With summer approaching and the temperatures rising, you can bet I will be eating a lot more of this tofu. This is super simple to prepare, it’s refreshing and cold and light. This goes great with a salad (I’d recommend an Asian cabbage salad like this or this or this) for a quick, light summer meal. Tofu is also a great vegetarian (vegan too!) source of protein, iron and calcium. And while the biggest complaint with tofu is that it’s bland, this dish adds spicy fresh ginger, scallions and soy sauce…I think it’s anything but bland with all those flavors going on. Try it and let me know what you think.
I like Silken brand soft tofu for this, it has a really smooth texture. If I’m really lazy I even cheat on using fresh ginger and use some from a squeeze tube. But using fresh ginger does taste a bit better and is pretty easy to use with a proper sharp knife.
I like to store gingerroot in the freezer and break off a knob when I need to use it. I use a pairing knife to carefully peel the outer layer (you can run some warm water over the root for a little so it’s not quite so cold to hold). Once it’s peeled I use a sharp knife and slice, then mince the still mostly frozen ginger. This works great for getting a good mince. Ginger can get a bit stringy, so I’ve found this to be the best way. You can also try using a microplane to grate the ginger, but that takes longer in my opinion.
- 1 block Silken soft tofu, preferably chilled
- 1-2 scallions, thinly sliced
- 1 tsp fresh ginger, minced (about 1/2 inch knob)
- 1 Tbsp soy sauce (more or less to taste)
- 1/2 tsp ponzu (optional, this adds a hint of citrus…you could try a squeeze of lime juice too)
Carefully open the box of tofu and squeeze tofu out onto your serving dish (something with a bit of an edge to hold soy sauce). Sprinkle with scallions, place ginger on top of the tofu block, then drizzle with soy sauce and ponzu. Serve and enjoy!