CHILLED SILKEN TOFU WITH GINGER, SPRING ONION AND VINEGAR DRESSING

CHILLED SILKEN TOFU WITH GINGER, SPRING ONION AND VINEGAR DRESSING (for four)

For the tofu:

one 10-ounce package silken tofu, chilled

pinch Sichuan pepper and salt (a mixture used to sprinkle over stir-fries and salads – Dry-roast 1 tablespoon Sichuan peppercorns and 3 tablespoons sea salt in a heavy skillet until peppercorns begin to pop and become aromatic.  Remove from heat, allow to cool, and grind to a powder in a spice grinder or a mortar and pestle. Makes about 4 tablespoons.   Store in an airtight container.)

For the dressing:

2-1/2 tablespoons light soy sauce

2 tablespoons finely sliced coriander (cilantro) roots and stems

2 tablespoons finely diced ginger

2 tablespoons finely sliced spring onions (scallions)

2 tablespoons kecap manis

2 tablespoons malt vinegar

¼ teaspoon chili oil

dash of sesame oil

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1.  First, make the dressing.  Combine the ingredients in a bowl and set aside.

2.  Take tofu from the refrigerator and carefully invert into a shallow bowl.  Cut widthwise into 8 equal slices and pour over dressing.  Sprinkle with Sichuan pepper and salt and serve immediately.

from Kylie Kwong, Simple Chinese Food      

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