Liang Ban Tofu (Cold Tofu)

I like soymilk. I also like soybeans. I think it's a fact that I like anything with soy in it. And although tofu doesn't have the word "soy" in it, I like it anyways. In fact, tofu is made by coagulating soymilk and then pressing this curd into block-like shapes. Eww, right? NO! Tofu is the best. It doesn't matter if it's curdled soymilk! Tofu is delicious, creamy, light, and suitable for any dish. I think they should make tofu ice cream. Okay, that might be going a bit far. But they make wasabi ice cream, don't they? Why not tofu ice cream?

There are so many kinds of tofu, and an infinite number of ways to prepare them. The kind I use is fresh tofu. There is also fresh soft/silken tofu or fresh dried tofu. Use tofu in soups, stir-fry them with shrimp, with beef, with pork, or fry them. Or you could just eat it straight out of the carton. Plain cold tofu is actually very delicious (like unflavored custard!). Although that may not appeal to you very much, you could very easily drizzle some honey or syrup over it and eat it like pudding. You can basically tofu ANYTHING.

This recipes is for my all-time favorite comfort food: simple, light, and super quick cold tofu! No cooking needed! This recipe is perfect for that hot summer day when your brain is so fried you just can't bear the idea of turning on the stove to cook (like today).

Liang Ban Tofu (Cold Tofu)

  • 1 package fresh firm tofu
  • 1 tsp water
  • 2 tbs soy paste
  • 4 tbs oyster sauce
  • 2 tbs scallions (green onions), chopped
  1. Take tofu out of package, rinse with water, and drain. Pat dry with a paper towel.
  2. Place the rectangle of tofu onto your opened palm, and cut it lightly with a small knife into small square or rectangles of desired size.
  3. Place the tofu onto a plate. You can keep it in its box shape or just toss it onto the plate (I keep it in its box shape because I think it looks neater that way). Put plate with tofu into the refrigerator.
  4. Meanwhile, mix the water, soy paste, and oyster sauce in a small bowl. Feel free to use a different combination of sauce according to your tastes.
  5. At this point, if the tofu is cold enough to suit your tastes, take the plate out of the refrigerator and drain any fluid that might have accumulated at the bottom of the plate. Pour the water-soy-paste-oyster-sauce sauce onto the tofu and spread with the back of a spoon or a mini spatula.
  6. Sprinkle the chopped scallions over the tofu and sauce. Go ahead and make designs. Make a smiley face or a heart. Really. Go crazy with those scallions.
  7. When you're done creating an aesthetically pleasing piece of art, eat it!
Finished tofu with a bowl of cherry tomatoes in the back (home-grown!)
Calories (entire recipe): 140


  1. Haha, I always take the tofu straight out of the carton, chop it up into cubes, and then eat it with soy sauce. I also like it cut up, fried, and then dipped in soy sauce. This recipe looks simple enough, so I might actually try it. =D Thanks.

  2. I LOVE this dish for lunch on a hot, sultry day, where you don't really feel like eating because it's just too sweltering. But this always goes down so easy. And it's so tasty, and so good for you.