Snack

Marinated silken tofu with soy and ginger

Name: Marinated silken tofu with soy and ginger
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 14 oz Silken tofu; 1½ tbsp Tamari; 4 tsp Sesame oil; ¾ oz Fresh ginger; Scallion, one, sliced fine; Toasted sesame seeds, a pinch; Rice vinegar, a few drops

No cooking at all, which is the point — cold silken tofu with a sharp dressing is a real dish in Japan rather than a compromise, and it takes five minutes.

2gnet carbs

8gfat

6gprotein

105kcal

Per serving15 minServes 4

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Ingredients

For the whole dish · serves 4

Silken tofu14 oz
Tamari1½ tbsp
Sesame oil4 tsp
Fresh ginger¾ oz
Scallionone, sliced fine
Toasted sesame seedsa pinch
Rice vinegara few drops

Method

6 steps · 15 minutes

Buy silken rather than firm. Firm tofu eaten cold and raw is chalky, and the two are not interchangeable here.
Drain it and sit it on paper towels for 10 minutes. Water on the surface dilutes the dressing to nothing.
Turn it out of the tub in one piece and cut it in the bowl rather than lifting the pieces.
Grate the ginger finely and squeeze the juice into the tamari, then throw the fibers away.
Dress it only at the moment it goes to the table. Left standing, it leaks water and the dressing thins.
Scallion and sesame on top. Serve it properly cold, straight from the fridge.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.