Recipe: Chilled Tofu with Sweet Chili Sauce

Makes 4 to 6 appetizer or accompaniment servings

- 1 package (14 to 16 ounces) silken or soft tofu*

- ¼ cup Thai sweet chili sauce

- 2 teaspoons finely minced fresh garlic

- 2 teaspoons finely minced fresh ginger

- 1 tablespoon soy sauce

- 2 green onions, thinly sliced

1. Drain tofu, and then cut into 1-inch cubes. Set aside.

2. In a large bowl, whisk together remaining ingredients, then add tofu and gently fold it into the sauce, coating well but being sure not to break tofu apart.

3. Chill for at least 1 hour before serving. Stir gently halfway through the chilling time.

*Silken tofu is very fragile, and it can be a challenge to work with. If you're a beginner at handling silken tofu, I would recommend making this recipe with soft tofu.

©2006 by Kathy Casey Food Studios®