A great classic of Jiangnan cold dishes: silken tofu drizzled with sizzling scallion oil, seasoned with sweet soy sauce. Radical simplicity and pure flavor.
Ingredients
- 2 pieces Silken tofu
- 3 bunches Scallions (green onions)
- 150 ml Sunflower oil
- 3 tbsp Light soy sauce
- 1 tsp Brown sugar
- 1 tsp Toasted sesame oil
- 1 pinch Fine salt
Method
- Cut the silken tofu into even blocks of uniform thickness. Carefully submerge it in a pot of slightly salted simmering water for a few minutes to warm it up and remove the bitter soy flavor. Drain carefully on a clean towel.
- Prepare the scallions: separate the whites from the greens. Cut the whites into segments for the oil. Finely slice a portion of the greens for the final garnish. Set aside.
- Make the scallion oil: pour the sunflower oil into a small saucepan over low heat. Add the scallion whites and fry slowly until they turn golden and release their fragrance. Then add the remaining greens and continue cooking until crispy and amber-hued. Remove from the heat.
- Prepare the sauce: in a small bowl, combine the light soy sauce, brown sugar, toasted sesame oil, and a pinch of salt. Stir until the sugar is completely dissolved.
- Arrange the warm, drained tofu blocks in a shallow ceramic dish, spacing them slightly apart. Pour the sauce evenly over the tofu.
- Pour the still-sizzling scallion oil directly over the tofu. The thermal shock sizzles the surface and instantly releases the sulfury aromas of the scallion.
- Scatter the crispy fried scallion and the raw sliced scallion greens all over. Serve immediately, warm or at room temperature.
Nutrition
Per serving
- Energy
- 369.8 kcal
- Protein
- 2.1 g
- Carbohydrate
- 2.62 g
- Fat
- 39.48 g
- Fibre
- 0.23 g
- Calcium
- 9.43 mg
- Iron
- 0.4 mg
- Magnesium
- 25.67 mg
