Softer tofu, sometimes called "silken", is suitable in dishes where its delicate, creamy texture is maintained, such as soups and curries, or fried gently with a marinade or finished with a dressing. Firmer tofu can withstand rougher treatment. It can be used in dry rendang-like curries, stir-fries or fritters.
2 tbsp extra virgin olive oil
4 rashers prosciutto (optional)
4 squares silken tofu
1 bunch rocket (or radicchio)
Extra olive oil, for dressing
Salt and pepper
Heat the olive oil in a pan and fry the prosciutto until crisp. Place the rashers on absorbent paper to cool and drain.
Fry the tofu squares in the same oil used for the prosciutto. Turn once until well browned.
Wash the rocket, dry it well and finely chop the leaves.
Poach (or soft boil) the eggs.
Place the chopped rocket on each serving plate as a base. Sit a square of fried tofu on the chopped rocket. Place the poached egg on top and dress everything with a little olive oil. Season with salt and pepper and finish by crumbling the fried prosciutto on top.
Can be made without the prosciutto, if desired.