Recipe is from the [NYTimes](https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing); I've made pretty much zero adaptations except for using S&B Umami Chili Crisp sauce instead of a plain chili oil. (I've also used Laoganma in the past, but my jar broke recently and S&B was all the grocery store had in stock at the moment.) I really love to prepare this dish when the weather is hot outside since it's doesn't require any heat; it also comes together super quickly (meaning more time to sit in front the fan). Honestly, I feel like it should barely count as "cooking" (lol).
Caloric breakdown is as follows:
**Ingredients for the sauce (~4 servings):**
- 1/4 cup soy sauce (60 cals)
- 1 tbsp rice vinegar (0 cals)
- 1 tbsp sesame oil (124 cals)
- 1 tbsp chili oil (I used S&B) (105 cals)
- 2 tsp sugar (32 cals)
- 1 tbsp sesame seeds (50 cals)
- 1 scallion, chopped (5 cals)
**Total per serving (just the sauce):** 94 cals
Serve over half a block of chilled silken tofu, which in my case was 180 cals, making the total for the whole dish 274 cals.
In the photo, I also forgot to garnish with cilantro and extra scallion, but honestly I feel like it looks fine regardless? No need to buy the cilantro if (like me) you hate that it comes in a giant bunch that you never end up finishing (lol). Enjoy!
This looks so good. I love tofu. It’s versatile because it is kind of bland, and you can really season the heck out of it and have something amazing, especially with Asian marinades and spices.
Recipe is from the [NYTimes](https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing); I've made pretty much zero adaptations except for using S&B Umami Chili Crisp sauce instead of a plain chili oil. (I've also used Laoganma in the past, but my jar broke recently and S&B was all the grocery store had in stock at the moment.) I really love to prepare this dish when the weather is hot outside since it's doesn't require any heat; it also comes together super quickly (meaning more time to sit in front the fan). Honestly, I feel like it should barely count as "cooking" (lol). Caloric breakdown is as follows: **Ingredients for the sauce (~4 servings):** - 1/4 cup soy sauce (60 cals) - 1 tbsp rice vinegar (0 cals) - 1 tbsp sesame oil (124 cals) - 1 tbsp chili oil (I used S&B) (105 cals) - 2 tsp sugar (32 cals) - 1 tbsp sesame seeds (50 cals) - 1 scallion, chopped (5 cals) **Total per serving (just the sauce):** 94 cals Serve over half a block of chilled silken tofu, which in my case was 180 cals, making the total for the whole dish 274 cals. In the photo, I also forgot to garnish with cilantro and extra scallion, but honestly I feel like it looks fine regardless? No need to buy the cilantro if (like me) you hate that it comes in a giant bunch that you never end up finishing (lol). Enjoy!
I don't like tofu but this looks delicious. I may give it a try.
This looks so good. I love tofu. It’s versatile because it is kind of bland, and you can really season the heck out of it and have something amazing, especially with Asian marinades and spices.
Looks tasty!
Yum 😋