Karen Martini's chilled silken tofu
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.
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
Step 1
Turn out and drain the tofu, then dice or slice and arrange in a serving bowl.
Step 2
Combine the ginger and crispy chilli sauce ingredients in a small bowl.
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 Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.From our partners
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