Elevated Snacks · Japanese
Silken Tofu with Ginger Scallion Oil
A refreshing and incredibly light starter that celebrates the purity and texture of fresh silken tofu.
Why This Works
The hot oil flashes the ginger and scallions, releasing their aromatic oils while providing a warm temperature contrast to the chilled tofu.
The Upgrade
Add a few drops of high-quality toasted sesame oil for a deeper nutty dimension.
Chef's Secret
Michelin TechniqueEnsure the oil is hot enough to sizzle upon contact with the aromatics, but do not brown the ginger, which should remain bright and sharp.
Ingredients
Total time including resting: 10 min
Directions
Gently remove the silken tofu from its package and place it on a shallow serving plate.
Drain any excess liquid that collects around the base of the tofu.
Heat the neutral oil in a small saucepan until it just begins to shimmer.
Add the ginger to the oil and fry for 30 seconds until fragrant.
Remove from heat, stir in the scallions, and immediately pour over the tofu.
Drizzle the soy sauce over the top just before serving.
Wine Pairing
Junmai Ginjo
Sake
The BottleDassai 45
The clean, slightly floral profile of this premium sake respects the delicate texture of silken tofu. It brings out the subtle nutty soy flavor without masking the aromatic ginger.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Edamame with Sea Salt
Steam pods for a protein-rich, textural contrast to the soft tofu.
Ingredients
Directions
Bring a large pot of salted water to a boil.
Add edamame pods and boil for 4 to 5 minutes until tender yet vibrant green.
Drain thoroughly in a colander.
Transfer to a serving bowl and immediately sprinkle generously with flaky sea salt.
Toss to coat and serve warm.
Side Dish
Pickled Ginger Slices
Provides an instant palate cleanse that highlights the clean flavors of the ginger-scallion oil.
Ingredients
Directions
Peel ginger with the edge of a spoon, then slice into paper-thin rounds using a mandoline.
Blanch ginger slices in boiling water for 1 minute; drain and pat dry.
Whisk vinegar, sugar, and salt in a small saucepan over medium heat until dissolved.
Remove from heat and pour the warm brine over the ginger.
Cool to room temperature, then refrigerate for at least 15 minutes before serving.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.
This Silken Tofu with Ginger Scallion Oil came out incredible. The chef's secret tip is worth the price of admission.