Serves 4
10 min
Chilled Tofu with Crunchy Baby Sardines
Recipe GLPR8a8d20c8b3a1e6
A refreshing Japanese-inspired dish featuring silken tofu chilled until just before serving, topped with crispy pan-fried baby sardines, fragrant shiso strips, and toasted sesame seeds. This protein-rich bowl is finished with a light drizzle of premium soy sauce for a delicate balance of umami and crunch. Perfect as a light main course or elegant appetizer.
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Ingredients
2 tablespoons canola oil
1/4 cup dried baby sardines
1 pound silken or medium tofu, chilled
1/4 cup fresh green shiso leaves, cut into very thin strips
1 1/2 tablespoons white sesame seeds, toasted and slightly crushed
High-quality Japanese soy sauce, to taste
Directions
Heat the canola oil in a skillet over medium-high heat until shimmering, about 1 minute.
Add the dried baby sardines to the hot oil and pan-fry for 2-3 minutes, stirring occasionally, until golden and crispy throughout. Drain on a paper towel and set aside.
Cut the chilled tofu into four equal portions and place one portion in the center of each serving bowl.
Top each portion of tofu with an equal portion of the crispy sardines.
Sprinkle the thin shiso strips evenly over the sardines on each bowl.
Scatter the toasted crushed sesame seeds over the top of each bowl.
Drizzle each bowl with a light amount of high-quality soy sauce to taste. Serve immediately while the tofu is chilled and the sardines remain crispy.
