Chilled silken tofu, watermelon, frosted pumpkin seeds & spring onion drizzle.
In the heat of the Summer, it is all too easy to grab fresh fruits and vegetables to sate that desire for freshness. But it becomes all too easy to forgo adequate protein. This dish is light, fresh, and packed with protein, perfect for a summer lunch in the sun. For a more substantial meal, this tastes great with chilled Soba or Sushi Rice.
The Pumpkin seeds will be far more than you need but they make amazing snacks, just store in an airtight jar for up to 2 months.
Ingredients:
2x 300g Silken Tofu blocks
150g Watermelon, peeled and chopped into small pieces
2cm Ginger, julienne
2 Green Chillies, finely chopped
1tbsp White Soy
1tbsp Mirin
2tbsp Sesame Oil
1tbsp Maple Syrup
2 Spring Onions, finely chopped
350g Pumpkin Seeds
600g Caster Sugar
1 tbsp Furikake
Method:
Begin with the seeds, have a baking tray ready, lined with non-stick paper. Add the sugar and 150ml water to a pan and heat over low heat to dissolve. Without stirring, bring to the boil and allow to reduce by half without colouring.
Add the seeds and furikake to the sugar off the heat, quickly stir to crystallise the sugar then pour onto your lined baking sheet. Allow to cool completely.
Carefully remove the silken tofu from the packaging, drain well, and then pop it into the fridge to chill.
Heat the Sesame oil in a wok and quickly fry the ginger, chilli, and spring onion, pour into a jar, and add the soy, mirin, and maple syrup.
Mix a little of the dressing into the watermelon and spoon this over the chilled tofu, sprinkle with the seeds and serve with extra dressing on the side.
This will serve 4 as a side dish or 2 as a main.
Recipe and photos by @gourmetglow
Products used in this recipe:
