It’s been a busy busy week. Nothing exciting has happened except that I received my new cookbooks! So, looks like I’m gonna be spending some time sorting out these new recipes 🙂 YAY. Can’t wait.
Do you believe in love at first sight? Have you ever got mesmerised by a beautiful dish that it’s the only thing you looked at when it’s been served to you? That would be moi and I dare say that I feast with my eyes 🙂 So, that’s why, I’d be a total sucker and pay to dine out at restaurants.
So, this dish is all about colours and texture. It’s interesting how a mix and match of ingredients can literally turn a boring ol’ tofu dish to a feast-with-your-eyes dish.
Now, a quick intro on chinese chives. They’re one of those vegetables that you either like or dislike. I don’t really fancy chives – because of their strong flavour, which can sometimes disrupt the taste. However, in this recipe and together with the aromatic toasted sesame seeds, they add flavour, texture and contrasting colours to an otherwise boring tofu dish.
Worth a try!
Chive and Sesame Tofu (adapted from Will Ricker’s Eastern and Oriental Cookbook)
2 pieces 250g silken regular tofu, with each tofu cut into 6 cubes, total yields 12 cubes
1/2 cup finely chopped chives
1/2 cup toasted black and white sesame seeds
1 tbsp shichimi togarashi
few stalks of red shiso leaves, for garnish
few stalks of enoki mushrooms, for garnish
75 ml Kikkoman soy sauce
75 ml mirin
1 tsp finely grated ginger
1 clove garlic, finely chopped
2 tbsp sugar
(Black Vinegar Dressing)
4 tbsp chinese black vinegar
4 tbsp kecap manis
4 tbsp light soy sauce
2 coriander roots, washed and finely chopped
1 shallot, finely chopped
1. Let’s make the soy marinade – combine all ingredients in a saucepan over low heat until sugar has dissolved. Continue to simmer gently until the marinade has been reduced to a thin syrup consistency. Set aside to cool.
2. To make the black vinegar dressing, combine all ingredients in a bowl and leave it for at least 1 hour to infuse the flavours. Strain and set aside.
3. Gently place 6 tofu pieces in a flat bowl and pour the soy marinade over the tofu. Place in the fridge for 30 mins to marinade. Then place the remaining 6 tofu pieces in a separate plate and keep them refrigerated too.
4. When it’s time to serve, remove tofu from the fridge. Then gently roll the 6 marinated tofu in the chopped chives, coating them evenly. Place them on a shallow serving dish
5. For the remaining 6 tofu, carefully roll them in the sesame seeds. Ensure they are coated evenly. Arrange them on the serving dish together with the other 6 tofu.
6. Pour the black vinegar dressing into the serving dish. Decorate with shiso leaves and enoki mushrooms. Serve.