A light, savory silken tofu recipe with a spicy soy dressing you can make in 5 minutes. This no-cook, healthy Asian-inspired dish is oil-free and lower in sodium, fat and calories.
Place the tofu block in a shallow bowl with a flat bottom or plate with a high rim. About an 8" bowl or plate is a good size for this dish.
Add the rest of the ingredients (except the green onions and sesame seeds) to a small mixing bowl, and whisk well to combine. Note: If you're using the optional miso paste, you'll need to whisk very thoroughly and mash up any large pieces to get it to combine.
Pour the sauce over the tofu block.
Garnish with black and white sesame seeds and green onions.
Notes
Tofu
Only use firm or extra firm silken tofu in this recipe. Soft silken tofu is too delicate to slice and eat easily, and regular block tofu doesn't taste great raw, in my opinion. (Note: silken tofu is often referred soft tofu to differentiate it from block tofu, which can get a bit confusing!)
Room temperature tofu. This dish can be enjoyed as a cold silken tofu recipe, at room temperature, or as a warm silken tofu recipe. I prefer it at room temp, so I buy silken tofu that can be stored in the pantry (like Mori-nu). You can also allow time for your tofu block to come to room temperature before preparing the recipe if you buy a refrigerated silken tofu.
If you prefer your tofu warm or hot, you can place the whole block of tofu on a plate and heat in the microwave for 1-2 minutes. Or to steam your tofu, place it on an oven-safe plate, place it inside a steamer basket in a pot with an inch or two of water, and simmer, covered, for 3-5 minutes.
Optional miso paste. Mellow white miso paste adds a nice flavor and texture, and healthy 'green-light' salt to the dish. A thicker sauce clings to the tofu better, which I prefer, though it's not absolutely necessary.But if you can't find white miso paste (I know some of you can't, so I left this as an option), it's fine as is. Or, you could try a teaspoon or two of cornstarch or other thickener of your choice.Soy sauce substitutes and sodium. Soy sauce can be quite high in sodium, so I always specify low sodium in my recipes and try to use it sparingly.Here's a comparison of some soy sauce products and substitutes, with the approximatesodium per tablespoon (please check labels for specific brands):