Silken Tofu with Pine Nuts and Pickled Chiles
A recipe for Silken Tofu with Pine Nuts and Pickled Chiles from the cookbook, East! A block of silken tofu is covered with a salty sauce and crisp pine nut pickled chile topping.
Servings 4 Servings
Ingredients
- 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
- 2 tablespoons hot water
- 1/2 tablespoon canola oil
- 2 green onions green part only, finely sliced
- 1/3 cup pine nuts
- 2 pickled chile peppers finely sliced
- 1/4 cup finely sliced cilantro
Instructions
- 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.