Japanese Silken Tofu Salad

Absurdly fresh silken tofu that literally melts on the tongue. Crunchy cucumber and toasted sesame oil provide the necessary contrast to this light appetizer.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 223
• Protein: 16 g
• Carbs: 9 g
• Fat: 14 g

Ingredients

• 800 g silken tofu ( drained and cubed )
• 1 piece Cucumber ( in thin half-moons )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 4 tbsp soy sauce
• 2 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 2 tsp Sesame seed ( toasted )
• 1 piece nori seaweed optional ( shredded into strips )
• 10 g Fresh ginger ( peeled and grated )

Instructions

1. Draining the tofu

   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. Preparing the garnishes

   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. Making the dressing

   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. Plating

   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.

Chef's tips

• 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.

Storage

Consume immediately after plating. Tofu releases water quickly and will soften the garnishes.