Description
I created this dish with the initial intention of making a simple hiyayakko. It’s sweet and umami filled with a hint of sesame oil and heat! This has a very distinct Schezuan flavor and it’s something I’ve been making on a regular basis ever since. My husband cannot believe how much he likes this dish. Last night he said “if you’d told me 15 years ago that I was going to like and crave tofu, I would’ve called you crazy!”
Ingredients
- 2 Tablespoons Light Soy Sauce
- 1 Tablespoon Mirin
- 1 Tablespoon Chili Oil
- 1 block (12 Oz Size) Silken Tofu, Cut Into Small Cubes
- 3 whole Scallions, Finely Chopped
- 1 piece Large Thumb Size Ginger, Grated
- Bonito Flakes, To Sprinkle On Top
Preparation
I use a Tupperware container for this since I like to let the tofu marinate a little while before eating it. This can also be left overnight if you have leftovers.
In a small bowl, mix the soy, mirin and chili oil. Put the tofu cubes in a Tupperware container or a deep plate.
Top with scallions and ginger, pour the soy sauce mixture over and sprinkle with bonito flakes to taste. Refrigerate until ready to serve.
