As the summer heat begins to rise, our thoughts turn to refreshing and light meals that can help beat the heat. One ingredient that’s often overlooked as a key player in these types of dishes is cold tofu! When marinated or dressed with bold flavors, cold tofu can be a game-changer for hot summer days. In this article, we’ll explore 18 delicious and refreshing cold tofu recipes from around the world, each one perfect for sizzling summer afternoons. From classic Japanese and Korean dishes to spicy Thai-inspired salads and creamy Western-style bowls, there’s something for everyone in this collection of chilled and delightful tofu recipes.
Chilled Silken Tofu with Soy Sauce and Ginger
This refreshing appetizer or snack combines the creamy texture of silken tofu with the savory flavors of soy sauce and ginger. Perfect for hot summer days, it’s a light and revitalizing treat that’s easy to prepare.
Ingredients:
– 1 block silken tofu (12 oz)
– 2 tablespoons soy sauce
– 1 tablespoon grated fresh ginger
– Salt (optional)
Instructions:
1. Drain the tofu and press it between paper towels or a clean cloth to remove excess liquid.
2. Cut the tofu into small cubes.
3. In a bowl, whisk together soy sauce and grated ginger until well combined.
4. Add the cubed tofu to the soy-ginger mixture and toss gently to coat.
5. Cover and refrigerate for at least 30 minutes or up to several hours.
6. Just before serving, taste and add salt if desired.
Cooking Time: None (chilled only)
Spicy Cold Tofu Salad with Cucumber and Sesame
A refreshing and spicy twist on traditional tofu salad, this recipe combines the creaminess of cold tofu with the crunch of cucumber and the nutty flavor of sesame.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup plain Greek yogurt
– 2 tablespoons soy sauce
– 1 tablespoon gochujang (Korean chili paste)
– 1/4 teaspoon grated ginger
– 1/2 cucumber, sliced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together yogurt, soy sauce, gochujang, and ginger until smooth.
2. Add the tofu cubes and stir until coated with the dressing.
3. Arrange cucumber slices on a serving plate or individual plates.
4. Top with the tofu mixture and sprinkle with cilantro.
5. Drizzle with sesame oil and season with salt and pepper to taste.
Cooking Time: 10 minutes
Japanese Hiyayakko with Bonito Flakes and Green Onion
Hiyayakko is a popular Japanese tofu dish that’s easy to make and packed with flavor. This version adds the savory umami of bonito flakes and the freshness of green onion.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon mirin
– 1/4 teaspoon grated ginger
– 1/4 cup bonito flakes
– 1/4 cup thinly sliced green onion
– Salt, to taste
Instructions:
1. In a small bowl, whisk together soy sauce, sake, and mirin.
2. Add the tofu cubes to the marinade and let it sit for at least 30 minutes, or up to several hours in the refrigerator.
3. Just before serving, sprinkle the bonito flakes over the tofu and toss gently to combine.
4. Garnish with green onion slices and a pinch of salt to taste.
Cooking Time: 30 minutes (plus marinating time)
Korean-Style Cold Tofu with Gochujang Dressing
A refreshing summer dish that combines the creaminess of tofu with the spicy kick of gochujang, a traditional Korean chili paste.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into cubes
– 2 tablespoons of gochujang (Korean chili paste)
– 2 tablespoons of soy sauce
– 2 tablespoons of rice vinegar
– 1 tablespoon of honey
– 1/4 cup of chopped green onions for garnish
– Salt to taste
Instructions:
1. In a large bowl, whisk together gochujang, soy sauce, rice vinegar, and honey until well combined.
2. Add the tofu cubes to the dressing and toss to coat.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
4. Just before serving, garnish with chopped green onions and season with salt to taste.
5. Serve chilled.
Cooking Time: 30 minutes (includes chilling time)
Cold Tofu and Avocado Salad with Wasabi Drizzle
This light and zesty salad is perfect for hot summer days, combining the creaminess of avocado with the silky texture of cold tofu, all tied together with a spicy wasabi drizzle.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 ripe avocados, diced
– 1/4 cup chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– 1 tablespoon wasabi paste
Instructions:
1. In a large bowl, combine the tofu, avocado, and cilantro.
2. Squeeze the lime juice over the top and season with salt and pepper to taste.
3. In a small bowl, mix together the wasabi paste with 1 tablespoon of water until smooth.
4. Drizzle the wasabi mixture over the salad and serve immediately.
Cooking Time: None! This salad is best served chilled, so feel free to prepare it ahead of time and refrigerate for up to 2 hours before serving.
Thai-Inspired Cold Tofu with Peanut Sauce
Beat the heat with this cooling and creamy Thai-inspired dish, featuring silky-smooth cold tofu smothered in a rich peanut sauce.
Ingredients:
– 1 block of extra-firm tofu, drained and cubed
– 1/2 cup plain Greek yogurt
– 1/4 cup creamy natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon lime juice
– 1/2 teaspoon grated ginger
– Salt to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a large bowl, whisk together yogurt, peanut butter, soy sauce, honey, lime juice, and ginger until smooth.
