Liangban Tofu: Spicy Cold Tofu

Known in Sichuan as Liangban Tofu, this spicy cold dish is perfect for an easy meal, made with a delicious Thai-pepper sauce.

Tofu is a great food for all seasons – and cold tofu is especially great for summer days. It’s light, luscious and very easy to make For this recipe, you will use soft silken tofu instead of firm tofu. Firm and extra firm tofu is quite familiar to Chinese food lovers because they are so popular in stir frying dishes like Mapo tofu, pan-fried tofu dishes like this home style tofu and pan-fried tofu and soups like hot and sour soup.

But soft tofu is a little different, and it doesn’t handle quite the same way as firm or extra firm tofu does. In my hometown, the soft tofu is made with Chinese style Lushui coagulant, which makes it super elastic and soft. However, most of the silken tofu outside Sichuan province is made with GDL coagulant, which makes the tofu deliciously soft – but a little frail. You need to be just a little bit careful not to break them in the transferring process.

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Except for that minor detail, this recipe is deliciously simple. The kick from the slightly sweet and sour chili sauce elevates the humble tofu to an impressive appetizer or side dish. It’s also almost the perfect snack, served with a cup of steaming green tea or an ice cold lager.

How to Make Liangban Tofu: Spicy Cold Tofu at Home

1. Prepare the Tofu:

• Carefully remove the silken tofu from its packaging, being gentle to avoid breaking it.
• You can either cut the tofu into bite-sized pieces or leave it as a whole block, depending on your preference.
• Arrange the tofu on a serving plate.

2. Make the Sauce:

• In a small bowl, whisk together the light soy sauce, sesame oil, water, black vinegar, finely chopped Thai peppers (or chili oil), toasted sesame seeds, sugar, minced garlic, minced ginger, green onion, and chopped coriander stems.
• Let the sauce sit for 1-2 minutes to allow the flavors to meld.

3. Assemble the Dish:

• Pour the prepared sauce evenly over the tofu.
• Garnish with fresh coriander leaves and additional chopped green onion for a pop of color and freshness.

4. Serve:

• Serve immediately as a light appetizer or side dish. Liangban Tofu is best enjoyed cold, making it a refreshing option in hot weather.

Recipe Notes

• Tofu Texture: Be gentle with silken tofu, as it is very delicate and can easily fall apart. Use a wide spatula for transferring or handling it.
• Spice Level: If you’re sensitive to spice, reduce the amount of Thai peppers or opt for mild chili oil. Conversely, feel free to increase the peppers for more heat!
• Make Ahead: You can prepare the sauce in advance and store it in the fridge for up to 2 days. Assemble the dish just before serving.
• Serving Tip: This dish pairs wonderfully with a cold noodle salad or as part of a larger Asian-inspired meal.

Liangban Tofu: Spicy Cold Tofu

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5 from 8 reviews

• Author: Elaine Luo
• Total Time: 7 minutes
• Yield: 4 servings 1x

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Description

Also known as Liangban Tofu, this spicy cold tofu dish is perfect for an easy summer meal made with a Thai pepper sauce.

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Ingredients

Scale 1x2x3x

• 1 box silken tofu (about 12 oz / 340g)
• Fresh coriander (cilantro) leaves, for garnish
• 1 green onion, finely chopped

For the Sauce:

• 1 tbsp light soy sauce (15ml)
• 1 tbsp sesame oil (15ml)
• 1 tbsp water (15ml)
• 1 tsp black vinegar (5ml)
• 2 fresh Thai peppers, finely chopped (or replace with 1 tbsp chili oil)
• 1/2 tbsp toasted white sesame seeds (7.5g)
• 1/2 tsp sugar (2g)
• 1 garlic clove, minced
• 1 tsp minced ginger (5g)
• 1 green onion, finely chopped
• 2–3 coriander stems, finely chopped

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Instructions

1. Prepare the Tofu:

• Carefully remove the silken tofu from its packaging, being gentle to avoid breaking it.
• You can either cut the tofu into bite-sized pieces or leave it as a whole block, depending on your preference.
• Arrange the tofu on a serving plate.

2. Make the Sauce:

• In a small bowl, whisk together the light soy sauce, sesame oil, water, black vinegar, finely chopped Thai peppers (or chili oil), toasted sesame seeds, sugar, minced garlic, minced ginger, green onion, and chopped coriander stems.
• Let the sauce sit for 1-2 minutes to allow the flavors to meld.

3. Assemble the Dish:

• Pour the prepared sauce evenly over the tofu.
• Garnish with fresh coriander leaves and additional chopped green onion for a pop of color and freshness.

4. Serve:

• Serve immediately as a light appetizer or side dish. Liangban Tofu is best enjoyed cold, making it a refreshing option in hot weather.

Notes

• Tofu Texture: Be gentle with silken tofu, as it is very delicate and can easily fall apart. Use a wide spatula for transferring or handling it.
• Spice Level: If you’re sensitive to spice, reduce the amount of Thai peppers or opt for mild chili oil. Conversely, feel free to increase the peppers for more heat!
• Make Ahead: You can prepare the sauce in advance and store it in the fridge for up to 2 days. Assemble the dish just before serving.
• Serving Tip: This dish pairs wonderfully with a cold noodle salad or as part of a larger Asian-inspired meal.

• Prep Time: 5 mins
• Cook Time: 2 mins
• Category: Main, Appetizer, Side
• Method: No-Cook
• Cuisine: Chinese

Nutrition

• Serving Size: 6oz
• Calories: 150
• Sugar: 2g
• Sodium: 420mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 0g