Cold Tofu with Hot Umami Sauce

umami marinated cold tofu
Mapo Umami Tofu with Pork mince & Eggplant Reading Cold Tofu with Hot Umami Sauce 1 minute Next Satay Umami Noodles


300g silken tofu
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tbsp honey
3 tsp UmamiPapi Chilli Oil
2 tbsp sesame seeds + 1 tsp for garnish
1 tbsp Korean chilli soybean paste (gochujang)
1 handful peanuts
1 bunch coriander stems + leaves for garnish
1 pinch flaky salt


  1. In a bowl, add in your soy sauce, rice wine vinegar, sesame oil, honey, UmamiPapi Chilli Oil, 2 tablespoons of sesame seeds and gochujang and whisk then set aside.
  2. Add your peanuts to a pan and slowly toast them off so they have some nice colour on then, after a couple of minutes remove from the heat then add a generous pinch of flaky salt.
  3. Roughly chop your peanuts then set aside.
  4. Finely chop your coriander stems and pick your leaves then set aside.
  5. Carefully remove your silken tofu from the packet and slice into thick pieces.
  6. On a serving plate add your tofu.
  7. In a saucepan over medium heat, add your sauce ingredients and whisk continuously until your mixture starts to bubble, once bubbling remove sauce from the heat.
  8. Pour your hot sauce onto your cold tofu.
  9. Garnish with peanuts, coriander stems and sesame seeds.
  10. Finish off with coriander leaves.
  11. Enjoy!