24/08/2026
Chilled silken tofu with warm Soy Bean Doubanjiang dressing
Serves 2
300g silken tofu, chilled in the fridge for at least an hour (we like the one from )
2 tbsp neutral oil (vegetable or groundnut)
2 tbsp Poon’s Soy Bean Doubanjiang
2 small garlic cloves, finely grated
1 tbsp ginger, finely grated
1 tbsp Poon’s First Extract Soy Sauce
2 tsp black vinegar (or rice vinegar)
1 tsp caster sugar
3 tbsp cold water, to loosen
2 tsp sesame oil
2 spring onions, thinly sliced
1 tbsp toasted sesame seeds
½ tsp Szechuan pepper, to serve
Cucumber salad, to serve
Steamed rice, to serve
Carefully remove the chilled silken tofu from its packaging, drain well, and place it on a serving plate. Slice into thick pieces.
Heat the oil in a small pan over medium heat.
Add the Doubanjiang and fry for 1–2 minutes until the oil turns red and fragrant, then grate in the garlic and ginger, cooking for about 30 seconds until aromatic.
Remove from the heat and transfer to a bowl. Whisk in the soy sauce, vinegar, sugar, cold water, and sesame oil. Stir in the toasted sesame seeds.
Spoon the warm sauce evenly over the chilled tofu, scatter over the sliced spring onions and Szechuan pepper. Serve immediately with a cucumber salad and rice.
