Cucumber Silken Tofu
This is one of my absolute favourite 10 minute meals, especially during the summer! The cucumber adds a really nice refreshing crunch to the dish, but if you don’t have any, it can be made without.
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What ingredients do you need for this dish (includes possible substitutions)?
Silken tofu: no substitute for this sadly!
Light soy sauce: the base of the sauce.
Sesame oil: adds richness and flavour!
Vinegar: ideally use rice wine vinegar but I didn’t have any for this recipe so ended up using red wine vinegar (it works fine too!).
Sesame seeds: I’ve used white sesame seeds here but you could use black instead.
Honey: can be substituted with your favourite sweetener/sugar (or leave it out entirely if you prefer).
Chilli powder: add 1/2 - 1 tsp depending on how spicy you like it!
Spring onion and cucumber: adds a freshness and crunch to the dish!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator.
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another tofu dish, be sure to try out these recipes:
Cucumber Silken Tofu
Ingredients
- 300g silken tofu, drained
- 2.5 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp vinegar (ideally rice wine vinegar but standard wine vinegar also works!)
- 1.5 tsp sesame seeds
- 1 tsp honey
- 1 tsp chilli powder (start with 1/2 tsp, or less, if you don’t like spice!)
- 1 spring onion, finely chopped
- 50g cucumber, diced
Method
- In a small bowl mix together the light soy sauce, sesame oil, vinegar, sesame seeds, honey and chilli powder.
- Place the silken tofu onto a plate then pour over the sauce.
- Top with spring onion and cucumber. And that’s it!
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10 Minute Tofu
September 15, 2024
If I’m looking for a quick meal then I’ll definitely be making scrambled tofu. I love gochujang too because it provides maximum flavour with minimum effort, if you want it spicier - add more.
Gochujang Silken Tofu
August 27, 2024
I regularly make some sort of silken tofu and sauce when I want a meal ready in 10 minutes. The gochujang works particularly well with the nuttiness of the tahini and I love topping it with some sliced spring onion and sesame seeds.
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