Chilled Tofu with Bang-Bang Sauce

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

Chilled Tofu with Bang-Bang Sauce Recipe

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. 

Chilled Tofu with Bang-Bang Sauce Recipe

Chilled Tofu with Bang-Bang Sauce

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Serves: 4 as a side or 2 as a main


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



Remove the tofu out of the packaging drain the water. Slice the tofu and lay it on your serving plate gently


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


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

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