Cold Silken Tofu with Soy Sauce, Cilantro and Green Onions

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!

Time

5 minutes

Serves

4 people as part of a larger Chinese style dinner.

Ingredients

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

Steps

  1. 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.
  2. 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.
  3. Pour the soy sauce evenly over the tofu slices.
  4. 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.

Notes

  • 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.

Chicken Corn Over Rice

Why cook this?

This is a delicious one wok dish served over rice. Simple and quick to make with 3 main ingredients. I learned to make this freshman year in college from my roommate. It is now a go to meal.

Time

20 minutes

Serves

4 people as meal

Ingredients

  • 2 tsp cooking oil
  • 2 chicken thighs, deboned, minced, marinated (See note.)
  • 1 can of creamed corn (See note.)
  • 1 can of baby corn, drained and each baby corn chopped into halves or thirds
  • Green onions, chopped
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • Rice for serving

Steps

  1. In a wok or skillet, heat oil until smoking. Stir fry minced chicken until bits are lightly browned. Set aside in a dish.
  2. In wok, heat oil until smoking: add ginger, wait, add green onions, wait, add garlic, then add chopped baby corn. Reintroduce the chicken back into wok. Mix it up.
  3. Pour creamed corn into the wok. Cook until the corn is heated through and bubbly.
  4. Serve over rice, preferably white jasmine rice.

Notes

  • Marinate chicken with moderate amounts of salt, soy sauce, sesame seed oil, corn starch, and fresh ground black pepper. This is a guide. Do what you like—salt is the only must ingredient here. If you like spicy, throw in red pepper flakes or Japanese shimchi powder. You can do this ahead of time—either the night before or in the morning so that dinner comes together quickly.
  • Be sure to buy cans of creamed corn, not whole kernel corn.