Enjoy this creamy silken tofu as a side or starter to an Asian-themed feast. Smother in soy sauce, gochujang and sesame seeds to soak up the flavour
- Serves: 4 persons
- 1tbsp sesame seeds
- 1tsp gochujang paste
- 1tsp sesame oil
- 2tbsp light soy sauce
- a pinch of caster sugar
- 349g block silken tofu
- 1spring onion, finely sliced
- 1heaped tbsp crispy onions
Step 1Toast the sesame seeds in a dry frying pan over a gentle heat. As soon as they’re golden, remove the pan from the heat and tip the seeds on to a plate.
Step 2Mix the gochujang paste with the sesame oil and a little soy sauce in a small bowl until smooth. Add the remaining soy sauce and caster sugar, and mix well.
Step 3Drain the tofu and turn it out carefully onto a plate. This is best done by putting a plate over the opened packaging and flipping the whole block over. Now gently pull away the sides of the package from the tofu to release it down onto the plate.
Step 4Pour the dressing over the tofu, then sprinkle with the sesame seeds, spring onion and crispy onions. Ideally, serve at room temperature or chilled, if you prefer.