3 tsp (4–6 g) Korean chili flakes (gochugaru)
- 2 tsp (10 ml) sesame oil
- 2 tsp (6 g) toasted sesame seeds
- 1 green onion, finely chopped
Instructions
- To make soy chili sauce; mix all the soy chili sauce ingredients in a small bowl.
- To steam the tofu, take the tofu out of the package and place on a microwave safe dish. Heat it up for 1-2 minutes until hot.
- Drizzle the soy chili sauce over the entire block of tofu, or slice the tofu into 2-4 pieces and place them on an individual dish, then drizzle the sauce over the tofu. Enjoy warm or at room temperature.
Notes
If you don’t have a microwave, you can also steam or poach the tofu. Just heat it gently — silken tofu is delicate and falls apart easily.
- Poaching method: Drop the entire unopened package of tofu in boiling water for 2-3 minutes. Carefully open the package and slide the tofu out onto a serving dish. (If you are not comfortable with the plastic package in boiling water, use the microwave or steaming method instead)
- Steaming method: Bring a pot of water to boil with a steamer in it. Put a block of tofu on a heat-proof plate and place it on the steamer. Cover the pot with a lid and steam for 3-5 minutes.
So easy and so delicious! I used it as a side for Easter dinner, perfect compliment to any meat dish. The sauce is fantastic.
This was the perfect recipe for leftover tofu! The perfect comfort food, so fast and no clean up. Thank you for sharing
Hi Rose
I am so happy to hear that. Thank you very much!
Delicious! I bought the wrong kind of tofu so your recipe helped me use it up. I altered the topping slightly and it was really good. I chopped two green onions and two cloves of garlic and sautéed them for two minutes with oil. In a small bowl I added 3 tbsp of soy sauce, 1/2 tsp of fish sauce, 1 tsp apple cider vinegar, 1tsp honey and a large pinch of red chilli flakes. Mix it well then add to the hot pan and let it sizzle for 30 seconds. Top the tofu with that once it’s on the plate 🙂
Great fast way to tofu!~
This looks absolutely scrumptious. I meant to buy firm tofu, but bought silken tofu by mistake and couldn’t figure out what to do with it. Your recipe sounds perfect! Thanks for sharing!
Hello Holly, I was searching for a simple recipe using silken tofu and I found yours, and your great blog. I tried this recipe, making some changes according to what I had at home, and I loved it. Thanks and greetings from Germany!
We had this for dinner tonight, and it was fantastic! I also loved that it was healthy, easy, and cheap. That’s not a common combination. I had to make a few substitutions, based on what I could find at my local (Chinese) Asian store. They didn’t have Korean soy sauce for soup, so I just used more regular soy sauce (Kikkoman). They also didn’t have Korean chili flakes, so I just used regular chili flakes and crushed them with a mortar and pestle to make them less coarse. I used just 1 teaspoon of my chili flakes because my kids can’t take a lot of heat. I’d love to try this dish with the authentic ingredients, but I enjoyed even with what I did.
We will have this dish again and again! Thank you!
this is a wonderful recipe. I subbed the soup soya sauce for a bit more normal soya sauce and a teaspoon of fish sauce. It was delicious. Utterly delicious.
That’s great, tom. I am so happy to hear you tried this recipe and loved it. Replacing the Korean soy sauce for soup to fish sauce is a great idea!
Yum yum. I love silken tofu. Didn’t know you could heat it in the package though.
Hi there, I just made this for my lunch and it was quick and really really tasty. I will be making this often. Thanks so much for sharing.
Hi Merita,
Glad that you tried and liked this this recipe. Thanks for your comment.
When I was living in Daegu, my wife was in the hospital. I shared some of her food with her, and I suprisingly enjoyed it. It was simple, but quite tasty. Much better than in any american hospital.
Thanks Michael. I agree, Korean hospital food is much better than American hospital.
I love tofu! I am going to try this simple recipe. I’ve never heard of cooking tofu straight in its packaging. Although it’s convenient, I think I might steam the tofu on a plate over boiling water instead.
Hope you get to try this recipe and like it, too.
what about Firm tofu thats all I got. Maybe Ill try a different recipe with this firm tofu?Or will it still work? Thanks so much.
You can use firm tofu, it will taste similar but you won’t get the silky texture that soft tofu delivers.
Thanks for this recipe! Love the presentation! Great job!
I’m glad to hear you’re back! This is one of my favorite side dishes, and I’ve been wondering how to make it. Thanks for posting this recipe.
Sounds (and looks, love your pictures) delicious! I’ll give it a go for sure.
It looks so tasty! Love the presentation of the dish.
Our countries have similar food, and yours is just a bit spicier. 🙂 Love the simplicity of food. We can enjoy the elements from the food. 🙂
I’ve never thought to warm the tofu in the package! What a terrific idea! The sauce looks lovely – spicy and interesting! Thanks so much.
This is also one of my favourite dish. I usually finished one whole package of tofu alone!
It is getting very chilly here in Michigan right now. This sounds like such a warm, comforting (and easy!) meal. Thanks for sharing!
I _love_ tofu, especially the silken type. Thank you for this recipe, Holly. I also like the subtly-coloured glaze of your plate. Like celadon or jade 🙂
Thanks Jeanne. This is a great way to eat the silken tofu.
This simple recipe looks yummy, will try it one of these days, thanks for sharing!
Hi Holly언니! (I hope that’s okay)
This is a wonderful yet simple and hassle free delicious recipe! I’m going to make this “당장”!
Love your blog! I love the way to write, too.
I love the way you* write
Thanks Jiji. Hope you enjoy the tofu. Have a great day!