Chilled Silken Tofu with Soy Glaze
Creamy cold tofu dressed in a bright soy-ginger sauce, topped with crispy garlic and scallions. A 5-minute Japanese summer dinner that's refreshing, elegant, and requires zero cooking.
- Total time
- 5 min
- Servings
- 2
- Calories
- 145
- Protein
- 16g
lightrefreshingjapanesevegetarianvegangluten-freetofusilky
Ingredients
- 1 block (14 oz) silken tofu, chilled
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, minced
- 1 tbsp rice vinegar
- 2 stalks scallions, thinly sliced
- 1 tbsp crispy fried garlic or garlic chili oil
Instructions
- 1
Whisk soy sauce, minced ginger, and rice vinegar in a small bowl until combined.
- 2
Place chilled tofu block on a plate or shallow bowl and gently pour the soy mixture over it.
- 3
Top with sliced scallions and crispy garlic or a drizzle of garlic chili oil.
- 4
Serve immediately while the tofu is still cold and the sauce is pooling around it.
Tools you’ll need
- small mixing bowl
- whisk or fork
- plate or shallow serving bowl
- chef's knife
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