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Tofu Salad with Chestnuts and Apple Dashi
© Chris Court

Tofu Salad with Chestnuts and Apple Dashi

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David Chang’s light and elegant no-cook dish features custardy silken tofu in a sweet and savory Fuji apple broth.

  1. 2 cups Fuji apple juice (see Note)
  2. 3 tablespoons shiro dashi (see Note)
  3. 2 tablespoons soy sauce
  4. 1/2 tablespoon sherry vinegar
  5. 1/2 tablespoon untoasted sesame oil
  6. One 12-ounce package soft silken tofu, drained and cut into 4 slices
  7. 2 cooked chestnuts, thinly sliced
  8. Light green frisée leaves, for garnish
  9. Wasabi oil, for garnish (see Note)
  1. In a small bowl, whisk together the apple juice, shiro dashi, soy sauce, sherry vinegar and sesame oil. Set the tofu in 4 shallow bowls. Top with the chestnuts and frisée. Pour the apple dashi around the tofu (reserve any remaining dashi for another use). Drizzle with a few drops of wasabi oil and serve.
Notes Fuji apple juice is available at supermarkets and juice bars, or you can make your own. Shiro dashi is a stock made with soy sauce, white soy, bonito (a type of fish)and seaweed. Shiro dashi and wasabi oil are both available at Asian markets.
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