Chilled Tofu Appetizer

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BY STACY BROOKS

Photo by Becca Dilley / heavytable.com

This is based on a recipe from MinnTofu’s website, and it’s a nice way to appreciate the unique texture of soft tofu—it has an appealing silky, bouncy quality and it glides across your tongue almost like a custard. The sauce balances salty, umami, and acidic notes, plus lots of garlic; if you’re not the kind of person who doubles the garlic called for in a recipe by default, feel free to scale it back to one or two cloves.

I’ve been serving this with rice as an easy, summer-friendly dinner, and I can see myself pairing it with chili sesame green beans or stir-fried bok choy once CSA season starts up.

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Photo by Becca Dilley / heavytable.com

Slightly adapted from MinnTofu
Serves 2-4

• 14-ounce package soft tofu

• 1 tablespoon sesame oil

• 3 large garlic cloves, minced

• 2 tablespoon soy sauce

• 2 teaspoons rice vinegar

• 2 green onions, thinly sliced

• teaspoon sesame seeds

Drain the tofu and plop it onto the dish you’re planning to serve it on.

Heat a small skillet over medium heat. Add the sesame oil and garlic and cook until the garlic is golden, about 1-2 minutes. Pour the oil and cooked garlic into a small bowl and add the soy sauce and rice vinegar. Whisk together with a fork.

Pour the prepared sauce over the tofu and sprinkle the green onions and sesame seeds on top.

I think it’s best to use a spoon to serve this, so that you can scoop up some of the sauce with the tofu. If you’re serving it as a side dish, it would be enough for four people, and as a main course, combined with rice and/or vegetables, it serves two.