This simple cold dressed tofu dish is perfect for the warmer weather. Its simple preparation is perfect for appreciating the subtle, soy flavours and silky texture of good tofu.
- 1 packet (300 g) silken tofu
- 1 tsp grated ginger
- 1 tbsp light soy sauce or tamari
- 2 tbsp loosely packed bonito flakes
- 1 tbsp finely sliced chives or very thin spring onions (scallions)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
Remove excess liquid from the silken tofu by placing it in a bamboo basket and allowing the liquid to drain for 30 minutes. Alternatively, wrap the tofu in kitchen paper and place a light weight on top and allow it to press for 15-20 minutes.
Place the tofu on a serving plate and top with a mound of grated ginger, then dress with soy sauce or tamari. Scatter with chopped chives and bonito flakes and serve.