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Karen Martini's chilled silken tofu

Karen Martini
Karen Martini

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Chilled silken tofu dressed with ginger and crispy chilli sauce.
Chilled silken tofu dressed with ginger and crispy chilli sauce.William Meppem

Served with dressed, warm sushi rice and some greens, this is such a refreshing, delicious, soul-soothing dish. You can buy crispy chilli oil and garlic flakes from any Asian grocer, or you can simply shallow-fry sliced garlic to make the flakes. Just be aware the garlic will carry on cooking a little after being removed to drain; the flavour of burnt garlic is one of my least favourite things.

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Ingredients

  • 250g chilled silken tofu

  • 4 spring onions, the white and most of the green, very finely sliced

  • 4 shiso leaves, (or Thai basil) finely shredded

  • warm sushi rice and greens, to serve

For the ginger and crispy chilli sauce

  • 3cm piece of ginger, peeled and finely grated

  • 2 tbsp crispy chilli oil

  • 2 tbsp light soy sauce

  • 1 tbsp kecap manis

  • 1 tbsp brown rice vinegar

  • ½ tsp toasted sesame oil

  • 1 tsp crushed, fried garlic flakes

  • ½ tsp caster sugar

Method

  1. Step 1

    Turn out and drain the tofu, then dice or slice and arrange in a serving bowl.

  2. Step 2

    Combine the ginger and crispy chilli sauce ingredients in a small bowl.

  3. Step 3

    Scatter the spring onion and shiso over the tofu, then spoon over the sauce and serve immediately with warm sushi rice.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.smh.com.au/goodfood/recipes/karen-martinis-chilled-silken-tofu-20220421-h239js.html