Tofu Sashimi w/ Spicy Chili Sauce
Simple ingredients and simple preparation make for a simply delicious and light dish with a spicy kick. This recipe is adapted from the cookbook “Kansa: Celebrating Japan’s Vegan and Vegetarian Traditions.”
Updated: Mon, 05/13/2019 - 8:51pm
- 1 (12-ounce) tub silken tofu, firm or extra-firm, drained & chilled for 2-3 hours
Spicy Chili Sauce
- ¼ cup sesame oil or safflower oil
- 1-2 cloves garlic, crushed
- 1-3 teaspoons chili oil of choice
- 1-2 teaspoons honey or agave
- 1-2 Tablespoons toasted sesame oil
- 1-2 Tablespoons soy sauce or tamari
- Crushed rice crackers
- ¼ cup sliced green onions
- Sesame seeds or gomasio
- Sautéed onions/shallots
- Nori strips
- Pickled ginger
- Sliced cucumbers
- To prepare Tofu: Once tofu is chilled, slice into thin slices at least a ¼” thin. Layer them in a single row or a circle on a plate. Refrigerate until ready to serve.
- To make Spicy Chili Sauce: Heat sesame oil in a skillet over medium heat. Add in garlic and let cook for a few minutes or until fragrant. Discard garlic. Remove oil from heat and let cool. Carefully pour garlic-infused oil in a mixing bowl. Whisk in remaining Spicy Chili Sauce ingredients and mix until well combined. This sauce can be prepared a few days in advance but is especially delicious when served warm.
- Remove Tofu from the refrigerator and pour the Spicy Chili Sauce all over. Add any of the Suggested Toppings to the dish as well. Serve and enjoy!