Ingredients
2 tablespoons rice-wine vinegar
1/2 tablespoon low-sodium soy sauce
3 tablespoons extra-virgin olive oil
One 1 1/2-long piece fresh ginger, peeled
2 scallions, trimmed and cut into two-inch lengths
4 medium radishes, trimmed
1 twelve-ounce package silken tofu
12 fresh mint leaves
Salt and freshly ground pepper, to taste
Preparation
In a small bowl, combine vinegar and soy sauce. Whisk in the olive oil. Reserve.
Using a mandoline or a very sharp chefs knife, julienne the ginger. Cut scallion lengths into very thin strips. Set aside.
Slice 3 radishes into very thin rounds with the mandoline. Cut the remaining radish into 1/8-inch dice. Cover radishes with a damp piece of paper towel, and set aside.
Slice the tofu lengthwise into 4 pieces. Transfer each piece to a salad plate. Drizzle vinaigrette directly onto plate, around the tofu. Arrange three mint leaves along one side of the tofu; sprinkle reserved ginger, scallions, and diced radish on the other side. Overlap radish slices along the top. Sprinkle with salt and pepper. Garnish the remaining 3 pieces, and serve immediately.
