Two-minute Tofu – Sesame, Soy and Crunchy
This is by no means an original recipe but rather my take on Japanese Hiyayakko tofu or Chinese Liangban tofu – dishes that have been around for centuries. It’s the perfect way to pump up the protein when you’re seeking a light and no-fuss meal, especially on a hot day. This is a dish that’s best served cold, but a few minutes out of the fridge doesn’t do it any harm either. Serve with plain rice or noodles, and any of the salads featured in this book.
There are so many ways you can make this easy, light and fresh dish. It starts the same way every time – a block of silken tofu and a 2:1 ratio of soy sauce to sesame oil. Sometimes you add some spice, sometimes you add some crunch, or preferably both.
Ingredients 5
1 block soft tofu (silken tofu), drained
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp chilli oil, with crunchy bits, heaped, from a jar
2 spring onions, sliced, plus extra to serve
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Method 3
Place a block of soft or silken , drained, in the bottom of a shallow bowl or dish. You can leave it whole, slice it, or cut it into bite-sized cubes. Just remember, silken tofu is delicate so handle it with care.
Whisk the dressing ingredients together. Before dressing, check the to see if any water has collected into the serving dish and if so, gently pour this away or pat with a paper towel.
Cover the with the dressing, then add sliced and extra crunchy bits from the . Enjoy.
Jessica Prescott's tips
There are endless ways to bring crunch to this humble dish.
As well as the suggested chilli oil, roasted peanuts, fried onions
and fried panko, you could use sesame seeds, spring onions,
roasted slivered almonds or chopped roasted cashews. You could also add fresh herbs like Thai basil, Vietnamese mint, coriander or shiso.
