If you’re looking for a quick, no-cook tofu recipe that’s bursting with flavour, this Silken Tofu with Onsen Egg in Chilli Sauce is the perfect choice. It’s light, creamy, and packed with a savoury-spicy kick — all made in just minutes with a handful of simple ingredients.
What is silken tofu?
Silken tofu is one of the softest and most delicate type of tofu (another similar type is ‘egg tofu’), with a custard-like texture that melts in your mouth. Silken tofu is usually enjoyed cold or gently warmed. It’s a staple in many Asian cuisines — from Taiwanese cold tofu salads, to Japanese agedashi tofu, to Korean spicy soft tofu stew (soondubu jjigae).
For this recipe, I pair silken tofu with a chilli oil sauce inspired by the famous Sichuan dish Kou Shui Ji (口水雞), also known as “mouthwatering chicken.” The sauce is bold, aromatic, and just the right amount of spicy, making it the perfect contrast to the tofu’s smooth texture.
Why You’ll Love This Silken Tofu Recipe
- Effortless & fast – ready in less than 10 minutes.
- No cooking required – perfect for hot days or busy weeknights.
- Customizable toppings – from fresh herbs to crunchy sesame seeds.
Optional But Highly Recommended: The Onsen Egg
For an extra layer of creaminess, top your tofu with an onsen egg — a Japanese-style hot spring egg with a silky white and custard-like yolk. It’s surprisingly easy to make at home, and I’ve included the step-by-step method in the recipe below.
This silken tofu with onsen egg and chili oil sauce is a simple yet flavour-packed dish you can put together in minutes — perfect for busy weeknights or when you want something light but satisfying. If you give this recipe a try, tag me on Instagram — I’d love to see your delicious version!
Silken Tofu with Onsen Egg in Chilli Sauce
Ingredients
- 1 block of silken tofu about 300g
- A small handful of chopped spring onion and coriander use only spring onion if you're not a fan of coriander
- 1 egg
FOR THE SAUCE
- 1 tbsp finely chopped garlic
- 1 tsp sugar
- 2 tbsp soy sauce
- 1 tbsp oyster sauce use mushroom sauce (vegan oyster sauce) for a vegetarian option
- 2 tbsp water
- 1 tsp sesame seeds
- 1-2 tbsp chilli oil
Instructions
- Make the onsen egg: Use a 4:1 ratio of boiling hot water to room temperature water. Gently nestle your room temperature egg into the water, lid it, and let it rest for 13-15 minutes. Finish with a refreshing cold water bath.
- Make the sauce: In a small bowl, combine the garlic,sugar, oyster sauce, soy sauce, water, sesame seeds, and chilli oil. Stir well until everything is evenly mixed.
- Prepare the tofu base: Carefully remove the silken tofu from its packaging and place it on a serving plate. Drain any excess liquid. Top with chopped spring onion and coriander.
- Assemble: Crack the onsen egg gently over the tofu.Then, pour the sauce over everything. (If you’re unsure whether the onsen egg is cooked to your liking, crack the egg into a small bowl first before plating.)
- Serve & enjoy: This dish is best enjoyed cold or at room temperature as a refreshing, savoury starter or side.
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