Cold Tofu with Tangy & Garlicky Sauce

• portions: 2 servings
• temps actif: 15 minutes
• temps total: 15 minutes

Ingrédients

1 (14 to 16 ounce) block of soft or silken tofu (see note 1)

2 cloves garlic

2 teaspoons rice vinegar (see note 2)

1 tablespoon soy sauce

1 1/2 tablespoons teriyaki sauce (see note 3)

1 teaspoon sesame oil

1/4 teaspoon sugar (optional)

3 to 4 tablespoons fried onions or fried shallots (see note 4)

2 tablespoons thinly sliced scallions

1 1/2 teaspoons toasted sesame seeds

Instructions

Drain and remove the block of tofu from the plastic tray. (See note 4) Place the tofu on a chopping block and let that sit so that the tofu can release some of its moisture.

Using a microplane zester, grate 2 cloves of garlic. Transfer the garlic to a small bowl and mix it with the rice vinegar. Let that sit for 5 to 10 minutes. Then, mix in the soy sauce, teriyaki sauce, and sesame oil. Give the sauce a taste. Add the sugar (or any sweetener) if you find the sauce to be too tangy (I usually do).

Use a mortar and pestle or your hands to gently crush the fried onions.

Carefully place the tofu in a shallow bowl. Use a spoon to drizzle about 2/3 of the soy sauce mixture over the tofu. I like to save some sauce to spoon over the tofu pieces as I eat them.

Top the tofu with crushed fried onions, sliced scallions, and sesame seeds. Again, I usually save some of the scallions and fried onions on the side to top the pieces of tofu as I eat. Use a large spoon to serve the cold tofu. Enjoy with jasmine rice, brown rice, basmati rice, or my egg fried rice!

Nutrition

• Calories: 180 kcal
• Lipides Totaux: 8.7 g
• Lipides Saturés: 1.2 g
• Cholestérol: 9 mg
• Sodium: 574 mg
• Glucides Totaux: 6.2 g
• Fibres Diététiques: 1.3 g
• Sucres Totaux: 3.2 g
• Protéines: 19.3 g