Silken Tofu with Sesame Soy Sauce

Name: Silken Tofu with Sesame Soy Sauce
Prep time: 4 min
Total time: 4 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 16 oz Silken Tofu; 3 Tbsp Soy Sauce; 2 Tbsp Chinese Sesame Sauce; 1 sliced Scallions; 2 tsp Sesame Seed

Silky chilled silken tofu fanned on a plate and drizzled with nutty Chinese sesame sauce and soy, then showered with scallions and toasted sesame seeds. A cooling, five-minute appetizer with a soft, custardy texture.

Adapted from TheMealDB

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Prep: 4 min Cook: 0 min Servings: 4

Ingredients

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16 oz Silken Tofu
3 Tbsp Soy Sauce
2 Tbsp Chinese Sesame Sauce
1 sliced Scallions
2 tsp Sesame Seed

Method

Prepare the tofu: Drain the tofu and gently remove it from its packaging onto a large plate.
Carefully slice the tofu into 1/2-inch slabs widthwise.
With the palm of your hands, gently push the sliced tofu sidewise so that they fan out over the plate.
Garnish with toppings and serve: Drizzle the soy sauce and sesame sauce on top.
Then garnish it with scallions and sesame seeds, and serve.
Tightly cover leftovers and refrigerate for up to 2 days.
You can enjoy it cold straight out of the fridge or you can reheat it by microwaving in 30-second increments until warmed through

Nutrition per serving (estimated)

64 cal
2.8g protein
5g fat
3g carbs
0.7g fiber
0.1g sugar
436mg sodium

About the ingredients

Silken Tofu Glycine max: Undrained, custard-like tofu made by coagulating soy milk without pressing/curd-cutting. Constituents: whole soybeans, water, coagulant (nigari/gypsum). Level-2/3 minimally processed plant food; matrix partly intact. Plant protein, isoflavones, calcium (if set with calcium salt). Canonical.
Soy Sauce: Fermented liquid condiment brewed from soybeans, wheat, salt and water using koji mold (Aspergillus oryzae) plus lactic/yeast fermentation over months. Deeply umami, high in sodium. Traditional whole-food-derived ferment; no added oil/sugar. WFPB-canonical as a salt-cured ferment, but carries a sodium flag.
Chinese Sesame Sauce: Chinese sesame sauce is a dressing of ground toasted sesame paste blended with soy sauce, sugar, vinegar and usually sesame oil. Added oil, sugar and salt make it a noncanonical composite under strict WFPB.
Scallions Allium fistulosum: Young onion harvested before bulb forms; the whole white base and green tops eaten fresh. Aromatic allium, raw or cooked. Low-calorie, vitamin K, vitamin C, folate. Whole fresh vegetable — canonical WFPB.
Sesame Seed Sesamum indicum: Light sesame oil is pressed from raw (untoasted) seeds. Regardless of refinement degree, it is 100% fat with fiber and seed matrix removed—noncanonical under no-added-oil doctrine. chemically_extracted set false as light/expeller-pressed is typical, though solvent extraction occurs commercially.