This Chinese silken tofu recipe turns everyday ingredients into a soft, flavourful, and comforting dish. Here’s how I make it. 😊
About this Chinese Silken Tofu Recipe
Tofu may seem plain, but in Chinese home cooking, we turn this humble ingredient into countless tasty dishes.
Silken tofu isn’t your usual firm tofu – it’s soft, smooth, and almost pudding-like. That’s what makes it so special (and a little tricky to handle).
Because silken tofu is so tender, getting the flavours to mix in takes a gentle touch.
Here, I layer the ingredients and seasonings without stirring, and the result is a silky, flavorful dish that’s surprisingly easy to make at home.
It’s budget-friendly and easy to adapt to any diet – vegetarian or otherwise.
Firm Tofu vs. Silken Tofu: What’s the Real Difference?
Same soybeans, different textures! Here’s a side-by-side look at firm vs. silken tofu.
| Feature | Firm Tofu | Silken Tofu |
| Coagulant | Minerals (calcium sulfate, magnesium chloride) | Gentle coagulant (GDL – glucono delta-lactone) |
| Pressing | Curds are pressed to remove water | Not pressed, sets directly in the container |
| Texture | Lower water content, dense, holds shape | High water content, smoother, custard-like |
| Cooking Tip | Holds shape – great for stir-fries, braising or deep fries | Handle gently – it breaks easily! |
Ingredients for this Soft Tofu Recipe
- Tofu: Silky tofu is delicate — you can slice it in the container or place the whole block in the pan and cut it gently there.
- Eggs: I’ve tested this recipe with both one-egg and two-egg versions. One egg gives the best balance with the tofu, but two eggs work fine too.
- Oyster Sauce: Oyster sauce adds saltiness and boosts the flavour. If you’re vegetarian, you can replace it with the same amount of soy sauce and a pinch of MSG if you don’t mind using it. There’s also vegetarian oyster sauce available as an alternative.
Instructions for Making this Silken Tofu Dish
Step One: Fry the Spring Onions
- Add the white parts of the spring onion and oil to a non-stick pan over medium heat, and cook until lightly browned.
Step Two: Cook the Tofu and Sauce
- Add the tofu to the pan and cut it into small slices.
- Pour in the sauce and cook for about two minutes.
Step Three: Add the Egg
- Lower the heat and pour egg evenly over the tofu and sprinkle in the green parts of the spring onion.
- Cover with a lid and cook for about 5 minutes, or until the eggs are set.
Tips for Chinese Silken Tofu Recipe
- Unboxing Tofu: Remove the seal, flip the box over a frying pan or plate, and cut a small hole in the corner with scissors — the tofu will smoothly slide out on its own.
- Water: Some silken tofu packages contain more water than others, so be sure to drain the extra water after opening. Longer cooking can release even more water from tofu, so adjust the seasoning as needed.
- Heat: Use low to medium heat for this recipe – high heat can cause the eggs to bubble and the tofu to release too much water.
- Protein options: You can add your choice of protein after pouring in the eggs, such as shrimp or ham.
- More flavour: Add a pinch of sugar to the sauce to balance the soy sauce’s saltiness, or drizzle some chilli oil on top after serving for a touch of heat.
This recipe is super budget-friendly and really easy! Just get your ingredients ready and start cooking. 😊
It’s great with rice or even on its own for a high-protein meal.
Chinese Silken Tofu Recipe
This is a super easy Chinese silken tofu recipe. It turns everyday ingredients into a soft and flavourful dish. The Best Tofu ever!
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Servings 2
Ingredients
- 300 g Silken Tofu
- 1 Egg (whisked, more eggs if you perfer)
- 2 Spring Onion (chopped and separated into white and green parts)
- 2 tablespoon Oil
Sauce
- 1 tablespoon Soy Sauce
- 1 teaspoon Oyster Sauce
- 3 tablespoon Water
Instructions
Fry the Spring Onions
- Add the white parts of the spring onion and oil to a non-stick pan over medium heat, and cook until lightly browned.
Cook the Tofu and Sauce
- Add the tofu to the pan and cut it into small slices.
- Pour in the sauce and cook for about two minutes.
Add the Egg
- Lower down the heat and pour egg evenly over the tofu and sprinkle in the green parts of the spring onion.
- Cover with a lid and cook for about 5 minutes, or until the eggs are set.
Recipe Notes:
- Tofu: Silky tofu is delicate — you can slice it in the container or place the whole block in the pan and cut it gently there.
- Eggs: I’ve tested this recipe with both one-egg and two-egg versions. One egg gives the best balance with the tofu, but two eggs work fine too.
- Oyster Sauce: Oyster sauce adds saltiness and boosts the flavour. If you’re vegetarian, you can replace it with the same amount of soy sauce and a pinch of MSG if you don’t mind using it. There’s also vegetarian oyster sauce available as an alternative.
- Unboxing Tofu: Remove the seal, flip the box over a frying pan or plate, and cut a small hole in the corner with scissors — the tofu will smoothly slide out on its own.
- Water: Some silken tofu packages contain more water than others, so be sure to drain the extra water after opening. Longer cooking can release even more water from tofu, so adjust the seasoning as needed.
- Heat: Use low to medium heat for this recipe – high heat can cause the eggs to bubble and the tofu to release too much water.
- Protein options: You can add your choice of protein after pouring in the eggs, such as shrimp or ham.
- More flavour: Add a pinch of sugar to balance the soy sauce’s saltiness, and drizzle some chilli oil on top after serving for a touch of heat.
Nutrition Information:
Calories: 248kcalCarbohydrates: 6gProtein: 11gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 82mgSodium: 626mgPotassium: 354mgFiber: 1gSugar: 2gVitamin A: 238IUVitamin C: 2mgCalcium: 71mgIron: 2mg
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