In this segment of “Dishing With Chicago Chefs,” Fat Rice’s Abraham Conlon shows NBC Chicago’s Stefan Holt how to make a cool, refreshing chilled silken tofu salad.
Fat Rice serves up comfort food from around the world at 2957 W. Diversey Ave. in Chicago’s Logan Square.
Chilled Silken Tofu Salad with cucumber, pickled ginger and Spanish peanuts
Serves: 4 as an appetizer, or 1 for a light meal
• 1-pound package of silken tofu (non-GMO preferred)
• 4 tablespoons tamari soy sauce (gluten free)
• 3 tablespoons balsamic vinegar
• 2 tablespoons dark soy sauce (gluten free)
• 1 1/2 tablespoons honey
• 5 ounces water or dashi
• 1 whole seedless cucumber (thinly sliced into half-moons)
• 1 bunch cilantro (roughly chopped into 1-inch pieces, including stems)
• 1 red finger chili (seeds removed, julienned)
• 1 small bunch spring onion or scallion (finely shredded)
• 3 tablespoons pickled ginger (julienned)
• 1/2 cup of toasted skin on Spanish peanuts
• 2 tablespoons olive oil
• Salt (to taste)
1. In a bowl, mix vinegar, soy sauces, honey and water until combined.
2. Drain excess water from tofu.
3. Using a spoon divide tofu up onto 4 plates or bowls.
4. Liberally distribute 2/3 of the soy mixture over the tofu.
5. Garnish tofu with cucumbers, chilies, cilantro, spring onion and pickled ginger.
6. Drizzle with remainder of soy mixture and olive oil.
7. Top with toasted peanuts
8. Finish with herbs and flowers (optional)