2. Add the cubed tofu and toss to coat evenly with the peanut sauce.
3. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld.
4. Just before serving, garnish with chopped cilantro or scallions if desired.
5. Serve chilled and enjoy!
Cooking Time: None! This dish is perfect for a hot day when you want something quick, easy, and refreshing.
Chilled Tofu with Miso and Sesame Dressing
A refreshing and flavorful summer dish that combines the creaminess of tofu with the savory flavors of miso and sesame. This chilled appetizer or snack is perfect for hot days when you need a cool and satisfying bite.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 tablespoons white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/4 cup chopped scallions for garnish
Instructions:
1. In a blender or food processor, combine miso paste, soy sauce, rice vinegar, sesame oil, and grated ginger. Blend until smooth.
2. Place the tofu cubes in a shallow dish and pour the dressing over them. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Just before serving, garnish with chopped scallions.
Cooking Time: None (chilled)
Cold Tofu and Tomato Salad with Basil
This refreshing salad is a perfect way to beat the heat on a warm summer day. A simple combination of silky cold tofu, juicy tomatoes, and fragrant basil will leave you feeling cool and satisfied.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the cold tofu, diced tomatoes, and chopped basil.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the tofu mixture and toss gently to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes of preparation time.
Vietnamese Cold Tofu with Nuoc Cham
This refreshing Vietnamese dish is a staple of summertime meals. A block of silken tofu marinated in a flavorful mixture of nuoc cham, chili sauce, and herbs, served chilled, makes for a light and satisfying snack or meal.
Ingredients:
– 1 block of silken tofu (about 14 oz)
– 1/4 cup nuoc cham (Vietnamese dipping sauce)
– 2 tablespoons chili sauce
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
– Fresh herbs like mint or basil for garnish (optional)
Instructions:
1. Drain the tofu and cut it into small cubes.
2. In a large bowl, whisk together nuoc cham, chili sauce, garlic, and cilantro.
3. Add the tofu to the marinade and toss gently to coat.
4. Cover and refrigerate for at least 30 minutes or up to 2 hours.
5. Serve the marinated tofu chilled, garnished with fresh herbs if desired.
Cooking Time: 10-15 minutes (marinating time)
Cold Tofu and Edamame Salad with Yuzu
This Japanese-inspired salad combines the creaminess of cold tofu, the sweetness of edamame, and the brightness of yuzu for a refreshing and light meal.
Ingredients:
– 1 block of firm tofu, drained and cubed
– 1 cup of cooked edamame (frozen or fresh)
– 2 tablespoons of yuzu juice
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 1 teaspoon of grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. In a large bowl, whisk together yuzu juice, soy sauce, sesame oil, and grated ginger.
2. Add the cubed tofu and toss gently to coat with the marinade.
3. Stir in the cooked edamame.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions if desired.
6. Serve chilled.
Cooking Time: 10 minutes (including cooking time for edamame)
Chilled Tofu with Ponzu and Shiso Leaves
This refreshing Japanese-inspired appetizer combines the creaminess of chilled tofu with the tangy flavor of ponzu sauce, all wrapped up in a burst of fresh shiso leaves.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 1/2 cup ponzu sauce
– 1/4 cup chopped shiso leaves (or basil)
– Salt to taste
Instructions:
1. Place the tofu cubes on a plate or tray.
2. Drizzle the ponzu sauce evenly over the tofu.
3. Sprinkle the chopped shiso leaves over the tofu and ponzu sauce.
4. Refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled, garnished with additional shiso leaves if desired.
Cooking Time: None! This dish is ready in no time.
Enjoy your Chilled Tofu with Ponzu and Shiso Leaves!
Cold Tofu and Seaweed Salad with Sesame Oil
This light and refreshing salad is perfect for hot summer days or as a healthy snack any time of the year. The combination of cold tofu, wakame seaweed, and sesame oil creates a harmonious balance of flavors and textures.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups wakame seaweed, rehydrated and chopped
– 2 tablespoons sesame oil
– 1 tablespoon soy sauce (optional)
– 1 tablespoon rice vinegar (optional)
– Salt to taste
Instructions:
1. In a large bowl, combine the tofu cubes and chopped seaweed.
2. Drizzle the sesame oil over the mixture and toss gently to coat.
3. If desired, add soy sauce and/or rice vinegar and mix well.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature.
Cooking Time: None
Spicy Szechuan Cold Tofu with Chili Oil
This refreshing Chinese-inspired dish combines the creaminess of cold tofu with the bold flavors of Szechuan peppercorns and chili oil. Perfect for a quick and easy snack or appetizer.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 2 tablespoons Szechuan peppercorn oil (or substitute with sesame oil)
– 1 tablespoon chili oil (or substitute with hot sauce)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1/4 teaspoon sugar
– 1/4 teaspoon cornstarch
– 2 cloves garlic, minced
– Scallions, chopped (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, rice vinegar, sugar, and cornstarch.
