Chilled Silken Tofu with Soy and Chilli Oil
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A chilled block of silken tofu dressed with soy, rice vinegar, sesame oil and chilli oil, topped with spring onion.
Always check the labels of the products you use.
Method
- 1
Dressing. Whisk the soy sauce, vinegar, sesame oil, chilli oil and sugar until the sugar dissolves.
- 2
Plate. Open the tofu, pour off the water and ease each block whole onto the rimmed plate; blot away any liquid.
- 3
Dress. Spoon the dressing over and around the tofu so it pools on the plate.
- 4
Serve. Scatter with sesame seeds, spring onion and coriander and serve straight away with spoons.
Storage
Best eaten straight away. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small bowl
- whisk
- rimmed serving plate
- kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 221 kcal |
| Protein | 10.9 g |
| Carbohydrate | 9.4 g |
| of which sugars | 4.9 g |
| of which free sugars | 2 g |
| Fat | 15.7 g |
| of which saturates | 2 g |
| Fibre | 0.8 g |
| Salt | 1.58 g |
Protein per 100 kcal
4.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
