Recipes Tofu Salad with Chestnuts and Apple Dashi Be the first to rate & review! David Chang’s light and elegant no-cook dish features custardy silken tofu in a sweet and savory Fuji apple broth. Slideshow: More David Chang Recipes By David Chang David Chang Instagram David Chang founded the Momofuku restaurant group, including two Michelin-starred Momofuku Ko, Ssäm Bar, Noodle Bar, and Majordōmo in New York, Las Vegas, and Los Angeles. The chef has been instrumental in reimagining Modern Asian cuisine and influences culinary culture, hosting Ugly Delicious on Netflix, The Next Thing You Eat on Hulu, and the Dave Chang Show podcast. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Total Time: 20 mins Yield: 4 Ingredients 2 cups Fuji apple juice (see Note) 3 tablespoons shiro dashi (see Note) 2 tablespoons soy sauce 1/2 tablespoon sherry vinegar 1/2 tablespoon untoasted sesame oil One 12-ounce package soft silken tofu, drained and cut into 4 slices 2 cooked chestnuts, thinly sliced Light green frisée leaves, for garnish Wasabi oil, for garnish (see Note) Directions 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. Rate it Print