This Korean-style soft tofu (silken tofu) can be steamed in three different ways and dressed with a slightly spicy soy chili sauce. This delicious, savory soft tofu recipe is one of my favorite traditional Korean side dish recipes, and takes less than 5 minutes to make in microwave.
Several years ago, I was having a vacation on Korea’s eastern coast with my family riding three-wheeled all-terrain vehicles (ATVs). Our guide told us to go up a steep mountain in the rain. Unfortunately I had a very bad fall, which led to a fracture on my upper femur bone right below the socket.
Long story short, instead of spending the day riding ATVs we rode ambulances instead. I had surgery and was hospitalized in a Korean hospital for a few days. During the hospitalization I lost over 10 lbs due to the stress and a loss of appetite. I wasn’t able to taste or eat any food that was served in the hospital. Everything tasted like sand EXCEPT this Korean soft tofu dish.
Somehow, I was able to taste this silky smooth soft tofu (silken tofu) drizzled with slightly spicy Korean soy chili sauce. It was the only dish that I could actually swallow down.
This Korean silken tofu was a life-saver for me during those painful recovery days, and I still enjoy it. And of course, after my recovery I gained all the pounds back plus a little more. Arrrgh!
Out of all the soft tofu recipes out there, this is one of the best because it is a no-brainer. It is a super simple recipe with the basic ingredients you already have and you will get a savory silken tofu in less than 5 minutes – a perfect recipe for those lazy days when you don’t want to spend too much time in the kitchen.
Don’t miss out on this healthy vegetarian and vegan tofu dish. It’s also gluten-free, if you use gluten-free soy sauce. This dish is low in fat, super delicious, and hassle-free!
What is Silken Tofu (Soft Tofu)?
Silken tofu is undrained and unpressed tofu. Of the many types of tofu, it has the highest water content. It is made by coagulating soy milk without curdling it, which gives it a wobbly, tender texture.
Tofu is a widely used ingredient in Korean cuisine. While crispy pan-fried tofu recipes use firm tofu, Korean soft tofu stew (sundubu jjigae) uses silken tofu as a key ingredient. I shared another great soft tofu soup recipe in my cookbook, Korean Cooking Favorites.
You can serve this soft tofu dish cold, straight from the refrigerator. No cooking is necessary and it will bring a refreshingly cool taste. It’s good year-round, so don’t forget this incredibly easy dish when the hot summer rolls around.
How Do You Cook Soft Tofu? (3 different ways)
If you prefer it to be warm, try one of the two ways below.
- Microwave method: Take the tofu out of the package and gently place it on a microwave-safe plate. Warm it up for about 45 seconds in the microwave.
- 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.
How to Prepare Soft Tofu with Soy Chili Sauce (Microwave Method)
Step 1. Make soy chili sauce. Mix all the soy chili sauce ingredients in a small bowl.
Step 2. Take the tofu out of package and place on a microwave safe dish. Heat it up for 45-60 seconds until hot.
Step 3. 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 temeprature.
This recipe was originally posted in October 2013. I’ve updated the recipe with minor changes, new photos, and more information.
Check out more Korean Side Dishes. Some of my favorite tofu recipes are:
Steamed Soft Tofu with Soy Chili Sauce (Microwave Method)
Ingredients
- 1 lb (1 pkg) soft tofu (silken tofu) drained
- 2 tbsp soy sauce
- 1/2 tbsp Korean soup soy sauce (gukganjang)
- 1 tbsp water
- 2 -3 tsp Korean chili flakes (gochugaru)
- 2 tsp sesame oil
- 2 tsp 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
- 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.
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!
This simple recipe looks yummy, will try it one of these days, 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.
It is getting very chilly here in Michigan right now. This sounds like such a warm, comforting (and easy!) meal. Thanks for sharing!
This is also one of my favourite dish. I usually finished one whole package of tofu alone!
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.
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. 🙂
It looks so tasty! Love the presentation of the dish.
Sounds (and looks, love your pictures) delicious! I’ll give it a go for sure.
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.
Thanks for this recipe! Love the presentation! Great job!
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.
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.
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.
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.
Yum yum. I love silken tofu. Didn’t know you could heat it in the package though.
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!
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!
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!
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!
Great fast way to tofu!~
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 🙂
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!