Chinese · vegetarian

Silken Tofu with Sesame Soy Sauce

Name: Silken Tofu with Sesame Soy Sauce
Yield: 4 servings
Cuisine: Chinese
Ingredients: 16 ounces Silken Tofu; 3 tablespoons Soy Sauce; 2 tablespoons Chinese Sesame Sauce; 1 sliced Scallions; 2 tsp Sesame Seed

total: 0 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Watch it made

Video on YouTube, linked from Source: TheMealDBWatch on YouTube

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Silken Tofu16 oz
Soy Sauce3 tbsp
Chinese Sesame Sauce2 tbsp
Scallions1
Sesame Seed2 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
Prepare the tofu:
2
Drain the tofu and gently remove it from its packaging onto a large plate. Carefully slice the tofu into 1/2-inch slabs widthwise. With the palm of your hands, gently push the sliced tofu sidewise so that they fan out over the plate.
3
Garnish with toppings and serve:

Steps 4 to 5 are in cook-along

Free with a PikaBox account, on the web or in the app.