Chilled Silken Tofu with Black Vinegar, Garlic and Scallion

What you need

• 300 g (10 1/2 oz) silken tofu, 1 block, cold from the fridge
• 1 tbsp light soy sauce
• 2 tsp toasted sesame oil
• 2 tsp Chinese black vinegar
• 1/2 tsp chili oil, optional
• 1/2 tsp sugar
• 1 clove garlic, finely minced
• 1 tsp fresh ginger, finely minced
• 1 stalk scallion, thinly sliced
• 1 handful cilantro, stems minced, leaves left whole
• 1 fresh red chili, thinly sliced, optional
• 1/2 tsp toasted white sesame seeds

Method

Restated from the original video

1. 1

   Run a knife around the edge of the tofu tub, tip the block onto a plate and pour off the liquid.

2. 2

   Let the tofu drain for 3-4 min, tilting the plate once to pour off more liquid.

3. 3

   Stir the sugar into 1 tbsp of hot water until dissolved, then let it cool for a minute.

4. 4

   Add the light soy sauce, sesame oil, black vinegar and chili oil to the sugar water. Stir in the garlic, ginger and minced cilantro stems.

5. 5

   Cut the tofu into 8 slices, or into 2 cm (3/4 in) cubes if you prefer.

6. 6

   Spoon the sauce over the tofu so it pools around the slices.

7. 7

   Scatter the scallion, red chili, cilantro leaves and sesame seeds on top.

8. 8

   Serve immediately while the tofu is still cold.

Imported from asianinspirations.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.