Spicy Cold Tofu (Liangban Dofu) Recipe
If you’re craving a light yet flavor-packed dish, this Spicy Cold Tofu (Liangban Dofu) Recipe is going to be your new go-to. I first stumbled upon this dish on a hot summer day when I needed something refreshing but with a punch of spice to wake up my taste buds. It’s such a wonderfully simple dish, yet every bite bursts with savory, spicy, and fresh layers that make you want just one more forkful.
What makes this Spicy Cold Tofu (Liangban Dofu) Recipe so special is its adaptability and the cool softness of tofu paired with a spicy, garlicky dressing. It works amazing as a quick appetizer, a side that balances heavier meals, or even a main course if you’re going light that day. You’re going to love how easy it is to put together, and trust me, once you’ve tried it, it’ll become a staple—especially during warmer months!
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in striking the right balance of flavors — spicy, savory, and a touch of sweetness. Stock up on these basics and make sure your tofu is silky soft to get that melt-in-your-mouth finish.
- Soy sauce: Adds salty umami depth; a staple in most Asian dressings.
- Spicy bean paste: This is your heat source and adds fermented complexity—don’t skip it!
- Sesame oil: A little goes a long way—its nutty aroma brings the dish alive.
- Sugar: Balances out the spiciness and acidity for a smooth harmony.
- Garlic (minced): Freshness and a lovely sharp bite that wakes everything up.
- Scallion (chopped): Adds a mild oniony crunch—fresh and bright.
- Silken tofu: Choose soft or silken for that silky, delicate texture that melts in your mouth.
- Century eggs (optional): These add an earthy and slightly funky flavor; I love them but they’re optional.
- Cilantro and/or Thai basil (optional): Herbs add a fresh herbal note that brightens the whole dish.
Variations
I love making this Spicy Cold Tofu (Liangban Dofu) Recipe my own by switching up the garnishes and heat level. Don’t hesitate to tweak it based on what you love and what you have on hand—cooking should always be fun and flexible.
- Milder Version: Skip or reduce the spicy bean paste if you’re sensitive to heat—I often do this for family gatherings.
- Extra Protein: Adding cooked shrimp or shredded chicken turns this into a heartier dish.
- Herb Twists: I enjoy swapping cilantro for fresh mint or Thai basil for a refreshing flavor twist.
- Vegan Adjustable: Just ensure the spicy bean paste is vegan-friendly, and you’re set!
- Crunch Factor: Sprinkle some crushed peanuts or toasted sesame seeds on top for texture contrast.
How to Make Spicy Cold Tofu (Liangban Dofu) Recipe
Step 1: Prepare the Tofu Gently
Start by carefully draining your silken tofu. I usually place it on a plate lined with paper towels and let it sit for 10 minutes to remove any excess moisture. This step is crucial because if the tofu is too watery, the sauce will get diluted, and the flavors won’t stick as well. Then, gently cut the tofu into bite-sized cubes or slices—try to be gentle so you don’t break it apart completely. The silky texture is what makes this dish feel so special.
Step 2: Whisk Together the Spicy Sauce
In a small bowl, combine soy sauce, spicy bean paste, sesame oil, and sugar with your minced garlic and chopped scallions. Give everything a good stir until the sugar dissolves and the ingredients are fully blended. This sauce is where the magic happens—you’ll get salty, spicy, sweet, and garlicky all at once. Taste it and adjust if you want more heat or sweetness.
Step 3: Assemble Your Dish
Place your tofu on a serving plate and pour the spicy sauce evenly over the top. If you’re using century eggs, tuck those little wedges around the tofu now—they add a fascinating dimension of flavor and texture. Finally, sprinkle your chopped cilantro or Thai basil over to add that fresh herbal pop. Letting it chill in the fridge for 10-15 minutes really helps the flavors meld together beautifully.
How to Serve Spicy Cold Tofu (Liangban Dofu) Recipe
Garnishes
I usually top my bowl with extra scallions and a sprinkle of toasted sesame seeds for a little crunch and extra aroma. Sometimes, I toss on a pinch of crushed peanuts which adds such a satisfying texture contrast. Fresh herbs like cilantro or Thai basil are my go-to because they really brighten the whole plate.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or cold noodles. I often serve it alongside a simple cucumber salad to keep things refreshing and light. It’s also fantastic as a starter before something heartier like stir-fried beef or crispy chicken wings.
Creative Ways to Present
For dinner parties, I like to serve this Spicy Cold Tofu (Liangban Dofu) Recipe in small individual bowls, garnished with edible flowers and microgreens for a touch of elegance. Cutting the tofu into neat cubes and layering century eggs and herbs in pretty patterns always impresses guests. It’s simple yet visually stunning!
