Cold Dressed Tofu

With spring onions & peanuts

Silken tofu is a completely different creature from firm tofu. It has a custard-like texture, and a mild, almost sweet flavour. Because it’s so soft, silken tofu doesn’t handle frying or long cooking well; in fact, the best way to eat it is simply raw. One of my summer joys is a dish of cold dressed tofu. This takes one minute to make and basically consists of opening a packet of silken tofu, dousing it with soy sauce, and sprinkling with your favourite herbs and toppings.

Serves 1–2

• 1 block (300g) of chilled organic silken tofu
• 2 tablespoons soy sauce
• 1 teaspoon Chinese black vinegar
• 1 teaspoon unrefined light brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon chilli shrimp oil or chilli oil (see here)
• 1 spring onion, sliced
• a handful of freshly roasted peanuts, crushed

1. Place a shallow bowl in the freezer just before you want to make this, so that everything is kept nice and cold.
2. When ready to prepare, take the bowl out of the freezer. Drain the tofu and place in the bowl.
3. Whisk to combine the soy sauce, vinegar, sugar, sesame oil and chilli oil. Taste and adjust the seasoning to your preference. Drench the tofu with the sauce.
4. Finish with a sprinkling of the sliced spring onions and crushed peanuts.

Other topping ideas: fried shallots, toasted sesame seeds, chopped pickles or preserved vegetables, fresh chilli, fresh coriander.