This chilled tofu dish is inspired by the delicious versions found all over Asia.I serve this in the warmer months for its refreshing quality. To enhance this dish, add a handful of your favourite Asian herbs, julienne of snow peas and shredded fresh black fungus. If you are allergic to peanuts, use vegetable oil instead.
1 small cucumber, julienned
1 small carrot, peeled, julienned
½ cup bean sprouts
1 x 300g packed silken tofu, chilled
¼ cup julienned spring onion
½ large red chilli, finely sliced on the diagonal
2 tbsp light soy sauce
2 tbsp water
½ tbsp julienned ginger
1 tsp white sugar
1 tsp malt vinegar
1 tsp sesame oil
1 tsp peanut oil
1. First, make the dressing by combining all the ingredients, except peanut oil, in a heatproof bowl. Heat peanut oil in a small frying pan until moderately hot, then carefully pour over dressing ingredients to release the flavours. Stir to combine.
2. Take tofu from the refrigerator and immediately invert into a shallow bowl. Carefully cut widthways into 8 equal slices and top with cucumber, carrot and bean sprouts. Pour over dressing and garnish with spring onion. Sprinkle with chilli and Sichuan pepper and salt and serve immediately.
If you like this recipe, try my deep-fried silken tofu with black bean, chilli and coriander.