She uses cold tofu, shredded spring onions and shredded vegetables dressed with a hot oil dressing to make this wonderful summertime salad. This is a perfect make ahead dish - pour the hot dressing just before serving. I have adapted it slightly and omitted the spring onions and substituted chili oil for freshly sliced red chilis.
|Silken tofu salad with ginger and mint|
1 small carrot peeled
14 oz silken tofu chilled
2 tablespoons finely sliced fresh mint leaves
Pinch of Sichuan pepper salt
2 tablespoons light soy sauce
2 tablespoons water
½ tablespoon fresh peeled ginger, cut into julienne
1 teaspoon granulated sugar
1 teaspoon malt vinegar (substitute is rice vinegar)
1 teaspoon toasted sesame oil
1 teaspoon chili oil
1 tablespoon peanut oil (substitute is grape seed or canola oil)
- Combine all dressing ingredients in a heatproof bowl. Heat peanut oil in a small frying pan until moderately hot, and then carefully pour over dressing ingredients to scald them and release their flavors. Stir to combine and set aside.
- Using a vegetable peeler, finely slice cucumber and carrot length-ways into ribbons and then into a fine julienne or use a julienne peeler.
- Take tofu from the refrigerator and immediately invert into a shallow bowl. Carefully cut into 8 equal slices width ways and top with cucumber and carrot. Pour over dressing and garnish with mint, Sichuan pepper salt and serve immediately.
Serves 3 to 4 as a first course