Serves 4
40 min
Chilled Tofu with Crunchy Baby Sardines
Recipe GLPRdded96e23b8674
A refreshing Japanese-inspired dish featuring silky chilled tofu topped with aromatic crispy fried baby sardines, fragrant shiso leaves, and toasted sesame seeds. The contrast of tender tofu against the delicate crunch of the sardines makes for an elegant and protein-rich main course. Light, simple, and full of umami flavor.
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Ingredients
2 tablespoons canola oil
¼ cup dried baby sardines
1 pound silken or medium firm tofu
4 green shiso leaves, thinly sliced
1½ tablespoons white sesame seeds, toasted and lightly crushed
Japanese soy sauce
Directions
Set up a mesh strainer positioned over a bowl near your stovetop. Heat the canola oil in a small skillet over medium-high heat until it shimmers.
Test the oil temperature by dropping in one baby sardine—it should sizzle immediately. Add all the dried baby sardines to the skillet and fry, stirring constantly for about 1 minute. The sardines will darken and turn golden as they cook and become fragrant and crisp. Tilt the skillet near the end of cooking if needed to prevent them from darkening too much.
Carefully pour the sardines and oil into the mesh strainer. Shake the strainer well to drain excess oil, then transfer the crispy sardines to a paper towel-lined plate to cool completely at room temperature. If not serving within a few hours, store in an airtight container in the refrigerator for up to one week; bring to room temperature before serving.
Drain the tofu according to its type: for silken tofu, run a knife around the edges and invert onto a plate, then blot away excess liquid with paper towels; for block tofu, drain on a dish towel or double-layered paper towels set on a plate.
Cut the drained tofu into 1-inch-thick rectangular pieces or 2-inch squares. Arrange the tofu pieces on individual serving plates or in shallow bowls. If using silken tofu pudding, use a metal spoon to scoop out large, tender portions into shallow bowls. Before serving, pour off any liquid that has pooled around the tofu.
Top each portion of tofu with a scattering of sliced shiso leaves, a sprinkle of toasted sesame seeds, and a generous crown of the cooled crispy sardines. Serve the Japanese soy sauce on the side for drizzling. Any leftover crispy sardines make an excellent topping for steamed rice.
