Steamed Silken Tofu with Ginger, Green Onions, and Cilantro

It might seem odd that after spending much of the summer in Kediri, self proclaimed Kota Tahu (Tofu City) in Indonesia, that one of the first things I cooked upon returning to the States was this silken tofu dish, but this is not something you generally find in Indonesia.  I first tasted something like this dish some years ago in Kuala Terengganu in Malaysia. Tjing and I were at a rather unassuming Chinese restaurant and decided to give it a try.  It was a surprising burst of flavor against the backdrop of the silken tofu.  I have never come across the dish at any other restaurant.  Web searches have been fruitless as well.

When Andrea Nguyen's Asian Tofu came out, I eagerly purchased it hoping to find a recipe for the dish in it.  Alas, although her book has many delicious recipes (and the silken tofu I used in this recipe is made following her directions), it doesn't have this recipe in it.  She has several recipes using silken tofu cold, but nothing like that dish we had in KT. 

Actually, this is similar to the Chinese way of steaming fish.  The tofu is steamed and then sprinkled with finely julienned ginger and green onions, sprinkled with a vinegar-laced soy sauce dressing and chopped cilantro, and then drizzled with smoking hot peanut oil.  The oil flash cooks the herbs and adds a richness to the tofu.  This is one of those dishes meat eaters and vegans can both enjoy.  Indeed, this is one of those dishes that could actually get meat eaters to concede that a vegan diet might be possible, were all vegan dishes this tasty.

Silken Tofu with Ginger, Green Onions, and Cilantro

printable recipe

1 block of silken tofu, sliced into 1-inch thick rectangles

4 tsp kecap manis

4 tsp black vinegar

3 tsp soy sauce

1 inch piece of young ginger, peeled and finely julienned

2 green onions, cut into 2-inch lengths, finely julienned

1/2 cup cilantro, roughly chopped

1 tsp sesame oil

2 TBS peanut oil

Place the tofu on a plate, place half the ginger and green onions on top and steam for 8 minutes.  

Drain accumulated liquid from the plate.  Mix together the kecap manis, vinegar, and soy sauce.  Pour this mixture over the steamed tofu.  Sprinkle the remaining ginger, green onion, and the chopped cilantro on top.  Heat the peanut oil in a small pan until it is smoking.  Add the sesame oil and then drizzle this over the tofu dish.  Serve with steamed rice.

Chicken Cilantro Rolls

Love it or leave it; people aren't ambivalent towards cilantro. I'm on the side of those who are for cilantro right or wrong. In salads, sandwiches, soups, or main courses, I love the jolt of cilantro. I even like it in sweets. One of the treats I sought out when we returned to Vietnam for a visit a couple of years ago was banh ngò thơm. These are thin wafers with a filling of sweetened peanuts with several cilantro leaves pressed into the wafer. They are beautiful, not too sweet, and have a subtle suggestion of cilantro.

Sometimes, subtle is not what you're after. These chicken cilantro rolls assert their cilantro filling. If you don't like cilantro, don't make this recipe. However, if you feel towards cilantro as I do, give them a try. They are quite easy to make, and are a nice accompaniment to cocktails. They would be perfect for a spring or summer cocktail party.

I think I first discovered these more than ten years ago. The recipe is from a really great collection of recipes of Southeast Asian dishes. A Taste of Indochina not only has a wide range of delicious recipes, but many of the recipes are meant to serve two. This is something I appreciate in a cookbook, so it's a cookbook I return to often.



Chicken and Cilantro Rolls

2 TBS oil
2 tsp curry paste, red or green
1 clove garlic, minced
1 small onion, chopped
2 to 3 red chilies, diced
10 oz boneless, skinless chicken thighs, chopped
1 egg, lightly beaten

Filling
1 cup fresh cilantro
1/2 cup chopped garlic chives (green onions can be substituted in a pinch)
1 tsp curry paste
2 TBS of the chicken paste mixture

In a frying pan, heat the oil and fry the curry paste, garlic, onion, and chilies until softened, about five minutes. Set aside to cool.

Blend the chicken with the cooled onion mixture and egg in a food processor. You want to blend until you have a fairly smooth paste.

For the filling, process the herbs, curry paste and 2 tablespoons of the chicken paste until everything is thoroughly chopped.

To assemble the rolls, divide the chicken paste into six even portions and the cilantro paste into three even portions. On 10-inch square piece of parchment or plastic wrap (I find the plastic wrap easier), spread one portion of the chicken paste into a 4 1/2 inch square. Spread one portion of the cilantro paste on top, then cover with another portion of the chicken paste. Lift the parchment paper or plastic to roll the square into a cylinder, like rolling sushi. Twist the ends to seal. Repeat the process two more times.

Gently steam over boiling water for 20 minutes. Remove rolls from steamer and loosen the wrapping to let liquid drain off. Allow to cool for at least 15 minutes before slicing into 1/2-inch thick diagonal slices. These are equally delicious warm or cold.

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