When we were in Japan, Laura showed us how to heat up silken tofu and serve it in a simple way that is absolutely delicious. Anthony gobbled it up and he’s not the biggest fan of tofu. If you are concerned about the plastic leeching into the tofu when you heat it, steam the tofu instead of boiling it in its packet.
1 packet of silken tofu, in Australia I recommend ‘Blue Lotus’ brand
(look for ‘organic’ or ‘GMO free’)
1 teaspoon of sesame oil
2 tablespoons of ponzu or tamari (wheat free soy sauce)
2 teaspoons of fresh ginger, finely grated
1 tablespoons of toasted sesame seeds, optional
1. Place the packet of tofu, unopened, in a medium sized saucepan.
2. Pour hot water over the top so the packet is well and truly covered by hot wtaer.
3. To heat the tofu in its packet, bring the water to the boil and then simmer gently for 1-2 minutes. You will be able to tell the tofu is heating if the liquid in the tofu packet is starting to show bubbles.
4. While the tofu is heating, grate the fresh ginger root.
5. Empty the water out of the saucepan and open the tofu packet.
6. Gently place the tofu in a pretty bowl by placing the packet upside down just above the ball.
7. Pour the sesame oil, tamari over the tofu and sprinkle the ginger and sesame seeds. Itedakimasu!
Kudos to Laura for being the hostess with the mostess.