Silken tofu is one of my favourite ingredients, I simply love the silky smooth texture that melts in your mouth gently.
For the vegetarian dishes churned out here, I didn’t create them with a view of ‘it must be a vegetarian’ or because I need to detoxify. They are coincidental which is dependent on the fridge’s stock.
- 1 box of silken tofu or make your own (with soya milk and eggs)
- 1 tbsp of chilli paste (optional)
- 1 stalk of chopped spring onion
- light soya sauce
- 3 – 4 tbsp of light oil (canola, sunflower or soya)& 5 drips of sesame oil
- 4 dried shitake mushrooms (soaked in hot water until tender, then sliced)
Preparation (Serve 2)
- Take out the silken tofu out of the box, gently rinse it with water, pat dry, set it on a plate.
- Arrange the sliced shitake on top of the tofu and around.
- Heat up the oil in a pan, add in chilli paste to stir fry until aromatic. Making sure the oil & chilli is still very hot, pour over the tofu and shitake topping.
- If not using chilli paste, simply heat up light oil with sesame oil until it smokes. Then pour over the tofu and shitake topping.
- Garnish it with some ground white pepper and chopped spring onion.
- Drizzle some light soya sauce over the dish to add flavour.
- Serve immediately.
Now, you realise that the silken tofu is not cooked in anyway, the aim of the dish is to have a cold tofu contrasted against hot ingredients. If you are not adventurous, simply microwave the tofu for less than 2 minutes until warm.
You will be surprised that soya bean taste really shines through from the cold tofu, the blandness would be compensated from shitake and the fragrant hot oil with soya sauce.