Silken Tofu With Soy Sauce (Xiao Cong Ban Dou Fu) 4.000

Deb Lindsey for The Washington Post

Oct 31, 2016

This tastes almost like a tender, savory crème caramel, and it takes minutes to make.

It is meant to be served as one of a number of dishes, and it also makes a nice afternoon snack for kids.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • One 8-ounce block silken tofu
  • 2 scallions (green parts only), thinly sliced on the diagonal
  • 2 tablespoons light soy sauce or tamari
  • 1 tablespoon water
  • 1 1/2 tablespoons vegetable or peanut oil
  • 1 teaspoon toasted sesame oil


Place the tofu on a heatproof serving dish, then cut it into 1/8-inch slices and push them down gently, so the slices lean toward one side. Scatter the scallions over the tofu.

Stir together the soy sauce or tamari and the water.

Heat the vegetable or peanut oil in a wok or small skillet over medium-high heat. Once the oil shimmers, pour a little of it over the scallions; if they don’t sizzle right away, the oil needs to be heated further.

Pour the rest of the very hot oil over the scallions (which will become quite fragrant), then the diluted soy sauce or tamari, and then the toasted sesame oil. Serve right away.

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Recipe Source

Adapted from "Every Grain of Rice: Simple Chinese Home Cooking," by Fuchsia Dunlop (W.W. Norton, 2013).

Tested by Sam Fromartz.

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