Soft tofu is chilled, drained, then dressed with a beguiling green oil fragrant with fried coriander leaves. It makes for an utterly refreshing starter to an Asian meal. Some recipe tips: it is important to heat the oil to smoking point before frying the herb to ensure a crisp finish. The herb oil can be made in advance and stored in the fridge till needed. I do this as a matter of course for leftover coriander leaves. The oil can also be used to flavour fish or pork.
Recipe serves 8
Preparation time: 2 hours + 10 minutes
Cooking time:5 minutes
3 cakes of soft tofu
1 large bunch coriander leaves, chopped
½ cup vegetable oil
1½ teaspoons salt
Food writer and author of eight cookbooks – ‘Mad, Madder and Maddest About Food’, ‘Home Cooking’, ‘Singapore Heritage Food’, ‘Taste, Eat to Live’ and ‘Modern Nonya’ – Sylvia Tan has covered every cuisine, from home-cooked Singapore food and healthy Asian to Peranakan cooking. Her column ‘Eat to Live’ in The Straits Times newspaper focuses on healthy cooking. A former deputy news editor for The Straits Times, she is frequently called upon to write and gives talks on Singapore food heritage. She is now a freelancer.