This week’s persistent heat has led several Manhattan restaurants to add cold silken tofu with chili crisp dressing to their menus. On Monday afternoon at East Village’s Spicy Moon, diners opted for the chilled tofu starter, favoring its cool texture and light spice over heavier fare. The plate arrives unadorned except for a drizzle of bright red chili oil and a scattering of scallions.
In Chinatown, servers at Kopitiam report a rise in orders for similar cold tofu dishes as temperatures push into the nineties. Staff say lunchtime crowds are seeking relief from street-level humidity, choosing small plates that require little cooking and arrive at the table already chilled.
Retailers are also noting increased interest in silken tofu. At Hong Kong Supermarket on Hester Street, the refrigerated case was nearly empty by Monday evening. One employee attributed the demand to customers preparing cold tofu snacks at home. Bottled chili crisp, often used as a topping, also saw brisk sales.
The dish is straightforward: blocks of soft tofu, sliced and dressed with chili crisp, sometimes finished with soy sauce or vinegar. Some chefs add fried garlic or sesame seeds. The result is a mild, protein-rich plate with just enough heat to satisfy late-summer cravings without overheating the kitchen.
With forecasts calling for continued high temperatures through the month, restaurateurs expect cold tofu plates to remain in steady rotation. At a time when many New Yorkers are seeking respite indoors, these simple, cooling dishes offer a practical solution for both diners and cooks.