Chilled Tofu with Soy and Sesame Dressing
Cooking Time:
5 mins
Level:
Easy
This chilled tofu dish is inspired by a simple summer dish I grew up eating in Shanghai. It is cool, soft, savoury and refreshing, with no cooking needed. In Shanghai, cold tofu is often enjoyed in warm weather, especially when you want something light but still full of flavour. The tofu is soft and gentle, while the zhacai, spring onion, soy sauce, sesame oil and a little vinegar make it savoury, fragrant and lightly tangy. This Angelina Studio version keeps the recipe simple and homely. It is perfect for hot days, low-energy days, or a quick side dish when you do not want to stand by the stove.
Ingredients
- 200 g soft tofu or silken-style tofu
- 1 tablespoon zhacai, finely chopped
- 1 tablespoon spring onion, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon vinegar
Serves
1–2
Take out the tofu
Open the tofu box carefully. If you are using only part of the tofu, gently turn the amount you need into a bowl.
Keep the remaining tofu in its box, cover it with fresh cold water, and store it in the fridge. Try to use it up as soon as possible.
Cut the tofu in the bowl
Use a small knife to gently cut the tofu into cubes directly in the bowl.
Cutting it inside the bowl helps the soft tofu keep its shape and prevents it from breaking too much.
Add the zhacai and spring onion
Sprinkle the chopped zhacai and spring onion over the tofu.
The zhacai gives the dish a savoury, slightly crunchy flavour, while the spring onion adds freshness.
Add the dressing
Pour over the soy sauce, sesame oil and vinegar.
Try to let the dressing fall around the tofu as well as over the top, so the flavour reaches the whole bowl.
Serve with a spoon
Serve straight away, chilled or at room temperature.
Use a Chinese soup spoon or a small spoon to scoop up the soft tofu with a little sauce, zhacai and spring onion in each bite.