Chilled silken tofu with spring onions, chopped pickles and chilli vinegar
Serves 2 persons
Ingredients
l 1 x box silken tofu (approx 350-400g)
l 1 garlic clove, finely chopped
l 2 spring onions, finely chopped
l ½ red chill, finely chopped
l 1 tbsp sesame seeds
l 1 tbsp toasted sesame oil
l 1 tbsp sunflower oil
l 3 tbsp Poon’s chilli vinegar
l 2 tbsp chopped cucumber pickle
l 2 tbsp salted roasted peanuts, roughly chopped
l A handful of coriander, roughly chopped
Preparation
1. Very gently remove the tofu from the box, discarding any liquid. Slice into thick slabs and transfer to a shallow bowl.
2. 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.
3. 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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