Why make this?
This is an almost no cook dish that just requires you to have one ingredient on hand – silken tofu. The rest of the ingredients are staples in our kitchen. My cousin, Susanne, made this for us when we visited her in Switzerland.
If you have ever had steamed fish in a Chinese restaurant, this is the same flavor profile except that tofu is substituted for the fish. This makes the dish easier, cheaper, quicker to make and, if you love tofu, tastier too!
4 people as part of a larger Chinese style dinner.
1 package of silken tofu (See note.)
2 TB cooking oil
1 TB of soy sauce
1 green onion, sliced thinly
Handful of cilantro, minced
- Cut the tofu in half lengthwise and then again into 1/2 inch slices. You should have 10-12 slices total. Fan them out on a plate like fallen dominoes. If the tofu releases a lot of water, gently discard liquid into the sink.
- Finely chop the green onion. If you are having guests, do it on the diagonal as it is classier. Mince the cilantro. Sprinkle both on top of the tofu.
- Pour the soy sauce evenly over the tofu slices.
- In a frying pan, heat the oil until it is smoking. It needs to be hot. Carefully pour the oil over the tofu. It should sizzle and hiss on contact with the herbs and tofu. If it doesn’t, your oil wasn’t hot enough. It’s still tasty.
- If you can’t get silken tofu, get the softest variety you can find.
- Silken tofu is very delicate so be careful handling it. I usually take it out like I would a cake by using a knife to slide around the edges and putting a plate over it and then flipping the entire thing over. The rest of the dish can be made on that plate so you don’t have to try and transfer it.