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.