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.
Sesame, soy and crunchy chilli
1 block soft or silken tofu
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 heaped tablespoon of crunchy bits from a jar of chilli oil
2 spring onions, sliced
Sesame, soy and peanut
1 block soft or silken tofu
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 heaped tablespoon of roasted peanuts, chopped
A few Vietnamese mint leaves
Gochujang
1 block soft or silken tofu
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon gochujang paste
1 heaped tablespoon fried onions
A few coriander leaves
Lemongrass
1 block soft or silken tofu
2 tablespoons panko crumbs
1 teaspoon minced lemongrass
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
A few Vietnamese mint leaves
EPIC 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.
Directions
Place a block of soft or silken tofu 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.
Choose your dressing, then whisk the ingredients together. Before dressing, check the tofu to see if any water has collected into the serving dish and if so, gently pour this away or pat with a paper towel.
For the lemongrass variation, fry the panko crumbs and lemongrass with a lick of oil over on a medium heat for a couple of minutes, transfer to a bowl and set aside. Cover the tofu with the dressing, then add herbs and your crunchy bits. Enjoy.
Recipe extracted from Epic Salads by Jessica Prescott,
published by Hardie Grant Books, RRP $65. Photography: Rochelle Eagle
