Such a simple dish has the ability to remind you of home.
If you happen to be reading from lands far away, this is an easy fix for the homesick blues. It’s quick to make and brings a sigh of familiar tidings from yesteryear to warm the heart.
However, if you happen to be near and at home, this recipe is a winner for the family. It’s perfect for days when you don’t have much time and you need something to take you to a happy place in a flash.
Flavours and pairings
Cooling and refreshing with a deep salty hit, its simplicity belies the complexity of layers in flavour. This dish is best served alongside freshly steamed fish and a generous bowl of jasmine rice.
Ingredients
• 1 pack of silken tofu (300g)
• 1 red bird’s eye chilli, finely sliced
• 2 bulbs spring onion with leaves, finely sliced
• 2 large cloves garlic, finely chopped
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sesame oil
• 1 tbsp ginger and scallion oil from the Sauce Lab
Method
- Finely slice chilli and spring onions, then set them aside.
- Next, finely chop the garlic. Then in a small wok or pan, heat 1 tbsp of oil on a medium fire.
- Wait until the oil reaches a high heat point, then add the garlic. Allow it to cook gently until golden brown, but remember to stir it constantly so it won’t burn.
- When you’re ready to serve, take the silken tofu out of the fridge so it’s chilled before plating. Remove the tofu from its packaging and place in a wide bowl that holds a good amount of sauce.
- In a separate bowl, mix the light and dark soy together. Then, add a touch of sesame oil and 2 tbsps of hot water.
- Mix well and pour over the tofu immediately.
- Dress the tofu with a spoonful of ginger and scallion oil (optional), fried garlic, spring onions and chilli. Serve at once.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile you can’t quite put your finger on.