Shiso Tofu
Ingredients:
20 fresh shiso leaves
1 heaping tablespoon baby ginger, minced (normal ginger will work too)
zest of 1 orange (or other orange citrus), 1 tablespoon reserved
3 to 4 tablespoons juice of any orange citrus
1 tablespoon extra virgin olive oil
1 tablespoon brown rice vinegar (or other vinegar)
sea salt
fresh coarsely ground black pepper
1 tub oborodofu [or "silken" tofu], about 1/2 pound (200-250g)
serves 2 or 3
Preparation
Bring water and vinegar to a boil in a saucepan, then add sugar and salt and stir until dissolved. Remove from heat. Cool and use as a dipping sauce for vegetables. Keeps refrigerated up to 10 days.
