As a lover of japanese food and a big tofu fan, this is right up my alley. Thank god my husband likes tofu too or my world would be a sadder place. To the haters I say NO! Tofu is not bland, but I’m also not suggesting you should just sit and eat a bowl of it plain. It’s all in the accompaniments.
4 Umeboshi plums
Extra Virgin Olive Oil
1tablespoon for plum paste and extra for drizzling over final dish
1 teaspoon Soy sauce
1/2 teaspoon Sesame oil
1/4 cup Finely chopped green spring onion
1 Packet of silken tofu
1 cup Mustard cress
Take the flesh off the two plums and chop finely. Chop the tops of the spring onion, and slice the spring onion very fine and add to plum.
Add the soy, sesame and extra virgin olive oil to the plum mixture. Slice the silken tofu, and pour the mixture over the top, and drizzle with an extra little bit of extra virgin olive oil; the dish can also be served with some mustard cress.
Chef: Maggie Beer