Silken tofu with cucumber scallion salad

On the go and need a quick dinner option?  Nutrition-based Chef Jill Hillier has got you covered! Check out her last simple silken tofu recipe for #NationalSoyFoodsMonth, made from Ontario soybeans and paired with fresh cucumbers and scallions.

Ingredients:

• 454g silken tofu, drained 
• 1 ½ tbsp neutral oil (avocado, canola, vegetable, etc.)
• 3 scallions (green onions), thinly sliced, whites and light green parts separated from the dark green parts
• 2 garlic cloves, grated
• 1 tsp fresh grated ginger
• ½ tsp chilli flakes or schewan peppercorns
• ¼ tsp white sugar 
• 3 tbsp low-sodium soy sauce
• 1 tsp plain rice vinegar
• 1 tsp toasted sesame oil
• ½ English cucumber, small dice
• 1 tsp toasted sesame seeds
• 1 ½ cups cooked rice

Directions:

•  Serve with cooked rice on the side.
• Place the block of silken tofu on a large plate and set aside.
• Add oil to a large skillet over medium heat.
• When the oil is hot, add the white and light green parts of the scallions, grated garlic and ginger, and chilli flakes.
• Cook for 1-2 minutes, until fragrant.
• Stir in white sugar and soy sauce and cook just until the sugar dissolves, approx. 20 seconds, and then turn off the heat and stir in the rice vinegar and toasted sesame oil.
• Top the block of tofu with the diced cucumber, then spoon the dressing over top.
• Garnish with the dark green parts of the scallion and sesame seeds.

Don’t miss out on these other great soy based recipes for National Soy Foods Month!