As soon as the sun comes out I want something chilled, refreshing and light, and this Cold Kimchi Tofu is just that. It’s packed with tangy kimchi, aromatic sesame oil and crunchy cucumbers, and all comes together in 5 minutes.
I’m a bit late to the party. Cold Tofu Recipes went viral in 2024, but I was living in a van (with no fridge) whilst travelling Japan when everyone was making it. Not having a fridge made the “Cold” part tricky, so I didn’t get round to it…
But I’m here now, and I have been making this recipe on repeat since the sun has been out. It’s soo refreshing, crunchy and packed with flavour. I hope you like it as much as I do!
Frequently Asked Questions
Yes, you can eat tofu straight out the packet. Try buy tofu that is far from the expiration date and drain off the liquid before eating.
You can use all kinds of tofu for this recipe. I love silken tofu, because of its soft-meltly texture. Medium firm tofu is also good, but you can use whatever type you like.
I don’t reccommend pre-making this as the water from the tofu and cucumbers will release, which will make the sauce very liquidy. If you don’t mind that, it will keep int the fridge for 2-3 days.
Ingredients
- 200g silken tofu
- 60g kimchi
- 50g diced cucumber
- 1 tsp gochujang
- 1 tsp soy sauce
- 1 tbsp sesame oil
- sprinkle of sesame seeds
- pinch of salt
How to Make Cold Kimchi Tofu
Time needed: 5 minutes
This is a truly easy recipe – make the sauce, cut the tofu, and enjoy!
- Make the sauce.
Combine 60g of kimchi, 50g of diced cucumber, 1 tsp of gochujang, 1 tsp soy sauce, 1 tbsp of sesame oil and a pinch of salt. Mix together.
- Cut the tofu.
Drain the water from the tofu. Slice it up (you don’t even need to cut the tofu if you don’t want to), pour the sauce, sprinkle some sesame seeds and get ready to devour!
What to serve with Cold Kimchi Tofu
This Cold Kimchi Tofu spooned over a bowl of hot white rice is my idea of perfection. I love the contrast of the hot and cold, kinda like hot apple crumble with ice cream…
If you’re looking for some extra dishes to serve with this cold tofu recipe – check out my Japanese Mushroom Rice. That, and a simple bowl of Tofu Miso Soup would make for a well rounded and delicious meal.
Cold Kimchi Tofu
Ingredients
Ingredients
- 200 g silken tofu (any tofu will work)
Sauce Ingredients
- 60 g kimchi
- 50 g diced cucumber
- 1 tsp gochujang
- 1 tsp soy sauce
- 1 tbsp sesame oil
- pinch of salt
- toasted white sesame seeds
Instructions
- Drain the liquid from the tofu before slicing and transferring to a serving plate.
- Combine all the ingredients for the sauce in a bowl.
- Pour the sauce onto the tofu and sprinkle with sesame seeds. Serve as a side dish or spoon over a bowl of hot rice. Enjoy!
