Silken tofu with garlic ponzu dressing

Garlic-Ponzu sauce

Prepare the night before, and it will keep, after straining, in the fridge for up to a week. Makes a great salad dressing or even a dipping sauce for steak.

1 tsp sugar

1/4 tsp dashi granules

1 tbsp mirin

1 tbsp water

1/2 cup soy sauce

1 lemon, sliced

2 cloves garlic, minced finely

1 tsp szechuan peppers

Dissolve a teaspoon of sugar and 1/4 teaspoon of dashi granules in the water and mirin in a small pan, until bubbling. Add the soysauce and take off the heat.

Pour over the sliced lemons in a sealable, non-reactive container. Add the minced garlic and peppers, stir and mash the lemons a little to release some juice. Refrigerate overnight.

To serve, strain, squeezing as much of the juice from the lemons as possible, so that a nice citrusy tang is added.

Boil and shell some frozen edamame, according to package instructions, and serve over silken tofu, with chopped spring onions and sauce.