An interesting concoction for bean curd lovers at least, this bastardised form of nigari tofu came to me after a discussion with someone about Vietnamese food. Vietnam is the only Southeast Asian country that uses dill (in fact, the Vietnamese use more fresh herbs than any of the others), and this is due to the past French influences (they are also the only country who can bake decent bread, a fact for which I also thank the French).
While not really a Vietnamese style dish in any way, I made the decision to create a tofu packed with this fragrant herb, with a little bit of tomato paste and ginger to accompany.
The end result, which quite clearly included a very stained piece of muslin (it washed out), was pretty impressive. I left the tofu for a couple of days so the flavour of the herbs would fully infuse, and then cut it into pieces and served it immediately after a quick fry. This would be a really cool hors d’oeuvre (think toothpicks and pretty serving trays, baby)!
There really isn’t a proper recipe for this bean curd, I’m sorry to say, but we’re looking at a couple of tablespoons of tomato paste, and inch or so of grated ginger, and at least 1/4 cup of fresh chopped dill. This is for a firmly-pressed block of tofu made with 1 litre of fresh soy milk.