Sweet and Spicy Silken Tofu
I created this dish with the initial intention of making a simple hiyayakko (cold silken tofu with soy and scallions). What a surprise it was when I tasted it; sweet and umami filled with a hint of sesame oil and heat! This sweet and spicy tofu recipe has a very distinct Schezuan flavor and it’s something I’ve been making on a regular basis ever since. My husband cannot believe how much he likes this dish, last night he said “if you’d told me 15 years ago that I was going to like and crave tofu this much, I would’ve called you crazy!” As you can see, there’s nothing boring about this dish and it’s also very healthy!
Sweet and spicy silken tofu
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Appetizer
- 12 ounce block silken tofu (cut into small cubes)
- 3 stalks scallions (finely chopped)
- 1 thumb size ginger (peeled and grated)
- 1 tablespoon bonito flakes (katsuobushi)
- 2 tablespoons light soy sauce
- 1 tablespoon mirin
- 1 tablespoon chili oil
- I use a tupperware for this since I like to let the tofu marinate a little while before eating it. This can also be left overnight if you have leftovers. In a small bowl, mix the soy, mirin and chili oil. Put the tofu cubes in a tupperware or a deep plate.
- Top with scallions and ginger, pour the soy sauce mixture over and sprinkle with bonito flakes.
- Calories: 60