Hetty McKinnon Obsession Continues – NYT Silken Tofu with Spicy Soy Dressing

As recent posts have shown, I've been on a true Hetty McKinnon kick the past few months.  The latest?  Not from one of her wonderful cookbooks, but instead a NYT Cooking recipe.  

I slightly freestyled this recipe for Silken Tofu with Spicy Soy Dressing because I was using a partial block of leftover silken tofu, but the result was really wonderful. 

Salty from the soy sauce, savory from the sesame oil, slightly sweet from the sugar and rice wine vinegar, spicy from the chile oil, and crunchy from the scallions – yum. 

A benefit of using a partial leftover block of silken tofu is that it had naturally drained in the fridge, making prep that much more of a cinch. 

The tofu I used had been out of the fridge for an hour or two, so slightly more room temperature than cold, which I liked a lot.