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Silken Tofu with Sliced Radishes and Soy Vinaigrette

Chunky sliced radishes and cool mint leaves complement silken tofu in this healthy appetizer.

  • Servings: 4

Source: Martha Stewart Living, April 1998


  • 2 tablespoons rice-wine vinegar
  • 1/2 tablespoon low-sodium soy sauce
  • 3 tablespoons extra-virgin olive oil
  • One 1 1/2-long piece fresh ginger, peeled
  • 2 scallions, trimmed and cut into two-inch lengths
  • 4 medium radishes, trimmed
  • 1 twelve-ounce package silken tofu
  • 12 fresh mint leaves
  • Salt and freshly ground pepper, to taste


  1. In a small bowl, combine vinegar and soy sauce. Whisk in the olive oil. Reserve.

  2. Using a mandoline or a very sharp chefs knife, julienne the ginger. Cut scallion lengths into very thin strips. Set aside.

  3. Slice 3 radishes into very thin rounds with the mandoline. Cut the remaining radish into 1/8-inch dice. Cover radishes with a damp piece of paper towel, and set aside.

  4. Slice the tofu lengthwise into 4 pieces. Transfer each piece to a salad plate. Drizzle vinaigrette directly onto plate, around the tofu. Arrange three mint leaves along one side of the tofu; sprinkle reserved ginger, scallions, and diced radish on the other side. Overlap radish slices along the top. Sprinkle with salt and pepper. Garnish the remaining 3 pieces, and serve immediately.

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