Silken Tofu with Soy Sauce (Xiao Cong Ban Dou Fu)
Rated 5.0 stars by 1 users
Author:
Fuschia Dunlop
Servings
2-4
This recipe is adapted from Fuschia Dunlop’sEvery Grain of Rice, whichwe reviewed in February 2021. In her headnote, Dunlop describes the silken tofu as “tender as crème caramel,” and she’s right. This dish is super easy to put together, and it’s way more delightful than it might appear.
Ingredients
- 7 ounces (200 g) silken tofu
- 2 scallions, green parts only, thinly sliced
- 1 1/2 tablespoons canola oil or other neutral cooking oil
- 2 tablespoons light soy sauce diluted with 1 tablespoon water or 1 1/2 tablespoons tamari diluted with 1 1/2 tablespoons water
- 1 teaspoon sesame oil
Directions
- Turn the block of silken tofu out onto a serving dish. Cut the block into 1/8 inch (1/2 cm) slices, then push down gently so the slices lean towards one end of the dish, as shown in the photo. Scatter the sliced scallions over the tofu.
Heat the oil in a wok or small pan until it is hot enough to produce a dramatic sizzle when you drip it onto the scallions (test a few drops to make sure). Then pour the rest of the hot oil all over the scallions, which will begin to smell delicious as they sizzle. Pour over the diluted soy sauce and the sesame oil and serve.
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