Make Ahead and Storage
Storing Leftovers
Leftovers keep quite well in an airtight container in the fridge for up to 2 days. I recommend storing the tofu and sauce separately if you expect to keep it longer to maintain the tofu’s texture. Before serving leftovers, give it a gentle stir and add fresh herbs again to revive those bright flavors.
Freezing
I’ve found that freezing silken tofu in this recipe isn’t ideal—it changes the texture and can make it grainy once thawed. I’d suggest enjoying this Spicy Cold Tofu (Liangban Dofu) Recipe fresh or refrigerated only.
Reheating
This dish is best served cold, so I don’t reheat it. If you want a warm version, consider warming up just the sauce gently while leaving the tofu cold, or simply enjoy leftovers straight from the fridge—it’s refreshing and flavorful as is!
FAQs
-
Can I make Spicy Cold Tofu (Liangban Dofu) Recipe vegan?
Absolutely! Just make sure the spicy bean paste you use doesn’t contain any shrimp or fish products—which some brands do. Otherwise, the rest of the ingredients are plant-based by nature, making this dish an easy vegan delight.
-
What if I can’t find century eggs?
No worries! Century eggs are optional here and add a unique flavor, but you can leave them out completely. The dish is still delicious without them and remains flavorful and satisfying.
-
How spicy is this recipe?
The spiciness mainly comes from the spicy bean paste. If you prefer mild, use less or substitute with a milder chili sauce. You can always add more later to taste – it’s easy to adjust.
-
What type of tofu works best for this dish?
Silken or soft tofu is ideal because of its tender texture that contrasts beautifully with the spicy sauce. Firmer tofu will change the mouthfeel, so I recommend sticking with soft varieties for authentic results.
-
Can I prepare this dish ahead of time?
Yes! You can prepare the sauce a few hours in advance and store it separately. Assemble the tofu and sauce just before serving to keep the tofu firm and fresh. If you do dress it early, store covered in the fridge and chill for about 15 minutes before eating.
Final Thoughts
Making this Spicy Cold Tofu (Liangban Dofu) Recipe is like inviting a little burst of cool, spicy joy to your kitchen. I love how quickly it comes together and the way it refreshes your palate without weighing you down. If you’re after a dish that’s simple, fast, and packed with flavor, do give this one a try—you won’t regret it. Trust me, once you get that perfect balance of spicy, salty, and fresh, it’ll become a dish you reach for time and again.
Print
Spicy Cold Tofu (Liangban Dofu) Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Chinese
- Diet: Vegetarian
Description
Spicy Cold Tofu, known as Liangban Dofu, is a refreshing and flavorful Chinese appetizer featuring smooth silken tofu topped with a savory, spicy sauce made from soy sauce, spicy bean paste, garlic, and sesame oil. Often garnished with scallions, cilantro, and optional century eggs, this dish is perfect for hot days or as a light starter, combining soft textures with bold, umami-rich flavors.
Ingredients
Sauce Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon spicy bean paste
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- 2 cloves garlic, minced
- 2 tablespoons scallion, chopped
Main Ingredients
- 1 pound silken tofu (or soft tofu)
- 1–2 century eggs (thousand-year-old eggs), peeled and cut into small wedges (optional)
- 1 tablespoon chopped cilantro and/or Thai basil (optional)
Instructions
- Prepare the tofu: Carefully drain the silken tofu and gently transfer it onto a serving dish. Be cautious to keep the tofu intact as it is very soft.
- Mix the sauce: In a small bowl, combine soy sauce, spicy bean paste, sesame oil, sugar, minced garlic, and chopped scallions. Stir well until the sugar dissolves and the mixture is well combined.
- Assemble the dish: Pour the sauce evenly over the tofu to ensure every piece gets a flavorful coating.
- Add century eggs: If using, place the cut wedges of century eggs over the tofu for added texture and unique flavor.
- Garnish: Sprinkle chopped cilantro or Thai basil on top for a fresh herbal note, enhancing the overall taste and presentation.
- Chill and serve: Optionally refrigerate the dish for 15-30 minutes before serving to let the flavors meld and enjoy it cold as intended.
Notes
- Use silken tofu for a smooth and delicate texture; soft tofu is a suitable substitute if silken is unavailable.
- Century eggs add a distinct flavor and are optional; omit if you prefer a vegetarian version.
- Adjust the amount of spicy bean paste according to your heat preference.
- This dish is best served chilled but can be eaten at room temperature.
- For a gluten-free version, use tamari instead of soy sauce.
Keywords: Spicy Cold Tofu, Liangban Dofu, Chinese appetizer, tofu recipe, cold tofu dish, vegetarian appetizer, century eggs
