Description
A refreshing summer appetizer or side, this Liangban Tofu features silken tofu in a vibrant Thai chili sauce. Easy to make and bursting with flavor!
Ingredients
Scale
- 1 box (340 g) silken tofu
- Fresh coriander (cilantro) leaves
- 1 green onion, finely chopped
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) water
- 1 tsp (5 ml) black vinegar
- 2 fresh Thai peppers, finely chopped
- 1/2 tbsp (7.5 g) toasted white sesame seeds
- 1/2 tsp (2 g) sugar
- 1 garlic clove, minced
- 1 tsp (5 g) minced ginger
- 2-3 coriander stems, finely chopped
Instructions
Prepare the Tofu
- Carefully remove the silken tofu from its packaging, being gentle to avoid breaking it. Cut the tofu into bite-sized pieces and arrange in a bowl.
Make the Sauce
- In a small bowl, whisk together the light soy sauce, sesame oil, water, black vinegar, finely chopped Thai peppers (or chili oil), toasted sesame seeds, sugar, minced garlic, minced ginger, green onion, and chopped coriander stems. Let the sauce sit for 1-2 minutes to allow the flavors to meld.
Assemble the Dish
- Pour the prepared sauce evenly over the tofu and mix gently so all pieces are covered with the sauce. Garnish with fresh finely chopped coriander leaves and additional chopped green onion.
Serve
- Serve immediately as a light appetizer or side dish.
Notes
- For a milder dish, reduce the number of Thai peppers or use a less spicy chili.
- Pressing the silken tofu for 15-20 minutes before serving will result in a firmer texture.
- Toasted sesame oil can be substituted for regular sesame oil for a nuttier flavor.
- Prep Time: 10 minutes
- Cook Time: 2 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
- Cholesterol: 0g