Silken Tofu with Pine Nuts and Pickled Chiles
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Unrated
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Prep Time
10 mins
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Cook Time
2 mins
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Additional Time
10 mins
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Total Time
22 mins
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Servings
4 Servings
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Course
Appetizer
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Cuisine
International
Silken Tofu with Pine Nuts and Pickled Chiles
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A recipe for Silken Tofu with Pine Nuts and Pickled Chiles from the cookbook, East! A block of silken tofu is covered with a salty sauce and crisp pine nut pickled chile topping.
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Ingredients
- 14 ounces silken tofu
- 2 tablespoons sesame oil toasted
- 1 teaspoon white wine vinegar
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon agave syrup
- 2 tablespoons water hot
- 1/2 tablespoon canola oil
- 2 green onions green part only, finely sliced
- 1/3 cup pine nuts
- 2 chile peppers finely sliced, pickled
- 1/4 cup cilantro finely sliced
Instructions
- Remove the tofu from its packaging, put on a plate, and leave for 10 minutes or so, then tip the water away.
- Place the drained tofu on a nice serving plate with a lip, as things are about to get saucy.
- In a medium-sized bowl, combine the sesame oil, vinegar, soy sauce, agave syrup, and 2 tablespoons of hot water. Whisk with a fork to mix.
- Put the canola oil into a pan over a high heat and, when hot, add the green onions, pine nuts, and pickled chile peppers. Fry for 2 minutes, stirring every now and then, being very careful not to burn the mixture.
- Very carefully (as it may spit), tip the hot pine nuts into the sesame oil mixture along with the cilantro. Mix well, then pour over the tofu and serve.
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