Ginger Steamed Tofu With Dashi And Soy Dressing | Donna Hay

Ingredients

• 2 x 500g firm silken tofu, drained
• 10cm-piece ginger, sliced
• 1 tablespoon dried seaweed+
• 1 green onion (scallion), thinly sliced
• chilli oil, to serve
• white pickled ginger, to serve
• 2 tablespoons brown rice vinegar++
• 1 tablespoon light soy sauce or tamari
• 1 tablespoon dashi powder++
• 2 teaspoons finely grated ginger
• 1 tablespoon mirin (Japanese rice wine)
• 2 teaspoons sesame oil
• 2 teaspoons caster (superfine) sugar