Hannah Che's Fragrant Dressed Tofu
According to Hannah Che’s The Vegan Chinese Kitchen, from which this recipe is adapted, this is an example of a type of dish called liangban — tofu that’s quickly blanched, seasoned with salt and sesame oil and folded with a handful of finely chopped scallions or chopped herbs. This particular recipe is Che’s take on a traditional one made with toon (xiangchun) — also known as toona sinensus, Chinese mahogany, Chinese cedar or beef-and-onion plant (as it’s said to smell like beef and onions!). To Che, the combo of basil and garlic is reminiscent of that aroma, and she loves the way the “intoxicatingly fragrant” sauce flecks the tofu like a pesto. She loves the dish so much, she writes, that she probably makes it three or four times a week.
READ: “Cookbooks We Love: Hannah Che’s ‘The Vegan Chinese Kitchen’ is gorgeous and inspiring”
Blanching the cubes of tofu, explains Che, firms their texture and seasons them.
It can be eaten immediately or served chilled — which makes it ideal for a picnic or make-ahead entertaining.
Note: We tested it using firm tofu, European basil and nutritional yeast.
Makes 4 servings.
Hannah Che’s Fragrant Dressed Tofu
Ingredients
14 to 16 ounces (390 to 450 grams) medium-firm or firm tofu, cut into 1/2-inch cubes
Salt
2 cups (38 grams) loosely packed fresh basil leaves, preferably Thai basil
2 garlic cloves, minced, or to taste
1 tablespoon toasted sesame oil
1 tablespoon nutritional yeast or 1/4 teaspoon MSG
Instructions
1. Bring a saucepan of generously salted water to a rolling boil; meanwhile place a bowl of ice water near the stove. Use a slotted spoon to carefully lower the cubes of tofu into the boiling water and let them simmer for 3 to 4 minutes, until completely heated through. Lift them out and plunge them immediately into the ice water. Their outside surface will firm up as they cool. Drain them well and put them in a large bowl.
2. Finely chop the basil, and put it in a small bowl with the garlic, sesame oil, nutritional yeast and 1/2 teaspoon salt; stir it well to completely combine. Scrape the sauce into the bowl with the tofu and fold it gently together with a rubber spatula (or your hands!) until the cubes are evenly coated. Taste, and adjust seasoning, adding more salt if necessary and tossing again. Serve right away or chill and serve later.
Hannah Che's Fragrant Dressed Tofu
Ingredients
- 14 to 16 ounces (390 to 450 grams) medium-firm or firm tofu, cut into 1/2-inch cubes
- Salt
- 2 cups (38 grams) loosely packed fresh basil leaves, preferably Thai basil
- 2 garlic cloves, minced, or to taste
- 1 tablespoon toasted sesame oil
- 1 tablespoon nutritional yeast or 1/4 teaspoon MSG
Instructions
- Bring a saucepan of generously salted water to a rolling boil; meanwhile place a bowl of ice water near the stove. Use a slotted spoon to carefully lower the cubes of tofu into the boiling water and let them simmer for 3 to 4 minutes, until completely heated through. Lift them out and plunge them immediately into the ice water. Their outside surface will firm up as they cool. Drain them well and put them in a large bowl.
- Finely chop the basil, and put it in a small bowl with the garlic, sesame oil, nutritional yeast and 1/2 teaspoon salt; stir it well to completely combine. Scrape the sauce into the bowl with the tofu and fold it gently together with a rubber spatula (or your hands!) until the cubes are evenly coated. Taste, and adjust seasoning, adding more salt if necessary and tossing again. Serve right away or chill and serve later.
