Cold Silken Tofu with Soy and Ginger dressing


This is a punchy and super-easy dish that is popular in Asia, particularly China and Korea. Served cold, it is a taste sensation when offered as an accompaniment to a hot dish. The great thing about it is that you can make the sauce in advance and then, just before you are ready to serve, whip the tofu out of the fridge, pour the sauce over and voilà!

Cold Silken Tofu with Soy and Ginger dressing

Gochujang (Korean red bean paste) has a subtle heat and warm flavour. It goes well with rice and vegetables, or even spread on toast alongside a fried egg. You can buy it at Korean grocers and most Asian grocers.

2 tablespoons finely chopped coriander roots and stems
2 teaspoons finely chopped fresh ginger
2 teaspoons finely chopped spring onion
21⁄2 tablespoons shoyu or tamari
21⁄2 tablespoons malt vinegar
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon mirin
1 teaspoon gochujang (Korean red bean paste)
1⁄4 teaspoon chilli oil dash of sesame oil
1 x 300g packet silken tofu, chilled (try and get one that is not too fragrant and ‘beany’ taste)

Serves 4

To make the sauce, combine all the ingredients except the tofu. Set aside.

Just before serving, remove the tofu from fridge and cut it into 8 even pieces. Transfer the tofu to a communal serving plate, then pour over the sauce and serve immediately.

Leave a Reply