Summer is here, and with it comes the desire for refreshing, light, and easy-to-make dishes that can help us beat the heat. One such ingredient that’s perfect for hot summer days is cold tofu. Silken, firm, or extra-firm – however you like your tofu, there are countless ways to prepare it for a delicious and satisfying meal. In this article, we’ll be exploring 20 refreshing cold tofu recipes from around the world, each with its own unique flavor profile and texture. From classic Korean dishes to Japanese salads and spicy Thai-inspired treats, we’ve got you covered. Whether you’re looking for a quick snack or a light lunch, these cold tofu recipes are sure to please.
Silken Tofu with Soy Sauce and Scallions
This simple yet flavorful dish is a great addition to any meal, serving as a perfect side or used as an ingredient in other recipes. With just a few ingredients, you’ll be enjoying the creamy texture of silken tofu elevated by the umami taste of soy sauce and the freshness of scallions.
Ingredients:
– 1 block (12 oz) silken tofu
– 2 tablespoons soy sauce
– 1/4 cup chopped scallions (green onions)
– Salt to taste
Instructions:
1. Drain the tofu and cut it into small cubes.
2. In a medium bowl, whisk together soy sauce and salt.
3. Add the tofu cubes to the bowl and toss gently to coat with the soy sauce mixture.
4. Stir in chopped scallions.
5. Serve immediately, garnished with additional scallions if desired.
Cooking Time: 5-7 minutes
Spicy Korean Cold Tofu Salad
This refreshing salad is a popular Korean dish that combines the creamy texture of cold tofu with spicy and crunchy elements, perfect for hot summer days. With its bold flavors and vibrant colors, it’s sure to become a new favorite.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1/4 cup chopped cucumber
– 1/4 cup chopped carrot
– 1/4 cup sliced scallions
– Salt and pepper to taste
– Chopped toasted sesame seeds and crispy garlic for garnish (optional)
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, rice vinegar, and sesame oil.
2. Add the tofu cubes and toss to coat.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, stir in chopped cucumber, carrot, and scallions.
5. Season with salt and pepper to taste.
6. Garnish with toasted sesame seeds and crispy garlic if desired.
Cooking Time: 10-15 minutes (including refrigeration time)
Japanese Hiyayakko with Bonito Flakes
A refreshing Japanese soup made with tofu, green onions, and a dash of bonito flakes for added umami flavor.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon mirin
– 4 cups dashi broth (or water)
– 1/4 cup thinly sliced green onions
– 1/2 teaspoon bonito flakes
– Salt and pepper to taste
Instructions:
1. In a large pot, combine soy sauce, sake, mirin, and dashi broth (or water). Bring to a simmer over medium heat.
2. Add the tofu cubes and cook for 3-4 minutes or until they float to the surface.
3. Stir in the sliced green onions and bonito flakes.
4. Cook for an additional 1 minute.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional green onions if desired.
Cooking Time: 10-12 minutes
Chilled Tofu with Ginger and Sesame Oil
This refreshing dish is a perfect blend of Asian flavors, ideal for hot summer days or as a light lunch. The combination of crispy tofu, spicy ginger, and nutty sesame oil will leave you craving for more.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 inches of fresh ginger, peeled and grated
– 2 tablespoons of sesame oil
– Salt to taste
Instructions:
1. In a large bowl, combine the tofu cubes and grated ginger.
2. Drizzle the sesame oil over the mixture and toss to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
4. Serve the chilled tofu cold, garnished with additional grated ginger if desired.
Cooking Time: None! This dish is best served straight from the fridge.
Korean Sundubu Jjim (Cold Soft Tofu Stew)
A refreshing summer dish that combines the creaminess of soft tofu with the cooling flavors of vegetables and spices. This Korean-style cold stew is a perfect remedy for hot days.
Ingredients:
– 1 block of extra-soft or silken tofu, drained and cut into small cubes
– 2 cups of water
– 1/4 cup of dried anchovies, rinsed and chopped
– 1/4 cup of Gochujang (Korean chili paste)
– 2 tablespoons of soy sauce
– 2 tablespoons of sesame oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cucumber, peeled and thinly sliced
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. In a large bowl, combine tofu, water, anchovies, Gochujang, soy sauce, and sesame oil. Stir until the tofu is well coated.
