© Used with the very kind permission of Flickr user Winyang



Ingredients:
  • 20 fresh shiso leaves (plus a few in reserve for garnish).
  • 1 heaped tablespoon  fresh ginger, roughly  chopped
  • zest of 1 orange (plus some in reserve for garnish).
  • 3 to 4 tablespoons orange juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon  vinegar (preferably rice vinegar)
  • sea salt (to taste)
  • freshly  ground black pepper
  • 250g (~1/2 lb) Fresh "silken" tofu (oborodofu)

Method:
  1. Homogenise everything except the tofu in the blender. (Check the salt seasoning and amend if required or  allow your diners to add their own preference of seasoning salt)
  2. Divide the tofu into two or three serving bowls, and spoon over the sauce.
  3. Garnish with the reserved zest and a shiso leaf.   

Ideally presented as an appetiser or entree. The fresher the better particularly for the orange juice and zest.