2. Add the tofu cubes to the marinade and toss to coat. Let it sit for at least 30 minutes or up to several hours in the refrigerator.
3. Just before serving, stir in Szechuan peppercorn oil and chili oil.
4. Garnish with chopped scallions if desired.
5. Serve chilled.
Cooking Time: None required! This recipe is ready in just a few minutes.
Cold Tofu and Kimchi Bowl
A refreshing and spicy bowl that combines the creamy texture of cold tofu with the bold flavor of kimchi. This dish is perfect for a quick lunch or dinner on-the-go.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– 1 tablespoon of sesame oil
– 1/4 cup of kimchi, chopped
– 1/4 cup of diced green onions for garnish
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, whisk together soy sauce, rice vinegar, and sesame oil.
2. Add the tofu cubes to the marinade and let it sit in the refrigerator for at least 30 minutes or up to several hours.
3. Just before serving, chop the kimchi into smaller pieces and set aside.
4. To assemble the bowl, place a scoop of cold marinated tofu on a plate, followed by a spoonful of chopped kimchi.
5. Garnish with diced green onions and serve immediately.
Cooking Time: None required! This dish is best served chilled.
Chilled Tofu with Pickled Radish and Scallions
This chilled tofu dish is a perfect summer treat, paired with the tanginess of pickled radish and the crunch of scallions. A simple yet flavorful recipe that’s sure to please.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 2 cups water
– 1/4 cup white vinegar
– 1/4 cup sugar
– 1/4 cup thinly sliced pickled radish (homemade or store-bought)
– 1/4 cup chopped scallions (green onions)
– Salt, to taste
Instructions:
1. In a large bowl, whisk together water, vinegar, and sugar until the sugar is dissolved.
2. Add the tofu cubes to the marinade and refrigerate for at least 30 minutes or overnight.
3. Just before serving, drain the tofu and pat dry with paper towels.
4. Arrange the pickled radish and scallions on a plate. Place the chilled tofu on top.
5. Season with salt to taste.
Cooking Time: None! This dish is best served chilled.
Cold Tofu and Mango Salad with Lime Dressing
This light and refreshing salad is perfect for warm weather or as a healthy snack any time of the year. Crisp cold tofu, sweet juicy mango, and tangy lime dressing come together to create a delightful combination that’s sure to please.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 2 ripe mangos, diced
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large bowl, combine the tofu and mango.
2. In a small bowl, whisk together the lime juice, honey, and salt until well combined.
3. Pour the dressing over the tofu-mango mixture and toss to coat.
4. Sprinkle with chopped cilantro, if desired.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None!
Serve chilled or at room temperature. Enjoy!
Cold Tofu with Garlic and Black Vinegar Sauce
A refreshing and savory Chinese-inspired dish that’s perfect for hot summer days. This recipe combines the creaminess of cold tofu with the pungency of garlic and the tanginess of black vinegar.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into small cubes
– 3 cloves of garlic, minced
– 2 tablespoons of black vinegar (or Chinese black rice vinegar)
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– Salt and pepper to taste
– Chopped scallions or cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine the tofu cubes, garlic, black vinegar, soy sauce, and sesame oil.
2. Mix well until the tofu is evenly coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
4. Serve the cold tofu chilled, garnished with chopped scallions or cilantro if desired.
Cooking Time: None! This dish is served cold.
Chilled Tofu and Cucumber Rolls with Soy Dipping Sauce
Beat the heat with these light and refreshing Chilled Tofu and Cucumber Rolls, served with a tangy Soy Dipping Sauce. Perfect for a quick snack or as an appetizer for your next gathering.
Ingredients:
– 1 block of firm tofu, drained and cut into 1-inch cubes
– 2 large cucumbers, peeled and sliced into 1/4-inch thick strips
– 1 sheet of rice paper wrappers (about 8-10 inches in diameter)
– Soy Dipping Sauce ingredients:
+ 1/2 cup soy sauce
+ 1/4 cup water
+ 2 tablespoons rice vinegar
+ 1 tablespoon sesame oil
+ 1 teaspoon grated ginger
Instructions:
1. In a large bowl, combine tofu and cucumber slices.
2. Place a rice paper wrapper in a clean work surface. Arrange about 1/4 cup of the tofu-cucumber mixture onto the center of the wrapper.
3. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
4. Serve chilled with Soy Dipping Sauce (mix all ingredients together). Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required – simply chill until serving!
Summary
Beat the heat this summer with these refreshing cold tofu recipes! From classic Japanese dishes like Hiyayakko and Korean-style cold tofu, to Thai-inspired peanut sauce and spicy Szechuan chili oil, there’s something for every palate. Try pairing silken tofu with soy sauce and ginger, or combining it with avocado and wasabi drizzle for a creamy treat. Whether you’re in the mood for something light and citrusy or bold and savory, these 18 cold tofu recipes are sure to quench your thirst and satisfy your cravings.
