Chilled Silken Tofu with Spring Onion, Ginger and Vinegar Dressing

Kylie Kwong

This versatile dressing - inspired by the cooking of Sichuan province, south-western China - complements so many different ingredients.

Serve as part of a banquet for 4-6

1 x 300 g (10 oz) packet silken tofu, chilled
pinch Sichuan pepper and salt (see page 14)

Spring Onion, Ginger and Vinegar Dressing
2 tablespoons olive oil
2 1/2 tablespoons light soy sauce
2 tablespoons finely sliced coriander (cilantro) roots and stems
2 tablespoons finely diced ginger
2 tablespoons finely sliced spring onions (scallions)
2 tablespoons kecap manis
2 tablespoons malt vinegar
1/2 teaspoon chilli oil
dash of sesame oil

First, make the dressing. Combine all ingredients in a bowl and set aside.

Take tofu from the refrigerator and carefully invert into a shallow bowl. Cut widthways into 8 equal slices and pour over dressing. Sprinkle with Sichuan pepper and salt and serve immediately.

Kylie Kwong is a fourth-generation Australian-Chinese living in Sydney, Australia. After learning the fundamentals of Cantonese cooking at her mother's side, she went on to realise her dream of running her own restaurant, billy kwong. This book accompanies Kylie's second TV series, Simple Chinese Cooking. Her first television series aired on the ABC in 2003, and has since been sold worldwide, as has the accompanying book, Kylie Kwong: Heart and Soul.

For Kylie, food is both a way of life in the present and a link with the past. Her first book, Kylie Kwong: Recipes and Stories, introduced her family and the food that binds them together. Kylie also leads gourmet tours to China and Tibet, renewing her connection with her heritage and sharing her love of fresh, simple food and timeless cultures.