gin­ger steamed tofu with dashi and soy dress­ing

donna hay - - JAPANESE -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.