1 day ago
5
In my cookbook East, I wrote a recipe for silken tofu, a fragile, creamy block, topped with a quick blast of pine nuts, pickled chillies, soy sauce and herbs. It was based closely on a dish at My Neighbours the Dumplings in east London, which I loved deeply. It was fast, delicious and filling, and I ate it over and over again for weeks on end with rice. Since then, I’ve always wanted a variation on the formula, and now, seven years later, here it is. It’s spunky thanks to the citrus and ginger, crunchy thanks to the carrot and sesame seeds, and very worthy of consideration as a midweek meal.
Clementine and sesame seed silken tofu
This is on the light side for an evening meal, so you’ll probably need to bolster it with something else. I like it with fried green beans or sprouting broccoli covered with a simple, quick, stir-together gomae-style sauce that I make by mixing tahini with agave, soy and toasted sesame oil.
Prep 10 min
Cook 10 min
Serves 2
300g silken tofu
2 carrots (150g), trimmed and julienned
20g mint, leaves picked
3 tbsp toasted sesame oil
4 tbsp light soy sauce
6 tbsp fresh clementine juice (from 1-2 clementines)
2cm x 2cm piece fresh ginger, peeled and finely grated
1 tbsp rice vinegar
30g black and white toasted sesame seeds
1 tsp chipotle flakes
Sushi rice or jasmine rice, to serve
Carefully take the tofu out of its box, drain well and place on a lipped plate.
Put the carrots and mint in a heatproof bowl. Combine the sesame oil, light soy sauce, clementine juice, grated ginger, rice vinegar, sesame seeds and chipotle flakes in a small saucepan, put it on a low to medium heat and warm through gently for a few minutes; don’t let it come to a boil. Pour the sauce over the carrots and mint, and toss to coat.
Using clean hands, lift up the carrot salad and place it on top of the tofu. Pour the dressing from the bowl all over the top and serve with rice.
English (US)