Spicy Cold Tofu (Liangban Dofu) Recipe

If you’ve ever tried Spicy Cold Tofu (Liangban Dofu), you know how it manages to be both comforting and exciting at the same time. This dish is one of those Chinese classics that’s refreshingly simple yet packed with punchy flavors—the kind of recipe that wakes up your taste buds without overwhelming them. It’s especially perfect on a warm day when you want something light, cool, and a little spicy to balance out the heat outside.

What makes this Spicy Cold Tofu (Liangban Dofu) recipe truly special is how quickly it comes together and how well it works as a side or even a light main course. The combination of silky tofu with a savory, spicy sauce is both satisfying and healthy, and if you’re like me, you’ll enjoy the little surprise of optional century eggs tucked inside. Trust me, once you make this, you’ll want to keep it handy for those meals when you want something fresh, easy, and a bit adventurous.

Ingredients You’ll Need

Let’s talk about the ingredients before diving into the cooking. They’re simple but perfectly balanced to complement each other, creating that signature Liaoban Dofu flavor. When picking your ingredients, freshness matters, especially your tofu and herbs, to keep the dish light and vibrant.

• Soy sauce: Opt for a good-quality light soy sauce for that perfect salty umami base.
• Spicy bean paste: This is where most of the heat and depth come from; the fermented bean flavor adds rich complexity.
• Sesame oil: Just a teaspoon adds a lovely nutty aroma that makes the dish pop.
• Sugar: Balances the spiciness and saltiness—don’t skip it!
• Garlic (minced): Fresh garlic is essential for that punch of pungent flavor.
• Scallion (chopped): Adds freshness and a mild oniony crunch.
• Silken tofu (or soft tofu): Silken tofu is my go-to for its silky texture, but soft tofu works if that’s what you have.
• Century eggs (optional): These preserved eggs add an interesting earthiness—if you’re feeling adventurous.
• Chopped cilantro (and/or Thai basil, optional): Fresh herbs brighten the dish right before serving.

Variations

I love how flexible this Spicy Cold Tofu (Liangban Dofu) recipe is—you can easily tweak it depending on your mood or what you have on hand. Feel free to experiment and make it your own; that’s part of the fun!

• Adding crushed peanuts or toasted sesame seeds: I sometimes sprinkle these on top for a satisfying crunch that contrasts with the softness of the tofu.
• Making it milder: If you’re not into heat, just reduce or skip the spicy bean paste and swap in a little sweet chili sauce instead.
• Using firm tofu: For a heartier texture, firm tofu can work if you prefer something less delicate.
• Adding cucumber: Thin cucumber slices give a cool, crisp element that pairs beautifully with the spicy sauce.
• Vegan tweak: Most of this recipe is naturally vegan, just skip the century eggs and make sure your spicy bean paste doesn’t contain any animal products.

How to Make Spicy Cold Tofu (Liangban Dofu) Recipe

Step 1: Prep Your Tofu Carefully

Handling silken tofu can be a bit delicate, so gently remove it from the package and drain any excess water. I like to place the tofu on a plate lined with paper towels to soak up moisture and help it hold its shape better when we add the sauce. Cutting it into neat cubes or smooth slabs will help the sauce cling beautifully. Remember—the better your tofu stays intact, the prettier your presentation!

Step 2: Whisk Together the Spicy Sauce

Here’s where everything starts to come alive! In a small bowl, mix the soy sauce, spicy bean paste, sesame oil, sugar, and minced garlic. Stir until the sugar dissolves completely, and the mixture looks smooth and glossy. I usually taste it and adjust at this point—if you want more heat, add a little extra bean paste or sprinkle some chili flakes.

Step 3: Assemble and Garnish

Place your tofu neatly on a serving plate and drizzle the spicy sauce evenly over the top. If you’re using century eggs, scatter those wedges around the tofu now. Then sprinkle chopped scallions and fresh cilantro or Thai basil on top. The fresh herbs are what make this dish feel vibrant and fresh—don’t skip them!

How to Serve Spicy Cold Tofu (Liangban Dofu) Recipe

Garnishes

For garnishes, I swear by fresh scallions and cilantro—they add a brightness that perfectly balances the spicy richness. Sometimes I toss on a pinch of toasted sesame seeds for a subtle crunch and nuttiness. If you want to really impress guests, a few finely sliced red chili rings also add a pop of color and extra heat.

Side Dishes

This spicy cold tofu pairs brilliantly with simple steamed rice to soak up all those bold flavors. I also love serving it alongside a stir-fried vegetable medley or some cold cucumber salad for a cool, refreshing contrast. If you’re doing a full meal, it goes well with dumplings or a light soup for a balanced feast.

Creative Ways to Present

For a special dinner, I like to serve Spicy Cold Tofu (Liangban Dofu) in a shallow, wide bowl to showcase the tofu slabs beautifully with the sauce pooling around them. You can also sprinkle edible flowers or microgreens on top for a fancy, restaurant-style look. If you’re feeling playful, try layering tofu and sauce in small glass jars as individual portions—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually store the leftovers in an airtight container in the fridge, but keep the sauce separate if you want to preserve the tofu’s silky texture without it becoming soggy. The tofu can hold up well overnight, making this a perfect make-ahead dish for busy days.

Freezing

Since silken tofu’s texture changes when frozen, I don’t recommend freezing Spicy Cold Tofu (Liangban Dofu). The tofu can become crumbly or watery after thawing, and it loses that lovely softness that makes the dish so enjoyable.

Reheating

This dish is meant to be served cold or at room temperature, so I usually enjoy leftovers straight from the fridge—or let it sit out for 10-15 minutes to take the chill off. If you want it a bit warmer, gently warming the sauce separately and pouring it over cold tofu works well, but avoid microwaving the tofu itself to keep its texture intact.

FAQs

Final Thoughts

Spicy Cold Tofu (Liangban Dofu) has become one of my go-to dishes whenever I want something quick yet impressive. It’s cool, spicy, and delightfully fresh—a perfect little burst of flavor that feels like a hug on a plate. I really hope you give this recipe a try; it’s such a nice way to introduce yourself to Chinese flavors or simply enjoy a refreshing twist on tofu. Once you make it your own, I bet it’ll become a staple in your kitchen too!

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