Eating uncooked tofu may not sound familiar to you. But the unique, subtle and slightly bitter flavor makes fresh uncooked or lightly-blanched tofu a popular appetizer in China.
I was never able to restrain myself from quickly tossing a few, or not so few, raw tofu cubes from the chopping board into my mouth when my mum prepared tofu dishes. I still remember how my guilty conscience was, awakening at the family dinning table amid the perpetual regret of “we should have bought more tofu”, but gone out of the window upon the smell of fresh tofu in the kitchen the next day.
For this dish, you need fresh tofu made within 24 hours, which may be hard to find outside China or Japan. However it is perfectly fine to use newly packed supermarket tofu. Cut the tofu into cubes then lightly blanch it before making this salad. Blanching also tones down the bitterness, which many find more desirable. I have found my fresh tofu guy at our local Saturday market whose tofu is made the night before. I am feeling very lucky to be able to make this dish just the way I always had!
- 1 block fresh tofu, cut into 2 cm cubes
- 1 spring onion, chopped
- 1 tbsp virgin olive oil
- 1 tsp of sesame oil
- pinch of salt to taste
Blanch the tofu and let cool. Mix all the ingredients in a large bowl, transfer onto a plate and serve. How to Blanch Tofu