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