Name: Spicy Cold Tofu (Liangban Dofu) Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 1 tablespoon soy sauce; 1 tablespoon spicy bean paste; 1 teaspoon sesame oil; ½ teaspoon sugar; 2 cloves garlic, minced; 2 tablespoons scallion, chopped; 1 pound silken tofu or soft tofu; 1-2 century eggs (thousand-year-old eggs), peeled and cut into small wedges (optional); 1 tablespoon chopped cilantro and/or Thai basil (optional)

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If you’re craving something cool, refreshing, and packed with bold flavors, this Spicy Cold Tofu (Liangban Dofu) Recipe is just what you need. It’s one of those dishes I turn to especially on hot summer days when I want something light but still exciting to the palate. The silky tofu balances perfectly with that kick from the spicy bean paste and the savory soy sauce—trust me, it’s a harmony of textures and tastes you’ll enjoy every time.

I first stumbled upon this dish during a visit to a bustling night market years ago, and it quickly became a staple in my kitchen. What makes this Spicy Cold Tofu (Liangban Dofu) Recipe so special is how effortlessly it comes together—no cooking required, just some quick assembly and you’re ready to dive in. Plus, it’s fantastic if you’re looking to impress guests with a unique appetizer or need a speedy side dish with a punch.

Ingredients You’ll Need

Each ingredient here complements the others beautifully, creating a well-rounded dish that’s both flavorful and refreshing. When shopping, look for fresh garlic and the best-quality silken tofu you can find—these really make a difference in taste and texture.

Soy sauce: Adds that salty depth; I prefer low-sodium if you want better control over the saltiness.
Spicy bean paste: This is the star for heat and complexity—go for Chinese chili bean paste (doubanjiang) if you can find it.
Sesame oil: Just a small amount gives a wonderful nutty aroma that ties everything together.
Sugar: A little sweetness balances the spice and saltiness beautifully.
Garlic (minced): Fresh garlic is a must here; it delivers punchy freshness that dried won’t match.
Scallion (chopped): Adds crunch and a mild onion flavor to brighten the dish.
Silken tofu (or soft tofu): The creamy base—handle gently to avoid breaking it apart.
Century eggs (optional): If you’re feeling adventurous, these add extraordinary umami and texture.
Cilantro and/or Thai basil (optional): Fresh herbs provide a vibrant finish and herbaceous contrast.

Variations

One of the joys of making Spicy Cold Tofu (Liangban Dofu) is how easy it is to adapt according to your tastes or what’s in your kitchen. I love tweaking the heat level and herbs depending on the season or who I’m cooking for.

Variation: Adding extra chili flakes or a touch of fresh chili oil if I want it hotter—this just wakes up the dish and delights spicy food lovers.
Vegetarian option: Skip century eggs and stick to herbs like Thai basil for that fresh twist.
Herbal swap: Sometimes, I use mint leaves instead of cilantro for a surprising refreshing note.
Added crunch: Toasted peanuts or sesame seeds sprinkled on top add a wonderful texture contrast.

How to Make Spicy Cold Tofu (Liangban Dofu) Recipe

Step 1: Prepare Your Tofu and Century Eggs

Start by carefully draining your silken tofu and patting it dry with a paper towel to avoid excess water making the dish watery. I usually slice it into bite-sized cubes or gently break it into chunks, depending on how rustic I want the appearance. If you’re using century eggs, peel them carefully and cut into small wedges. They add an incredible creaminess and richness that beautifully contrasts the spicy sauce.

Step 2: Mix the Spicy Sauce

In a small bowl, whisk together the soy sauce, spicy bean paste, sesame oil, sugar, and minced garlic until well combined. Make sure the sugar dissolves completely—you don’t want any gritty sweetness. This sauce is going to be the flavor powerhouse, so taste it and adjust if necessary. Too salty? A splash of water can soften it; too bland? A pinch more spicy bean paste does the trick.

