Silken Tofu with Sesame Soy Sauce

1. Prepare the tofu:
2. Drain the tofu and gently remove it from its packaging onto a large plate. Carefully slice the tofu into 1/2-inch slabs widthwise. With the palm of your hands, gently push the sliced tofu sidewise so that they fan out over the plate.
3. Garnish with toppings and serve:
4. Drizzle the soy sauce and sesame sauce on top. Then garnish it with scallions and sesame seeds, and serve.
5. Tightly cover leftovers and refrigerate for up to 2 days. You can enjoy it cold straight out of the fridge or you can reheat it by microwaving in 30-second increments until warmed through

Cooking notes

Most vegetable dishes scale linearly, but be mindful of pan crowding — vegetables that should brown will steam instead if packed too tightly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.