Thursday, June 18, 2009

Cold Tofu with Cilantro, Scallions, and Soy Sesame Sauce: As simple as it gets

I get asked a lot, "How do you cook with three kids?" The answer, I don't cook all the time. Sometimes I just construct. I take simple things and just dress them a bit and make a dish. Tofu is one of my favorite ingredients to do this with, because you can literally do almost nothing to it and still create something yummy. Tofu is, in and of itself, a good dish - and dressing with a few simple touches makes it special. This is one of my fall back dishes when I have nothing to cook for daughters. (son is allergic to soy so not for him) It takes minutes to put together and is especially refreshing and yummy in the summer. Go out, buy a pack of tofu and make this for an easy side dish or appetizer.


Cold Tofu with Cilantro, Scallions, and Soy Sesame Sauce
Serves 4-6

1 package soft tofu (sometimes called silken)
1 tablespoon soy sauce
1 tablespoon sesame oil
3 tablespoons chopped scallions
2 tablespoons cilantro leaves

Carefully slice tofu into even pieces (about 1/2 inch thick). Lay them flat on a plate.

Mix soy sauce and sesame oil together. Spoon a tiny bit on top of each tofu piece. Top each tofu with a few pieces of scallion and a cilantro leaf.

Printable recipe

You can easily prepare single servings as an appetizer like this.

9 comments:

Christina Kim said...

This tofu dish looks great! So simple, and the ingredients are right up my alley, especially the cilantro. I love it!!

Audrey said...

My Husband and I love this recipe and have been enjoying it for years. Daughter likes it plain with just the sauces and no toppings. Sounds like your daughters have no issues with the toppings. Any tricks on getting kids to try cilantro and green onions?

Joanne Choi said...

I think it's pretty common for kids to not like green onions and cilantro. There are many adults even who find the taste of cilantro unbearable. I pretty much just add green onions to everything I cook - it's an essential ingredient to a lot of Korean cooking and my kids are probably very used to it. I would try however, a couple of approaches to perhaps making it more enjoyable to your daughter.

Cut the green onion very finely, and allow it to "wilt" in the soy sesame mixture. It will sort of bleed out the sharpness of the onion and the onion will be a lot less tough.

You could try a cooked approach - saute the onion in some sesame oil - again this will mellow the flavor of the onion and then add the soy sauce and pouring it on top.

Angry Asian said...

i adore dishes like this. so simple and elegant, but filling and healthy. do you just eat this alone or with rice?

Joanne Choi said...

this is usually a side dish to whatever Korean/Asian meal we're having. Usually there is rice, this tofu, some greens, and perhaps an alternate protein although this is only sometimes. It is really wonderfully filling!

gaga said...

I do the same thing, but with the addition of century eggs. Your presentation is beautiful!

Anonymous said...

our family loves the simplicity of this dish, but instead of serving it cold we steam it a little and drizzle it with cooked oil as well as sesame and the other ingredients.

The Little Teochew said...

What a lovely, simple, YUMMY looking dish! Great pics! :)

lisaiscooking said...

I love the simplicity here, and it sounds delicious!

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