Silken Comfort Tofu Recipe on Food52 (2024)

wonderful, we can't get enough of this when I make it. Have to confess we are a saucy family so I use much more peanut butter and of course water. Real comfort food !

I have to admit I was skeptical about this combination of ingredients but OMG this was so delicious! I also used much less fish sauce but I thought it had the perfect balance of salty, creamy, spicy even with a reduced amount.

Will May 12, 2020

Delicious dish, reduced fish sauce by 1/2 and flavor was great

Deb September 10, 2018

Our family didn't like the silken tofu in this dish. It didn't hold together and was too gelatinous. I think we would have liked it much better with a firm tofu, but I would be afraid to try it again.

This was great, but, i didn't read the comments first....too much fish sauce so way too salty. Will use less next time, but my husband (a non tofu lover) said he'd be happy to eat it once a week....served with roasted Kamoboka squash. the sweet squash was great with the salty yummy tofu...

So sad I failed to scroll down to read all the comments! Used a 1/4 cup of Golden Boy fish sauce, and the resulting dish was almost inedibly salty, notwithstanding its obvious 'good bones'. Heed my cautionary tale, and use only a few dashes.

Bought silken tofu yesterday to make this again, and I can hardly wait. Will serve over farro, with edamame as shown in the photo, plus broccoli, for a fine one-bowl dinner. ;o)

Not really meatless if it has fish sauce in it

This was truly amazing! Everyone in my family loved it and went back for seconds.

I made this last night and it was spectacular. I substituted light coconut milk for the fish sauce and water because I wanted it to be vegan. I served it with basmati rice and this dish had my whole family astounded that they were absolutely loving lowly tofu. This recipe elevates tofu to true delicious and soul warming comfort food. This is the best tofu dish I have ever had and will be a staple in my journey to veganism. It obliterated the need for takeout Asian. It is restaurant quality. This dish is gonna change my life!

This sounds really good! Haha I think I'll make this tomorrow for lunch.
Have you tried plain tofu with fresh minced ginger, chives and a bit of sesame oil? It's wonderful too!

Well, you sure got it right using "comfort" in the title. Here's some comfort food at its best. I made a batch last night; it tasted great when I made it, but even better this morning. I subbed three large scallions for the shallots, left out the chili paste, but added a splash of brown rice vinegar right at the end to brighten it up. Outstanding! Will definitely be making this again, and on a regular basis. ;o)

Finally tried this recipe and it was delicious! Will continue to make this for one of our meatless meals.

Rivka December 7, 2011

Made this after reading the above comments, and cut back on the fish sauce. Still found the dish too salty, but flavors were great and silken tofu may be my new favorite food. I'm looking forward to experimenting with similar flavors for my next batch.

Ok, 1/4 cup fish sauce has got to be a miss print. I only used 4-5 shakes from the bottle, tablespoon at the most. Fish sauce is way to salty to use a 1/4 cup for this amount of ingredients. If you're using a good hot garlic-chile sauce the heat from that will make up for the salt. Add the water or chicken stock and use as much as is needed to make a sauce that will cover the type of starch you use...use rice or rice vermicelli. I used a squirt of lime at the end.

I made this and thought it was very tasty. I added a squirt of lime juice at the end.

I made this last night and really enjoyed it, except ... maybe my fish sauce was saltier than yours, but woof, was my dish salty. I'm going to make it again with less fish sauce and I'm sure it'll be fantastic (because, it was pretty great - despite the salt).

Thank you for sharing this! Oh so comforting! I added some Sichuan pickled vegetable too.