It’s essential to use
the softest, freshest tofu you can find here. It works
best with fresh figs, but if they’re not in season
the dried ones are a fine substitute. The pickled ginger
can be found in any Asian supermarket. It’s also
very easy to make yourself, with lots
of variations.
Serves three or four as a starter (or one, in my case, for
lunch).
3 fresh figs, or 2 large (golf-ball size) dried figs,
2 heaping tablespoons gari (pickled ginger, always served
with sushi)
3 tablespoons extra virgin olive oil
sea salt
fresh coarsely ground black pepper
1 tub very fresh tofu, about ½ pound (200-250 grams)
1 tablespoon chives, minced finely
Remove the skins from the fresh figs or, if
using dried, reconstitute 10 minutes in a small cup of boiled
water and trim the ends. Mix all the ingredients except the
tofu and chives in a blender. Spoon the sauce over the tofu
in a bowl, taste for salt, and top with the chives. May also
be microwaved for a minute or two, if you prefer it hot.
