Chilled Silken Tofu with Vegetables

 PLEASE DO NOT TRY THIS AT HOME IN WINTER.

I prepared half and then decided to go out for dinner because it is cold, and I don't want to eat cold tofu.. the shaved carrot held up well and the dish now complete.

 Half way through gulping it down because I had to ( the weather never got warmer, just wetter) the dish was microwaved and then gulped. 

After microwaving.....

The dish is easy AND IN Summer I'm sure delicious;
1. Shave some cucumber and carrot. Take out tofu, cut it into slices and top with the cucumber and carrot.  

2. Pour over sauce;

2 tbsp light soy, 2 tbsp water, 1/2tbs ginger sliced, 1 tsp sugar, 1 tsp malt vinegar, 1 tsp sesame oil, 1 tbsp peanut oil (pre-heated to release flavours). 

3. Garnish with red chilli, spring onion, sichuan pepper and salt and mint.

Tofu and Celery Salad

Impro works wonders here. 

Throw in a heap of thinly sliced vegetables with some finely sliced 5-spice pressed tofu.  

 I found a Thai flavoured tofu and sprinkled it with 5 spice powder.

Pour over dressing, mix with hands.  Done!

The dressing:

• light soy 2 tbsp
• white sugar 2tsp
• malt vinegar 2 tsp
• sesame oil 1/2 tsp
• 3 garlic cloves
• peanut oil 1 tbsp (heat before adding to the dressing)

Steamed Silken tofu with Ginger and Spring Onions

This one is perfect for a banquet or starter. It melts well with a bowl of hot, clear soup. Miso anyone?

The tofu is covered with dry sherry, water, soy, sugar and ginger and  steamed for 6 minutes. Once cooked through transfer to a serving dish and top with spring onion and ginger. Peanut oil is heated till hot and drizzled over. Sprinkle with salt and pepper.