Author Notes: Until I lived in China a few years ago, I had never eaten silken tofu as a cold, savory dish. Growing up, I ate countless dinners with braised silken tofu, prepared with dried shrimp, scallions, and my mother’s secret brown sauce. As it turns out, cold tofu is one of the quick and easy dishes that many restaurants in China serve. These dishes usually pair tofu with a salty sauce, and the tofu does an excellent job of balancing out the flavors. Upon returning to the U.S., I knew I had to try and replicate those tofu dishes.
Feel free to make adjustments to the sauce. I decided to fry the garlic a bit to take the bite out of them, but you can use raw garlic. Also, add a tiny bit of sugar if you want to sweeten the sauce. —Lisa @ Healthy Nibbles & Bits
package of soft or silken tofu (14 to 15 ounces)
stalk of scallions (green parts only), finely chopped
teaspoon toasted sesame seeds
garlic cloves, minced
teaspoons sesame oil
tablespoons low-sodium soy sauce
teaspoon rice vinegar
cooking spray or scan oil for frying garlic
- Remove the tofu from the package and onto a plate. Use a paper towel to wipe away any excess water.
- Sprinkle green onions and sesame seeds on top of the tofu.
- Coat a small sauté pan with cooking spray or oil, and heat the pan over medium-high heat.
- Once the pan is hot, place the minced garlic in the pan and sauté. Turn off the heat once the garlic starts to brown, about 2-3 minutes. Remove pan from heat.
- In a small bowl, mix the soy sauce, sesame oil, and vinegar together. Add the sautéed garlic into the sauce.
- Drizzle sauce over the tofu.
- This recipe was entered in the contest for Your Best Recipe with Scallions