Servings
Font
Back
0.0 from 0 votes

Silken Tofu with Pine Nuts and Pickled Chiles

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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
22 mins
Servings: 4 Servings
Course: Appetizer
Cuisine: International

Ingredients

  • 14 ounces silken tofu
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon white wine vinegar
  • 1 1/2 tablespoons soy sauce
  • 1/2 tablespoon agave syrup
  • 2 tablespoons hot water
  • 1/2 tablespoon canola oil
  • 2 green onions green part only, finely sliced
  • 1/3 cup pine nuts
  • 2 pickled chile peppers finely sliced
  • 1/4 cup finely sliced cilantro

Instructions

    Cup of Yum
  1. Remove the tofu from its packaging, put on a plate, and leave for 10 minutes or so, then tip the water away.
  2. Place the drained tofu on a nice serving plate with a lip, as things are about to get saucy.
  3. 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.
  4. 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.
  5. 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.