How to Make Tasty Chilled Tofu with Mulukhiyah

Chilled Tofu with Mulukhiyah. Home » Recipes » Asian Dishes » Chilled Tofu with Scallions and Soy Sauce. This simple dish features tofu as the main attraction, with a savory Asian sauce to flavor it. Chilled Tofu is a great appetiser with summer drinks.

Mulukhiyah or mulukhiyyah (Arabic: ملوخية‎ mulūkhiyyah) is the leaves of Corchorus olitorius, commonly known as Jew's mallow, Nalta jute, or tossa jute. It is used as a vegetable. Hiyayakko or Japanese Chilled Tofu is a perfect appetizer or side dish that you can whip up instantly! You can have Chilled Tofu with Mulukhiyah using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chilled Tofu with Mulukhiyah

1. You need 1 block of Tofu.
2. You need 1/2 packages of Mulukhiyah.
3. Prepare 1 of as much (to taste) Myoga ginger.
4. It's 1 of Ponzu.

You'll love how smooth and silky it tastes. We usually top the chilled tofu with katsuobushi (dried bonito flakes), green onions, and grated ginger. For a vegan or vegetarian version, you can definitely. Cut tofu into slices and arrange in the center of the plate.

Chilled Tofu with Mulukhiyah instructions

1. Place the mulukhiyah leaves into a pot of boiling water..
2. Bring it to a boil once again and then shock in running water..
3. Drain the water, and finely chop with a knife..
4. Top Step 3 on cut tofu, myoga ginger, and ponzu sauce, and it's done..

Combine seasoning together and stir to mix well. Sprinkle spring onion, coriander leaves, and stalk, bird's eye chillies over the tofu and top with meat floss. This healthy tofu recipe is quick and delicious. Place over chilled mung bean sprouts. Drizzle dressing over tofu and garnish with sesame seeds and walnuts.