Chilled silken tofu with spring onions, chopped pickles and chilli vinegar
Serves 2 persons
Ingredients
1 x box silken tofu (approx 350-400g)
1 garlic clove, finely chopped
2 spring onions, finely chopped
½ red chill, finely chopped
1 tbsp sesame seeds
1 tbsp toasted sesame oil
1 tbsp sunflower oil
3 tbsp Poon’s chilli vinegar
2 tbsp chopped cucumber pickle
2 tbsp salted roasted peanuts, roughly chopped
A handful of coriander, roughly chopped
Preparation
- Very gently remove the tofu from the box, discarding any liquid. Slice into thick slabs and transfer to a shallow bowl.
- Place the chopped garlic, spring onions, red chilli and sesame seeds in a bowl. Heat up the sesame and sunflower oil over a medium heat until hot but not quite smoking, then immediately pour over the garlic etc until it sizzles.
- Stir in the chilli vinegar, followed by the cucumber pickle. Spoon over the tofu, then sprinkle with the peanuts and coriander. Serve with a bowl of rice.
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