Cold Silken Tofu with Chilli Crisp

1. Drain the tofu carefully and tip it onto a shallow plate in one piece. Pour off any water that pools around it.
2. Mix the soy sauce, black vinegar and sesame oil in a small bowl.
3. Pour the dressing around the base of the tofu rather than over the top, so it collects underneath.
4. Spoon the chilli crisp over the tofu, taking plenty of the crunchy bits from the bottom of the jar.
5. Scatter over the spring onion, sesame seeds and coriander.
6. Serve immediately, breaking it into rough spoonfuls at the table.

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Notes:

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• Silken, not firm. Firm tofu turns this into a completely different and much worse dish
• Keep the tofu in the fridge until the second you need it — the cold is half the point
• Tip the plate gently to drain rather than pressing, or it will collapse