Japanese Silken Tofu Salad
Ingredients
- 800 gsilken tofu (drained and cubed)
- 1 pcCucumber (in thin half-moons)
- 4 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 4 tbspsoy sauce
- 2 tbspRice vinegar
- 2 tbspSesame oil
- 2 tspSesame seed (toasted)
- 1 pcnori seaweed (shredded into strips)
- 10 gFresh ginger (peeled and grated)
Method
Absurdly fresh silken tofu that literally melts on the tongue. Crunchy cucumber and toasted sesame oil provide the necessary contrast to this light appetizer.
- 1
Carefully remove the silken tofu from its packaging; it's fragile. Place it on several layers of paper towels for 10 minutes. It needs to lose its surface water so the dressing doesn't get diluted.
- 2
Slice the cucumber into thin half-moons. Thinly slice the green onions on a bias. Shred the nori sheet into fine filaments using scissors.
- 3
In a bowl, mix the soy sauce, rice vinegar, and sesame oil. Grate some fresh ginger into it if you have some. The sauce should be clear and highly aromatic.
- 4
Cut the tofu into large 3 cm cubes. Place them in the center of a shallow bowl. Distribute the cucumber and onions on top. Drizzle generously with the sauce and finish with sesame seeds and nori.
Frequently asked questions
How do you get this dish right?
- Never press silken tofu, it will collapse. Just let it sit on paper towels.
- Serve this dish very cold; that's when the temperature contrast with the dressing is at its best.
How long does this dish keep?
Consume immediately after plating. Tofu releases water quickly and will soften the garnishes.
