ginger steamed tofu
with dashi and soy dressing
- 2 x 500g firm silken tofu, drained
- 10cm-piece ginger, sliced
- 1 tablespoon dried seaweed+
- 1 green onion (scallion), thinly sliced
- chilli oil, to serve
- white pickled ginger, to serve
dashi and soy dressing
- 2 tablespoons brown rice vinegar++
- 1 tablespoon light soy sauce or tamari
- 1 tablespoon dashi powder++
- 2 teaspoons finely grated ginger
- 1 tablespoon mirin (Japanese rice wine)
- 2 teaspoons sesame oil
- 2 teaspoons caster (superfine) sugar
- Place the tofu in a bamboo steamer lined with non-stick baking paper. Place over a wok or large frying pan filled with water over medium heat, add the ginger and bring to a simmer. Cook for 6 minutes or until heated through.
- Place the seaweed in a small bowl, cover with cold water and set aside for 5 minutes to rehydrate. Drain any excess water and set aside.
- To make the dressing, place the vinegar, soy sauce, dashi, ginger, mirin, sesame oil and sugar in a small bowl and whisk to dissolve the sugar. Slice the tofu and place on a serving plate. Pour over the dressing and top with seaweed, onion, chilli oil and ginger to serve. Serves 4.
+ We used a type of dried seaweed called arame. It is available from health food stores and Asian supermarkets. You can use any dried seaweed you prefer.
++ Find brown rice vinegar and dashi at Asian supermarkets.
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