2. Add the sliced onion, garlic, and cucumber to the bowl. Stir gently to combine.
3. Refrigerate for at least 4 hours or overnight to allow the flavors to meld together.
4. Serve chilled, garnished with green onions and toasted sesame seeds if desired.
Cooking Time: None! This dish is meant to be served cold.
Chinese Century Egg and Tofu Salad
A refreshing and protein-packed salad that combines the creamy texture of century eggs with the crispness of veggies and the savory flavor of tofu.
Ingredients:
– 2 century eggs, peeled and diced
– 1 block firm tofu, drained and cubed
– 1/2 cup chopped scallions
– 1/4 cup sliced red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced century eggs, cubed tofu, scallions, red bell pepper, and cilantro.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
3. Pour the dressing over the salad mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes
Cold Tofu with Spicy Garlic Dressing
A refreshing and spicy twist on traditional tofu dishes, this recipe combines the creaminess of cold tofu with the bold flavors of garlic and chili flakes.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into small cubes
– 2 cloves of garlic, minced
– 2 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– 1 tablespoon of sesame oil
– 1 teaspoon of grated ginger
– 1/4 teaspoon of red pepper flakes (or more to taste)
– Salt and pepper to taste
– Chopped green onions or cilantro for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, and red pepper flakes.
2. Add the minced garlic and whisk until well combined.
3. Add the cubed tofu to the dressing and toss gently to coat.
4. Refrigerate for at least 30 minutes or up to several hours to allow the flavors to meld.
5. Just before serving, season with salt and pepper to taste.
6. Garnish with chopped green onions or cilantro if desired.
Cooking Time: None! This recipe is served cold.
Thai-Style Cold Tofu with Peanut Sauce
Experience the bold flavors of Thailand with this refreshing cold tofu dish, served with a creamy and nutty peanut sauce.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into bite-sized pieces
– 1/2 cup of natural peanut butter
– 1/4 cup of soy sauce
– 2 tablespoons of lime juice
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1/4 teaspoon of red pepper flakes (optional)
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish
Instructions:
1. In a blender or food processor, combine peanut butter, soy sauce, lime juice, garlic, ginger, and red pepper flakes (if using). Blend until smooth.
2. Place the tofu pieces in a shallow dish. Pour the peanut sauce over the tofu, making sure each piece is coated.
3. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, sprinkle with salt and pepper to taste. Garnish with chopped cilantro or scallions.
Cooking Time: None! This dish is served cold.
Tofu and Wakame Seaweed Salad
This refreshing salad combines the creamy texture of pan-fried tofu with the nutty flavor of wakame seaweed, perfect for a quick and healthy meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups wakame seaweed (reconstituted according to package instructions)
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Pan-fry the tofu cubes in a little sesame oil until golden brown, about 3-4 minutes per side.
2. In a large bowl, combine the reconstituted wakame seaweed, soy sauce, rice vinegar, and grated ginger. Mix well.
3. Add the pan-fried tofu to the seaweed mixture and toss gently to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions if desired.
6. Serve immediately.
Cooking Time: 10-12 minutes
Cold Tofu with Miso and Maple Syrup Glaze
A refreshing twist on traditional appetizers, this cold tofu dish combines the creamy texture of silken tofu with the savory flavors of miso paste and the sweetness of maple syrup.
Ingredients:
– 1 block of silken tofu (drained)
– 2 tbsp white miso paste
– 1 tbsp pure maple syrup
– 1 tsp soy sauce (optional)
– Sesame seeds or chopped scallions for garnish (optional)
Instructions:
1. Cut the tofu into small cubes and place them on a plate or serving dish.
2. In a small bowl, whisk together miso paste, maple syrup, and soy sauce (if using).
3. Pour the glaze over the tofu, making sure each piece is coated evenly.
4. Garnish with sesame seeds or chopped scallions if desired.
5. Serve chilled, ideally within 30 minutes of preparing.
Cooking Time: None! This dish is best served cold.
