A blast of flavour and crunch makes this an ideal light evening meal In my cookbook East , I wrote a recipe for silken tofu, a fragile, creamy block, topped with a quick blast of pine nuts, pickled chillies, soy sauce and herbs. It was based closely on a dish at My Neighbours the Dumpling s in east London, which I loved deeply. It was fast, delicious and filling, and I ate it over and over again for weeks on end with rice. Since then, I’ve always wanted a variation on the formula, and now, seven years later, here it is. It’s spunky thanks to the citrus and ginger, crunchy thanks to the carrot and sesame seeds, and very worthy of consideration as a midweek meal. Continue reading...