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Some shortcut-simple-minimal effort recipes can be deceiving. They often require some obscure pantry item, a random appliance, or a casual spare tub of marinated shredded chicken.
This silken tofu recipe actually takes only five minutes to make (speed of chop pending) and is seasoned with staples sitting in any well-stocked kitchen. No tofu-nny business here - just yummy inexpensive food in a snap.
Silken tofu, mostly seen in Asian cuisine, is a smoother, less dense alternative to its more famously known sister, firm tofu. It carries its trademark soy flavour, but with a softer jelly-like texture. Like all tofus, it's a great canvas for an array of sweet and savoury flavours. You can find them at any grocer, but best to check with your local Asian grocery store.
Comedian Lizzy Hoo (@lizzyhoo) brings this dish to The Cook Up, and it was 'the favourite' back in her sharehouse days. It's comforting, tasty, and relatively healthy.
How to make silken tofu
Serves 1-2
Drain your silken tofu pack and pat the block dry with a paper towel. Place block onto a microwavable bowl or deep dish and top it with:
- Pinch ginger, chopped
- 2 spring onions, chopped
- Drizzle soy sauce
- Drizzle sesame oil
Cover the bowl and microwave for 3-4 minutes.
While this heats, in a small frying pan or sauce pan, combine:
- 1/4 cup vegetable oil
- Drizzle sesame oil
Heat oil mixture over high heat until very hot.
Take the tofu out of the microwave and carefully pour the hot oil mixture over the dish.
Pour on more soy sauce and sesame oil to taste, top up your dressings, and serve on its own or with steamed rice.
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There are a few varieties of mapo tofu. This one is a classically Cantonese one, my mum's recipe with pork mince, chilli and ginger.
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A nourishing side dish or a satisfying, light main, agedashi tofu is tofu in a light batter and served in a clean-tasting soy sauce broth.
