Silken Tofu with Scallions and Soy Dressing

Method4 steps · about 10 min

1. 1

   Step 1: Open the chilled silken tofu (500 g) container. Cover its opening with several layers of kitchen paper and carefully invert it onto a flat surface to drain excess liquid while preparing the dressing.

   Uses 500 g chilled silken tofu, ready to eat

2. 2

   Step 2: Reserve a little of the chopped scallions (3 stalks) for garnish. Put the 1½ tbsp oil, remaining scallions and minced garlic (3 cloves) in a small saucepan over low heat. Stir occasionally until lightly golden, then immediately remove from the heat so the aromatics do not burn. Stir in the chilli flakes if using, followed by the light soy sauce (2 tablespoon), black rice vinegar (1 teaspoon) and pinch of sugar. Mix well.

   Uses 3 stalks scallions, finely chopped, some reserved for garnish · 1½ tbsp neutral cooking oil · 3 cloves garlic, coarsely minced · Optional ½ tsp chilli flakes · 2 tablespoon light soy sauce · 1 teaspoon black rice vinegar · 1 pinch sugar

3. 3

   Step 3: Turn the tofu container upright and remove the kitchen paper. If the tofu clings to the box, snip a small opening in each corner to admit air. Cover the opening with a serving plate, carefully invert and lift off the box, keeping the drained tofu intact.

   Uses Drained silken tofu

4. 4

   Step 4: Pour the prepared dressing over the tofu. Garnish with the reserved scallions and toasted sesame seeds, then serve promptly. Use a spoon to break off tofu together with its dressing; this makes two appetizer portions.

   Uses Unmoulded drained silken tofu · Prepared scallion and soy dressing · Reserved chopped scallions · Toasted sesame seeds (for garnishing)