3 Recipes

Soft Tofu Recipes

Silky and delicious soft tofu recipes — Korean jjigae, Japanese hot pots, steamed preparations, and savory sauces.

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★ Fan Favorite

Fan Favorite

Sesame Garlic Tofu

Crispy pan-fried tofu tossed in a sweet and savory sesame garlic sauce.

1 hr290 cal16g proteinServes 2400 saves

Justine Monsell

Ingredients

14 oz Firm Tofu
3 Tbsp Cornstarch
1/2 Tbsp Sesame Oil
1 Tbsp Vegetable Oil
1/4 Cup Soy Sauce
1/4 Cup Water
2-3 tsp Honey
1-2 tsp Sriracha
2 Cloves Garlic
1/2 tsp Rice Wine Vinegar

Instructions

1Place the Tofu between paper towels to squeeze excess water out. I typically do this for 30 minutes by placing my cast iron on top of it.
2Slice tofu into cubes and coat in 2 Tbsp of cornstarch.
3In large pan on medium-high heat put sesame and vegetable oil. When oils are heated add the tofu. Let it brown on all sides.
4While it is cooking make the sauce. Whisk together soy sauce, water, honey, sriracha, minced garlic, rice vinegar, and 1 Tbsp of corn starch.
5When the tofu is crispy add sauce to the pan. It will start to thicken. Once the tofu is coated remove it from the heat.
6Serve with green onions or sesame seeds and some rice. Enjoy!!!

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Why Soft Tofu Is the Most Comforting Ingredient in Korean Cooking

Soft tofu is the foundation of sundubu jjigae — Korean soft tofu stew — one of the most satisfying hot pots in any cuisine. The silky, barely-set curds absorb the spicy, fermented broth and create a texture that's simultaneously delicate and substantial.

Unlike firm tofu, soft tofu doesn't need pressing or marinating. Its role is textural — it provides a yielding contrast to the broth and any additional proteins. Handle it gently, add it late in the cooking process, and let it warm through without breaking apart.

Home cooks on Pepper consistently return to these soft tofu recipes, proving how versatile and comforting this ingredient can truly be.

Quick Tips

1
Handle gently, don't press
Soft tofu crumbles if you squeeze it. Use a spoon or ladle to scoop it directly from the package and lower it carefully into soups or sauces.
2
Add it last to soups
Drop soft tofu into jjigae or hot pot in the final 3–4 minutes of cooking. Extended heat breaks down its delicate structure and turns it watery.
3
Pair with bold sauces
Soft tofu has a mild flavor that absorbs sauces readily. Gochujang, doenjang, soy-garlic, or black bean sauce all give it real character without overpowering it.
4
Use silken for blending
Silken tofu blends completely smooth and works as a dairy-free swap in creamy dressings, smoothies, and desserts. Soft and silken are similar but silken is slightly denser.