Wednesday, 4 September 2013

Silken Tofu with Ginger and Spring Onions

For years I have struggled to use silken tofu correctly. I've made some good brownies, and some utterly terrible ones. I've lost the stuff in a stir fry more times than I can count. I bought a packet the other day and vowed to find a way to use it. I remembered a few months ago reading that you can tell a Japanese restaurant by their agedashi tofu, in the same way you can tell an Indian restaurant from its butter chicken. And I thought -- hmm, that's served cold, right? Maybe I can use the silken tofu. Turns out, you can, and it's fantastic. Very different from crispy fried firm tofu, but delicious in its own right. Probably not for you if you don't like jelly-like textures; it was like a thick set custard but with a grassy, light flavour. Worked really well with some tempura'd veggies and simple cucumber sushi.

  • 3-4 spring onions
  • half a thumb of fresh ginger
  • light soy sauce
  • one packet of silken tofu, drained
Trim, tail and finely slice the spring onions cross ways. Peel, then grate or finely chop the ginger. Fry gently with the spring onions for 3-4 minutes, until softened and golden. Slice the tofu lengthways into two large rectangular pieces. Top with the fried ginger and spring onion and drizzle with soy sauce. Serve!

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