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
In a small bowl, combine vinegar and soy sauce. Whisk in the olive oil. Reserve.
Using a mandoline or a very sharp chefs knife, julienne the ginger. Cut scallion lengths into very thin strips. Set aside.
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.
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.