Silken tofu with soy and crushed nuts is such a satisfying appetizer. It is so good that I improvised the Japanese silken tofu with soy dish which my partner and I had at a tiny restaurant in a hidden corner of Chatswood. It is so soft without being jiggly and it dissolves quickly in the mouth, leaving a clean after taste in the palate.
As its name suggests, silken tofu is soft as silk compared to tougher regular tofu. Another name for it is Japanese-style tofu. It can be spooned effortlessly so having it is just like enjoying a dessert.
Ingredients
silken tofu
100g broccoli
2 tbsp soy sauce
50g walnuts and cashews, crushed
Method
Cut broccoli into florets and wash.
Place broccoli in the oven and grill for 4 minutes.
Remove broccoli from oven and set aside.
Grab a handful of walnuts and cashews. Blend it in a Nutri Bullet blender. Leave the nuts a bit coarse for some crunch.
Place silken tofu in a serving bowl.
Plate the broccoli on either sides of the tofu.
Pour soy sauce over the tofu and let it spill on the sides, dripping over the broccoli.
Sprinkle crushed nuts on the tofu.
Serve and enjoy!
If you’d like to sweeten the soy sauce, add a half a tbsp of kicap manis or sweet soy and mix. The ratio has to be 1:0.5 as the saltiness should overpower the sweetness.
I’ve replaced bonito flakes with crushed nut for fushion flair. The broccoli is optional. You can use sweet potatoes or yam instead. Instead of crushed nuts on top of the tofu, you can add chopped scallions or spring onions.
This silken tofu with soy and crushed nuts appetizer definitely whets the appetite for the main meal.