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  • Prep-time: / Ready In:
  • Makes 6 pieces

This eye-catching dish might be simple to make, but its flavors are deliciously complex! Silken tofu soaks up a succulent sauce loaded with rich umami and spicy heat. Be sure to prepare the sauce in a blender so that it thoroughly emulsifies. Sprinkle everything with fresh chives or scallions for an elegant appetizer or a quick main dish when you’re craving Asian flavors but are short on time.


  • ½ of a 12.3-oz. package silken extra-firm or firm tofu, drained
  • 2 teaspoons black sesame paste
  • ¼ teaspoon wasabi paste
  • ¼ teaspoon tamari
  • 1 tablespoon chopped Japanese chives (garlic chives) or scallion


  1. Cut tofu into six ¼-inch-thick pieces. Arrange on a platter.
  2. In a small blender combine sesame paste, wasabi paste, tamari, and 1 tablespoon water. Cover and blend until smooth. Drizzle sauce over tofu. Sprinkle with chives.

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(5 from 2 votes)
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David in France1 year ago
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For the majority of the world, would you please put measurements in metric as well.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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