East Asian · 5 min · Easy · 2 bowls
Silken Tofu with Soy and Scallion
A block of chilled silken tofu turned out whole and dressed with soy, sesame oil, ginger and scallion. No cooking at all, and on the table in five minutes.
~110 cal per serving — Calories are approximate, per serving — a guide only.
Method
- 1
Turn out the tofu
Open the tofu and drain off the water. Invert the block onto a shallow dish in one movement, since silken tofu breaks if you fight it, and let any remaining liquid run off.
- 2
Dress it
Spoon over the soy sauce and sesame oil, then scatter the ginger and scallions across the top.
- 3
Serve
Add chili flakes to taste and serve straight away, breaking into the block with a spoon.
Notes
Use the softest tofu you can find: the silken kind sold in a shelf-stable box, not the firm block from the chiller. Serve it cold, since warming makes it weep.