Vietnamese Tofu and Herb Salad
This refreshing salad combines crispy tofu, crunchy herbs, and tangy dressing, perfect for a light and satisfying meal or as a side dish. With just a few simple ingredients, you can recreate the vibrant flavors of Vietnam.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed greens (such as mint, basil, cilantro, and Thai basil)
– 1/4 cup chopped scallions
– 1/4 cup toasted peanuts or cashews
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil.
2. Add the tofu cubes and marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
3. Just before serving, combine mixed greens, scallions, and toasted nuts in a large bowl.
4. Remove the tofu from the marinade and add it to the salad.
5. Toss gently to combine and season with salt and pepper to taste.
Cooking Time: 15 minutes (including marinating time)
Chilled Tofu with Ponzu Sauce and Radish
This refreshing appetizer combines the creamy texture of chilled tofu with the tangy flavors of ponzu sauce and the crunch of radish. Perfect for hot summer days, this dish is easy to make and packed with flavor.
Ingredients:
– 1 block firm tofu
– 1/2 cup ponzu sauce (or substitute with a mixture of equal parts soy sauce, citrus juice, and vinegar)
– 1 large radish, thinly sliced
– Salt and pepper to taste
– Optional: sesame seeds, chopped scallions for garnish
Instructions:
1. Drain and press the tofu to remove excess liquid.
2. Cut the tofu into bite-sized cubes and place in a shallow dish or plate.
3. Spoon ponzu sauce over the tofu, making sure each piece is coated.
4. Arrange radish slices on top of the tofu.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and chopped scallions if desired.
7. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None, as this dish requires chilling time.
Cold Tofu with Kimchi and Sesame Seeds
This simple yet flavorful dish is a great way to beat the heat on a hot summer day. Silky tofu, spicy kimchi, and nutty sesame seeds come together in perfect harmony.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into bite-sized cubes
– 1/2 cup of store-bought or homemade kimchi, chopped
– 2 tablespoons of toasted sesame oil
– 1 tablespoon of soy sauce (optional)
– 1 teaspoon of grated ginger (optional)
– 2 tablespoons of sesame seeds
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. In a large bowl, whisk together sesame oil, soy sauce, and ginger (if using).
2. Add the tofu cubes to the marinade and let it sit at room temperature for 10-15 minutes.
3. Just before serving, stir in the chopped kimchi.
4. Sprinkle sesame seeds over the top and season with salt and pepper to taste.
5. Garnish with chopped green onions (if using).
6. Serve immediately and enjoy!
Cooking Time: None! This dish is served cold.
Refreshing Tofu and Cucumber Salad
A light and revitalizing salad perfect for hot summer days, this recipe combines the creaminess of tofu with the refreshing crunch of cucumbers.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 2 large cucumbers, peeled and sliced
– 1/4 cup of plain Greek yogurt
– 1 tablespoon of fresh dill, chopped
– Salt and pepper to taste
– 1 tablespoon of lemon juice
Instructions:
1. In a medium bowl, combine the tofu cubes, cucumber slices, and chopped fresh dill.
2. In a small bowl, whisk together the Greek yogurt, salt, and pepper until smooth.
3. Pour the yogurt mixture over the tofu-cucumber mixture and toss to coat.
4. Squeeze the lemon juice over the salad and toss again.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 15 minutes (prep time), 30 minutes (refrigeration time)
Cold Tofu with Sweet Chili Lime Dressing
Elevate your snack game with this simple and flavorful recipe that combines the creaminess of cold tofu with the tangy sweetness of a homemade dressing.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cubed
– 1/2 cup sweet chili sauce (homemade or store-bought)
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– 1/4 teaspoon salt
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the cubed tofu and cold water to cover. Let it sit in the refrigerator for at least 30 minutes or overnight.
2. Meanwhile, whisk together the sweet chili sauce, lime juice, honey, and salt in a small bowl until smooth.
3. Remove the tofu from the refrigerator and drain the excess water.
4. Toss the tofu with the dressing until well coated.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve chilled or at room temperature.
