Karen Martini's chilled silken tofu

Chilled silken tofu dressed with ginger and crispy chilli sauce.
Chilled silken tofu dressed with ginger and crispy chilli sauce. Photo: 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.


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


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

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

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