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.

Serves
2

Preparation

15min

Skill level

Easy
By
Average: 3.6 (16 votes)
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Ingredients

  • 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)

Cook's notes

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.

Instructions

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.