Similar recipes for this simple, luscious, and simply outrageous vegan dish are making the rounds online. But I wanted to keep the proportions simple enough that I could remember them.

So my sauce calls for a tablespoon of everything except soy sauce, which I find overpowering, so I just use a teaspoon of it. But if you love it, add a full tablespoon.

Silken Tofu with Chili Crisp Dressing

Yield: 1 to 2 entree servings or 8 to 12 appetizer servings

14-16 ounce block silken tofu, chilled
Sauce:
1 tablespoon chili crisp
Optional, but recommended: 1 tablespoon vegan fish sauce (often sold as vegetarian)
1 tablespoon maple syrup
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon soy sauce
Garnishes:
1 to 2 green onions, thinly sliced diagonally
1 tablespoon sesame seeds, white, black, or “tuxedo”

Place block of tofu on a plate, combine all sauce ingredients, pour over top of tofu, and garnish as desired with green onions and sesame . *Serve immediately with a spoon(s). If serving as an appetizer, serve with sliced cucumbers.

*Note: sauce may be made several hours or days in advance and refrigerated, covered. Warm slightly at room temperature and whisk before using.