Using the Japanese technique I learned in Tokyo of working with silken tofu; Fuwa Fuwa (soft soft) I created the perfect quick lunch. Creamy, balanced and nutritious, this open sandwich balances tart and sweet flavours for a great midday meal.
Serves 1
Takes 5 minutes (5 prep)
2 slices of sourdough bread (or another bread of your choice)
1/4 cup (40g) of sesame seeds
100g silken tofu
1 tbsp of olive oil
1 tbsp of soy sauce
1 tbsp of homemade tahini (check out my simple recipe on instagram)
1 pinch of salt
1/2 tsp of pepper
1 small courgette
1 tbsp of rice vinegar
1 tbsp of toasted sesame oil
Set the sourdough to toast to your preference.
On a high heat, toast the sesame seeds until they are slightly browned.
While the sesame seeds toast, blend the tofu, olive oil, soy sauce, tahini and salt & pepper in a small food processor until they are well combined.
Using a peeler, shave the courgette down until it is all in thin strips. In a bowl, toss the courgette shavings with all but one tablespoon of the toasted sesame seeds, the rice vinegar and the toasted sesame oil.
Dress the toasted sourdough with the courgette salad, then top it off with the tahini fuwa fuwa and garnish with the remaining toasted sesame seeds - I went as far as to finish it off with a courgette flower.
Check it out, and more, on Instagram!