Chilled Beancurd with Soy Sauce

This is the simplest of cold dishes and a great source of protein for a vegetarian meal. Tofu is one food our daughter has loved since she was just starting on solid foods – she hated pureed food and demanded something with a bit of texture, so she probably ate tofu just about every day as a toddler. Unlike avocadoes, which she now won’t touch, tofu has never gone out of style for her!

For this recipe, I highly recommend buying the firm silken variety of beancurd – Mori-nu is a widely available brand that can be found in most conventional grocery stores, most often near the Asian produce or “fake meat” section.


  • 1 pkg firm silken beancurd
  • 2 T light soy sauce
  • 1 tsp sesame oil
  • 1 pinch freshly ground white pepper
  • 1 tsp cilantro, chopped
  • 1 scallion, minced


  1. Bring a pot of water to a boil.
  2. Cut the beancurd into slices, 1/4″ to 1/2″ thick, then let it sit in salted water (1 T salt to 2 c water) while the water in the pot comes to a boil.
  3. Reduce the boiling water to a simmer, the gently lower the tofu into the simmering water using a sieve or a slotted spoon.
  4. After 1/2 m, remove to a plate to cool, then refrigerate 20 m.
  5. Arrange the slices carefully on a serving plate and drizzle with the soy sauce and sesame oil, sprinkle with pepper, cilantro and scallion.


  • Tofu is already cooked, and the blanching and cooling step is meant only to improve texture and flavor – if you’re in a big hurry, that step can be omitted.
  • Substitute oyster sauce for the soy sauce if you prefer a slightly sweet, thicker sauce.
  • The soy sauce/sesame oil can be served on the side as a dip rather than being poured over the dish.

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