Silken Tofu with Sesame Soy Sauce

Method6 steps · about 5 min

1. 1

   Step 1: Drain the ready-to-eat block of silken tofu (16 oz) and gently turn it from its packaging onto a large clean plate.

   Uses 16 oz ready-to-eat block-form silken tofu

2. 2

   Step 2: Carefully cut the drained tofu crosswise into half-inch-thick slabs, supporting the delicate block so it stays together.

   Uses All drained tofu

3. 3

   Step 3: Gently slide the sliced tofu sideways with clean hands or a broad spatula so the slabs fan out over the plate.

   Uses All sliced tofu

4. 4

   Step 4: Wash, trim and thinly slice the scallion (1). Stir the Chinese toasted-sesame paste (2 tbsp) in its jar if separated, then measure two tablespoons. Have the three tablespoons vegan soy sauce and two teaspoons sesame seeds ready with the prepared scallion.

   Uses 3 tbsp vegan soy sauce made without fish or other animal ingredients · 2 tbsp Chinese toasted-sesame paste · 1 scallion, trimmed and thinly sliced · 2 tsp sesame seeds

5. 5

   Step 5: Drizzle all the measured soy sauce and Chinese toasted-sesame paste over the fanned tofu. Scatter over all the sliced scallion and sesame seeds and serve cold as two to four portions.

   Uses The complete plated tofu · All prepared toppings

6. 6

   Step 6: Cover any leftovers tightly and refrigerate promptly for up to two days. Serve them cold, or warm in the microwave in thirty-second increments until warmed through.

   Uses Any leftover dressed tofu