Quick Asian

Silken tofu with umeboshi dressing

Name: Silken tofu with umeboshi dressing
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 umeboshi (Japanese salted plums), stones removed, very finely chopped; 2-3 spring onions, very finely chopped (to give 1/4 cup); 1 tsp soy sauce; 1/2 tsp sesame oil; 1 tbs extra virgin olive oil,; plus extra to drizzle; 2 x 300g packs silken firm tofu, drained, halved; 1/2 cup mustard cress

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Silky tofu in an umeboshi and spring onion bath makes this simple Japanese-styled dish one to remember.

2 umeboshi (Japanese salted plums), stones removed, very finely chopped
2-3 spring onions, very finely chopped (to give 1/4 cup)
1 tsp soy sauce
1/2 tsp sesame oil
1 tbs extra virgin olive oil,
plus extra to drizzle
2 x 300g packs silken firm tofu, drained, halved
1/2 cup mustard cress

Method

1.

In a small bowl, mix the chopped umeboshi and spring onion together with the soy sauce, sesame oil and extra virgin olive oil.
2.

Divide the umeboshi dressing among serving plates and top with the silken tofu. Drizzle with the extra olive oil and scatter with the mustard cress.

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