Steamed Silken Tofu with Black Vinegar

The delicate curd of silken tofu, its texture reminiscent of a perfect cream caramel, makes a perfect contrast to the knock about punch delivered by the sauce. It’s funny how recipes evolve. In our noodle bars we had the need for so much cucumber skin that we started to look at how we might use the rest of it. Once the cucumber flesh found its way into this dish, the crunch seemed so natural and right that it’s now here to stay.

Pickled mustard greens are available in tins from Asia