Step 3: Assemble and Garnish

Place your tofu on a serving plate or shallow bowl, pour the spicy sauce evenly over, and scatter chopped scallions and cilantro on top. If you have century eggs, arrange them around or on top of the tofu to showcase their unique texture and flavor. This step is where your dish really comes alive—make it colorful and inviting!

How to Serve Spicy Cold Tofu (Liangban Dofu) Recipe

The dish shows a white round plate placed on a white marbled surface, filled with two main layers. The bottom layer has sliced century eggs with a shiny, dark green and black color, arranged evenly around the edges. On top, there is a block of soft white tofu sliced into neat thick strips but still connected at the base. The tofu is drizzled with a dark reddish-brown sauce and topped generously with chopped green onions, fresh cilantro, and finely minced garlic, giving a fresh green and white contrast. In the background, wooden chopsticks rest beside a white chopstick rest on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this dish with a sprinkle of toasted sesame seeds for that extra nuttiness and crunch. Sometimes, a few thin slices of fresh red chili on top add wonderful visual appeal and a slight fresh heat. Fresh herbs, whether cilantro or Thai basil, brighten every bite and up the freshness factor.

Side Dishes

This Spicy Cold Tofu pairs beautifully with a bowl of steamed jasmine rice or even some lightly stir-fried greens like bok choy. When I’m in the mood for a full meal, I serve it alongside crispy fried spring rolls or a simple cucumber salad—it’s a guaranteed crowd-pleaser!

Creative Ways to Present

For parties, I like to serve this in little individual glass cups or small bowls, layering the tofu and sauce for a stylish look. You can even add thinly sliced radish or carrot ribbons for a pop of color. Making beautiful food elevates the experience—and this dish is so easy to jazz up without losing its charm.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which might be rare in my house!), store them in an airtight container in the fridge. I find the flavors actually meld and become even better after sitting overnight—just give it a gentle stir before serving again.

Freezing

Freezing silken tofu dishes isn’t my favorite since the texture can become grainy after thawing, so I usually don’t freeze Spicy Cold Tofu (Liangban Dofu) Recipe. If you want to prep in advance, I’d recommend only making the sauce ahead and assembling the dish fresh.

Reheating

This recipe is best served cold or at room temperature, so reheating isn’t really necessary. If the tofu has chilled too much, just let it sit at room temperature for 15–20 minutes before serving to bring out the flavors.

FAQs

Can I use firm tofu instead of silken tofu for Spicy Cold Tofu (Liangban Dofu) Recipe?

You can, but the texture will change significantly. Silken tofu offers a creamy, smooth experience that contrasts beautifully with the spicy sauce. Firm tofu is denser and less delicate, so while it works in a pinch, I recommend sticking to silken or soft tofu for the authentic feel.
What if I can’t find spicy bean paste?

Spicy bean paste, specifically doubanjiang, is key for its unique umami and heat. However, if you can’t find it, you can mix chili garlic sauce with a splash of soy sauce as a substitute. Just adjust the salt and spice levels to your liking.
Is this dish suitable for vegetarians?

Absolutely! Just leave out the century eggs, and you have a perfect vegetarian appetizer or side dish that’s fresh, spicy, and satisfying.
How long can I store Spicy Cold Tofu in the fridge?

Stored properly in an airtight container, it’s best consumed within 2 days for optimal freshness and flavor. The tofu can absorb flavors well, but it might start to lose its texture beyond that.
Can I make this recipe gluten-free?

Yes! Simply use tamari or a gluten-free soy sauce alternative instead of regular soy sauce. Just make sure your spicy bean paste is also gluten-free, as some brands may contain wheat.

Final Thoughts

I love recommending this Spicy Cold Tofu (Liangban Dofu) Recipe to friends because it’s such a simple, no-fuss dish that’s full of flavor and can brighten up any meal. Whether you’re new to tofu or a seasoned pro, it’s a great way to enjoy a healthy, tasty snack or side without turning on the stove. Give it a try—you might just find it becoming one of your go-to recipes for those days when you want something light, spicy, and satisfying all at once.