Cooking Time: None! This recipe is a no-cook affair.
Japanese Tofu Salad with Umeboshi Plum
This refreshing salad combines the creaminess of silken tofu with the tangy sweetness of umeboshi plum, a traditional Japanese ingredient. A perfect side dish or light meal for any occasion.
Ingredients:
– 1 block silken tofu, drained and crumbled
– 1/2 cup diced cucumber
– 1/4 cup sliced scallions
– 1/4 cup chopped fresh cilantro
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon sesame oil
– 1 umeboshi plum, finely chopped (about 2 teaspoons)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine tofu, cucumber, scallions, and cilantro.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
3. Pour the dressing over the tofu mixture and toss gently.
4. Stir in chopped umeboshi plum.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Chilled Tofu with Avocado and Wasabi
A refreshing and zesty appetizer or snack that combines the creaminess of avocado, the spiciness of wasabi, and the subtle taste of tofu. Perfect for hot summer days or as a pick-me-up any time of the year.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 2 ripe avocados, diced
– 1 tablespoon of wasabi paste
– 1 tablespoon of soy sauce (optional)
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine the tofu cubes and soy sauce (if using). Let it sit in the refrigerator for at least 30 minutes to marinate.
2. In a separate bowl, mix together the diced avocado and wasabi paste.
3. After the tofu has marinated, remove it from the fridge and gently stir to coat with any remaining marinade.
4. Combine the chilled tofu and avocado-wasabi mixture in a serving dish or individual cups.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: None! This recipe is designed for a quick and easy assembly.
Cold Tofu and Edamame Salad
A refreshing and light salad perfect for warm weather, this dish combines the creamy texture of cold tofu with the sweet and nutty flavor of edamame.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1 cup cooked edamame
– 1/2 cup chopped cucumber
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine tofu, edamame, cucumber, and scallions.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
3. Pour the dressing over the tofu mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 10-15 minutes (including chilling time)
Silken Tofu with Strawberry and Balsamic Glaze
A sweet and tangy twist on traditional tofu, this recipe combines the creamy texture of silken tofu with the flavors of fresh strawberries and balsamic glaze.
Ingredients:
– 1 block silken tofu (drained)
– 1 cup sliced strawberries
– 2 tbsp balsamic glaze
– 1 tsp honey
– Salt to taste
Instructions:
1. Drain and press the silken tofu into a clean cloth or paper towels for at least 30 minutes.
2. In a small bowl, whisk together the balsamic glaze and honey until well combined.
3. Place the drained tofu on a serving plate or shallow dish.
4. Arrange the sliced strawberries on top of the tofu in a single layer.
5. Drizzle the balsamic-honey glaze evenly over the strawberries and tofu.
6. Sprinkle with salt to taste.
7. Serve immediately, garnished with additional strawberry slices if desired.
Cooking Time: None (a quick and easy dessert or snack!)
Cold Tofu with Spicy Lemongrass Dressing
Beat the heat with this simple and flavorful recipe that combines silky cold tofu with a spicy and tangy lemongrass dressing.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into small cubes
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 stalk lemongrass, bruised and chopped (about 2 tablespoons)
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. In a blender or food processor, combine soy sauce, rice vinegar, garlic, ginger, lemongrass, and red pepper flakes. Blend until smooth.
2. Place the tofu cubes in a shallow dish. Pour the dressing over the tofu and toss to coat.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
4. Just before serving, sprinkle with salt and pepper to taste. Garnish with thinly sliced scallions if desired.
Cooking Time: None! This recipe is served chilled.
Summary
Beat the heat this summer with these refreshing cold tofu recipes! From classic combinations like Silken Tofu with Soy Sauce and Scallions to bold flavors like Spicy Korean Cold Tofu Salad, there’s something for every taste. Explore international inspiration, such as Japanese Hiyayakko with Bonito Flakes or Thai-Style Cold Tofu with Peanut Sauce. Try unique twists like Chilled Tofu with Ginger and Sesame Oil or Vietnamese Tofu and Herb Salad. Perfect for hot summer days, these cold tofu recipes are sure to cool you down.
