Ingredients:

  • 1 (14 oz / 400g) block extra-firm silken tofu (chilled)
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tsp (5ml) rice vinegar
  • 1 tsp (5g) maple syrup
  • 1 clove (3g) garlic, finely minced
  • 1 tsp (2g) fresh ginger, grated
  • 2 stalks (10g) scallions, thinly sliced
  • 1 tsp (3g) toasted sesame seeds
  • 1/2 tsp (1g) red chili flakes

Instructions:

  1. Carefully remove the silken tofu from its packaging and gently pat the top and sides with a paper towel to remove excess moisture.
  2. Slice the tofu block into 2-inch (5cm) cubes or leave as one large slab, then place carefully on a shallow plate.
  3. In a small bowl, combine the soy sauce, toasted sesame oil, rice vinegar, and maple syrup.
  4. Whisk in the minced garlic and grated ginger until the maple syrup is fully dissolved and the sauce is emulsified.
  5. Spoon the soy glaze evenly over the chilled tofu, ensuring the edges are well-coated.
  6. Garnish with sliced scallions, toasted sesame seeds, and red chili flakes. Serve immediately.