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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. Slideshow: More David Chang Recipes 

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David Chang
July 2013

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Credit: © Chris Court

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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