Silken Tofu with Pickled Ginger, Cucumber & Mint

Michael Lambie
Cook time 5 - 10 mins
Servings 4


200g Pressed silken tofu cut into 50g squares
Juice of 1 lime
Crispy fried shallots


½ cup coriander
½ cup fresh mint
½ birds eye chilli chopped
1 cumcumber cut into long strips
2 tbsp sliced pickled ginger
1 spring onion sliced


180ml Mirin
150ml water
150ml light soy sauce
75ml white vinegar (rice wine vinegar optional)
4 tbsp caster sugar
1 knob ginger
4 cloves garlic
3 chilli sliced
1 tsp sesame oil
lime juice (optional)

Silken Tofu with Pickled Ginger, Cucumber & Mint


Prepare the salad by mixing all the ingredients together.

To make the sauce, heat the ingredients in a pot until combined well. (Optional – add a squeeze of lime).

Slice the tofu into squared or rectangles.

Place the tofu in the middle of the plate. Pour the sauce over the tofu combine all and place the salad carefully on top of the tofu top with a squeeze of lime and crispy shallots.