Author Bonnie Chung shares an easy and satisfying tofu recipe, highlighting it as the simplest dish in her book with an "effort-to-results ratio" that's "embarrassingly high."
Traditionally a breakfast dish in China, this chilled tofu dish is enhanced with zingy-hot, salty, and sour flavours, topped with crunchy elements. It's perfect for desperate evenings or as a quick, satisfying option to stave off takeaway orders.
The recipe allows for various toppings and can be adapted based on what's available at home, demonstrating tofu's versatility with sharp and deep flavours.
This recipe is extracted from Tofu Tasty by Bonnie Chung, published by Pavilion Books, acknowledging that while not all recipes in the book are vegan, many can be adapted to be vegan-friendly.
Ingredients
Tofu
- 300g/10½ oz silken tofu block, drained for 20 minutes
- 1 tsp Sichuan preserved pickled vegetables (find this in Asian stores in jars or packets)
- 1 spring onion (scallion), finely sliced
- 1 tbsp Chinkiang vinegar
- 2 tsp light soy sauce
- 2 tbsp Chinese chilli oil with sediment
- 1 tsp toasted sesame oil
- Rice, or salads, to serve (optional)
Toppings
- Fried red-skinned peanuts, or soya beans
- Bombay mix
- Crisp fried garlic or onions
- Toasted seeds
Instructions
- Simply pop the silken tofu out of its box or tray, there’s no need to press.
- Place in a small deep bowl (for people to share) and top with the Sichuan preserved vegetables and spring onion.
- In another small bowl, mix together the vinegar, soy sauce, chilli oil, and sesame oil and pour on top of the tofu.
- Finish with something crunchy, such as fried peanuts, Bombay mix, crispy garlic or onions, or toasted seeds.
- You can eat this with rice as I do, but it’s also great as a summer dish, with salads.
