KYLIE KWONG'S CHILLED SILKEN TOFU WITH SPRING ONION, GINGER & VINEGAR DRESSING
| Ingredients | Serves | Prep Time (Minutes) | Total Time (Minutes) |
|---|---|---|---|
| 11 | 6 | 15 | 15 |
|
INGREDIENTS |
|
|---|---|
|
1 x 300 g (10 oz) packet silken tofu, chilled |
Pinch Sichuan pepper and salt |
|
Spring Onion, Ginger & Vinegar Dressing |
|
|
2 1/2 tablespoons light soy sauce |
2 tablespoons finely sliced coriander (cilantro) roots and stems |
|
2 tablespoons finely diced ginger |
2 tablespoons finely sliced spring onions (scallions) |
|
2 tablespoons kecapmanis |
2 tablespoons malt vinegar |
|
1/4 teaspoon chilli oil |
Dash of sesame oil |
DIRECTIONS
First, make the dressing. Combine all ingredients in a bowl and set aside.
Take tofu from the refrigerator and carefully invert into a shallow bowl. Cut widthways into 8 equal slices and pour over dressing. Sprinkle with Sichuan pepper and salt and serve immediately.