Sweet and spicy silken tofu

tofu

scallions (finely chopped)

ginger

bonito flakes (katsuobushi)

soy sauce

mirin

chili oil

I use a tupperware for this since I like to let the tofu marinate a little while before eating it. This can also be left overnight if you have leftovers. In a small bowl, mix the soy, mirin and chili oil. Put the tofu cubes in a tupperware or a deep plate.

Top with scallions and ginger, pour the soy sauce mixture over and sprinkle with bonito flakes.

I’m addicted to this dish.  I made it a few months ago, but forgot to pin it!  I couldn’t find it and ended up making another one.  My bad!  Your recipe is so much better, I am so happy I found it again - I remembered that you wrote about your husband being surprised that he likes tofu.  I also made your buckwheat noodle dipping sauce for dinner along with some Shanghai bok choi.  Yum.

sweet and spicy silken tofu

Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Author : Caroline Phelps

Ingredients

Instructions

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