1 tablespoon chili-infused olive oil
1 teaspoon toasted sesame oil
1 tablespoon low-sodium soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon finely chopped peeled fresh ginger root
1 teaspoon sugar
1-pound block cold silken tofu (see note)
Kernels from 1 fresh ear of corn (about ¾ cup)
¼ cup roasted, unsalted peanuts, chopped
1 scallion, trimmed and thinly sliced on the diagonal
4 shiso leaves, stacked and rolled, cut crosswise into thin ribbons (may substitute large basil or mint leaves)
Whisk together the chili and sesame oils, soy sauce, vinegar, ginger and sugar in a medium bowl.
Drain the tofu briefly on paper towels, then invert on a platter. Pour the chili oil mixture over the tofu, then top with the corn, peanuts, scallion and shiso.
Serve right away, while the tofu is cold, with cold noodles and seaweed salad or other greens for a main course, or by itself as an appetizer.
Cook's notes: Shiso, a member of the mint family whose flavor carries hints of mint and licorice, is available at Asian markets.
Nutrition values per serving: 200 calories, 12 g fat (2 g saturated), 12 g carbohydrates, 2 g fiber, 4 g sugar, 11 g protein, 0 cholesterol, 200 mg sodium.
"Eat Your Vegetables: Bold Recipes for the Single Cook" by Joe Yonan (Ten Speed Press, 2013)