Chilled Tofu with Bang-Bang Sauce

The ultimate no-cook tofu dish for a quick, spicy and creamy hit 

Sliced and laid out out like a hand of playing cards, then smothered in the most addictive bang-bang sauce, this Chilled Tofu with Bang-Bang sauce recipe is honestly my favourite, and also my BEST 5 minute recipe (I will let you know when I come up with something better). All the elements complement each other so well, it’s just like a symphony of flavours and textures: the black vinegar offsetting the creamy sesame dressing; the crunchy toppings balancing the custardy consistency of the silken tofu. It’s exactly what you need on the dining table, be it served as an appetiser, side dish, or main. 

Print Recipe

Chilled Tofu with Bang-Bang Sauce

(1 votes, average: 5.00 out of 5)

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Serves: 4 as a side or 2 as a main

The ultimate no-cook tofu dish for a quick, spicy and creamy hit

Ingredients

• 300g silken tofu, chilled
• 1/4 cup Japanese creamy sesame dressing
• 1/2 teaspoon sugar
• 1 1/2 teaspoon Chinese black vinegar
• 1 teaspoon soy sauce
• 1 teaspoon chilli oil (optional)
• 1/4 cucumber, diced
• 2 tablespoons, cashews
• Parsley

Instructions

1

Remove the tofu from the packaging and drain the water. Gently place it onto your serving plate before slicing it. If desired, use your hands to fan out the tofu slices (like in the photo).

2

In a small bowl, mix the sesame dressing, sugar, black vinegar, soy sauce and chilli oil.

3

Drizzle the sauce over the tofu and garnish with the cucumbers, cashews and parsley