Equipment
* optional
Ingredients
Sesame-Lime Yogurt Dressing
- 120 g plain greek yogurt, chilled
- 30 g tahini, well-stirred
- 15 ml lime juice, freshly squeezed
- 5 ml toasted sesame oil
- 10 g honey
- 2 g salt
Salad Base
- 300 g silken tofu, chilled
- 100 g watercress, washed and thick stems removed
- 20 g flat-leaf parsley, leaves picked whole
- 150 g cucumber, sliced into thin half-moons
- 5 g white sesame seeds, toasted
- 5 g black sesame seeds
Nutrition (per serving)
Method
Carefully remove the silken tofu from its package. Wrap it gently in paper towels and place it on a plate tilted slightly to drain excess water. Let it sit for 10 minutes.
In a small mixing bowl, combine the Greek yogurt, tahini, lime juice, sesame oil, honey, and salt. Whisk vigorously until the mixture is smooth and emulsified. Taste and adjust salt if necessary.
If sesame seeds are raw, toast them in a dry pan over medium heat (175°C/350°F) for 2-3 minutes until fragrant and golden. Remove immediately to cool.
Cut the drained silken tofu into large 2cm (1 inch) cubes using a sharp knife.
Spread a generous swoosh of the yogurt dressing on the bottom of a serving platter. Arrange the watercress, parsley, and cucumber slices on top. Nestle the tofu cubes gently among the greens. Drizzle with remaining dressing and garnish with toasted sesame seeds.
Chef's Notes
- Temperature is crucial here. Ensure the tofu and cucumber are fridge-cold before plating to contrast with the warmth of the toasted seeds.
- For an extra layer of flavor, zest the lime directly over the finished dish to release essential oils just before serving.
- Watercress has a natural peppery bite; if you find it too strong, increase the honey in the dressing by 5g to balance the flavor profile.
Storage
Refrigerator: 1 day — Dressing can be stored separately for 3 days. Once assembled, the watercress will wilt and tofu may weep water.
