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Silken Tofu with Pine Nuts and Pickled Chiles

A recipe for Silken Tofu with Pine Nuts and Pickled Chiles from the cookbook, East, by Meera Sodha.
Course Appetizer
Cuisine N/A
Keyword appetizer, chili, pine nut, tofu
Prep Time 10 minutes
Cook Time 2 minutes
Resting Time: 10 minutes
Total Time 22 minutes
Servings 4 Servings


  • 14 ounces silken tofu
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon white wine vinegar
  • 1 1/2 tablespoons soy sauce
  • 1/2 tablespoon agave syrup
  • 1/2 tablespoon canola oil
  • 2 green onions green part only, finely sliced
  • 1/4 cup finely sliced cilantro


  • Remove the tofu from its packaging, put on a plate, and leave for 10 minutes or so, then tip the water away. Place the drained tofu on a nice serving plate with a lip, as things are about to get saucy.
  • In a medium-sized bowl, combine the sesame oil, vinegar, soy sauce, agave syrup, and 2 tablespoons of hot water. Whisk with a fork to mix.
  • Put the canola oil into a pan over a high heat and, when hot, add the green onions, pine nuts, and pickled chile peppers. Fry for 2 minutes, stirring every now and then, being very careful not to burn the mixture.
  • Very carefully (as it may spit), tip the hot pine nuts into the sesame oil mixture along with the cilantro. Mix well, then pour over the tofu and serve.