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.

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 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

• Author: Elaine Luo
• Total Time: 10 minutes
• Yield: Serves 2
• Diet: Gluten-Free, Vegan, Vegetarian

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Description

A refreshing summer appetizer or side, this Liangban Tofu features silken tofu in a vibrant Thai chili sauce. Easy to make and bursting with flavor!

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Ingredients

Scale 1x2x3x

• 1 box (340 g) silken tofu
• Fresh coriander (cilantro) leaves
• 1 green onion, finely chopped
• 1 tbsp (15 ml) light soy sauce
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (15 ml) water
• 1 tsp (5 ml) black vinegar
• 2 fresh Thai peppers, finely chopped
• 1/2 tbsp (7.5 g) toasted white sesame seeds
• 1/2 tsp (2 g) sugar
• 1 garlic clove, minced
• 1 tsp (5 g) minced ginger
• 2-3 coriander stems, finely chopped

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Instructions

Prepare the Tofu

1. Carefully remove the silken tofu from its packaging, being gentle to avoid breaking it. Cut the tofu into bite-sized pieces and arrange in a bowl.

Make the Sauce

1. 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.

Assemble the Dish

1. Pour the prepared sauce evenly over the tofu and mix gently so all pieces are covered with the sauce. Garnish with fresh finely chopped coriander leaves and additional chopped green onion.

Serve

1. Serve immediately as a light appetizer or side dish.

Notes

• For a milder dish, reduce the number of Thai peppers or use a less spicy chili.
• Pressing the silken tofu for 15-20 minutes before serving will result in a firmer texture.
• Toasted sesame oil can be substituted for regular sesame oil for a nuttier flavor.

• Prep Time: 10 minutes
• Cook Time: 2 mins
• Category: Appetizer
• Method: No-Cook
• Cuisine: Southeast Asian

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 5
• Sodium: 300
• Fat: 10
• Saturated Fat: 2
• Unsaturated Fat: 7
• Trans Fat: 0g
• Carbohydrates: 20
• Fiber: 2
• Protein: 10
• Cholesterol: 0g

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